Gluten-free Brazitos Spanakopita

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Gluten-free Brazitos Spanakopita

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6


  • 400g Brazitos thawed
  • 7 cups Baby spinach chopped
  • 1 Small onion finely chopped
  • 1 Tbsp Olive oil extra virgin
  • Salt and pepper, to taste
  • 1/4 cup Parsley chopped
  • 1 1/2 Tbsp Dill chopped
  • 2 Tbsp Mint chopped
  • 1 Egg
  • 1/2 cup Feta cheese finely crumbled
  • 1/3 cup Parmesan cheese grated
  • Gluten free flour, for dusting surface


  • Preheat oven to 180° C.
  • Drizzle olive oil in pan over medium heat, add in onion and sauté for about 3-4 minutes.
  • Add chopped spinach to pan and continue to sauté for another 5 minutes, or until there is no liquid remaining. Add in salt & pepper to taste.
  • In another bowl, whisk egg and then add your herbs and cheese.
  • Add spinach to egg mixture and stir everything together.
  • Sprinkle work surface with gluten free flour (to prevent sticking) and flatten out one defrosted Brazitos traditional. Use the palm of your hand to flatten it out on your work space (turning it over and dusting with flour as needed).
  • Place flattened Brazitos into mini muffin tin and form a cup.
  • Scoop mixture into cup.
  • Repeat this process until you’ve used all Brazitos balls.
  • Bake for 20 minutes. Enjoy!
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