Deconstructed Spanikopita
Spanikopita are Greek pastry parcels filled with spinach and feta. To make it gluten free I've made the filling and put it on quinoa pastry disks. Looks good as a starter.
Ingredients
- 1/2 quantity quinoa pastry see link below
- 200 g frozen spinach
- 200 g feta cheese Crumbled into medium sized chunks
- 15 g Parmesan finely grated
- 1 clove garlic crushed
- 1 tsp dill
- 1/2 tsp feshly grated nutmeg
- salt and pepper
- egg beaten for brushing the pastry
Instructions
- Pre heat the oven to 200 fan, 220 electric or Gas 7.
- Make up the quinoa pastry following the link below. Cut into 8 circles approx 10cm in diameter. Place on parchment on a baking sheet, brush with egg and bake for 10 minutes until risen and golden. Keep warm or bake at the same time as making the filling/topping.
- Put the spinach in a saucepan over a medium heat and cover. Bring to the boil. Remove from the heat and squeeze all the excess water out with the back of a wooden spoon. Pour the water away, leaving just the spinach.
- Add all the other ingredients and cook gently, stirring occasionally for 10 minutes.
- Serve a spoonful of feta/spinach mix on top of the pastry, garnished with baby salad leaves.
Notes
Here is the quinoa pastry link