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

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

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