GREEK SPANAKOPITA GLUTEN FREE |
- 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)
Conventional Method
- Combine filling ingredients in bowl and mix thoroughly with hands.
- 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.
- Place a strip of cheese filling along edge of pastry. Brush long pastry edges with beaten egg.
- 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.
- Generously brush top of pastry coil with olive oil and sprinkle with sesame seeds.
- Place coil on lined baking tray. Cook for 40-45 minutes in 200C oven or until golden brown.
Thermomix Method
- 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.
- 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.
- Place a strip of cheese filling along edge of pastry. Brush long pastry edges with beaten egg.
- 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.
- Generously brush top of pastry coil with olive oil and sprinkle with sesame seeds.
- 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/
3.5.3251