1 (9 inch) prepared graham cracker crust
2 3/4 cups milk
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
1/2 teaspoon dried sage
1/2 teaspoon salt
1 tablespoon butter
1 cup fresh white wine
1 1/2 cups chopped spinach
4 cups chopped walnuts
1 cup chopped pitted dates
1 cup chopped walnuts
2 cups chopped fresh parsley
1 cup chopped celery
2 tablespoons butter
2 tablespoons all-purpose flour
2 tablespoons milk
1 teaspoon vanilla extract
1/2 teaspoon grated lemon zest
1 (3 ounce) can diced green chiles, drained
Preheat oven to 450 degrees F (220 degrees C).
Sift together the flour, salt and baking soda. Set aside.
In a large bowl, cream together the white sugar, butter, honey, egg, basil, rosemary, sage, salt, olive oil, vinegar and mustard. Mix well.
Stir in the yeast and salt. Mix gently, until smooth. Gradually stir in the flour mixture and milk, mixing just until incorporated.
Combine the spinach, water, parsley, celery, parsley, celery and parsley with the egg. Mix together.
Spread the mixture into the bottom of the pie crust. Spread the cream cheese mixture over the top.
Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center of the pie comes out clean. Serve warm. Serve with lemon drizzle.