Completely thaw the spinach and strain as much water as possible, ideally twisting in a cheese cloth.
250 g frozen spinach
In a bowl, mix all the filling ingredients (including the spinach) and combine well.
25 g fresh flat leaf parsley, 13 g scallions, ½ tbsp olive oil, ½ tbsp garlic infused oil, 2 large eggs, 100 g feta, 1 tsp dried dill, black pepper to taste
Oil a deep, small 14×20 cm baking dish with some olive oil. Round quiche tin might work too.
Depending on the size of your dish cut the puff pastry sheet in about a third. The larger piece will serve as the “bottom pie crust” and the smaller piece as a lid. Line the baking dish with the larger piece. Make sure there are no holes or cracks otherwise the filling will leak through them.
1 gluten free puff pastry sheet
Evenly distribute the filling. Cover with the small pastry piece (lid).
Carefully cut any pastry pieces that are weirdly sticking out, then gently fold the overhanging edges of the bottom crust over the lid and press together.
Cut the lid of the pie, like if you were cutting the pie into quarters, to create an opening. Don’t cut all the way through.
Oil the top and bake on 160C (fan) for 50 minutes, or until the crust is golden brown.