Gluten Free Cheese and Spinach Pie  Breakfast  200 reads

Cheese and Spinach Pie

For the pastry
Flour 250 g, gluten free, plus extra for dusting
Xanthan gum 1/2 tsp
Salt 1/2 tsp
Margarine 180 g, dairy-free, at room temperature
Water 75 ml, ice-cold, plus extra as needed

For the filling
Olive oil 2 tbsp
Onion 1 small, fin ly chopped
Garlic 1 clove, finely chopped
Spinach 350 g, baby, washed
Parsley 2 tbsp flat-leaf, chopped
Cheese 120 g, soft, dairy-free
Eggs 1 medium, beaten with 1 tbsp water
Sesame seeds 2 tbsp
Pepper black, freshly ground

For the pastry

Combine the flour mix, xanthan gum, and salt in a large mixing bowl.
Add the margarine in chunks and loosely rub into the flour until the mixture resembles rough breadcrumbs.
Make a well in the centre and add the water, mixing until a rough dough forms as a ball; add more water as needed to bring it together.
Turn out onto a floured surface, knead briefly and gently, and then shape into a disc.
Wrap in clingfilm and chill for 30 minutes.
After chilling, turn out onto a floured surface and roll out into a large rectangle, approximately 50 cm | 20" x 20 cm | 8" in dimension.
Fold the top third of the dough over the centre and then bring the bottom third over the folded top side.
Turn the dough 90° to the right and roll out as before to the same dimensions.
Fold the top and bottom sides inwards as in Step 4 before wrapping in clingfilm and chilling until needed.

For the filling

Heat the olive oil in a large sauté pan set over a medium heat.
Add the onion, garlic, and a pinch of salt, sweating until softened. Stir in the spinach and a splash of water.
Cover and cook until wilted, about 2-3 minutes.
Remove the spinach mixture from the pan and press against the sides of a colander or sieve to extract as much water as possible.
Chop the spinach and place in a bowl.
Add the parsley, cheese, and some salt and pepper to taste, stirring well. Set aside.
Preheat the oven to 180°C (160° fan) | gas 4.
Roll out the pastry on a lightly floured surface into a long rectangle, about 0.5 cm | 0.25" thick.
Cut one long strip of dough, about 30 cm | 12" long and 12 cm | 5" wide.
Spoon some of the spinach filling along the centre of the dough, wetting the edges with a little water using your fingertip.
Roll the pastry over into a sausage roll shape, sealing the ends well.
Lift into a 20 cm | 8" ovenproof dish or pan, arranging it against the edges of the pan.
Repeat steps 11 and 12 using shorter lengths of dough, arranging the sausage rolls in the pan, maneuvering them to fit as needed; you may need to cut pieces to size in order to fit snugly in the pan.
Brush the top of the pastry with the beaten egg wash and sprinkle with sesame seeds.
Bake for about 30-40 minutes until golden-brown on top and cooked through.
Remove from the oven and let cool briefly before serving.

serves 6

Rating 2.71/5
Rating: 2.7/5 (17 votes)
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