“This recipe makes 12 pastries. I served 2 per person to each adult which is admittedly a very healthy portion. If this seems like too much for you, you can always freeze the pastries; wrap them up well unbaked, let them thaw a bit then brush with butter and bake them off.” – Simply Gluten-Free
Recipe and photos by Simply Gluten-Free
- 2 packages (15 oz) Chebe All-Purpose Bread Mix
- 4 large eggs
- 4 Tbsp melted butter
- 8 Tbsp water
- 1/4 cup chopped walnuts – omit for nut free
- 2 Tbsp olive oil
- 1 small white or yellow onion, chopped
- 2 scallions, sliced
- 1 box (10 oz) frozen chopped spinach, thawed
- 1/2 cup ricotta cheese
- 4 oz feta cheese, crumbled
- 2 Tbsp grated parmesan cheese
- 1/2 tsp grated nutmeg
- 1 1/2 tsp kosher salt
- 3/4 tsp freshly cracked black pepper
- 2 Tbsp melted butter
- coarse salt
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Preheat oven to 375F. Line two baking sheets with parchment paper or silicon baking mats.
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In a large mixing bowl, combine the Chebe mix, eggs, 4 Tbsp melted butter and 8 Tbsp water.
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Mix with a fork until combined; the mixture will be crumbly. Dump the mixture onto a clean work surface and knead until fully combined, smooth and not sticky.
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Divide the mixture into two equal portions. Place a large piece of waxed or parchment paper on a work surface. Place one of the dough portions on the paper and place another piece of paper on top.
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Roll the dough into a rectangle that is slightly larger than 9 by 13 1/2 inches. Trim the edges of the dough so they are straight and cut into six 4 1/2 by 4 1/2 inch squares (make 3 cuts across the long way and one cut through the middle.)
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Repeat with the remaining dough.
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Toast the walnuts in a dry skillet until warm and fragrant, about 3 minutes, stirring often so they don’t burn. Let cool.
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Heat olive oil in a medium skillet over medium heat. Add the chopped onions and cook until soft and translucent, about 5 minutes. Add the scallions and cook for another minute. Transfer the mixture to a mixing bowl.
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Put the spinach in a kitchen towel or several layers of paper towels and squeeze out as much of the liquid as you can. Add the spinach to the onion mixture in the mixing bowl. Add the ricotta, feta, and parmesan cheeses, nutmeg, kosher salt, pepper and walnuts and mix until combined.
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Divide the mixture between the dough squares, placing the mixture on one half of the dough almost up to the edges of the dough.
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Brush a little water on all of the edges and fold the dough over making a triangle. Press the dough together firmly, then flatten the edges with the tines of a fork.
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Stick the fork into the top of the dough 3 times to allow the steam to escape while baking.
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Place the triangles on the prepared baking sheets, brush with melted butter and sprinkle a little coarse salt on top.
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Bake for 35 to 40 minutes or until the crusts are starting to brown. Let cool and serve.
Recipe by Simply Gluten-Free
This recipe works great with Chēbē All Purpose Bread Mix, but you may also try it with this Chēbē mix:
