Spinach Empadinha 

It’s marinola comfort food and all I need this weekend! 

Empadinha is a kind of quiche with a creamy filling a crumbly crust and it’s usually covered. Double crust, double yumminess!

For this “better for you” version I use a mix of whole, cooked chickpeas with rice flour and coconut oil for our base and that makes an amazing, crumbly crust that melts in the mouth! I really think you should make this recipe at home and enjoy all the yumminess!! 

WHAT YOU WILL NEED:
for 4-6 people 

CRUST: 

• 2 cups cooked chickpeas
• 1 tablespoon ground flax seeds
• ½ cup rice flour
• 3 tablespoons coconut oil
• ¼ teaspoon curcuma powder
• 1 teaspoon salt

FILLING:

• 3-4 big artichoke hearts or 1 can artichoke, chopped( grated cauliflower stalks also work perfect) 
• 2 handfull fresh spinach(or 1 cup frozen)
• 3 tbsp sunflower seeds
• 1 tbsp tapioca or corn starch
• 1 cup plant milk(water or veggie stock also work)
• 1 tbsp yellow mustard
• 1 tsp applecider vinegar
• ½ tsp salt
• ½ tsp nutritional yeast
• Pinch of black salt(optional)

HOW TO:

1. Crust: Blend the chickpeas with flaxseeds, salt, coconut oil and curcuma in the food processor until it becomes a paste;
2. Transfer the paste to a bowl and add the rice flour. Mix the dough with the hands until it becomes “moldable”. Set aside; 
3. Filling: Blend the sunflower seeds with the plant milk, starch, mustard, vinegar, salt, nutritional yeast and black salt until smooth(about 1 minute); 
4. Heat a pan with a drizzle of olive oil and fry the chopped artichokes for 1-2 minutes; 
5. Add the spinach and fry for 1 more minute; 
6. Add the sunflower cream and bring it to a boil; 
7. Let is simmer for 3-5 minutes until creamy and smooth; 
8. If it’s still too liquid, let it reduce at low heat for extra 3-5 minutes 
9. Set 1/3 of the dough aside and mold the rest of the chickpea dough with the hands in small, bite-size quiche molds; 
10. Pre-bake the crust at 180°C for about 10 minutes; 
11. Fill each pre-baked crust with 1 tbsp of filling; 
12. Open 1/3 of dough with a rolling pin and cut rounds to cover each “empadinha”; 
13. Bake for more 10-15 minutes; 
14. Let it cool down before taking out of the mold; 
15. This recipe can be frozen so it’s great for meal prep!