When you can’t eat gluten, it can feel as though there are so many foods that you just can’t eat – pastry being one of them.
But with this deconstructed spanakopita recipe, you can still enjoy this delicious Greek pastry dish, all with the help of your NINJA appliance.
- 1 shallot
- 1 garlic clove
- 400g tin of chickpeas, drained
- 85g pine nuts
- 200g feta
- 1 tbsp grated parmesan
- 50g baby spinach
- 5g fresh dill
- 1/2 nutmeg, grated
- 1 tbsp tahini
- 4 tbsp olive oil
- 2 tbsp water
- Salt & pepper to taste
Toast the pine nuts in a medium heat oven until they are lightly browned. Meanwhile, roughly chop the shallot and garlic clove, before sautéing in a pan for 2-3 minutes, or until softened.
Once cooled, add this and three quarters of the pine nuts to your NINJA food processor, along with the chickpeas (drained), feta, parmesan, baby spinach, tahini, nutmeg, olive oil and water.
Blitz for a minute or so, or until creamy and thick. You may need to scrape the sides of the food processor down and whizz it all up again, to ensure that all of the ingredients are fully incorporated. Taste and season with salt and pepper as desired, before serving with a drizzle of olive oil, the remaining pine nuts and a sprig of fresh dill.