Gluten Free Spanakopita

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.

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