Feta and Spinach pastries

It was pastry week on the great british bake off this week. I am still baking along and made feta and spinach pastries and also a feta and spinach tart using this recipe.

Makes 1 tart or 6 small pastries



  • 225g gluten free plain flour
  • 1 teaspoon xantham gum
  • pinch salt
  • 100g butter/ margarine
  • 1 egg
  • water to bind


  • 250g feta cheese
  • 200g spinach
  • 1 egg
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped dill
  • 1 tablespoon chopped green parts of spring onion
  • pinch of ground pepper


Make the pastry:

  1. Sift the flour and xantham gum.
  2. Add the salt
  3. Add the butter and rub this in using your finger tips until you achieve a sandy texture.
  4. Add the egg.
  5. Bind the dough together adding small amounts of water at a time.

Make the filling:

  1. Cook the spinach until wilted. Leave to cool.
  2. Once cooled, squeeze the excess liquid from the spinach.
  3. Mix the spinach with the rest of the ingredients for the filling.

If making a tart:

  1. Roll out the dough between two sheets of cling film. Roll out until thin and place into a pie or tart tin.
  2. Trim the off any excess.
  3. Pour in the filling.
  4. Bake in the oven at 180C for approximately 40-50 minutes. Timing may vary depending on the size and depth of your tin.

If making individual pastries:

  1. Preheat oven to 200C (180C fan assisted)
  2. Roll out the dough between two sheets of cling film.
  3. Use a round cutter to cut out 6 circles.
  4. Fill each with the filling.
  5. Brush the pastry edges with beaten egg.
  6. Fold over and pinch them together to seal.
  7. Brush the pastries with beaten egg.
  8. Bake in a preheated oven for approximately 25 minutes.

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