This is a beloved greens pie or, if we prefer, spinach pie, with a classic filling but with a lighter dough for those following a gluten-free diet. The process to make it always starts from the inside out.
Rating
5/5
Ingredients
For the filling
1 kg of greens (800g spinach and the rest, such as wild greens, chard or any other sweet greens you like)
1/2 cup of olive oil
1 dried onion (finely chopped)
4 fresh onions (finely chopped)
1/2 bunch of dill
1/2 bunch of parsley
Salt
Freshly ground pepper
4 eggs
400 g feta cheese
For the dough
600 g gluten-free flour
1 teaspoon baking soda (or sparkling water)
A pinch of salt
60g butter or olive oil
Nutritional Information
Fat
Protein
Sugars
Calories
Carbs
Trans fat
Instuctions
Filling
Clean and wash the greens.
In a deep frying pan, heat a bit of oil and sauté the onions until translucent. Then add the greens to wilt and reduce in volume.
Add the herbs, salt, and freshly ground pepper at the end.
Remove from heat and let the mixture cool down.
Beat the eggs, add them to the greens mixture and then add the crumbled feta cheese.
Dough
In a bowl or mixer, mix the gluten-free flour, salt and baking soda (or sparkling water) thoroughly.
Let the dough rest and then roll it out into a thin sheet.
Spread the butter on the dough.
Cut the dough vertically into 4-5 strips and place one strip on top of the other. Then cut the strips in half.
Chill the dough in the refrigerator until the butter is absorbed, then open the pieces like a book into two layers.
Pie Assembly
Place one sheet of dough in a baking dish, add the filling and cover it with the second sheet of dough.
If desired, sprinkle with sesame seeds.
Bake at 180°C (356°F) on the upper rack for about one hour.
Video
Useful Tips
The dough can be prepared in advance from the previous day and kept in the refrigerator.
The same filling can be used to make a pie with ready-made dough.
