Picnic Pies! Spanakopita- Vegan & Gluten Free
Summer time! 😀 Well, the UK has amazingly been getting a whole load of sunshine! 😀 Woohoo! 😀 Lazy days out, barbecues and picnics are what’s on the agenda! 😀 Look at this delicious picnic plate from the weekend – full of delicious tortilla chips, sprouted seeds, salad, houmous and olives. YUM!
Today I’m sharing these tasty little pies! They are an ideal transportable food, so whether you’re packing a lunch, a car journey or a picnic (as we are now)! these are well worth making! I’ve taken the classic Greek Spanakopita (spinach & feta pastry) and made it into a dairy free, vegan and gluten free hand held snack of deliciousness! 😀
Spinach & cashew cheese filling
Hand held picnic pies
The pastry is made from oats with a bit of coconut flour added, but feel free to use your own favourite pastry mix (or even a shop bought one- especially if you’re after the traditional puff pastry effect)! It’s the delicious filling which makes these – soft creamy cashew cheese with a mix of spinach, onions and spice… delicious! These keep for a few days in the fridge so you can make them in advance and just
eat one every time you open the fridge pack them when you need them! 😛
Picnic Pies - Spanakopita (vegan & Free-From)
- Oil of choice (I use coconut oil)
- 1 medium onion thinly sliced
- 1/4 teaspoon Cajun spice
- Salt & Pepper to taste (I use Pink Himalayan salt)
- Pinch of nutmeg
- 2 large handfuls washed spinach
- 150g oats (gluten free if required)
- 50g coconut flour
- 200ml boiling water
- 50g cashews
- 50ml boiling water
- 1 tablespoon nutritional yeast
- milk or water to seal the pies
- *sesame seeds to top the pies (optional)
- Spinach filling: Heat (melt) the oil and fry the onion until translucent. Add the spice, salt, pepper and nutmeg. Mix and cook through until the onions are just starting to brown. Add the spinach and allow to wilt. Mix with the onions. Turn off heat and allow to cool.
- Pastry: Mix the oats with the coconut flour (and a pinch of salt if you wish), then add the boiling water and stir with a spoon until combined. When the dough is cool enough to handle, form into a ball and allow to rest.
- Cheese Filling: If your food processor can handle boiling water, put the cashews in a food processor then pour the boiling water over them. Blitz until you have a smooth puree. If your machine doesn’t do boiling water, soak the cashews first in a bowl, then transfer to a food processor or blender. Add salt and nutritional yeast and combine well.
- Assembling: Pinch off pieces of pastry and flatten between your hands (or roll with a rolling pin if you are so inclined)! Cut circles in pairs with a biscuit cutter (or a clean glass if you don’t have cutters).
- Put a spoonful of spinach filling on one circle, then spread a spoonful of cheese on the other half. Lightly brush (or use your fingers) the edge of the spinach circle with milk or water (this will be your glue). Place the cheese circle on top of the spinach to create a little parcel. Using a fork, press the edges of your pie together until they are completely sealed (and you have a neat fluted edge).
- Carefully move the pies to a lined (or greased) baking sheet, brush the tops with milk (or egg if you use it) and sprinkle with sesame seeds if you wish. Bake at Gas Mark 4 (350f / 180c) for 25-35 minutes until lightly browned. Allow to cool a bit on the tray.
Serve & Store
- Munch as they are! or add your favourite sauce.
- Take on your picnic and eat with salad, houmous & olives.
- Serve hot with a grain and some vegetables.
- Store refrigerated for 3-5 days.
Sharing these with Deborah over at the Plant Based Potluck Party 🙂