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Gluten-free cheese and spinach triangles
Gluten-free cheese and spinach triangles
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Prep Time:
60 minutes
Cook Time:
15 minutes
Total Time:
75 minutes
Make delectable gluten-free Greek pies for all to enjoy.
Ingredients:
  • 375.00 ml gluten-free plain flour
  • 99.00 gm gluten-free self-raising flour
  • 42.90 gm rice flour
  • 125.00 gm chilled water
  • 36.40 gm olive oil
  • 1/2 small brown onion, grated
  • 200g baby spinach
  • 1 garlic clove, crushed
  • 62.50 ml pizza cheese
  • 100g feta, crumbled
  • 5.60 gm tomato paste
Instructions:
  • In a bowl, combine flours and make a well in the center. Set aside 2 tablespoons of egg. In a separate container, mix water and the rest of the egg. Pour the egg mixture into the well. Using a knife, gently mix the ingredients until a dough forms. Transfer the mixture onto a lightly floured surface and knead for 1 minute until smooth. Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes.
  • In a frying pan over medium heat, sauté onion in heated oil until softened, about 1 minute. Add spinach and garlic, sauté until spinach wilts, about 1 minute. Transfer mixture to a small bowl and stir in cheeses.
  • Heat up jaffle maker. Combine tomato paste and reserved egg in a small bowl. Divide dough into 8 equal portions. Roll out 2 portions on a floured surface into 15cm squares. Spread 1/4 of spinach mixture on one square, leaving a 1cm border. Place the second square on top and press to seal. Trim to make an 11cm x 11cm square. Put in jaffle maker, brush the top with tomato paste mixture. Cook for 5 minutes, then flip, brush with more tomato paste mixture and cook for another 5 minutes until crispy. Transfer to wire rack to cool. Repeat with remaining ingredients. Cut each square in half, wrap in foil, and store in the fridge.

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