Updated: Apr 21
1/2 tablespoon olive oil
1 medium yellow onion, diced
8 scallions, chopped
4 garlic cloves, minced
10 oz. chopped spinach
1 15 oz. can of chickpeas, drained, rinsed and mashed
1/3 cup tahini
1 tablespoon apple cider vinegar
1/2 tablespoon dried oregano
1/2 tablespoon dried parsley
1/2 teaspoon sea salt
1 lime, juiced (divided into 1/4 cup and remainder)
1/4 cup lime juice
1 1/2 tablespoon molasses
2 Tbsp. ground flax seed
Follow the instructions for the dough and have it sit in the fridge while you prepare the filling.
In a large pan, heat the olive oil over medium-low. Add in the chopped onion and scallions, sautéing for a few minutes, until the onions have started to soften.
Add in the garlic and continue to sauté a few more minutes, until the onions have become translucent.
Add the spinach to the onion mixture and turn the heat up to medium. Allow the spinach to cook until all the water has evaporated, stirring occasionally. Meanwhile, mash up the chickpeas.
Once all the water is gone, add in the rest of the filling ingredients, excluding the dough. Combine well and allow to cook for another 5-10 minutes, until thoroughly heated while stirring occasionally.
Preheat the oven to 350 F. In a small bowl, whisk together the glaze ingredients. Spray a 9x13 baking dish with a nonstick cooking spray. Separate the dough in half and roll them out. Place one half on the bottom of the pan. Lightly brush with the glaze to coat.
Now, spoon the filling into the dish and smooth over so it's even, ensuring to fill the corners. Place the other half of the rolled out dough on top of the filling and glaze.
Bake for about 35 minutes at 350 F. Remove from oven and allow to cool for 5 minutes before serving!