Black Bean And Spinach Pie - cooking recipe

Ingredients

Filling
1 teaspoon canola oil
1/2 cup shallot, finely chopped
1/2 cup red pepper, chopped
1/2 cup green pepper, chopped
2 garlic cloves, minced
540 ml black beans, drained and rinsed
1/4 cup sun-dried tomato, chopped
300 g frozen spinach, thawed and well drained
125 g cream cheese
1/4 cup sour cream
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon oregano
1/4 teaspoon cayenne pepper
1/3 cup asiago cheese, grated
2 tablespoons pine nuts, toasted and coarsely chopped
Crust
1 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 tablespoon wheat germ
2 tablespoons asiago cheese, grated
2 tablespoons margarine
1/2 cup milk
1/4 teaspoon lemon juice
1 egg

Preparation

Heat Canola oil in a nonstick frypan. Add shallots, red pepper, green.
pepper, and garlic and saute until tender -- about 5 minutes.
In a mixing bowl, mash black beans with a potato masher. Combine with.
sundried tomatoes, spinach and the shallot mixture. In a separate bowl,.
stir together cream cheese, sour cream and the spices. Add to black.
bean mixture and stir well. Set aside.
To make the crust, combine blour salt, baking powder, wheat germ, and 2.
tbsp Asiago cheese.
In another bowl, whisk the margarine, milk, lemon juice, and egg. Add.
flour mixture and stir well. Mixture will be soft.
Spread along the bottom and up the sides of a 10 inch glass pie plate.
that has been sprayed with cooking spray.
Carefully spread in the filling.
Bake at 425 degrees for 25 to 30 minutes or until crust is golden.
Sprinkle 1/3 cup grated Asiago cheese and chopped pine nuts over top of.
pie and return to oven until cheese is melted.
Let stand 5 minutes before serving.