Place flour, wheatgerm and butter in a food processor. Process until mixture resembles fine breadcrumbs. Add 1 egg and chilled water. Process until mixture just comes together and forms a soft dough, adding extra water if necessary. Turn out onto a lightly floured surface. Kned until smooth. Shape into a disc. Wrap in plastic wrap. Refrigerate 30 minutes or until firm.

Meanwhile, heat oil in a large, deep frying pan over medium-high heat. Add onion. Cook for 5 minutes or until softened. Add garlic. Cook, stirring, for 1 minute or until fragrant. Add spinach. Cook for 2 minutes or until wilted. Transfer mixture to colander over a bowl to strain. Cool for 10 minutes.

Place broad beans in heatproof bowl. Cover with boiling water. Set aside for 30 seconds. Drain. Refresh in a bowl of chilled wter. Drain. Peel and discard skins.

Preheat oven to 190°C/170°C fan-forced. Roll pastry out between 2 sheets of baking paper until 5mm thick. Line a 4cm-deep, 22cm (top) pie plate with pastry. Trim excess. Pinch edge of pastry to form a decorative pattern.

Place spinach mixture in a bowl. Add broad beans, fetta, cheese, dill and lemon rind. Whisk milk and remaining eggs together. Add to broad bean mixture. Season with salt and pepper. Stir until well combined. Spoon mixture into pastry case. Place on a baking tray. Bake for 45 minutes or until golden and filling has set. Stand for 10 mintues. Cut into wedges. Serve.

Spinach, Fetta and Broad Bean Pie Ingredients

Ingredient Quantity Description Stallholders
Fresh Broad Beans 2 cups (300 grams)
Baby Spinach 200 grams f
Garlic 2 cloves crushed
Brown Onion 1 large size, finely chopped
Olive Oil 2 teaspoons
Water 2 tablespoons chilled
Eggs 4
Butter 160 grams chilled, chopped
Wheatgerm 1 cup
Wholemeal Plain Flour 2 cups
Fetta 100 grams crumbled
Vegetarian Hard Cheese or Parmesan 2 tablespoons finely grated
Fresh Dill 1 tablespoon chopped
Lemon Rind 1 teaspoon finely grated
Milk 1/3 cup