A delicious gluten free version of a traditional mediterranean spinach and feta pie. If you aren’t gluten free go ahead and use filo pastry instead!
Gluten Free Spanakopita
- Large Oven Safe Baking Dish
- Chopping Board
- Chopping Knife
- Measuring Utensils: 1/2 cup and a tsp
- 1 large bunch of silverbeet (spinach)
- 200 grams greek feta or danish fetta
- 1 large onion (diced finely)
- 2 cloves garlic (crushed)
- 5 eggs
- 1/2 cup olive oil
- 1 tsp salt
- 1 tsp pepper
- 2 sheets frozen gluten free pastry (we used puffed pastry from coles) or traditionally you would use filo (if you aren't GF)
- Preheat your oven to 180°C.
- Wash and dry the spinach. (make sure it is completely dry otherwise it will make the pastry go soggy)
- Chop the leafy part of the spinach into large chunks and cut the stalk into small pieces.
- In a large mixing bowl combine: olive oil, onion, garlic, salt, pepper, eggs and feta. Mix well to combine.
- Take your pre-rolled pastry and cover the bottom of a well oiled casserole dish. If you are using gluten free pastry most likely you will need to blind bake before adding in your filling. To do this place a sheet of baking paper over your pastry and just cover with dried rice or beans and place in the preheated oven for 10 minutes. Take out of the oven and take off the rice and baking paper and place back into the oven for a further 5 minutes or until the pastry is no longer translucent. (all this completely depends on the type of pastry you use, so I would recommend looking at the back of the packet for instructions).
- Using your hands toss together the spinach and egg/ feta mixture until the spinach is completely coated. Add all the spinach on top of the first layer of pastry and then place another sheet of pastry on top of the spinach. Brush with a beaten egg or a tiny bit of milk (this will help the pastry turn a golden brown).
- Place in the oven for about 20-25 minutes or until golden brown. Serve hot and enjoy!