Recipe

Brunch

Cheese and Spinach Pie

By FDL

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Cheese and Spinach Pie
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Looking for new gluten-free recipes? Try this tasty cheese and spinach pie recipe, very easy to make.

Ingredients
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
Info box
  • Preparation time
  • Cooking time
  • Recipe category Brunch
  • Recipe yield 6
Preparation

How to make a cheese and spinach pie

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.
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