1 pack gluten and lactose free puff pastry (ready rolled)
100g lactose free butter, melted
1 egg, beaten
1 tsp black sesame seed (or regular sesame seeds)
Lactose free yogurt, to serve
Serves - 4
Heat a large saucepan, tip in the cumin and coriander seeds and toast for a few mins until you can smell their fragrance and they turn a shade darker, then tip into a pestle and mortar.
Meanwhile, bring a pan of water to the boil. Put the rice and a pinch of salt in thepan and cook for 5-10 mins (it should still have a little bite). Drain the pan, and leave the rice to steam-dry.
Boil the kettle. Grind the whole spices in the pestle and mortar to a fine powder. Grate half of the nutmeg and add to the turmeric and allspice.
Put the spinach in a colander in the sink, pour over a kettle of boiling water, then rinse under cold water. Use your hands to squeeze out as much liquid as possible.
Finely chop the spinach and add to the herbs, lemon zest and juice and the rice, quinoa and plenty of seasoning. Leave to cool before stirring through the feta.
To assemble the pie, you’ll need plenty of space on your work surface – about 1 metre. Unwrap the gluten free puff pastry.
Spoon the mixture into the centre of the gluten free pastry, and then roll. Next, simply create a spiral using the pastry.
When the coil is complete, slide onto a tray lined with baking parchment, brush the top with beaten egg and sprinkle over the sesame seeds. You can now cover it loosely with cling film and chill for up to 24 hrs.
When you’re ready to bake, heat oven to 200C/180C fan/gas 6. Place the pie on the middle shelf and bake for 45 mins until golden and crisp.