Gluten-free Spanakopita

Ingredients

• 1/2 pound (2 sticks) unsalted butter, softened
• 8 ounces cream cheese, softened
• 4 1/2 cups King Arthur gluten-free cup-for-cup flour, plus more for dustingSpanakopita !Filling Ingredients
• 1 pound baby spinach leaves
• 8 ounces cream cheese
• 3 teaspoons dried dill or 1/4 cup finely chopped fresh dill
• 6 scallions, thinly sliced
• 3 large eggs
• 1 pound feta cheese, crumbled
• 3–4 tablespoons olive oil
• 1/2 teaspoon salt
• 1 teaspoon ground black pepper

Instructions

1. 1

   Make the Dough:

2. 2

   In the bowl of a tabletop mixer fitted with the paddle attachment, beat softened butter and cream cheese until smooth and creamy.

3. 3

   Add the gluten-free flour in thirds, mixing on low speed until a dough forms.

4. 4

   Tip: Dough can be frozen for up to 1 month. Thaw overnight in the fridge before using.

5. 5

   Form the Crust:

6. 6

   Lightly flour a clean surface and rolling pin. Roll out the dough into a 13–14 inch circle.

7. 7

   Cut in half, then gently transfer to a 10-inch deep-dish pie pan. Unfold and press gently into the bottom and sides. Trim excess and crimp edges as desired.

8. 8

   Freeze the formed crust for at least 30 minutes or up to 2 weeks (wrap tightly with plastic wrap).

9. 9

   Preheat oven to 350°F (180°C). Place pie dish on a baking sheet for easier transfer. Line the crust with foil and fill with pie weights or dry beans.

10. 10

    Blind bake for 30 minutes. Remove foil and weights, then bake uncovered for 20 more minutes, or until lightly golden.

11. 11

    Prepare the Filling:

12. 12

    In the bowl of a tabletop mixer with paddle attachment, beat cream cheese, eggs, scallions, olive oil, dill, salt, and pepper until combined.

13. 13

    Add spinach and mix until evenly distributed.

14. 14

    Add crumbled feta and beat just until incorporated.

15. 15

    Assemble and Bake:

16. 16

    Pour filling into the blind-baked crust. Smooth the top.

17. 17

    Bake at 350°F for 45 minutes.

18. 18

    Loosely cover with foil to prevent over-browning and bake an additional 25 minutes, or until the center is set and the top is golden.

19. 19

    Cool for at least 15–20 minutes before slicing. Serve warm or at room temperature.