This spinach and feta cheese pie is especially delicious when made with fresh homegrown spring onions (the white bulb part) that don’t require pre-cooking. But it can be made with red onions just as perfectly. If you didn’t already know this, then spinach is packed with useful nutrients. According to health.com:
“A three cup portion provides over 300% of the daily need for bone-supporting vitamin K. Spinach also provides over 160% of the daily goal for vitamin A, and about 40% for vitamin C, which both support immune function and promote healthy skin.
Spinach also contains 45% of the daily need of folate, a B vitamin that helps form red blood cells and DNA. And spinach supplies 15% of the daily goal for both iron and magnesium, 10% for potassium, and 6% for calcium, along with smaller amounts of other B vitamins“.
Not only is it gluten-free, but also vegetarian. So tick the ingredients off your shopping list and get cooking.
See the recipe with store bought dough here if you’re feeling lazy.
Spinach and feta pie with homemade crust
Course: DinnerCuisine: GreekDifficulty: Medium4
servings15
minutes30
minutes400
kcalThis gluten-free and vegetarian spinach and feta cheese pie is especially delicious when made with fresh homegrown spring onions (the white bulb part) that don’t require pre-cooking.
Ingredients
- The dough
62 g unsalted butter
120 g Doves Farm gluten-free white bread flour (or any other brand)
50 g buckwheat flour
2 tsp Xantham Gum
pinch of fine sea salt
1 medium egg
1 tbsp water
- The filling
100 g frozen spinach, thawed
4-5 small spring onions (white bulb), cut into smaller pieces or 1/2 red onion that needs to be pre-cooked
200 g feta cheese, cubed
1 medium egg
2 tbsp Greek yoghurt
lemon pepper and dried dill to taste
Directions
- Pre-heat the oven to 180C/160C fan/gas 4.
- Mix together the dry dough ingredients and crumble the butter in with your hands until fully mixed. Add the water and egg, mix well with a (wooden) spoon.
- Take a medium sized baking tray and grease the bottom and sides with butter. Press the dough to the bottom and edges as thin or thick as you wish with the spoon.
- Bake it in the oven for 10 minutes.
- Meanwhile, mix together the filling ingredients. After 10 minutes, take out the pie from the oven and pour the mixture on top of the dough. Cook in the oven for another 20 minutes until the crust is golden and crispy.
- Let it cool for 5-10 minutes, cut and serve.
Please use the hashtag #TheNonGlutenOne if you make this recipe so I can re-share the love. And do let me know if there’s anything wrong with this recipe. Use my contact page or email me info@thenonglutenone.com.
