Spinach and Feta Spelt Quiche


  • 100g Doves Farm Organic Stoneground White Spelt Flour
  • 50g butter
  • 4 tbsp cold water
  • 100g feta cheese
  • 3 eggs
  • salt and pepper
  • 100g spinach, cooked
  • flour



  1. Rub a little butter around a 20cm/8” round baking dish or tart tin and pre-heat the oven.
  2. Put the flour and butter into a large bowl.
  3. Using a fork or a pastry blender, work the butter into the flour until the mixture resembles breadcrumbs.
  4. Stir in 3-4 spoons of water.
  5. Using your hands, gather the mix together to form a smooth ball of pastry dough.
  6. Put the dough on a floured surface, and roll it into a 25cm/10” circle.
  7. Lift the pastry into the prepared dish or simply press it into the dish using your fingers.
  8. Cut away any pastry that hangs over the edge of your dish.


  1. Cut the cheese into 1cm/⅜” cubes.
  2. Put the eggs into a mixing bowl and beat well.
  3. Add the cheese and season with salt and pepper.
  4. Stir in the cold cooked spinach.
  5. Pour the mixture into the pastry case.
  6. Bake for 30-35 minutes.