Spanakopita with Gluten Free Puff Pastry

Spanakopita is a delicious savoury Greek pie filled with spinach, fresh herbs and cheese and enclosed in a crispy, flaky pastry. Traditionally, a homemade filo pastry is used, along with fresh spinach and loads of Greek feta to create the most mouthwatering golden baked pie. This gluten-free version is made so perfectly that you won't be able to tell it's gluten-free. Let's start cooking!

Spanakopita with Gluten Free Puff Pastry

Spanakopita with Gluten Free Pastry

Baking Dish 30cm x 20cm

Prep 15 minutes

Bake 1 hour

INGREDIENTS

300g silverbeet spinach, washed, finely chopped, stalks removed

8 green onions finely chopped

1 cup parsley finely chopped

1 cup dill and mint combined finely chopped

200g feta crumbled

1 cup grated tasty cheese

2 extra large eggs whisked

1 tbsp olive oil 

1 tsp dried oregano

a good amount of freshly ground pepper

sea salt

PASTRY

Gluten Free Pastry Sheets

Olive oil

INSTRUCTIONS

1. Combine the ingredients: Combine all ingredients using your hand and lightly squeeze the spinach, allowing the feta to blend and break down further. Set aside.

2. Preheat the oven: Preheat to 180 °C fan-forced, 200 °C conventional, or 400 °F.

3. Prepare the tray and pastry: Generously butter or oil the baking tray. Allow the pastry to defrost on the counter. Once ready, place each sheet between two pieces of baking paper and lightly roll to the desired thickness. Do not press too hard. (Optional: skip rolling if the pastry is already at the desired thickness.)

4. Assemble the base layer: Place the pastry sheets into the prepared tray, allowing them to curve up the sides by 7–8 cm. Overlap the edges of each sheet to connect them, and, using a soft brush lightly moistened with water, gently press along the seams to secure the layers together. Ensure the sheets are firmly but gently joined so they hold their shape during baking.

5. Add the filling: Pour the spinach and feta mixture into the tray and spread evenly across the base.

6. Prepare the top layer: On a clean surface, overlap the remaining pastry sheets, brushing lightly with water so they adhere together, forming one large sheet big enough to cover the filling. Trim to fit the tray and place over the spinach mixture. Brush the edges with water and fold the excess pastry inward to enclose the filling completely.

7. Pierce and brush the top: Using a fork, pierce the top pastry several times to allow steam to escape during baking. Drizzle olive oil over the surface and brush evenly to ensure a golden, crisp finish.

8. Bake the pie: Place the spanakopita in the preheated oven and bake for 50 minutes to 1 hour. Rotate the tray halfway through cooking to ensure even browning.

9. Cool and serve: Gently shake the tray — the pie should slide out easily once baked. Allow to cool in the tray for 20 minutes before slicing and serving.

SEE BELOW 👇 FOR BRAIDING INSTRUCTIONS

Spanakopita with Gluten Free Puff Pastry

Braiding Pattern for the Pastry

(optional)

1. Cut the strips: Cut the flat pastry sheet into 12 long, thin strips.

2. Arrange the strips: Line up the strips side by side in groups of three. Firmly pinch the tops of each group together to secure them in place.

3. Start the braid: Lift the strip on the right and pass it over the center strip. The right strip now becomes the center strip, the original center moves to the right, and the left strip stays in place.

4. Alternate the braid: Take the strip on the left and pass it over the center strip. The left strip now becomes the center strip, and the previous center moves to the left.

5. Continue braiding: Repeat the process, alternating right over center and left over center, until you reach the end of the strips. Pinch the ends together to secure the braid.

6. Finish and place on the pie: Repeat with the remaining strips and position the braids along the edges of the spanakopita. Brush lightly with butter or olive oil before baking.

Spanakopita with Gluten Free Puff Pastry