Ingredients:
3 Tablespoons olive oil
1 medium onion, diced
1 teaspoon dried oregano
1 cup hulled millet
12 ounces spinach and/or baby kale
5 ounces crumbled feta
2 Tablespoons chopped flat leaf parsley
3 1⁄2 cups water
Salt and pepper to taste
Directions:
- Gather all the ingredients and equipment. Wash the produce and prepare it as detailed in the ingredients list.
- Lightly oil a 9-inch pie plate and set aside.
- Heat 3 tablespoons oil in a medium saucepan. Add the onion and cook over medium-high heat until lightly browned, then add the oregano and the rinsed millet. Stir the millet to toast lightly, about 3 minutes.
- Next carefully pour in the water, bring to a boil and then reduce to medium-high heat, cover to cook for 10 minutes.
- Uncover and stir, continuing to cook until the mixture is thick and porridgy, about another 10-15 minutes.
- Add the spinach, one large handful at a time. Turn off the heat and stir in the feta, parsley, salt and pepper.
- Pour mixture into the prepared pie plate and set aside to cool until set. Serve at room temperature