Gluten-Free Spinach and Cheese Pastry
Indulge in the irresistible flavors of these Gluten-Free Spinach and Cheese Pastries—perfect for anyone seeking a savory treat without gluten. This easy-to-follow recipe features a homemade gluten-free pastry dough, made buttery and flaky with cold unsalted butter and a touch of salt, ensuring a satisfyingly crisp bite. The creamy spinach and cheese filling combines ricotta, mozzarella, Parmesan, and sautéed garlic, delivering a rich and flavorful experience in every bite. These golden pastries bake to perfection in just 25 minutes and are ideal for parties, brunch menus, or as a wholesome snack. Whether warm or at room temperature, this recipe offers an enticing gluten-free option that doesn't compromise on taste or texture.
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 0.5 cup Cold unsalted butter (cubed)
- 2 large Eggs
- 3 tablespoons Cold water
- 0.5 teaspoon Salt
- 2 cups Fresh spinach (roughly chopped)
- 0.75 cup Ricotta cheese
- 0.5 cup Shredded mozzarella cheese
- 0.25 cup Parmesan cheese (grated)
- 2 cloves Garlic (minced)
- 0.5 teaspoon Onion powder
- 0.25 teaspoon Black pepper
- 1 egg Egg wash (egg mixed with 1 tbsp water, for brushing)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, combine the gluten-free all-purpose flour and salt. Add the cold butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
In a small bowl, beat one egg and add it to the flour mixture. Stir to combine.
Gradually add cold water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overwork the dough.
Wrap the dough in plastic wrap and refrigerate for 20 minutes.
While the dough is chilling, prepare the filling. In a skillet, sauté the minced garlic in a drizzle of olive oil over medium heat until fragrant, about 1 minute.
Add the chopped spinach to the skillet and cook until wilted. Remove from heat and let it cool slightly.
In a bowl, mix together the ricotta cheese, mozzarella cheese, Parmesan cheese, onion powder, black pepper, and the cooked spinach until well combined.
On a lightly floured surface (using gluten-free flour), roll out the chilled dough into a large rectangle, about 1/8 inch thick.
Cut the dough into smaller rectangles, about 4x6 inches in size. Spoon a generous amount of the spinach and cheese filling onto one half of each rectangle.
Fold the other half of the rectangle over the filling and press the edges together to seal. Crimp the edges with a fork for a decorative touch.
Place the pastries on the prepared baking sheet and brush the tops with the egg wash.
Bake in the preheated oven for 20-25 minutes, or until the pastries are golden brown and flaky.
Let the pastries cool slightly before serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
2678 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.5 g | 208% | |
| Saturated Fat | 97.5 g | 488% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 935 mg | 312% | |
| Sodium | 2940 mg | 128% | |
| Total Carbohydrate | 235.2 g | 86% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 2.2 g | ||
| Protein | 84.0 g | 168% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 2071 mg | 159% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1146 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
