Chicken Tart with Kamut Berries and Spinach

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.