organic vegetables silverbeet pie crust

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CARROT PIE WITH SPINACH or SILVERBEET CRUST
CARROT PIE 1 tbs butter 1 cup finely minced onions 1/4 tsp salt 1 lb carrots thinly sliced 2 medium cloves of garlic, minced 2 tbs fresh lemon juice 1 tbs white flour 1 1/2 cups firm cottage cheese or tofu 1 egg (optional) 3 tbs fine bread crumbs fresh ground pepper 3 tbs each fresh dill and mint (or 1 1/2 tsp dried)
Method:
1. preheat oven 375F. Melt butter in large skillet and add onion and salt and cook over medium heat, turning frequently until onion is soft. 2. add carrots, garlic, lemon juice. Cook and stir until carrots are tender - about 8 minutes. Sprinkle in flour, mix well, and cook for about 2 minutes more. Remove from heat. 3. beat cottage cheese or tofu and egg in large bowl , stir in bread crumbs and black pepper to taste and fresh herbs. Add cooked carrot mixture and mix well. Spread into spinach crust and dust with paprika. 4. bake for 15 minutes at 375F then turn heat down to 350F, and bake another 30minutes. Let cool for at least 5 minutes before slicing. Serve hot, warm or at room temperature.
SPINACH/SILVERBEET CRUST
a little oil for the pan 1 tbs of butter or olive oil 3/4 lb of fresh spinach, or silverbeet finely chopped 1 tsp salt 3/4 cup of white flour 3/4 cup wheat germ or fine bread crumbs a few gratings or dashes of nutmeg
Method:
1. preheat oven to 375F. Lightly oil a 9 or 10 inch pie pan 2. melt butter or heat oil in large skillet. Add spinach and salt and saute quickly over fairly high heat until the spinach/silverbeet is limp. 3. remove from heat, add remaining ingredients and mix well. 4. pat into the oiled pan. Use a fork at first, and then your fingers to mold the crust. Prebake for 15 minutes - no need to cool before filling.