From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh
This spinach and artichoke square recipe is based off of a Pampered Chef recipe from their gluten-free cookbook. I knew when I read their recipe for crescent roll dough, that their weight quantities were off. I made my own gluten-free flaky pastry recipe that I use for pot pies, English sausage rolls, then did my thing with the topping.
Gluten-Free Spinach and Artichoke Squares
Makes roughly 24 x 2×2″ squares
I make this quantity of pastry (makes 1+1/2 lbs of dough) and then freeze half of it to use later.
1/2 recipe for 10″ pie crust base or a thick top crust.
Note, that I rarely use just mayo in a recipe but prefer to mix it 50/50 with Greek Yogurt.
Optional: add some chopped olives, either black or green with pimiento stuffing.
Use pepper jack cheese for heat. Smoked Gouda. Mozzarella doesn’t add much flavor. Thin slices of baby corn can be added for crunch.
1. Put gf flour, almond meal, cornstarch, baking powder, xanthan gum and salt in bowl of food processor or in mixing bowl. Pulse or stir to combine.
2. In food processor or in bowl, pulse or cut in 4 oz butter until it is in large breadcrumb size- think panko breadcrumbs.
3. I then change to coarse large shredding/grating blade for food processor and shred remaining 4 oz butter into mix.
4. Empty into 8 cup (2 ltr) bowl. Stir to separate butter clumps. Sprinkle on iced water and egg and stir until mix starts coming together. If you still have dry mix at bottom of bowl, scoop it with your fingers without squeezing butter or warming up mix in your hands. Only if mix stays really dry, add about 1-2 tsp more of iced water. This makes a moist dough, not wet. If dough is dry then it crumbles and cracks on rolling out.
5. Divide dough in half, wrap and freeze one half for later use. Refrigerate dough for half an hour.
6. Preheat oven to 375F/190C. Put dough on parchment (greaseproof) paper and top with plastic wrap. Dust parchment paper and top of dough with gf flour, dough easily sticks. Roll out to roughly 10 x12″, lifting dough to stop it sticking. Try and roll to a rectangle with few cracks or tears. A bit of water on fingers patches cracks, take pieces from uneven edges to patch larger cracks. Don’t worry if it doesn’t look perfect, it still will taste good and will be hidden by topping. I then lift parchment paper with rolled out dough and place it on 10×15 sheet. This is far easier than trying to lift dough from parchment paper. Don’t forget to remove plastic wrap.
7. Bake in preheated oven for about 30 minutes, it should be golden brown allover, edges will be a bit crispier than middle, as edges tend to be thinner. I find if you don’t cook it enough now, it will taste under cooked for serving.
1. Mix all topping ingredients together except for parmesan.
2. Spread topping on cooked pastry base right up to the edge, it won’t flow over sides or rise.
3. Sprinkle with parmesan and bake in oven for about 20 more minutes. It won’t rise, or really brown. Cooking is to marry the flavors, melt the cheese and cook the garlic and spinach. Parmesan doesn’t brown.
4. Remove from oven, allow to cool slightly then cut into squares with pizza cutter. Base should be sturdy to pick up in fingers, good cold, base goes soft if microwaved.