Spinach pie, like any pie, is very tasty, but they usually take long time to prepare them. The one that I’m giving you the recipe here, it is a very quick and very easy spinach pie.
And it is as delicious as the classic ones with phyllo. Also, I believe is better than the classic one because it is light enough and it takes about half an hour from the moment you think of it to the time you have it on your plate.
If you have wraps in the cupboard, start making this spinach pie now!
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
Lightly sauté the onion and the leek with the olive oil.
Then add the spinach and let it boil for 2-3 min.
Season the mixture with salt and pepper and add the dill at the end.
Remove it from the heat and add the feta cheese crumbled by hand.
Grease a baking tray with one tablespoon olive oil and place one tortilla.
Put half of the filling on it.
Place the second tortilla and the rest of the filling on top.
Place the last tortilla and grease it on top with the other tablespoon of olive oil.
Bake it at 180°C/350°F for 17 minutesand with the temperature off, leave it in the oven for another 3 minutes.
Ingredients
Directions
Lightly sauté the onion and the leek with the olive oil.
Then add the spinach and let it boil for 2-3 min.
Season the mixture with salt and pepper and add the dill at the end.
Remove it from the heat and add the feta cheese crumbled by hand.
Grease a baking tray with one tablespoon olive oil and place one tortilla.
Put half of the filling on it.
Place the second tortilla and the rest of the filling on top.
Place the last tortilla and grease it on top with the other tablespoon of olive oil.
Bake it at 180°C/350°F for 17 minutesand with the temperature off, leave it in the oven for another 3 minutes.
- I prefer the Schär’s Gluten Free Wraps over others because they are quite large in size and it is more convenient for this pie.
- I always say that fresh vegetables are the best. Of course, as a working mother, many times I don’t have time to go to farms market for shopping, washing the spinach well, etc., and that’s when I use frozen spinach instead of fresh. Our pie turns out just as good!
- In addition to spinach, you can also use other greens such as endives, swiss chard etc.
Good Luck and Bon Appétit!!!
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