Pies are one of my favorite foods. Although, before I diagnosed with celiac disease (June 2014), when I ate them (with gluten) I had stomach problems. So, I avoid them for a long period of my life. I didn’t know that the gluten made me suffer.
The good part with pies is that you can bring them with you almost everywhere, perfect for a lunch at school or at work. I love to eat them with a yoghurt aside.
I would say it’s a medium easy recipe, yummy and quite light, when, of course, you eat the right portion. 😉
Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients must be checked that are Gluten-Free and without traces of gluten.
Abbreviations: g=grams • kg= kilograms • cup=250 ml • tsp= teaspoon=5 ml •  tbsp= tablespoon=3 tsp=15 ml • ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) • l=litre/liter=1000ml
In a bowl combine the yeast, the sugar, 1 tbsp of the gluten-free flour and 3-4 tbsp lukewarm water. Mix them well, cover with a tea towel and allow 20 Minutes for the yeast to be activated. Ideally to double its size.
Then we add all the other ingredients for the phyllo dough and we knead them with our hands until it became a nice dough. Cover it with a dish towel and leave it to rest for about 45 Minutes in a warm place. Alternatively, may also use your oven having heated it before at 50°C /125°F.
While we waiting for the dough, we prepare the spinach filling for the pie.
In a pan warm the olive oil and sauté the chopped onion and the chopped leek. Then add the chopped spinach. Let it boil with the fluids that the spinach will leak, about 3-4 min. Season it with salt and pepper, add the drill and let it cool down.
When it cools down enough, add the crumbled feta, the polenta and the breadcrumbs and mix it with a spoon. If the filling has a lot of fluids you can add more of breadcrumbs. If not, you may add less breadcrumbs or polenta.
Preheat the oven to 180°C / 350°F.
Cut the dough in 4 parts, one for each phyllo dough. We use 2 for the top and 2 for the bottom. The success of the dough is that become elastic.
Dust your worktop with flour.
Use a rolling pin to roll out the first dough piece into a circle, transfer it to a 28cm round baking pan, after we have first brushed it with 1 tablespoon. olive oil - making sure that the edges of the dough hang over the pan - and brush the dough with 1 tablespoon of olive oil.
Repeat it with the second dough piece.
Add the filling over the 2nd phyllo dough and spread it evenly.
Roll out the 3rd dough piece into a circle and cover the filling and brush the dough with 1 tablespoon of olive oil.
Repeat it with the last dough piece.
Tuck the overhanging dough into the pan and score the pie into pieces.
Brush the pie with 1 tablespoon of olive oil.
Bake the pie in the oven at 180°C/350°F for 40 Minutes and another 20 Minutes at 125°C/250°F.
Remove the pan from the oven and set the pie aside to cool before to cut into pieces and serve. (If possible. I usually cut a piece as it’s ready without waiting to cool and taste it and of course I usually burn my tongue. Please avoid to do that)
Ingredients
Directions
In a bowl combine the yeast, the sugar, 1 tbsp of the gluten-free flour and 3-4 tbsp lukewarm water. Mix them well, cover with a tea towel and allow 20 Minutes for the yeast to be activated. Ideally to double its size.
Then we add all the other ingredients for the phyllo dough and we knead them with our hands until it became a nice dough. Cover it with a dish towel and leave it to rest for about 45 Minutes in a warm place. Alternatively, may also use your oven having heated it before at 50°C /125°F.
While we waiting for the dough, we prepare the spinach filling for the pie.
In a pan warm the olive oil and sauté the chopped onion and the chopped leek. Then add the chopped spinach. Let it boil with the fluids that the spinach will leak, about 3-4 min. Season it with salt and pepper, add the drill and let it cool down.
When it cools down enough, add the crumbled feta, the polenta and the breadcrumbs and mix it with a spoon. If the filling has a lot of fluids you can add more of breadcrumbs. If not, you may add less breadcrumbs or polenta.
Preheat the oven to 180°C / 350°F.
Cut the dough in 4 parts, one for each phyllo dough. We use 2 for the top and 2 for the bottom. The success of the dough is that become elastic.
Dust your worktop with flour.
Use a rolling pin to roll out the first dough piece into a circle, transfer it to a 28cm round baking pan, after we have first brushed it with 1 tablespoon. olive oil - making sure that the edges of the dough hang over the pan - and brush the dough with 1 tablespoon of olive oil.
Repeat it with the second dough piece.
Add the filling over the 2nd phyllo dough and spread it evenly.
Roll out the 3rd dough piece into a circle and cover the filling and brush the dough with 1 tablespoon of olive oil.
Repeat it with the last dough piece.
Tuck the overhanging dough into the pan and score the pie into pieces.
Brush the pie with 1 tablespoon of olive oil.
Bake the pie in the oven at 180°C/350°F for 40 Minutes and another 20 Minutes at 125°C/250°F.
Remove the pan from the oven and set the pie aside to cool before to cut into pieces and serve. (If possible. I usually cut a piece as it’s ready without waiting to cool and taste it and of course I usually burn my tongue. Please avoid to do that)
- Use equal portions of spinach and leek for sweeter filling. But also you want you can add other kinds of vegetables like endive, chicory, white beet, mangel, celery etc.
- Our secret ingredients are polenta and breadcrumbs. Vegetables have a lot of water and because of that, maybe phyllo became moist while baking and not to be crunchy. Phyllo has to be crunchy when you eat it.
Good Luck and Bon Appétit!!!
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