Gluten Free Spinach and Feta ‘Spanakopita’

This is the recipe that my friend had shared with me. I misplaced it because I had to go to the store to buy baking powder. It’s supposed to be quiche, but it seemed more like a phyllo-free spanakopita to me.

I cut the recipe in half since I only have a toaster oven and am using a smaller than average pan.


My version:

Half a bag of spinach

2 eggs (I would have used just one, but since the original recipe also calls for Egg Beaters, I added an egg)

¼ cup gluten free flour

¼ teaspoon baking powder

½ cup milk plus about half of a ¼ cup measuring cup

¼ teaspoon Lisa Spice (paprika, oregano, etc. blend)

A few turns of Pink Himalayan Salt and Rainbow Peppercorn from Trader Joe’s

½ cup feta cheese


I cooked it for about 35 minutes at 200 Celsius. (Again, I didn’t bother to precook the spinach.)

Here are the photos of the results:











I ended up throwing some sundried tomatoes on top like I had with the other recipe. I ate half the pan and then the other half the next day. Both recipes tasted good. But the first one is a lot simpler for a single person.

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