Recipe of the week:Spinach Pie with Polenta crustI am gluten free and have often looked for GF phyllo pastry with no luck. This spring we ran across this recipe and tried it. It's not exactly like spanikopita but the flavours were right! The recipe calls for a LOT of spinach (frozen, in packages). We used about 3 pounds of mixed greens (spinach, chard, kale and sorrel). I would suggest using that amount and not the 5 pounds she suggested. It's super easy to put together because you just pour the polenta into the pan. Give it a try and let me know what you think!
Here's a link to the recipe
1 c. Flour
2 t. Baking powder
1/2 t. Salt
2 T. Oil and 1 T. Butter
2/3 c. Milk
1/4 c. Sugar
Cut rhubarb in pieces, to cover bottom of 8x8 pan.
Mix all batter ingredients and pour over.
Sprinkle with 2/3 c. brown sugar.
Pour 2/3 c. boiling water over batter.
Bake at 375 until brown about 40 minutes.
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