Light, fluffy and ohhhh so tasty!
I always thought it was the cheese that would give me a stomach ache but once I tried this recipe I had almost no problems. It turns out it was the filo pastry that made my stomach do summer saults not the cheese! Damn that wheat!
Ever since I have been on my wheat free diet I find I can eat more and more dairy products with little to no problems at all! Happy Days!
This tastes exactly like Spanakopita that my mother used to make when I was young but without the filo pastry.
It has a wonderful authentic, traditional flavour that will bring tears to your eyes and a lump in your throat. You won't be able to eat just one piece!
Wheat Free Spanakopita RecipeIngredients
200gms fresh spinach, washed thoroughly and chopped coarsely
200gms Australian Full Cream feta cheese, crumbled
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, chopped
Freshly ground black pepper, to taste
4 eggs beaten
1/4 cup rice milk
Preheat oven to 180C/325F.
In a fry pan heat up one tablespoon of olive oil and sauté onions and garlic until soft. Remove and set aside.
In the same pan, sauté spinach until just wilted.
Place spinach in a medium bowl add cooked onions, garlic, feta, pepper, eggs and rice milk and mix until well combined.
Pour mixture into a greased and lined 20cm/8inch round or square cake tin for 20-30 minutes or until cooked in the centre.
Allow to cool then turn out onto a wire rack and thoroughly enjoy.
Note: Make sure to thoroughly wash the spinach otherwise you will be eating dirt! Not nice eating gritty bits in your deliciously divine wheat free spanakopita.
Adapted from Gourmet Girl Cooks