Total Time
46mins
Prep 1 min
Cook 45 mins

A vegetarian take on an old classic, this isn't a "quick" dinner, but is worth the extra time needed in preparing it. You will need a food processor.

Ingredients Nutrition

Directions

  1. Preheat oven to 400°.
  2. Lightly grease 10" deep dish pie plate.
  3. Wash spinach.
  4. Place spinach in large skillet with just the water that's clinging to the leaves.
  5. Cook, covered over low heat, until it just starts to wilt (about 2 minutes).
  6. Add corn and carrots and set aside.
  7. In a small pan, cook onion until soft.
  8. Transfer to a large bowl and add spinach, corn, and carrot mixture, beans, cheeses, eggs, salt and pepper.
  9. Stir until cheeses are evenly mixed throughout.
  10. Set aside.
  11. To make pie crust:.
  12. In a food processor using the blade attachment, mix the flour, cornmeal, sugar, baking powder and baking soda until blended.
  13. Add butter and pulse until the mixture resembles coarse crumbs.
  14. With the food processor running, pour the buttermilk into the feed tube and into the dough.
  15. Stop the machine as soon the dough begins to pull away from the sides.
  16. Allow dough to rest for two minutes.
  17. Transfer the dough onto a floured work surface and knead 4 or 5 times before patting it into a circle.
  18. Roll the dough out into a large enough circle to line the pie plate, with room to fold over the top of the filling (about 14" in diameter).
  19. Carefully place the rolled dough into the greased pie plate (don't worry if it falls apart a little, you'll be able to patch it up easily), allowing the edges to fall over the sides of the plate.
  20. Spread the filling over the pastry, then fold overhanging edges of pastry over the filling, patching up where necessary.
  21. Using a knife, cut two 2" slits in the top of the pastry.
  22. Bake on cookie sheet for 45 minutes.
  23. Allow to stand for ten minutes before cutting and serving.