Gluten Free Spanakopita

By Dimitra's Dishes · 60 min

Ingredients

Instructions

1. Beat the softened butter and cream cheese until smooth. Add the gluten-free flour in thirds on low speed until a dough forms.
2. Roll the dough into a 13–14 inch circle on a lightly floured surface. Cut it in half, then press one half into a 10-inch deep-dish pie pan, trimming and crimping the edge.
3. Freeze the crust for at least 30 minutes.
4. Preheat the oven to 350°F (180°C). Line the crust with foil, fill with pie weights or dry beans, and blind bake for 30 minutes. Remove the foil and weights, then bake uncovered for 20 more minutes, until lightly golden.
5. Beat the cream cheese, eggs, scallions, olive oil, dill, salt and pepper until combined. Add the spinach and mix until evenly distributed, then beat in the crumbled feta just until incorporated.
6. Pour the filling into the crust and smooth the top. Bake at 350°F for 45 minutes.
7. Loosely cover with foil and bake 25 more minutes, until the centre is set and the top is golden.
8. Cool for at least 15–20 minutes before slicing. Serve warm or at room temperature.

Summarized from Dimitra's Dishes's video. Watch it for the details.

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