Self-made FODMAP friendly recipes

My super simple spanakopita

A slightly unconventional remaking of spanakopita, this Greek savoury pastry comprises leeks as an equally tasty and substantial alternative to onions. The basic premise of the filling still upholds traditional expectations, with feta cheese and spinach, and a hint of nutmeg. 
A slightly unconventional remaking of spanakopita, this Greek savoury pastry comprises leeks as an equally tasty and substantial alternative to onions as well as gluten-free puff pastry instead of filo. This is partly because I haven’t yet discovered gluten-free filo pastry (or attempted to make it myself) and also find that the thickness of puff pastry works brilliantly to make this dish a standalone meal. The premise of the filling still upholds Greek tradition, with feta cheese, spinach and a tasteful hint of nutmeg. 

Generously serves 4

Prep time: 30 minutes

Cooking time: 30 minutes

Ingredients:

4 tbsp. extra virgin olive oil, plus extra once filling is cooked

The green ends of two leeks (roughly half of the leek), finely chopped

Two courgettes, finely grated

500g spinach

5 baby potatoes, diced into 2cm cubes

2 tsp salt

1tsp coarse pepper

1 ½ tsp nutmeg

Juice of half a lemon

200g feta cheese, crumbled into small pieces

Ready-rolled gluten-free puff pastry

Equipment:

Rectangular Pyrex or pie dish

Method:

  1. Finely chop the green ends of the two leeks. Grate the two courgettes, slicing off both inedible ends. Place vegetables in two separate bowls.
  2. In a large saucepan, pour 4 tbsp. olive oil on medium heat, adding 1 tsp. salt and the coarse pepper. After a minute, add the finely chopped leeks to the saucepan and cook for 7-8 minutes until softened. Add the finely grated courgettes, regularly stirring for 15 minutes, or until the courgette has softened.  While the courgette is cooking, dice the baby potatoes roughly into 2cm cubes and place in a Pyrex, or microwavable dish, to microwave for 5 minutes on high power. Preheat the oven to 180ºC fan or 200ºC without.
  3. In five goes, add the spinach, stirring until it wilts before adding the next addition. Once well mixed, fold in the softened potato cubes along with the nutmeg, remaining 1tsp salt and lemon juice. Roughly crumble the feta cheese block into bite-sized cubes.
  4. Evenly spread the spanakopita filling in a rectangular pie dish and add the crumbled pieces of feta cheese before covering with the ready-rolled gluten-free puff pastry. Pinch each corner of the puff-pastry and with a fork poke 12-14 pie vents. Cook for 30 minutes, or until golden.
  5. Once cooked, divide the spanakopita into four to six squared portions and leave to cool for 15 minutes before serving.  

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