Make an amazing gluten free Spanakopita that’s as good as the original version. This recipe is a Greek classic – a combination of pastry, cheese, spinach and a few extra ingredients. Spanakopita won’t last long on the plate.

What you need to make Spanakopita

• 200g pastry using this recipe
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 1 bunch shallots (spring onions), finely chopped
• 2 garlic cloves, crushed
• 1.2kg baby spinach or 2 boxes of frozen spinch
• 2 tablespoons chopped dill
• 250g feta cheese, crumbled
• 150g full-fat ricotta cheese or 1/2 cup grated cheese
• 1/4 cup grated parmesan cheese
• 4 eggs, lightly beaten
• 1/4 teaspoon nutmeg

Method

1. Heat oil in a fry pan, then add onion, shallots and garlic. Cook for 1 minute until softened, then add spinach (if using frozen squeeze all water out first) and half the dill. Cook, stirring, over low heat for 1-2 minutes or until spinach has wilted. Drain in a colander and cool, then combine with cheeses, egg, nutmeg, salt and pepper. Combine all ingredients.
2. Preheat oven to 180°C. Spray a baking dish with oil. Lay one sheet of pastry. Spread spinach mixture over top. Cover with remaining pastry,  Brush top with butter .
3. Bake for 45 minutes or until golden. Let cool 10 minutes then turn out. Great hot or cold.