This gluten free spanakopita recipe is a Greek tradition. The filling consists of spinach, cheese, onions, egg, and seasoning. If you are vegetarian, you can substitute the cheese with tons of fresh herbs and silken tofu or use dairy-free cheese like Daiya or Follow Your Heart. Instead of using my Gluten Free Phyllo Dough Recipe, which is the traditional dough bakers use, I used my Gluten Free Puff Pastry Recipe to produce a puffier dough.
You may have previously seen the folded version, but rolled spanakopita is also a well-known way of making them. I prefer to roll them when serving to guests so that they know what they are eating. If it were up to my husband, the dough lover, he would prefer the folded method as it produces more crust.
I list out several choices of cheese to use in your gluten free spanakopita. I find it’s best to use a variety of cheeses. It combines all of the best flavors and texture from salty to creamy. Use what you have on hand or what you enjoy the most.
This is one way of getting kids to eat spinach. If you wish to make it healthier, feel free to substitute the leeks with additional spinach. Using leeks is a rural Greek tradition.
Experience an old Greek tradition that is such a treat whether it's the first time or the most recent you are tasting one. This gluten free spanakopita recipe is to die for!
Ingredients:
- 1 recipe Gluten Free Puff Pastry
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 4 cups finely chopped yellow onion
- 1 cup chopped leeks, whites only
- 3 (10-ounce) bags fresh spinach, chopped
- 1/2 cup grated Parmesan cheese
- 2 teaspoons ground black pepper
- 1/2 teaspoons freshly grated nutmeg
- 2-1/2 cups cubed feta
- 2 cups soft white cheese (Brie, Camembert, Ricotta or shredded Monterey Jack)
- 3 tablespoons finely chopped fresh basil (or your favorite herb)
- 2 large eggs
- 1 large egg, beaten for brushing
- 1/2 cup unsalted butter, melted and cooled, for basting
- 1 large egg, beaten, for basting
Instructions:
- At least one day prior, make the puff pastry as instructed at the above link. Freeze it and thaw it to near room temperature, just until you can roll it and it still has a chill. Refrigeration of the dough dries it out. If you refrigerate it, expect to dip your fingers in water and patch up a bunch of cracks.
- When you're ready to make the gluten free spanakopita, preheat the oven to 350ºF. Line baking sheets with parchment paper; set aside.
- Heat the extra-virgin olive oil in a large pot over medium heat. Add the onions and leeks, and saute until translucent, about 8 minutes.
- Add the garlic and saute until fragrant, about 1 minute.
- Add the spinach and cover the pot until the spinach wilts. Uncover and saute over medium heat until the liquids evaporate. Stir occasionally to prevent sticking.
- Transfer the vegetables to a large bowl and set aside to cool.
- In a separate bowl, toss together the Parmesan cheese, pepper, and nutmeg. Gently fold this mixture as well as the remaining cheeses and eggs into the cooled spinach mixture. Cover and refrigerate until ready to fill the dough.
- Roll out about one-third of the puff pastry dough to about 1/4-inch thick. Cut it into squares, add a little filling and roll it up. Before you close the roll, brush the end with a some beaten egg, then seal. Place the spanakopita on one of the prepared baking sheets and refrigerate until ready to bake. Repeat until you use all of the dough or filling.
- Whisk together the melted butter and egg yolk. Brush some on the tops of the pastry.
- Bake for 20 minutes or until golden brown. Set aside to cool for at least 5 minutes. The cheese gets extremely hot.