I’ve been working on trying to go gluten-free for the last few months, to lower joint pain. So far, so good, but there are definitely some things I’ve been missing. While I never really was a whiz with phyllo dough, I love the flavors of the Greek spinach and feta pie called spanikopita. With a little tweaking, I came up with a halfway decent substitute, and so here it is!
1 red onion, chopped
4 T. butter
2 T. brown rice flour (I used Bob’s Red Mill all-purpose gluten-free flour mix)
1 1/2 – 2 cups milk
Salt & pepper
1 T. dried dill weed
1/4 tsp. ground nutmeg
1 T. lemon juice
2 cups cooked rice
1 cup feta cheese, crumbled
3 eggs whisked lightly together
Approx. 10-12 oz. fresh spinach
Grated Parmesan or Romano cheese
Preheat oven to 375 degrees F. Spray a 9″x13″ pan with oil or Pam (I use my Misto filled with sunflower oil… it gets clogged iwth olive oil, but the lighter sunflower seems to suit it fine!)
Saute onion in butter on medium heat until softened. Whisk in flour, stir until all the butter is absorbed and flour is browned a bit and smells nutty.
Whisk in milk, dill, and nutmeg, stir over medium heat until slightly thickened. Add lemon juice, salt, and pepper to taste (I like lots of fresh ground pepper in this!).
Stir in cooked rice, feta cheese, eggs and spinach, stir over medium heat until spinach is slightly wilted.
Transfer to baking pan and smooth out. Sprinkle with a generous helping of grated Parmesan (maybe 1/4 cup or so?).
Bake for 30 minutes.
We served this with a romaine and roasted beet salad, and it was yummy. Yiamas!