Greek · Lunch
Spinach and Cheese Pie (Gluten-Free)
A hand-sized baked pie with a crackling gluten-free rice-flour and butter crust wrapped around a filling of wilted spinach, dill, scallion, feta and ricotta. Baked until golden and firm, it is served warm as a light lunch alongside a simple cucumber salad.
$4
25 minsPrep
35 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
612Calories
22.4gProtein
35.8gFat
48.6gCarbs
3.8gSugar
4.3gFiber
1210mgSodium
286mgChol
17.9gSat Fat
780mgPotassium
480mgCalcium
4.2mgIron
1.1mcgVitamin B12
19mgVitamin C
vegetarian
gluten-free
gluten-free
Instructions
1
Prep
Combine rice flour, cornstarch and salt in a mixing bowl; rub in cold butter until mixture resembles coarse crumbs, then stir in cold water until soft dough just comes together.
2
Chill
Shape dough into a disc, wrap, and refrigerate for 20 minutes until firm enough to roll without cracking.
3
Wilt
Heat 1/2 tbsp olive oil in a skillet over medium heat; add spinach and cook 2–3 minutes, stirring, until fully wilted, then press out excess liquid in a sieve.
4
Build
Mix wilted spinach with feta, ricotta, scallion, dill and parsley until evenly combined; stir in half the beaten egg.
5
Roll and Fill
On a lightly floured surface, roll chilled dough into a 9-inch round; spoon filling onto one half, fold over to form half-moon, and press edges firmly with a fork to seal.
6
Bake
Transfer pie to a parchment-lined baking sheet, brush with remaining beaten egg, scatter sesame seeds, and bake at 375°F (190°C) for 28–30 minutes until deeply golden and firm.
7
Plate
Rest pie on tray for 5 minutes, then transfer to plate and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g fresh spinach
- 3.6 oz100g feta cheese
- 2.8 oz80g ricotta cheese
- 22 scallion
- 2 tbsp2 tbsp fresh dill
- 2 tbsp2 tbsp fresh parsley
- 1 tbsp1 tbsp olive oil, plus extra for brushing
- 22 eggs
- 2/3 cup90g rice flour
- 4 tbsp32g cornstarch
- 1/2 tsp1/2 tsp salt
- 2 tbsp28g cold butter
- 4-6 tbsp (30-45ml) cold water
- 2 tsp2 tsp sesame seeds, for topping
