Spinach with ricotta and feta pie. Gluten Free
Just because you are Gluten Free doesn’t mean you have to miss out on your favourite spinach pie.
Here is a Gluten Free spinach pie recipe that you can modify, if you are wanting it with or without pastry. And is perfect for you to eat at any time, breakfast, lunch, a snack or at dinner.
Serves 6
For pastry look up Gluten Free Pastry for Pies recipe you can find the link here https:www.beinspirednutrition.com.au/new-blog/2021/6/2/gluten-free-pastry-for-savoury-pies
Or you can choose to have this pie with no pastry (find nutritional analysis for this below)
Ingredients for filling
1 X 250g box frozen spinach
2 tablespoons oil
3 cloves garlic, crushed
1 white onion, diced
1 leek, sliced
2 tablespoons currants
1 teaspoon apple cider vinegar
1 & 1/2 cups fresh ricotta
Cinnamon, pinch
3 eggs, whisked
125 grams feta crumbled
½ cup pine nuts
½ cup parmesan cheese
Method:
1. Prepare pastry casing for pie first. If not using pastry, spray a quiche dish or baking dish with canola oil, then set aside.
2. Turn on oven at 220 degrees Celsius
3. In a large frying pan over medium heat, fry onion, leek, and garlic in oil, until fragrant and translucent.
4. Add frozen spinach and mix through. Fry until slight wilted.
5. Then turn off heat and remove pan from stove. In same pan add ricotta, apple cider vinegar, cinnamon, and currants.
6. Once pan is cooled add eggs and pine nuts and mix thoroughly. Scoop mixture into pastry case.
7. Add crumbled feta and sprinkle top of pie with parmesan cheese.
8. Bake in oven for 40 minutes or until cooked through.
9. Enjoy with a side salad.
Nutritional analysis per serve with pastry
Energy: 583 Cals/ kJ 2443
Protein: 17g
Fat: 43g
Saturated fat: 22g
Carbohydrate: 34g
Sugars: 7g
Fibre: 4.8g
Sodium: 274mg
Nutritional analysis per serve WITHOUT pastry
Energy: 326 Cals/ kJ 1366
Protein: 17g
Fat: 25g
Saturated fat: 10g
Carbohydrate: 9g
Sugars: 7g
Fibre: 4.3g
Sodium: 254mg