Gluten Free Spinach, Feta and Ricotta Pie
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Difficulty:
advanced
Difficulty
Preparation:
1 hr 50 min.
Preparation
ready in 5 h. 50 min.
Ready in
Ingredients
for
4
- For the pastry
- 1 ½ cups unsalted butter (diced and frozen)
- 1 cup Potato starch
- 1 cup Corn starch
- 0.333 cup Brown rice flour
- 0.333 cup sweet rice flour
- 2 tsps xanthan gum
- ½ tsp Guar Gum
- 1 tsp salt
- ¾ cup chilled water
- For the filling
- 1 Tbsp olive oil
- 2 onions (chopped)
- 2 cloves garlic cloves (finely chopped)
- 10 cups Frozen Spinach
- 2 eggs (beaten)
- 1.333 cups Feta (diced)
- ⅞ cup Ricotta cheese
- 1 Tbsp chopped mint
- ¼ tsp grated Nutmeg
- ½ tsp lemon juice
- salt
- peppers
Preparation steps
1.
For the pastry: mix together the potato starch, cornflour, brown rice flour and sweet rice flour in a mixing bowl and whisk to combine.
2.
Add the xanthan gum, guar gum and salt and stir well.
3.
Add the frozen butter and using an electric whisk mix on the lowest speed, until the edges of the butter pieces have started to soften.
4.
Pour in the water and mix until absorbed.
5.
Turn out the mixture onto a large sheet of non-stick baking paper and knead it together with your hands, just enough to bring it together.
6.
Place another sheet of baking paper on top and gently roll the dough out to a rough rectangle, taking care not to roll over the edges.
7.
Fold the bottom third of the dough towards the middle, then fold the top third on top of it.
8.
Rotate the dough one-quarter turn to your right (clockwise).
9.
Roll out the dough gently as before, until smoother and more cohesive. Fold the bottom third up and overlap the top third over it.
10.
Rotate the dough one-quarter turn to your right (clockwise).
11.
Repeat the turning, rolling and folding process twice more.
12.
Wrap the folded dough in cling film and chill for 2 hours.
13.
Remove from the refrigerator and stand at room temperature for about 20 minutes.
14.
Repeat the turning, rolling and folding process twice more. Wrap the dough in cling film and chill for a further 2 hours, then stand at room temperature for about 20 minutes before using.
15.
Heat the oven to 220°C (200° fan) 425°F gas 7. Grease a 23cm|9" springform tart tin
16.
Roll out just over half the pastry on a lightly floured surface and line the tin. Prick the base lightly all over with a fork. Bake for 12 minutes and remove from the oven. Press the pastry base down with your fingers and set aside.
17.
Reduce the oven temperature to 200°C (180° fan) 400°F gas 6.
18.
For the filling: heat the oil in a large frying pan and cook the onions for a few minutes until softened. Add the garlic and cook for 1 minute.
19.
Add the spinach, stirring until softened. Remove from the heat and put into a large bowl and set aside to cool.
20.
Add the eggs, feta, ricotta, mint, nutmeg and lemon juice and season with salt and pepper. Mix well.
21.
Spoon the filling into the pastry case.
22.
Roll out the remaining pastry to cover the pie and lightly brush the edges with a little beaten egg. Place over the filling, pressing the edges to seal. Brush with egg and make a hole in the centre of the pie to allow the steam to escape.
23.
Bake for about 30 minutes until risen and golden. Serve hot or warm.
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