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Gluten Free Spinach Pie with handmade phyllo – Spanakopita

Yields8 ServingsPrep Time30 minsCook Time1 hrTotal Time1 hr 30 mins

Spanakopita. A unique gluten free spinach pie with handmade phyllo. The best gluten free phyllo dough ever.

for the phyllo dough
 500 g gluten free flour, mix for bread (I used the Schär's Mix B – Mix Bread) + extra to roll out the dough
 1 tbsp gluten free dry yeast (10gr)
 1 tsp gluten free baking powder
 1 tsp sugar
 1 tsp salt
 1 egg
 ½ cup yoghurt (greek type)
 ½ cup olive oil
 5 tbsp olive oil (for each phyllo and for the pan)
for the filling
 250 g spinach, chopped prefer fresh
 250 g leek, chopped prefer fresh
 70 g spring onions, chopped
 20 g fresh dill, chopped
 250 g feta cheese, crumbled
 23 tbsp polenta and/or breadcrumbs (that’s a secret ingredient)
 4 tbsp olive oil
 ½ tsp salt (if feta cheese is quite salty, ommite the extra salt)
 ¼ tsp grounded black pepper
for phyllo dough
1

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.

2

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.

3

While we waiting for the dough, we prepare the spinach filling for the pie.

for the filling
4

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.

5

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.

to assemble
6

Preheat the oven to 180°C / 350°F.

7

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.

8

Dust your worktop with flour.

9

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.

10

Repeat it with the second dough piece.

11

Add the filling over the 2nd phyllo dough and spread it evenly.

12

Roll out the 3rd dough piece into a circle and cover the filling and brush the dough with 1 tablespoon of olive oil.

13

Repeat it with the last dough piece.

14

Tuck the overhanging dough into the pan and score the pie into pieces.

15

Brush the pie with 1 tablespoon of olive oil.

16

Bake the pie in the oven at 180°C/350°F for 40 Minutes and another 20 Minutes at 125°C/250°F.

17

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)

Nutrition Facts

Servings 0