There is one thing that I will not even think about attempting to try and make. Phyllo dough. It’s hard enough to make with plain wheat flour, but trying to make it gluten free would be massively frustrating! So how would one go about having gluten free spanakopita?
I’ve heard of some folks using rice paper. That actually sounds feasible, and I’ll try that someday, when I make a special trip to the Asian food store in the neighborhood.
I had another idea-thinly sliced zucchini. I really liked using this, but it wasn’t as wide as I would have liked. I couldn’t make triangles, but they rolled up rather nicely. Brushed with a little olive oil and baked at a fairly high heat, these wrappers crisp up rather nicely. If you believe you’ll have bat-sized zucchini from the garden this year, those may be just big enough to fold into a triangle.
Spinach Pie Bites
1 pound frozen spinach-do not thaw
1 medium onion, chopped
2 garlic cloves, minced
1/2 teaspoon salt
juice of 1/2 lemon
(1/2 pound feta, crumbled-optional if you can tolerate it)
1 egg (You can also you a flax egg-1 tablespoon milled flax seeds and 3 tablespoons water)
2 very large zucchini
olive oil for sauteeing and brushing
Preheat oven 400 degrees. Line baking sheet with parchment paper.
In a large skillet, saute garlic and onions in olive oil over medium heat for about one minute. Add spinach and cook for 3-4 more minutes or until wilted. Add lemon juice and salt, remove from heat and let cool completely. Once cooled, add egg and feta (if using).
Cut the zucchini length-wise using a mandoline, or a sharp knife and alot of patience. Brush one side with olive oil and place on baking sheet, oil side down. Place about one teaspoon of filling on the top end of the zucchini slice. Roll towards you, and place seam side down on baking sheet. Use your fingers to push the filling in on the sides. Repeat with remaining slices and filling.
Bake for about 15-20 minutes, or until the wrappers become nice and golden. Cool about 5 min before serving.
There is one thing that I will not even think about attempting to try and make. Phyllo dough. It’s hard enough to make with plain wheat flour, but trying to make it gluten free would be massively frustrating! So how would one go about having gluten free spanakopita?
I’ve heard of some folks using rice paper. That actually sounds feasible, and I’ll try that someday, when I make a special trip to the Asian food store in the neighborhood.
I had another idea-thinly sliced zucchini. I really liked using this, but it wasn’t as wide as I would have liked. I couldn’t make triangles, but they rolled up rather nicely. Brushed with a little olive oil and baked at a fairly high heat, these wrappers crisp up rather nicely. If you believe you’ll have bat-sized zucchini from the garden this year, those may be just big enough to fold into a triangle.