- 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.
- 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.
- 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.
- 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.
Kamut berries are whole, unprocessed kernels of Kamut. Kamut originated in Egypt and is an ancient relative to wheat. It has a pleasant, sweet and buttery flavor and 20-40% more protein than wheat. Kamut contains more healthy fatty acids, and is rich in magnesium, zinc, and vitamin E. Look for Kamut berries, flakes and flour in bulk food stores, health food stores and ethnic markets. 1 cup dry Kamut berries = 2 cups cooked.