GREEK SPANAKOPITA GLUTEN FREE
Ingredients
  • Cheese & Spinach Filling
  • 300g ricotta
  • 200g Dodoni fetta
  • 1 cup silverbeet or English spinach, chopped
  • 2 shallots, finely sliced
  • 2 tablespoons chopped dill
  • 1 egg
  • 1 tsp salt
  • Pinch of cracked pepper
  • Rough Puff Pastry Gluten Free Recipe
  • Extra virgin olive oil for brushing
  • Sesame seeds (optional)
Instructions
Conventional Method
  1. Combine filling ingredients in bowl and mix thoroughly with hands.
  2. Remove pastry from fridge and place on a dusted surface. Slice into three long strips and roll each strip out thinly between two sheets of baking paper. A thinner pastry will deliver a crispier texture.
  3. Place a strip of cheese filling along edge of pastry. Brush long pastry edges with beaten egg.
  4. Use a pastry scraper to gently lift the long edge of the pastry and roll it over the filling. Pinch each end to seal. Twist into a coil.
  5. Generously brush top of pastry coil with olive oil and sprinkle with sesame seeds.
  6. Place coil on lined baking tray. Cook for 40-45 minutes in 200C oven or until golden brown.
Thermomix Method
  1. For the filling add spinach and herbs to mixing bowl and chop 3 sec/speed 5. Add the rest of the ingredients and mix 5 sec/speed 3.
  2. Remove pastry from fridge and place on a dusted surface. Slice pastry into three long strips and roll each strip out thinly between two sheets of baking paper. A thinner pastry will deliver a crispier texture.
  3. Place a strip of cheese filling along edge of pastry. Brush long pastry edges with beaten egg.
  4. Use a pastry scraper to gently lift the long edge of the pastry and roll it over the filling. Pinch each end to seal. Twist into a coil.
  5. Generously brush top of pastry coil with olive oil and sprinkle with sesame seeds.
  6. Place coil on lined baking tray. Cook for 40-45 minutes in 200C oven or until golden brown.
Recipe by Helen Tzouganatos at https://helentzouganatos.com/spanakopita-cheese-spinach-pie-gluten-free/