I was reading the other day over at Stonesoup about flour (and gluten). In a way I guess I already knew most of that at some level i.e. that it was gluten that made bread springy and spongy and nice. I just never really thought about the reverse of that until prompted by reading that blog post. As a coelliac is saddens me that I’ll never eat a lovely soft ciabatta again, but on the bright side there are of course things that you absolutely don’t want to be, for lack of a better word, glutenous. Short pastry for example. Absolutely should be crumbly. Don’t want any gluten in there. That is I suppose also probably why you should never over-work the dough for scones. My scones always came out a bit rubbery because of that. Well, I don’t forsee that being a problem anymore. Finally an upside to be celiac!
Anyway, I found some glutenfree puff pastry the other day and promptly bought it – if ever I see something glutenfree that I haven’t tried, I buy it, I’m still very much learning what is good and what to avoid. And last night Maiju made a lovely pie with it. The pastry was very good too – not really puff pastry i.e. I couldn’t say it “puffed up” much but nonetheless it was good.
Spinach and Feta Pie
Serves enough for 4 as a lightish lunch with a side salad
- you favourite gluten.free pastry (I’m not quite at the point of making my own yet)
- 200g feta
- 400g frozen shredded spinach
- 100ml milk
- 100ml cream
- 2 eggs
- 1 medium onion
- salt + pepper
- Thaw the spinach in the microwave.
- Dice the onion and sweat off in a pan with a little oil.
- Add the spinach and slowly cook all the water out.
- Roll the pastry out and press into a pie dish.
- Add the onion/spinach mix and psread evenly over the pastry.
- Slice the feta into cubes and distribute that over the pie.
- Beat the eggs, add the milk and cream to them and then beat again until mixed.
- Pour the egg batter carefully over the spinach and feta mix.
- Heat your oven to 200C place the pie in.
- Remove and let cool for a bit before enjoying – it depending on your oven and the size of your pie dish it should take roughly 15 to 20mins to be done.
- The pastry was apparently of Italian origin and brand name was Milliefoglie (or else perhaps that’s just Italian for puff pastry, I have no idea)
- I suppose you could make your own pastry too, but I’m still a bit depressed by the whole celiac pastry thing where it’s seems like you need 10 different flours in everything – and to be honest I haven’t found half of them in Helsinki so far.
- I suppose you could also use fresh spinach too and it might be a bit tastier (and probably healthier too) – just that fresh spinach is a little hard to come by at this time of year the the ‘sink.
- by the way, Maiju made this up as she went along. It made me laugh to hear her say something to the effect of “if this tastes good it will be the first time something I’ve made without a recipe tastes good”. It tasted good