SPANAKOPITA GLUTEN & DAIRY FREE

If you’ve been with me for a while, you know this is not my first variation of this classic Greek meze, or appetizer. Years ago I developed Spanako-patties, which were a variation without the classic pastry casing, rather, the spinach filling fried as a “patty”. They are delish and feature the filling, which is the best part in my opinion. Yet, I was still missing the crunch of that pastry. So one day as I was perusing my grocery store (actually found at Publix!) I discovered this gluten and dairy free puff pastry from Loren’s. The results are spectacular, if I do say so myself, and my family agrees. And they can be skeptics. I hope you try this and let me know how it works for you!

Yield: 12

Tina Wells Health Coach: Tina Wells

Print

With ImageWithout Image

Spinach Pie in GF Puff Pastry

Prep time: 10 MinCook time: 45 MinTotal time: 55 Min

Cook modePrevent screen from turning off

Ingredients

• 1 medium sweet onion, minced
• 1 leek, rinsed and diced
• 2 Tablespoons olive or avocado oil
• 8 ounces frozen chopped spinach
• 1/4 teaspoon nutmeg
• salt and pepper to taste
• 1/2 cup Follow Your Heart Vegan Feta cheese
• 1/4 cup Follow Your Heart Vegan shredded Parmesan cheese
• 1 package Sweet Loren’s gluten free vegan Puff Pastry (available in most dairy sections of your local grocer)

Method

1. Add oil to a skillet large enough to accommodate the filling ingredients and heat on medium high heat.
2. Add the diced onion to the oil and sauté until translucent. Add the leeks and sauté until softened.
3. Add the frozen spinach and stir until thawed and warmed through. Add the nutmeg, salt and pepper and stir thoroughly to completely combine.
4. Reduce the heat to low. Add the vegan cheeses and stir to melt slightly. Remove from heat.
5. Unroll the puff pastry slowly, if it cracks slightly, push it beck together gently. Using a rolling pin, stretch the dough to about 9” X 12” and cut into fours on the long side and threes on the short side, to yield 12 squares.
6. Preheat the oven to 350ºF. Scoop equal amounts of the filling onto one corner of each square, allowing enough space along the edge and top corner of each to fold in half diagonally.
7. Slightly dampen the edges of each square with a pastry brush, then fold diagonally to make a triangle shape. Crimp the edges with a fork and place onto a baking sheet lined with parchment paper.
8. Bake for 20 to 30 minutes or until crispy and golden. Can also be baked in an air fryer on the baking or convection setting.
9. Allow to cool slightly before serving.

HTTPS://www.tinawellshealthcoach.com/recipe/spanakopita-gluten-dairy-free

©Tina Wells Living, LLC

Did you make this recipe?

Sharing is Caring! @tinawellshealthcoach on instagram and hashtag it #tinawellshealthcoach