Fetta, Leek and Spinach Pie (Gluten Free)

What to make when one of your guests has Coeliac disease? This is the pie to feed the whole family without worrying about gluten.

My grand-daughter has this issue, so I endeavor to make sure she doesn’t miss out on a delicious meal. Or feel left out with what everyone else is eating.

I achieve this by making something everyone loves equally. It has been a steep learning curve because you have to find alternative ingredients which still taste great.

There is so much more available in the market now to address this issue. But if you are not used to cooking gluten-free, it can give you some concern.

It is worth having a few really delicious recipes up your sleeve that tick the gluten-free box.

I made this pie today for Gracie’s birthday. It was served with a Persian rice dish which you can find the recipe for here. And a lovely green salad, find the recipe here.

There wasn’t a single thing on the table that Gracie couldn’t have. I think this is really important for her well-being and self-esteem. She shouldn’t feel left out ever, or be worried when she sits down at Grandma’s table.

For dessert, I made a gluten-free bread and butter pudding with whole purple plums. All I have to say, is there was none left!

If you would like to see this dessert recipe, look here.

I hope you enjoy this lovely pie which was really easy to make. Using simple ingredients which come from the pantry cupboard.

I usually grind the almonds and linseeds myself in the Thermomix. But you can use ready ground from the supermarket.

Everyone absolutely loved it, Gracie included. And every bit of that pie disappeared.

Enjoy!

Fetta, Leek and Spinach Pie (Gluten Free)

Serves: 8 Prep Time: 20 minutes Cooking Time: 35 minutes 35 minutes

Nutrition facts: 200 calories 20 grams fat

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Ingredients

• PIE BASE
• - 100g ground almonds
• - 120g ground linseeds
• - 140g brown rice flour
• - 1 tbspn olive oil
• - 1 tspn Himalayan sea salt
• - 200ml filtered water
• FILLING
• 200g Fetta cheese
• 1 leek
• 1 large red onion
• 1/2 packet baby spinach
• 1 cup grated tasty cheddar cheese
• 1 Massel chicken stock cube
• 6 large eggs
• 1/2 cup pine nuts
• 1 dessertspoon dried Thyme leaves
• 2 tspns granulated garlic
• splash of Balsamic vinegar
• 1/2 cup double cream
• pepper

Instructions

Pie Base

Pre-heat fan-forced oven to 180 degrees Celcius, or 350 degrees Farenheit. (moderate oven)

• Use olive oil to grease a large pie dish.
• Mix together ground almonds, linseeds, brown flour and salt.
• Add olive oil and water to dry mixture.
• Keep combining all ingredients until it is ready for pressing into the pie dish.
• Gradually press  the mixture into the dish. Wet your hands occasionally to assist with this process.
• Bring the base all the way up to the rim of the dish.
• Ensure the rim is thick enough so it won't break when cut.

Place prepared base into the oven for 15 minutes.

Filling

• Chop up the leek and onions.
• Heat olive oil and splash of Balsamic vinegar in frying pan.
• Add the leek, onions, garlic granules and stock cube to pan, gently sauté for 5 minutes.
• Place pine nuts in the oven for 5 minutes and remove.
• Grate cheddar cheese.
• In a blender: mix eggs, cream, thyme and pepper.
• Remove pie base from the oven. Add leek and onion mixture spreading evenly across the base.
• Sprinkle half of the grated cheddar.
• Add baby spinach leaves and rest of the cheddar.
• Place small pieces of Fetta all over the spinach and cheddar.
• Sprinkle all the toasted pine nuts over the top.
• Gradually and evenly pour egg mixture, filling up the pie.

The pie is now ready to go back into the oven for 35 minutes. Check after 20 minutes to ensure the oven is not too hot.            

Notes

I would recommend covering the edges of the pie with alfoil before putting back into the oven. I noticed the edges were a little darker than I would like. Still tasted delicious!