Spanakopita (gluten free, low FODMAP)
Greek classic, made with gluten free puff pastry and lactose free feta cheese.
Equipment
- cheese cloth optional
Ingredients
- 250 g frozen spinach yields 100 g when thawed and drained
- 25 g fresh flat leaf parsley chopped
- 13 g scallions green parts only, chopped
- ½ tbsp olive oil
- ½ tbsp garlic infused oil
- 2 large eggs
- 100 g feta lactose free
- 1 tsp dried dill
- black pepper to taste
- 1 gluten free puff pastry sheet Jus-Rol
Instructions
- 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.