Meet my savoury gluten free Spanakopita Galette. It shouts ‘Summer’! Galette’s seem to be all the rage at the moment in blog world…. Most of them are fruit filled and lend themselves perfectly to an attractive seasonally-showcased summer dessert.
Made from pastry which is carefully turned up and over filling around the edge of an open pie, they are intrinsically pretty and practical at the same time….. A visual and often colourful centre, neatly held in by the systematically patterned or rustically rugged crisp, baked pastry folds.
When I was trying to explain to Miss GF what a ‘galette’ was, we took (as we often do) to a Google search to seek pictures which would visually explain its shape and structure. We were struck by just how few savoury galettes were featured (other than in pancake form) compared to sweet. So much so, that when I mooted my desire to make a savoury version and specifically one based on the Greek Spanakopita Pie, Miss GF questioned my judgement, suggesting that perhaps a peach or cherry-filled variety was a better idea….
Okay…. that may partly have been her baulking at the prospect of spinach and cheese, but savoury was where I headed anyway.
If you have never heard of or eaten Spanakopita before, then consider you have seriously missed out. A popular buy from Greek bakeries when on holiday, this lunch-time favourite is usually made with layers of filo pastry surrounding a thick filling of spinach, Feta cheese, onions and herbs. I say ‘lunch’…. It could happily be devoured at any time of the day (or night)…. but my pre-gluten free memories of it convey hot summer lunch-time picnics on the beaches of the Greek Islands as a student, looking for cheap, healthy, filling sustenance.
Sadly, holidays in Greece now exclude my favourite Spanakopita, on account of the locals not (thus far) catering with a version suitable for us gluten-avoiders. Not one to want to ever miss out on the flavours of my youth however, I have now been inspired to make my own version of Spanakopita in galette form.
Those of you who follow my blog will know that back in November 2016, I discovered Jus-Rol ready-rolled gluten free puff pastry. It has made a huge difference in our busy lives to get quick puff pastry without the faff. Although you can get blocks of ready to use gluten free puff pastry via the likes of Silly Yak, Genius and Fria, I have yet to find another ready-rolled brand. So for total convenience, Jus-Rol is a winner. I get mine from larger Tesco stores, but you can get it from Ocado too.
When I first tried it back in November, I was bemused by the fact that Jus-Rol have made the ready-rolled pastry sheets round (as far as I am aware, there are no glutenous ready-rolled brands without straight edges). Not wanting to waste any pastry, I have therefore taken to finding ingenious ways to cook it up in dishes that naturally lend themselves to ’roundness’…… Watch this space….. I have another fab pie coming soon!
This Galette was a perfect choice for circular pastry. Stuffed with a generously-filled centre of freshly-wilted iron-rich spinach, finely-sliced leek, chopped red onion, crushed aromatic garlic, crumbled sharp Feta cheese and sprinkled with a seasoning of pungent oregano, sea salt and ground black peppercorns, my Spanakopita Galette is an incredibly delicious and very special vegetarian, gluten free pie…. which is amazing hot or cold…… ideal for a family meal or a #freefrompicnic wherever you may be.
Lest we forget Miss GF’s negativity over the possibility of feeding her Feta and spinach, she was treated to her own very unique galette which I will post as a separate recipe very shortly…… Keep your eyes peeled….. hers was as amazing as it was quick!
Don’t fancy spinach? Make Pizza Galette instead!
I am sharing my gluten free Spanakopita Galette with :
Cook Blog Share with Recipes Made Easy
Brilliant Blog Posts with Honest Mum
Simple & in Season with Feeding Boys
Cook Once Eat Twice with Searching for Spice
Spanakopita Galette (serves 4)
- Prepare your spinach by wilting in a large saucepan with approx 60 ml simmering water over a low heat for a few minutes. Drain in a colander or sieve, pushing down to squeeze out as much liquid as possible. Set aside to cool completely.
- In a separate saucepan, sauté the sliced leeks and chopped onion in a little olive oil, stirring frequently, until soft, but still pale in colour.
- Add the garlic and a little salt and pepper and sauté for a little longer, stirring through thoroughly. Set aside to cool completely.
- Pre-heat the oven to 200 C/400 F/Gas 6.
- Lay out the round of Jus Rol pastry on a sheet of baking paper (or if you are using home made puff, or an alternative pre-made brand, roll out and cut a circle approximately 30 cm/12 inches in diameter).
- Pour the cold leek-onion mixture into the centre of the pastry and spread into a circle leaving a clean pastry edge of approximately 5 cm/2 inches wide.
- Scatter the cold, drained spinach on top and mix up slightly with the leek, making sure you keep the wide pastry rim clear.
- Sprinkle with oregano.
- Top with crumbled Feta.
- Season with salt and fresh ground black pepper and a little more oregano.
- Brush the pastry edge with milk and using a sharp knife, make slightly angled cuts to about two-thirds the width of the pastry strip at intervals of about 7 cm/2½ inches.
- One at a time, fold the pastry strips up over the edge of the filling, brushing each top with milk as you go and then folding up the next strip, sticking and sealing to the last. Keep going until you have folded pastry around the whole pie. On the last piece, carefully lift the first piece and fold the last underneath (ensuring you brush with milk) and press to seal to each side as an even pattern.
- Bake for 30 to 40 minutes until the pastry is golden, puffed and crisp.
- Remove from the oven and immediately transfer to a serving plate. Eat hot or cold.