Gluten Free Greek Pies
Beef out this cheesy vegetarian pie with a leafy salad, or just enjoy as is.
170g gluten free short crust pastry, thawed
150g cottage cheese
2 garlic cloves
1/2 tsp dried oregano
1 lemon, zest and juice
200g box frozen spinach, defrosted
20g flaked almonds
2 tsp olive oil
2 Lebanese cucumbers- peeled, deseeded and cut in chunks
1/4 bunch mint, leaves picked
1.Preheat oven to 200°C.
Roll pastry to a few mm thick, cut into 4 squares and make a 2cm cut on each corner on the diagonal.
2. Blend together eggs, cottage cheese, garlic, oregano and lemon zest, and mix until smooth then stir through crumbled feta.
3. Divide spinach between the 4 squares and fold up the sides, overlapping the corners, to form an edge around the pie.
4. Add egg mixture and sprinkle over almonds, and brush pastry edges with 1 tsp oil and bake for 20-25 minutes.
5. Toss cucumber with mint, remaining olive oil and lemon juice, season with salt and pepper and serve with pies.
SERVES 4 - MAKES 4 - PREP 10mins - COOK 20mins
Energy: 1979.7kj Protein: 20.2g Carbs: 22.1g Fibre: 4.5g Sat. Fat: 13.6g Fat: 32.3g Calories: 473.9cal Sugar:4.8
Photo source: saucy kitchen
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