Do you already make spinach pie? If you don’t, you must hurry as this is the simplest one-dish dinner you can make. I learned the original Serbian recipe from my artist friend Natasa Karanovic when we were living the bohemian life in the country of windmills and houseboats. Lovely memories!
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After more than 20 years from my life in The Netherlands, this is still a family staple because it’s super-quick to make, delicious and vegetarian. This is my gluten-free version, but if you are not abstaining, you can add some diced ham in the filling or top with thin slices of pancetta or guanciale.
Obviously you can also use store bought phyllo or puff pastry which makes it even quicker to assemble. This classic Italian style quiche makes a great buffet appetizer as well as a satisfying office lunch. Leftovers are great at room temperature the next day or reheated under the grill.
My friend Rosa, a wonderful Perugina who lives in Oregon, has introduced me to the marvels of hot-water pastry and I have discovered that, with minimal modifications, her recipe works very well with my gluten-free flour mix.
Recipe
Ingredients
For the hot water pastry:
- 240 gr (8.5 oz) gluten-free flour mix, store bough GF flour or all purpose wheat flour
- 100 gr (7 tablespoon) butter
- 100 ml (7 tablespoon) warm water
- 1/2 teaspoon salt
- 1 tablespoon psyllium husks (not necessary for store bought flours)
- 2 tablespoon grated parmesan or pecorino cheese
For the filling:
- 500 gr 1 lb fresh spinach or 250 gr (10 oz) frozen chopped spinach, defrosted
- 250 gr (1/2 lb) ricotta
- 175 gr (6 oz) cottage cheese
- 3 eggs
- 3 tablespoon grated parmesan
- 1/2 teaspoon salt
- 1 teaspoon extra-virgin olive oil
Directions
To make the filling:
Whisk the eggs and mix with ricotta, cottage cheese and salt. Blanch the spinach for 3 minutes or until soft but still bright green. Rinse under cold water, squeeze out the excess water and chop. Add the spinach to the rest of the filling ingredients.
To make the pastry:
This pastry is easy and quick to make in a food processor. Place the butter, salt and water in a pan and melt over a gentle heat, no need to boil. Place the flour and psyllium (if using) in the food processor container.
Remove the butter mixture from the heat and immediately stir the warm liquid in the flour. Mix well, until the mixture forms a ball in the bowl.
Transfer the ball of dough on a floured work-top and let it rest until completely cooled.
To shape the pastry
Roll 4/5 of the dough into a 1/2 cm (1/4 inch) thin disk and transfer into a 10 inch ( 25 cm) tart pan lined with parchment paper so to make a case with shallow sides. You can also roll the pastry on the parchment paper and then transfer both paper and pastry in the tart pan. Remove any excess pastry around the sides and reserve for the lattice.
To assemble and bake the pie:
Preheat the oven to 210 °C (410 °F).
Spread the spinach and cheese mixture in the pastry case. Roll the leftover pastry into several strips and arrange them in e over the pie. Bake in the preheated oven for 45 minutes or until golden brown. Serve immediately.
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An interesting pastry. I often use an egg yolk for the wet part of this pastry but must try it with water one day. Have you tried other flours for a GF approach? Just curious to try other flours in pastry.
ciao Francesca, you can substitute any GF flour to the rice flour in this mix. You might have to change the amount of water to obtain a soft dough.
Thanks Letizia- am thinking about chick pea flour for example.
What a lovely twist on a spinach pie. Your gluten free pastry is fantastic, I am sharing this with some of my gluten free friends. Wonderful photographs and a great recipe 🙂 thank you.
Hi Francesca, chick pea flour is very heavy, I would add a small amount, no more than 30% of teh mixture as I think it might make the crust soggy instead of crispy!