1½ cups millet flour (extra for rolling out)
1½ cups almond meal
1 tsp cinnamon, ground
½ tsp sea salt
¼ cup safflower or rice bran oil
¼ cup chilled water
1 tbls olive oil
1 onion, sliced
1 bunch kale (or baby spinach or silverbeet) washed and chopped
1 tsp fresh nutmeg (or ground)
½ cup black olives, pitted and halved
1 cup goats feta
1 tbls fresh dill
1 tsp cracked pepper
Preheat oven to 180°C.
In a bowl (or food processor) mix the dry ingredients together, then mix through the oil, then the water.
Bring together to form dough and knead for 5 min, cover and chill for 30 min. On a flat surface roll out the dough with a little millet flour. Get it to about 3mm thick.
Lightly brush a 25cm spring-form base with a little oil then press in the dough. Pour dried beans or rice into the case to hold it in place. Blind bake the tart shell for 10 min. Allow to cool.
Meanwhile over a low heat, sauté your onions in the oil until they start to turn brown. Add the kale, and toss until it starts to change colour, about 30 seconds. Add the nutmeg, olives, feta, dill and pepper. Stir to combine and taste for seasoning.
Press the spinach mixture firmly into the pie case. Bake for 15 minutes at 180C for 10-15 minutes, just until the feta starts to melt. This will hold it together. Let it cool a little before removing from the pie case and serving.