New Dawn Farms

  (Kanosh, Utah)
Sustainable Living
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Gluten-Free Easter Spinach Pie

I will admit I quite enjoy making pies and pie crust but a gluten-free crust while flavorful and flaky, gave me quite a headache all around.

Crust

1 1/2 Cups Brown Rice Flour           

1 1/2 Cups Tapioca Flour

1 Cup Garbanzo Bean Flour

1/2 Cup Masa Harina

1 Teaspoon Salt

1 Cup Frozen Butter, I chop mine with a very sharp knife

1/2 Cup or more Cold Water

 

Mix dry ingredients add butter and just enough water to bring the dough together. Wrap up dough and chill for 30 min. or so. Dust clean surface with rice flour and roll out enough dough for two pies. Please note it can be very challenging to work with and you will most likely be pressing together your bottom crust.

 

Filling

24 oz cooked and drained Chopped Spinach (you really need to press out all the liquid)

1 Bunch chopped Parsley

2 Chopped Red Onions

1 Head of Garlic, Minced

2 Tablespoons Olive Oil

1 1/2 Cups Shredded Parmesan *please no green can :)

12 oz. Feta     

1 1/2 Cups Cottage Cheese

1 Teaspoon Red Pepper Flakes

4 Tablespoons Dill

Salt and Pepper to Taste

 

Sauté onions and garlic in olive oil until golden. In a large bowl mix all ingredients reserving 1/2 cup Parmesan cheese. Split Filling between two pies and top with remainder or Parmesan cheese add top crust and brush with melted butter. Bake 350* 45-60 min or until golden. Enjoy!

 
 
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