8 servings 

CRUST
3 cups oatmeal
½ cup coconut oil
1 egg, beaten
1 tsp salt
pepper to taste
1 tbsp oregano
1 tsp cumin
1 tsp dill
FILLING
450 gr frozen spinach, defrosted and squeezed to remove water
200 gr plain non-fat Greek yogurt unsweetened
200 gr ricotta cheese
2 minced garlic cloves (optional)
4 large egg, beaten
pinch of sea salt
pepper to taste

Preheat the oven to 350º F. Line the bottom of a 9 in round pie pan with parchment paper.
In a bowl mix the oatmeal, oil, egg and seasonings, (in case the dough is dry you can add a little water to mix well). Put the dough in the mold with your hands and bake for 15 minutes.

In another bowl, stir all the filling ingredients, adding the eggs at the end. Transfer the filling over the dough. Bake for 30 minutes or until a toothpick comes out dry.

* You can also do it with fresh chard or spinach, cook, squeeze and chop.

Per serving 150 gr app
Cal: 278.7         P: 15.6         F: 12.4        Cb: 28