The Perfect Picnic Pie

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There is a small organic food store a few blocks from where we live. Apart from always having really nice fresh herbs and vegetables they also sell Turkish filo pastry hand pies called Börek, filled with spinach and feta cheese (similar to the Greek Spanakopita). And delicious mini baklavas. They make them daily and sell them waaaay too cheap. Almost everyone who visits their store leaves with a Börek in their hand and a baklawa tucked down in their bag. Us included. It is impossible not to. Every time we’ve been munching on them we’ve talked about making something similar at home. A few weeks ago we finally did.

Instead of going down the filo pastry route, we used the flavors from the Börek in a more westernized type of pie. The crust was made from ground oats and almond flour and turned out very light and delicious. We bought feta cheese from the same food store. Even though we are not cheese connoisseurs we can definitely recommend trying a better quality feta cheese than regular pre-packed store cheese. It certainly makes a difference. The pie turned out so much tastier than we expected. Full of flavor, rich but not too heavy. It is the perfect dish to bring on a picnic or a potluck, since it is just as good hot as it is cold. We recommend serving it with a simple tomato salad. The freshness from the tomatoes balances the richness of the pie perfectly.

If you are more curious about our neighborhoods we should add that we are working on a food guide to our favorite places in Stockholm. Or at least around the area where we live. So stay tuned for that.

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Spinach and Feta Pie with an Oat Crust
Serves 4-8, depending on how large pieces you crave

For the crust
1/2 cup (65 g) gluten-free oat flour (buy or simply ground rolled oats in a mortar or food processor)
1/3 cup (45 g) ground almond flour
2 tbsp corn starch
½ tsp sea salt
3 tbsp cold-pressed coconut oil or organic butter
3 tbsp ice-cold water

For the filling
3 eggs
5 1/2 oz (150 g) feta cheese 
1 tsp dried oregano
½ tsp red chilli flakes
½ tsp grated nutmeg
2 tbsp olive oil
2 spring onions, finely chopped
1 garlic clove 
2 cups (150 g) fresh spinach, firmly packed 
Salt and black pepper

Preheat the oven to 180C/350F/gas mark 4. Combine the oat and almond flours, cornflour and sea salt in a bowl. Add the coconut oil and ice-cold water. With your hands, work the dry ingredients towards the centre until a dough forms. Gather the dough into a ball, wrap in clingfilm, then chill for about 30 minutes.

Press the dough evenly into a 20cm / 8 inch tart case. Trim the dough flush with the edge of the case. Prick the bottom with a fork and blind bake for about 10 minutes. Reduce the oven to 170C/325F/gas mark 3.

Crack the eggs into a mixing bowl, whisk for 30 seconds, then crumble in the feta cheese. Stir in the oregano, chilli flakes, nutmeg and a pinch of salt and pepper. Set aside.

Heat the olive oil in a large frying pan on a medium-high heat. Add the spring onions and garlic and fry for about 3 minutes until golden. Add half of the spinach and a pinch of salt. Stir the spinach gently until it wilts, then add the rest and keep on stirring until wilted. Remove from the heat and pour into the mixing bowl containing the egg and cheese mixture. Stir well until everything is combined.

Spoon the filling into the crust. Bake for about 30 minutes until the filling is firm and golden. Let it cool for a while before serving.

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This recipes was first published in The Guardian’s article The 10 Best Picnic Recipes.

76 Comments

  • Your recipes are always so inspiring. They would turn any meat lover into a vegetarian overnight! You have managed to create recipes that don't make it look as though you're "making do" without meat, as so many other meatless sites do. I really appreciate veggies being the focal point of a meal & 90% of what we should eat. Thank you.
  • this looks amazing and makes me feel like going on a picnic! thanks so much for sharing :) (now it only it would stop raining)
  • I think I know that store, I brought their Börek once to a picnic in Vitabergsparken, and it was a real success.
  • emily
    That looks so good!!
  • Djoeke
    Börek tastes delicious, I can't resist them either. I'm really looking forward to your Stockholm guide, I'm gong to Stockholm next week! :)
  • just found your blog. adore it. looking fwd to earing the stockholm guide - i'm putting one together myself for several different cities for my own blog :)
  • Oh, in my country we eat a lot "burek", that's what we call it. in general, in Croatia, Serbia and Bosnia & Herzegovina it is a specialty.. we eat it especially after a night out ;). I love to make my own filo pastry, and fill it often with young cow cheese, sometimes adding spinach, or pumpkin.. etc.. I love this kind of pie that you made.. and it's true about feta cheese, there's a huge difference between real greek feta and other feta cheese sold in markets.
  • Spinach and feta is a classic, but this makes it whole new again! Looks gorgeous, and when i'm off my dairy-elimonation diet, i'm sure gonna try it out. Saw your book in a Amsterdam bookstore; thats on top of my list!
  • This looks lovely for brunch! I don't have a tart pan, but I think I still need to make this soon! :)
  • Rachelle
    I just made this tonight and shared it with my brother for our weekly meal together. WE LOVED IT! Such a lovely taste with the almond/oat crust and the saltiness of the feta. The only thing I substituted was the nutmeg - I used cinnamon instead (I am allergic to nutmeg). Thank you for posting...can't wait to make my way through everything else on your site!
  • Modini
    This looks like the perfect summerlunch :) This evening I made your Oat & Apple Bisquits, AGAIN!(because yesterday evening I ate the last one I had in the freezer) I cant be without them looks like :) I found a very good combination : Oat % Apple Bisquits with butter and Cranberry&Blueberry Jam from St.Dalfour, I cant get enough of it :) I got your book now and it looks great! Many recipes marked and ready to be made. Thanks!!
  • Gözde
    It's the store at Nytorgsgatan by Coop, isn't it? I love that store! And the owners are great people.
  • Can't wait for that Stockholm guide! Happy weekend.
  • Bell
    you guys are amazing...! i am always looking through your book for inspiration for meals!
  • I bet the place is a Bosnian place. Börek, how you call it, or Burek how it is called in Bosnia, is actually a dough pastry usually filled with meat. There are also variations on the same made with potatoes (Krompirusa), or with cheese (Sirnica). The real deal is when you are "craftsmen" enough to make the dough by yourself. Here is a link on how that looks like :) http://www.whats4eats.com/meats/bosanski-burek-recipe
    • Vla
      Börek has its origins in the Turkish cuisine (cf. Baklava) and is one of its most significant and, in fact, ancient elements of the Turkish cuisine, having been developed by the Turks of Central Asia before their westward migration to Anatolia. Börek in Turkish language refers to any dish made with yufka. The name comes from the Turkic root bur- 'to twist',[5][6] (similar to Serbian word savijača (from savijati - to twist) which also describes a layered dough dish).
  • Olga
    I also love this "aubergine" store! Their fega cheese and böreks are fantastic!
  • I really like the combination of spinach and feta, and your oat crust looks so good!
  • 1st comment ! It's been a while since I discovered your blog ! It's a very good-looking blog, I keep the idea of the oat crust ! I like to change from the (delicious) base pastry of my mom (she makes 2 very large tarts with 250g of flour with a very thin crust !). I guess the tart is quite small here ? The fennel-tomato-saffron idea was delicious even with some changes.
  • Teti Konstantinidou
    This is a lovely spinach & 'feta' cheese tart. I don't know about the Turkish recipe but we don't ever use oregano garlic or chilli in traditional Greek 'spanakopita' and I'm really curious to see how it tastes. Greek housewives often make the filling with (mostly) spinach, leek, 'spring onions, 'feta' cheese, dill, egg, salt and pepper.

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