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1
To make the crust, in a large bowl combine the flours, baking powder and salt.
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2
Rub in the butter and yogurt until well combined.
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3
Add the milk and stir just until combined.
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4
Flour your hands and gather the dough into a ball.
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5
Wrap in plastic and refrigerate.
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6
To make the filling, heat 1 tablespoon of olive oil in a large nonstick skillet over medium heat.
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7
Add the onions and cook until soft and brown, about 10 minutes.
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8
Add the chickpeas and the vinegar, turn the heat to low and cook for 15 minutes.
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9
Stir in 1 teaspoons of salt and pepper to taste.
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10
Set aside.
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11
Heat the remaining oil in a large pot over medium heat.
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12
Add the garlic and cook, stirring constantly, for 30 seconds.
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13
Add the spinach, stir, cover the pot and steam for 5 minutes.
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14
Place the spinach in a sieve and press out all of the water.
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15
Coarsely chop the spinach, place in a bowl, season with teaspoon of salt and pepper to taste.
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16
Toss in the feta.
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17
Preheat oven to 350 degrees.
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18
Spray a 9-inch pie plate with the olive oil.
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19
Press of the dough over the bottom and up the sides.
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20
Place half of the spinach mixture over the crust.
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21
Top with half of the chickpea mixture.
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22
Repeat the layers.
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23
On a lightly floured surface, roll out the remaining dough into a circle that will just fit the top of the pie.
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24
Seal the bottom and top crusts together.
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25
Brush the top of the pie with a little of the beaten egg.
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26
Make small steam vents with the tip of a sharp knife.
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27
Bake until the crust is browned, about 30 minutes.
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28
Cut into wedges and serve.
