Chicken Tart with Kamut Berries and Spinach

Prep Time: 15 min
Cook Time: 2 hr
Serves: 6

This tart is a great dish to try using whole grains. The sweet, slightly nutty flavour of the kamut brings together the flavours of chicken and spinach in this unusual recipe.


1 cup (250 mL) kamut berries
3 cups (750 mL) water
1 tbsp (15 mL) olive oil
1 cup (250 mL) onions, diced
2 cloves garlic, minced
1/2 cup (125 mL) parsley, fresh, chopped
10 cups (2.5 L) spinach
3 eggs, medium
1 cup (250 mL) 2% milk
1/4 tsp (1.25 mL) salt
1 tsp (5 mL) pepper, freshly ground
1 cup (250 mL) carrots, matchsticks
1 yellow pepper, diced
1 cup (250 mL) old cheddar cheese, grated
1/4 cup (60 mL) Parmesan cheese, grated
2 cups (500 mL) chicken, cooked, chopped
1/2 cup (125 mL) dill, fresh, chopped
1/2 tsp (2.5 mL) paprika
2 tbsp (30 mL) whole wheat flour


1 Bring 3 cups (750 mL) of cold water to a boil in a large pot with a tight fitting lid. Add Kamut berries and simmer for 60 minutes with lid on. Alternatively, soak the kernels overnight, and then cook for 30-40 minutes until tender.
2 In a large frying pan, heat olive oil over medium high heat and sauté onion, garlic and parsley a few minutes until softened. Add clean wet spinach, cover and cook 5 minutes or until wilted. Do not overcook spinach.
3 In a large bowl, beat eggs and mix well with milk, salt and pepper and cooked, drained kamut berries. Add spinach mixture, carrots, diced yellow pepper, cheeses, chicken, dill, paprika and flour.
4 Spray large tart pan, or casserole dish, with vegetable oil cooking spray and pour in mixture. Smooth down top and sprinkle with paprika. Bake at 350°F (175°C) for 45-60 minutes or until golden brown and knife inserted in centre comes out clean. Cut into wedges and serve.