Spanakopita with Gluten Free Puff Pastry

Spanakopita is a delicious savoury Greek pie filled with spinach, fresh herbs and cheese and enclosed in a crispy flaky pastry. Traditionally, a homemade phyllo pastry is used, along with fresh spinach and loads of Greek feta to create the most mouthwatering golden baked pie. This gluten-free version is made so perfectly, that you won't be able to tell it's gluten-free. Let's make it!

Spanakopita with Gluten Free Pastry

Baking Dish 30cm x 20cm

Prep 15 minutes

Bake 1 hour

INGREDIENTS

300g silverbeet spinach, washed, finely chopped, stalks removed

8 green onions finely chopped

1 cup parsley finely chopped

1 cup dill and mint combined finely chopped

200g feta crumbled

1 cup grated tasty cheese

2 extra large eggs whisked

1 tbsp olive oil 

1 tsp dried oregano

a good amount of freshly ground pepper

sea salt

PASTRY

Gluten Free Pastry Sheets

Olive oil

INSTRUCTIONS

1. Combine all ingredients using your hand and lightly squeeze the spinach allowing the feta to combine and break down further. Set aside. 

2. Preheat oven to 180°C fan forced / 200°C conventional oven / 400°F.

3. Butter or Oil approx the baking tray. Allow pastry to defrost on the counter and when ready place each sheet between two pieces of baking paper. Using a rolling pin, very lightly roll out to desired thickness. Do not press too hard. (Optional to not roll out pastry if already at desired thickness).

4. Place pastry into the baking tray allowing the sheets to curve up the sides of the tray at least 7-8cm on all 4 sides. Connect each sheet by overlapping the sides. Use a small amount of water and a soft brush to secure the pastry sheets together. Press down gently. 

5. Pour the spanakopita mixture into the baking tray and spread out into an even layer.

6. On your benchtop, overlap the remaining pastry sheets (you may need to brush water so they can "stick" together) to make one large sheet big enough to sit on top of the spanakopita mixture.

7. Cut it to the approximate size of your baking tray and place it on top of the spinach mixture. Using a pastry brush and water again, brush along the edges and then fold inwards the pastry that is sitting around the sides of the tray, enclosing it.

8. Using a fork, pierce the pie lid a few times to allow heat to escape during cooking.

9. Drizzle the olive oil and brush over the top. This will make the pie golden and crisp. 

10. Bake in a preheated oven for 50 min- 1 hour, checking halfway through and turning the tray around to evenly bake. 

11. Gently shake the baking tray and the spanakopita will slide out easily when cooked. Allow cooling in the tray for 20 minutes before cutting and serving. 

Braiding Pattern for the Pastry

(optional)

1. Cut the flat pastry sheet into 12 long, thin strips.

2. Each strip should be lined up side-by-side in groups of three.

3. Firmly pinch the top of the 3 strips together to secure them in place.

4. Begin to braid.

5. Lift the strip on the right and pass it over the center strip. Now the strip that was on the right, becomes the strip in the centre. The original centre strip is on the right. The strip on the left has not moved.

6. Next, take the strip on the left and pass it over the centre strip. The strip that had been on the left is now the centre strip and the centre strip is now on the left.

7. Continue alternating by placing the right over the centre and then the left over the centre.

8. When you have reached the end, pinch the ends together to secure them in place.

9. Continue with the remaining strips and place over the spanakopita, along the edges. Brush with butter or olive oil.

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