Spanakopita Hand Pies

Name: Spanakopita Hand Pies
Yield: Makes 8 pies
Ingredients: 1 small leek with 2 to 3 inches (5 to 8 cm) of green, quartered and sliced thin; 8 ounces (227 g) baby spinach; Salt and pepper; Salt and pepper; 1 egg; 4 ounces (113 g) feta cheese, crumbled or diced; 2 tablespoons grated Parmesan cheese; ½ teaspoon ground nutmeg; 1 teaspoon xanthan gum; 2 teaspoons GF baking powder; 1 teaspoon salt; 1 cup (240 ml) seltzer; 3 tablespoons olive oil; 2 tablespoons olive oil; 4 scallions, sliced thin; 1 small leek with 2 to 3 inches (5 to 8 cm) of green, quartered and sliced thin; 1 tablespoon grated Parmesan cheese; ½ teaspoon ground cumin; 2 cups plus 2 tablespoons (266 g) Artisan GF Flour Blend

Preparation info

Makes
8
pies

Difficulty
Easy

Appears in

Gluten-Free Family Favorites

By Kelli Bronski and Peter Bronski

Published 2021

About

Spanakopita is a savory pie filled with spinach and feta and wrapped in layers of glutenous phyllo dough. We have modified the Greek specialty by using an alternative phyllo that we form into individual hand pies. They’re sort of like Hot Pockets ... if Hot Pockets were Greek and filled with spinach.

Ingredients

Dough

2 cups plus 2 tablespoons (266 g) Artisan GF Flour Blend

Main course
Microwave
Gluten-free
Vegetarian
Pie

Method

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
To make the dough, mix together the flour, xanthan gum, baking powder, and salt in a bowl. Create a well in the center, pour in the seltzer and olive oil, and stir. The dough