This Red Pie Is a Wholesome Twist on Mediterranean Classics

• total time: 4 hours 45 minutes

Ingredients

1 cup (180 g) red lentils, soaked overnight and well strained

300 g frozen spinach, defrosted and squeezed dry

1 medium onion (~60 g), chopped

60 g feta cheese

1 cup (200 g) cottage cheese

2 eggs

5 tbsp. olive oil (total)

½ tbsp. dried dill

Ground black pepper, to taste

½ tsp. salt

½ tbsp. baking powder

Seeds for garnish (optional)

Directions

Soak dry red lentils for at least 4 hours or overnight in the fridge. Rinse and thoroughly strain the soaked lentils.

While straining the red lentils, in a bowl, mix squeezed spinach with onion, feta, olive oil, dill, and pepper until evenly combined. Set aside.

Blend strained lentils with cottage cheese, eggs, olive oil, salt, and pepper until smooth, then briefly blend in baking powder.

Line a 20 × 20 cm pan with parchment paper. Spread ⅔ of the lentil batter on the bottom, layer the spinach mixture evenly, then cover with the remaining batter. -Sprinkle seeds on top if desired.

Bake at 365°F (185°C) for about 45 minutes, until golden. Cool slightly before slicing and serving.