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Carol Kicinski
This gluten-free version of spanakopita has all the same flavor as the traditional dish.

Greek inspired gluten free pastries

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   I almost never lament my gluten free diet and lifestyle. But occasionally I will be at a party and see something I can’t eat and get this little pang of remorse.
   Fortunately that feeling is short lived because I just get into the kitchen and recreate the coveted dish with a gluten free version.
   Such was the case when I attended a party where someone made spanakopita, savory Greek pastries filled with spinach and cheeses and wrapped in filo dough.
   I can’t really call my version spanakopita since they aren’t wrapped in filo – I know of no gluten free prepared filo dough and I am way too lazy to figure out how to make it.
   I made my dough from all-purpose bread mix then encased the filling inside, formed triangles and baked them. It was easier than filo dough.
   These pastries don’t have layers of paper-thin dough bathed in butter, so they do not have the same crunch of traditional spanakopita, but they have same savory flavor.
   And just like that, the little pang of remorse is gone!
Gluten-Free Greek Spinach Pastries
Makes 12
¼ cup chopped walnuts
2 tablespoons olive oil
1 small white or yellow onion, chopped
2 scallions, sliced
1 (10-ounce) box frozen, chopped spinach (thawed)
½ cup ricotta cheese
4 ounces feta cheese, crumbled
2 tablespoons grated parmesan cheese
½ teaspoon grated nutmeg
1½ teaspoons kosher salt
¾ teaspoon freshly cracked black pepper
2 (7.5-ounce) boxes all-purpose bread mix
4 large eggs
6 tablespoons melted butter (use divided)
½ cup water
Coarse salt

   Preheat oven to 375. Line two baking sheets with parchment paper.
   Toast walnuts in a dry skillet until warm and fragrant, about 3 minutes, stirring often so they don’t burn. Let cool.
   Heat olive oil in a skillet over medium heat. Add onions and cook until soft and translucent, about 5 minutes. Add scallions and cook for another minute. Transfer to a mixing bowl.
   Put spinach in a kitchen towel or paper towels and squeeze out as much liquid as you can. Add spinach to onion mixture in mixing bowl. Add ricotta, feta, and parmesan cheeses, nutmeg, salt, pepper and walnuts. Mix until combined.
   In a large mixing bowl, combine all-purpose bread mix, eggs, 4 tablespoons melted butter and ½ cup water. Mix with a fork until combined, the mixture will be crumbly.
   Dump mixture onto clean work surface and knead for a minute or two, until fully combined, smooth and not sticky. Divide into two equal portions.
   Place a large piece of parchment paper on a work surface, place a dough portion on top and place another piece of paper on top. Roll dough into a rectangle that is about 9 by 13½ inches. Trim edges of dough so they are straight and cut into six 4½ by 4½ inch squares. Repeat with remaining dough.
   Put spinach mixture on one half of each dough square, almost to the edges. Brush a little water on all edges and fold dough over making a triangle. Press dough together firmly and flatten edges with a fork. Stick fork into top of dough 3 times to allow steam to escape while baking. Place on baking sheets, brush with melted butter and sprinkle course salt on top.
   Bake 35 to 40 minutes or until crusts start to brown. Let cool and serve.