This recipe is taken from the Greek dish Spanakopita, I have made no changes to it as there is simply no need. Now arguably you could adapt this recipe for non-dairy and gluten free – it would merely be a case of finding vegan or gluten free puff pastry which in this day and age is becoming significantly easier. A good cashew cheese could easily replace the feta if required. I have found with this dish that if you whisk the eggs in vigorously you should get a rise/souffle effect – this is not guaranteed and certainly not essential – but just to pre-warn you to make sure you place it in the middle of the oven with plenty of room above.You can also make this with frozen spinach if necessary (I do keep frozen spinach as it is by far the easiest and most economical way of using it) it is of course at its absolute best with fresh picked leaves but this is not always practical.So on with the recipe.You will need a pie dish (mine is rectangular 7″ by 11″) 1 Large bag of freshly wash and dried spinach OR 7 to 8 frozen spinach portions defrosted and drained a little bit (you could steam them to speed this up as it does dry the spinach out as it defrosts)6 large free range eggs (no cheap battery eggs – not only is it not ethical but they do not have the flavour or proper consistency). If you are using egg replacements you can either use a branded one OR use a ratio of 1tbsp of flax seed powder to 3 tbsp water this may give the end result a somewhat nuttier and dense result but I imagine still delicious….I will be researching this further this weekend so will let you know!1 pack of feta/greek salad cheese ensure it is drained well of extra moisture so that it doesn’t transfer to the piesalt & pepper to taste1 sheet of pre-made puff pastry – gluten free or vegan substitute (if necessary)The Method:Pre-heat the oven to 180c/350f/gas mark 4.Line the dish with your pastry, if you have extra pastry cuts you can either use them to decorate the top or you can make them into something else. There is no need to make your own pastry as most professional chefs observe it is a waste of time and effort in the scheme of things.Using a food processor blend up the rest of the ingredients so you have a smooth batter.Add the mixture into the pie dish and decorate with extra pastry if using.Place in middle of the oven for 35 minutes (checking after 25 minutes – if the top is looking a little brown move it down)Once cooked remove from oven and allow to cool slightly before serving with sweet potato wedges and salad.I love making this recipe its so easy, i hope you enjoy it, if you have any thoughts or suggestions please let me know in the comments below!
Source: Weekend Spinach & Feta Pie
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