I was forced, yes, forced to create my own gluten free puff pastry with Spanakopita filling. Like stated in my gluten free puff pastry post, I desperately desired (needed, maybe) the all powerful & decadent flakey gluten free pastry. However, none was to be found in the small town store. I arose through the ashes of despair and created my own. Yeah, that’s laying it on kind of thick, but man alive, L O V E this puff pastry, do I.
The Spanakopita is filled with ricotta, feta, parmesan cheeses, and herbs. I just want to keep eating this stuff. I probably had a few too many, but I don’t want the puff pastry police slapping my hand away either. Seriously, look at the buttery flaky goodness?
Gluten Free Puff Pastry or Regular?
The Spanakopita filling can be baked with regular puff pastry or gluten free puff pastry. I get excited for gluten-free; family & friends need these sinfully delicious options.
If you’re in a pinch, Schar makes one of the best gluten free puff pastry, freezer section of grocery store.
If you’re up to the challenge, making Gluten-Free Puff Pastry is not as difficult as I thought it would be. Which means using the same recipe for good old gluten-loaded flour will be even easier, promise.
Spanakopita Filling
Now, the other good stuff; the filling. Save yourself some time and use frozen spinach. You’re welcome.
Defrost the chopped (says the label) frozen spinach for a couple of minutes in the microwave on a plate. Line a colander or sieve with paper toweling or a tea towel and add in the defrosted green gob of spinach.
Use the towel and squeeze out as much water as you can. When you think you’ve got it, squeeze it again for good measure.
Place the super squeezed spinach on a cutting board. Use a good sharp knife and slice through vertically & horizontally. NOW, it’s “chopped.”
Investing in a superior kitchen knife is a little spendy, but so worth it. The hollow edges are my favorite as it keeps the chopped food on the cutting board, not the knife.
Not pictured is the onion and garlic that was sauteed in a skillet, but it’s in the filling. In a large bowl you’re going to add the spinach, eggs, cheeses, sauteed onions-garlic, seasonings and mix it well.
Look at that glorious filling! I would have scooped out a huge spoonful for a snack, however, the raw eggs stopped me in my tracks.
Assembly:
The instructions below are with gluten-free puff pastry. The measurements and process are the same, regardless if you use gluten free or regular puff pastry. Here is my recipe for Puff Pastry (Gluten Free or regular). I do not judge if you use store bought pastry; as I outed myself earlier. Store-bought, at times, is my knight in shining armor, my Yoda, my ultimate sanity.
Use parchment paper on counter top for easy clean up and easy to move individual pastries to baking sheet. Roll out the puff pastry to a 10-1/2 x 10-1/2 inch square. If using homemade puff pastry, roll slightly bigger for trimming. You will two, 10-1/2 x 10-1/2 inch squares. This recipe makes 18 puff pastries.
I flip over each square before I fill them so the “nice” side will be the all wonderful and pretty baked side. Smoke & mirrors, but the food is real & formidably delicious. Now, if you’re feeling like a sweet filling, check out Apple Cranberry Puff Pastry Turnovers; made with Apple Cranberry compote.
Spoon 2 tablespoons (#30 cookie scoop, 1 ounce) in the middle of each 3-1/2 inch square.
Use an egg wash in all four corners and bring them together, making sure the corners touch.
Place the pastries on a parchment lined baking sheet. Brush with a final egg wash and bake at 425 F. for 20 to 25 minutes. Puff pastry needs a higher temperature to “puff” up the buttery flakey layers.
The flavors and textures are indescribable. Let’s make this next year the year of snacks! And, as I have stated before, if I could, I would come hang in your kitchen with you and make this magic with you.
Alright pie peeps, I have great faith in you. Spanakopita Puff Pastry (gluten-free nonetheless) in the bag.
This page contains affiliate links. If you choose to purchase after clicking a link, I may receive a commission at no extra cost to you, like less than cents on a dollar. The FTC makes the rules & even though I feel rules are only suggestions, I follow this one, dammit. Any word from the Gov that starts with “Fed” scares the hell out of me. Just know I am SUPER picky about products I use, if you’re wondering.
Spanakopita Puff Pastry (Gluten Free)
Ingredients
- 2 sheets puff pastry, each rolled to 10-1/2 x10-1/2 inch square (then cut each into 3-1/2 inch squares)
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 medium sweet onion , finely diced (about 1 cup)
- 2 cloves garlic, minced
- 16 ounces frozen chopped spinach, thawed (squeezed dry in kitchen tea towel or paper towel)
- 3 large eggs , lightly beaten
- 1 cup ricotta cheese
- 1 cup crumbled feta cheese
- 1/2 cup grated parmesan
- 1 teaspoon dried basil
- 2 teaspoons dried parsley
- 2 tablespoons fresh dill, finely chopped (= 2 teaspoons dried dill weed)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg plus 2 tablespoons cold water for egg wash
Instructions
- Place a kitchen tea towel or 3 to 4 layers of paper toweling in a colander either in the sink or a bowl. Place thawed spinach and place another tea towel or paper toweling on top. Squeeze out the extra liquid. Squeeze one more time for good measured and discard liquid.
- Place the squeezed spinach mound (wad) on a cutting board and use a sharp knife to cut through entire spinach mound vertically & horizontally (I find large pieces of spinach not chopped enough for my liking). Set aside.
- In a large skillet over medium-high heat, melt the butter andadd diced onion & garlic. Saute for 4to 5 minutes, stirring occasionally. Removefrom heat.
- In large bowl stir the chopped spinach and entire contents of skillet (sauteed onion, garlic, butter, olive oil).
- In a separate bowl, lightly beat the eggs. Stir in ricotta, feta, parmesan, parsley, dill, salt & paper.
- Add the egg-cheese mixture to the spinach mixture and stir well.
Assembly
- Preheat oven to 425 F.
- Beat one egg with 2 tablespoons of cold water for sealing and egg wash.
- Use a 1 ounce scoop (cookie scoop #30), about two tablespoons of Spanakopita filling into the middle of each pre-cut puff pastry square.
- Wet each corner of square with egg wash and bring up opposite corners, making sure that the last one has a piece of dough from other corner to "grab on to."
- Place finished pastries on a parchment lined baking sheet. Brush with remaining egg wash, and bake 20 to 25 minutes at 425 F.
- Let cool and serve. Store extra pastries in sealed container in refrigerator for about one week or freezer.
