Healthy, Happy Spinach & Feta Slice
Meet the easy, healthy, tasty dinner that's fun to make and full of flavour! I fell in love with the taste of this mouth-watering spinach and cheese slice one night at a friend's house and have been searching for a great gluten free version ever since. Packed full of iron, calcium and protein from the spinach, feta and egg, you can serve cold with a salad or fresh from the oven. Oh, and if you are tired, you can replace the dough with gluten free filo pastry. Delicious!!! BB xxxx
1/2 cup tapioca flour
3/4 cup millet flour
1/4 cup sorghum flour
1/2 cup cornstarch
1/4 cup glutinous rice flour, plus more for kneading and rolling
1 tablespoon sugar
1 ½ teaspoon guar gum
2 sticks of butter, minus 2 tablespoons, diced
2 large eggs
Gluten-free olive-oil spray
3 tablespoons chopped onions
1 bag spinach
1 tablespoon olive oil
Salt and pepper to taste
1 egg, lightly beaten
8-12 ounces crumbled feta
1 tablespoons coriander seeds, toasted and ground
1/2 teaspoon freshly grated nutmeg
1/2 cup grated romano cheese
2 tablespoons dried oregano
The Method for Dough:
Step 1: In a food processer fitted with a plastic dough blade, combine the first seven ingredients (tapioca through guar gum) to blend. You will have to stop a few times and scrape down the sides as soft, gluten-free flours do not mix easily. Add the butter and pulse until the mixture is of a crumbly texture throughout. Add the eggs and combine, keeping the processor running just until all, or nearly all, the crumbs have unified into a large ball or balls of dough. Do not overmix.
Step 2: Dust a clean surface with glutinous rice flour, remove the dough from the processor, consolidate the balls into one ball and scrape out any last crumbs to add to this mass. Sprinkle more glutinous rice flour over the top and knead four or five times with the heel of your hand. The dough should feel smooth and not too sticky. Divide the dough into two parts and flatten into large disks, roughly one-half inch thick. Wrap each disk tightly in plastic wrap and refrigerate for a minimum of two hours.
The Method for Filling:
Step 1- While the dough is chilling, sauté onion in olive oil, with salt and pepper, until translucent. Add the spinach, season with salt and pepper and half of the oregano. Continue to sauté about 2 minutes. Remove from heat. Place mixture into a colander or sieve to cool and squeeze or press with the back of a spoon to remove excess moisture. (The filling needs to be cool and dry to prevent the dough from becoming soggy.)
Step 2 - In a medium bowl, beat the egg with feta, coriander, nutmeg and the rest of the oregano. Season again with salt and pepper and then gently add the cooled spinach mixture until just combined. Add the romano cheese and refrigerate until use.
When the dough has chilled at least two hours, preheat your oven to 170 degrees. Prepare a clean 8 x 12 inch pan by spraying it with olive oil.
Remove the disks from the refrigerator and allow to warm up on the counter, still in the plastic, until just soft enough to be malleable (10-15 minutes maximum). The dough should still feel cool. If it is room temperature, it could quickly become too sticky to roll out thinly and will not transfer easily. Dust your counter or other clean, smooth work surface with glutinous rice flour again and unwrap one disk, placing it in the flour. Move the disk around, turn over and roll out with a cool rolling pin until it is of an even thickness and approximately 9 x 12 inches in size (or just slightly larger than your baking pan). Try to do this quickly, and with a minimum of touching the dough so as not to warm it. Transfer to your prepared pan, and then press it out slightly so that it comes up the sides about one-half inch; this will later enable you to make a seal with the top dough. Pause to add the filling.
Spread the filling evenly across the dough. Roll out the second disk, which will form the top layer of the spanakopita, using the same procedure as before. Stretch the dough over the filling and gently press it into the dough that comes up the sides. Make small vents in the top crust by piercing it five or six times.
Bake for 30 minutes on the middle rack of your oven. Then move the pan to the second rack from the top, and finish by turning on the broiler for 4-6 minutes, to brown the crust if needed. Let cool 10 minutes before eating.
ps. This recipe was found on a website called exquisitedish.com and it really is completely delicious and super healthy!! As an alternative to making yor own dough, just buy a gluten free pastry from the healh food store.