After discovering gluten free pastry dough and getting super excited of all the things I can make, spinach pie was top of the list! Growing up, my mom worked at a gym and the gym had a cafe owned by Christine and George. Every Christmas they would make our family, spinach pies. It became tradition; Cuban Christmas with Greek Spinach Pies. They were the best. I haven’t had a spinach pie in years!! So it made me so excited to make this. Take a shot at it, maybe it will feel like Christmas for you too as it did for me :)
2 sheets of gluten free pastry dough
16 oz frozen chopped spinach, thawed and drained
1/2 cup of yellow onion
1/4 cup green onion
1 tablespoon of garlic, minced
4 eggs, beaten
10 oz vegan crumbled feta (follow your heart has a great feta)
1 bunch flat leave parsley
1/4 cup of fresh dill
2 tablespoons of olive oil
1 tablespoon of lemon juice
Zest of 1 lemon
1 tsp crushed red pepper
1 tsp of nutmeg
1 1/2 tsp salt
1 tsp ground pepper
Preheat oven to 400 degrees
Make sure your puff pastry dough is thawed. Spray a 9x9 pan (I used a small pan because the gluten free pastry dough is smaller and harder to roll out then regular puff pastry). Place one sheet on the bottom of the pan.
Squeeze out any excess liquid from the spinach. And add to a bowl once fully drained.
To that same bowl add the following ingredients: parsley, onion, green onion, garlic, lemon (zest & juice), feta, egg, dill, spices.
Mix all of your ingredients together. I used my hand to make sure it was thoroughly combined.
Add your filling to the baking pan with the 1st sheet of dough already lining it.
Place the second sheet of dough on top.
Optional - brush egg wash (1 egg white beaten) on top of second sheet of dough. This will give you a browner and more crisp spinach pie.
Bake in oven for 55 minutes at 400 degrees.
Remove from oven, cut into squares and enjoy!!