Gluten Free Spinach Pie
This is a delicious gluten free, dairy free version of spanakopita. Made with gluten free puff pastry, dairy free feta, spinach, dill, egg, Italian parsley and seasoning. This spinach pie is savory, healthy and full of flavor.
Equipment
- 10 inch springform pan
Ingredients
- 16 oz Frozen Chopped Spinach Thawed and well-drained
- 1 Bunch Fat-Leaf Parsley Stems trimmed, finely chopped
- ½ Yellow Onion Diced
- ¼ Cup Green Onion Chopped
- 2 Garlic Cloves Minced
- 2 Tbsp Olive Oil
- 1 Tsp Nutmeg
- 1 Lemon Zested and 1 Tbsp Juice
- 1 Tsp Red Pepper Flakes
- 4 Eggs Beaten
- 10 Oz Feta Cheese Crumbled For Vegan use Violife
- ¼ cup Fresh Dill Chopped
- 1 Tsp Salt
- 1 Tsp Freshly-ground black pepper
- 17.6 Oz 2 Schar Puff Pastry Sheets
Instructions
- Preheat the oven to 400 degrees F.
- Thaw out frozen spinach and squeeze out any excess liquid by hand.
- To make the filling: In a mixing bowl, add the spinach and the remaining filling ingredients. Stir until all is well-combined.
- Unroll the 2 puff pastry sheets and place them between two very lightly damp kitchen cloths.
- Prepare a round pie pan or baking dish. Brush the bottom and sides of the dish with olive oil.
- To assemble the spanakopita: Line the baking dish with 1 sheet of pastry, cutting the leftover sides and using them to form a crust on the bottom of the pie pan.
- Add the spinach filling evenly on top of the puff pastry. Cover with a second sheet of pastry. Form around the pan. Brush with oil on top.
- Bake in the oven at 400 degrees F heated-oven for 55 minutes, or until the crust is crisp and golden brown.
- Remove from the oven. Let cool and cut into triangles.