Spinach and Feta White Spelt Quiche


  • 100g Doves Farm Organic Stoneground White Spelt Flour
  • pinch of salt
  • 50g butter
  • 4-5 tbsp cold water
  • butter, for tin
  • flour, for dusting
  • 150g spinach
  • 3 eggs
  • ¼ tsp salt
  • ¼ tsp pepper
  • pinch of nutmeg
  • 100g feta



  1. Rub a little butter around a 20cm/8” round baking dish or tart tin and pre-heat the oven.
  2. Put the flour, salt and butter into a large bowl.
  3. Using a fork or pastry blender, work the butter into the flour until the mixture resembles breadcrumbs.
  4. Stir in enough water to make a soft slightly sticky dough.
  5. Dust the work surface with flour, put the dough in the middle and sprinkle it with more flour.
  6. Roll the pastry out into a circle 5cm/2” larger than your dish and lift it into the dish OR simply press the dough into the dish using your fingers.
  7. Cut away any pastry that hangs over the edge of your dish.


  1. Wash and roughly chop the spinach into a frying pan over medium heat, cover and cook until wilted, about 5 minutes. Remove from the heat. OR thaw frozen spinach.
  2. Put the eggs, salt, pepper and nutmeg into a mixing bowl and beat well.
  3. Stir in the spinach.
  4. Pour the mixture into the pastry case.
  5. Cut the feta into lumps and spread it on top.
  6. Bake for 35-40 minutes.