Greek Spinach Tart

Enjoy our Gluten-free Greek Spinach Tart. Delicious cheesy, spinach filling with a golden crust - a go to family favourite!

Gluten Free

Serves 6

Ingredients

Pastry

185g / 1¼ cups Anything But Ordinary Plain Flour

½ teaspoon psyllium husk powder

¼ teaspoon salt

90g cold butter

1 egg

½ teaspoon flaxmeal

40ml / 2 tablespoons cold water

Filling

1 bunch silver beet

1 tablespoon olive oil

½ onion, finely diced

125g firm salty feta cheese, crumbled

250g cottage cheese

1 tablespoon fresh oregano, chopped or ¼ teaspoon dried

2 tablespoons fresh basil, chopped or ½ teaspoon dried

½ teaspoon ground salt

¼ teaspoon ground pepper

2 eggs

1 tablespoon Anything But Ordinary Flour

Method

Preheat oven to 200 degrees Celsius. Line a 15 x 25cm/6 x 10inch baking tray with a strip of baking paper on the bottom. Cut two pieces of baking paper larger than the tray you are using.

In a food processor add Anything But Ordinary Plain Flour, psyllium husk powder and salt and pulse to whisk together. Chop the butter into six pieces and add to processor. Combine til butter is reduced to a crumbly texture with the flour. Add the flaxmeal to the water in a small jug and whisk together then add the egg and whisk again. With the motor running, slowly pour this into the processor. The mix will form a dough ball pretty quickly. Flour your hands and take out the dough, scraping any mix from the sides and base. Roll into a well formed ball and dust it lightly with flour before patting out to a flat rectangle. Wrap and rest in the fridge for 20-30 minutes.

Remove stems from silver beet, soak the leaves in water to remove any grit, drain and slice into shreds. Heat a large fry pan and cook the spinach, without any oil, over medium heat, with the lid on for 5 minutes. Remove to a large bowl. Heat the oil and cook the onion for 5-10 minutes until soft and translucent. Add the cooked onion to the spinach along with the feta and cottage cheese, oregano, basil, salt and pepper. Lightly whisk the eggs and stir into the mix to combine well. Lastly stir in the flour.

Remove dough from the fridge and cut a quarter off and wrap it to prevent drying. Place the large piece on the baking paper that has been lightly floured. Flour your hands and rub some flour onto the the top of the dough. Top with the second piece of baking paper and roll to a 30cm/12inch rectangle. Remove the top piece of paper and carefully lift and flip the bottom piece with the pastry onto the prepared tray. Press into the tray peeling off the paper. Cut the edges level with the top of the tray. Roll the remaining dough and off-cuts and cut into strips 1.5cm wide.

Spread the filling evenly into the pastry case, level the top then lay 6-7 pastry strips diagonally across the filling. Brush beaten egg on the pastry strips. Do the same in the opposite direction to create a lattice effect. Brush the strips with egg.

Bake for 10 minutes, then reduce the oven temp to 180 degrees Celsius and bake for 35 minutes until the crust is crisp and browned and the filling has cooked. Let rest for 10 minutes before cutting.

Serve warm or cold. Great for picnics or lunch boxes. It will keep in the fridge for a few days and can be reheated, covered with foil, in a moderate oven for 15 minutes.

Notes

This pastry is also used in our Savoury Galette. The dough will keep for up to a week in the fridge. Let rest at room temperature for at least an hour before rolling.

Both the Pastry and Filling can easily be doubled to make a larger tray 25 x 30cms/10 x 12inch.