Comments on: Gluten Free, Dairy Free, Soy Free, Nut Free Cheezy Spinach Pie Recipe http://www.bookofyum.com/blog/gluten-free-dairy-free-soy-free-cheezy-spinach-pie-recipe-894.html Yummy Adventures in Gluten Free Cuisine Sun, 14 Mar 2010 16:14:20 +0000 http://wordpress.org/?v=abc hourly 1 By: Mac and Cheese « Adventures of a Gluten Free Mom http://www.bookofyum.com/blog/gluten-free-dairy-free-soy-free-cheezy-spinach-pie-recipe-894.html/comment-page-1#comment-78136 Mac and Cheese « Adventures of a Gluten Free Mom Thu, 24 Sep 2009 22:02:19 +0000 http://www.bookofyum.com/blog/?p=894#comment-78136 [...] in Nutritional Yeast as a dairy free “cheese alternative.” I have never had it but it appears to be gluten free as well, the author of “Book of Yum” uses it and she is gluten free too. I will study up and [...] [...] in Nutritional Yeast as a dairy free “cheese alternative.” I have never had it but it appears to be gluten free as well, the author of “Book of Yum” uses it and she is gluten free too. I will study up and [...]

]]> By: Gluten-free Menu Swap: Casein and Soy-Free Almond Coconut Milk Spinach Pie Recipe | Book of Yum http://www.bookofyum.com/blog/gluten-free-dairy-free-soy-free-cheezy-spinach-pie-recipe-894.html/comment-page-1#comment-77228 Gluten-free Menu Swap: Casein and Soy-Free Almond Coconut Milk Spinach Pie Recipe | Book of Yum Mon, 14 Sep 2009 00:41:29 +0000 http://www.bookofyum.com/blog/?p=894#comment-77228 [...] This isn’t the first time I tried making a dairy-free allergen friendly spinach pie. Check out this earlier attempt with a southern-style roux and nutritional yeast base. [...] [...] This isn’t the first time I tried making a dairy-free allergen friendly spinach pie. Check out this earlier attempt with a southern-style roux and nutritional yeast base. [...]

]]> By: The Gluten Free Vegetarian Gourmet: Fancy Spinach Pie Recipe or Spinach Cottage Pie Recipe | Book of Yum http://www.bookofyum.com/blog/gluten-free-dairy-free-soy-free-cheezy-spinach-pie-recipe-894.html/comment-page-1#comment-10015 The Gluten Free Vegetarian Gourmet: Fancy Spinach Pie Recipe or Spinach Cottage Pie Recipe | Book of Yum Thu, 24 Jan 2008 08:41:20 +0000 http://www.bookofyum.com/blog/?p=894#comment-10015 [...] One of my favorite recipes for holidays and dinner parties has long been a certain spinach pie recipe that one of my dearest friends shared with me. This recipe combines simple ingredients with amazing results, and is a great way to enjoy your spinach! The most time consuming part of this recipes has been the rolling out of persnickety Gluten free pastry crust. I have made very tasty pie crusts using Bette Hagman’s Dream Pastry recipe, the Gluten Free Pantry’s Perfect Pie Crust Mix, or even just winging it with a regular pie crust recipe converted to be gluten free, but they are admittedly time consuming. Some time back I had the exciting idea to use a Chebe mix to make Gluten Free Chebe Spinach Tartlets with very yummy results. I was also inspired by the amazing Karina and her new allergies to make a Dairy Free Allergy friendly spinach pie recipe. But this wasn’t the end of my experimenting with this recipe. Recently DH and I discovered the extremely dangerous (for our waistline) and delicious gluten free prepared pie crusts made by the Whole Foods GF Bakehouse. They cost about $3 per crust in California, where prices are higher than the south or east coast that is closer to their dedicated baking facility, but it is a price that seems worthwhile to me due to the time and effort involved in rolling out dough. DH has been busy making apple and pumpkin pie. For the apple, because the crust doesn’t have a top crust, DH threw together a yummy crumble and topped the pie with that. It was perfect! However, I had been eying the last crust in our fridge covetously for some time, and finally decided to try using it for a savory spinach pie. I was VERY glad I did- but it really does become a health hazard, as DH stubbornly refuses to eat anything involving that much spinach (he is the first person who has not raved about my precious pie recipe, wouldn’t you know it), so I end up having to eat the whole thing myself. This is day three, and it’s a tough job but I guess I’ll just have to have the last slice for my lunch. Oh, the agony. Woe is me. Yum yum yum yum. Anyway, this is a subtle variation of previous recipes, with gently caramelized onions and fresh garlic to add extra flavor to the recipe. The Whole Foods pie crust makes this recipe so easy, if it weren’t for the calories, I might be tempted to have it every week… Oh yes, and if you don’t want the butter in the Whole Foods crust, or don’t live near a store but still don’t want to roll out a darned thing (and who can blame you!) why not try converting this into an unconventional Spinach Cottage pie? Take leftover or freshly made garlic mashed potatoes and top the spinach filling with that. DH gave the cottage pie version thumbs up- although he mostly ate the topping, tsk tsk tsk. So, here are two EASY ways to enjoy spinach pie, just in time for the holidays. Keep in mind that when hot the filling is somewhat liquidy- but when cold it’s nice and firm, so it just depends on how important structural integrity is to you. The pie tastes great hot OR cold. [...] [...] One of my favorite recipes for holidays and dinner parties has long been a certain spinach pie recipe that one of my dearest friends shared with me. This recipe combines simple ingredients with amazing results, and is a great way to enjoy your spinach! The most time consuming part of this recipes has been the rolling out of persnickety Gluten free pastry crust. I have made very tasty pie crusts using Bette Hagman’s Dream Pastry recipe, the Gluten Free Pantry’s Perfect Pie Crust Mix, or even just winging it with a regular pie crust recipe converted to be gluten free, but they are admittedly time consuming. Some time back I had the exciting idea to use a Chebe mix to make Gluten Free Chebe Spinach Tartlets with very yummy results. I was also inspired by the amazing Karina and her new allergies to make a Dairy Free Allergy friendly spinach pie recipe. But this wasn’t the end of my experimenting with this recipe. Recently DH and I discovered the extremely dangerous (for our waistline) and delicious gluten free prepared pie crusts made by the Whole Foods GF Bakehouse. They cost about $3 per crust in California, where prices are higher than the south or east coast that is closer to their dedicated baking facility, but it is a price that seems worthwhile to me due to the time and effort involved in rolling out dough. DH has been busy making apple and pumpkin pie. For the apple, because the crust doesn’t have a top crust, DH threw together a yummy crumble and topped the pie with that. It was perfect! However, I had been eying the last crust in our fridge covetously for some time, and finally decided to try using it for a savory spinach pie. I was VERY glad I did- but it really does become a health hazard, as DH stubbornly refuses to eat anything involving that much spinach (he is the first person who has not raved about my precious pie recipe, wouldn’t you know it), so I end up having to eat the whole thing myself. This is day three, and it’s a tough job but I guess I’ll just have to have the last slice for my lunch. Oh, the agony. Woe is me. Yum yum yum yum. Anyway, this is a subtle variation of previous recipes, with gently caramelized onions and fresh garlic to add extra flavor to the recipe. The Whole Foods pie crust makes this recipe so easy, if it weren’t for the calories, I might be tempted to have it every week… Oh yes, and if you don’t want the butter in the Whole Foods crust, or don’t live near a store but still don’t want to roll out a darned thing (and who can blame you!) why not try converting this into an unconventional Spinach Cottage pie? Take leftover or freshly made garlic mashed potatoes and top the spinach filling with that. DH gave the cottage pie version thumbs up- although he mostly ate the topping, tsk tsk tsk. So, here are two EASY ways to enjoy spinach pie, just in time for the holidays. Keep in mind that when hot the filling is somewhat liquidy- but when cold it’s nice and firm, so it just depends on how important structural integrity is to you. The pie tastes great hot OR cold. [...]

]]> By: Book of Yum - Blog http://www.bookofyum.com/blog/gluten-free-dairy-free-soy-free-cheezy-spinach-pie-recipe-894.html/comment-page-1#comment-4998 Book of Yum - Blog Sun, 18 Nov 2007 21:01:13 +0000 http://www.bookofyum.com/blog/?p=894#comment-4998 [...] Here are some of my other riffs on spinach-garlic Pies.. Dairy Free Spinach Pie - can be vegan with the right pie crust or the shepard’s pie topping http://www.bookofyum.com/blog/?p=1122″>Spinach Pie or Shepard’s Spinach Pie Non-vegan Spinach Tartlets using Chebe Non-vegan [...] [...] Here are some of my other riffs on spinach-garlic Pies.. Dairy Free Spinach Pie – can be vegan with the right pie crust or the shepard’s pie topping http://www.bookofyum.com/blog/?p=1122″>Spinach Pie or Shepard’s Spinach Pie Non-vegan Spinach Tartlets using Chebe Non-vegan [...]

]]> By: yum http://www.bookofyum.com/blog/gluten-free-dairy-free-soy-free-cheezy-spinach-pie-recipe-894.html/comment-page-1#comment-4295 yum Sat, 03 Nov 2007 17:38:19 +0000 http://www.bookofyum.com/blog/?p=894#comment-4295 Hi Kat, Yes- in fact half of the time I make this recipe I use brown rice flour. I like using brown rice flour for a roux because it added a nice nutty flavor. You can always substitute brown rice for white rice, but you do have to keep in mind that brown rice flour has more flavor, and sometimes with sweet recipes it may be a little too strong. It's great for savory recipes, though. Enjoy! -Sea PS One reason I used white rice is that Karina has developed an allergy to brown rice but can still tolerate white rice... Hi Kat,
Yes- in fact half of the time I make this recipe I use brown rice flour. I like using brown rice flour for a roux because it added a nice nutty flavor. You can always substitute brown rice for white rice, but you do have to keep in mind that brown rice flour has more flavor, and sometimes with sweet recipes it may be a little too strong. It’s great for savory recipes, though. Enjoy!
-Sea

PS One reason I used white rice is that Karina has developed an allergy to brown rice but can still tolerate white rice…

]]> By: Kat http://www.bookofyum.com/blog/gluten-free-dairy-free-soy-free-cheezy-spinach-pie-recipe-894.html/comment-page-1#comment-4286 Kat Sat, 03 Nov 2007 14:30:39 +0000 http://www.bookofyum.com/blog/?p=894#comment-4286 Can brown rice flour be substituted for the white rice flour? Can brown rice flour be substituted for the white rice flour?

]]> By: yum http://www.bookofyum.com/blog/gluten-free-dairy-free-soy-free-cheezy-spinach-pie-recipe-894.html/comment-page-1#comment-2106 yum Fri, 07 Sep 2007 05:26:11 +0000 http://www.bookofyum.com/blog/?p=894#comment-2106 Hi Cindalou! I've been really in the mood for spinach lately myself- not sure why. I'm starting to feel like Popeye! Hi Cynthia, It's nice to see you here! I loved the Hippie Zebra- it was absolutely delicious and so photogenic. Love that delicately patterned skin. Let me know when the amaranth grain is ripe- I'd love to see it and try some fresh from the field. (Prepared, of course). I used to love looking at the rice fields in Japan... Nothing is quite as nice a whole field full of a grain I can actually eat, heh heh. -"Sea" Hi Cindalou! I’ve been really in the mood for spinach lately myself- not sure why. I’m starting to feel like Popeye!

Hi Cynthia, It’s nice to see you here! I loved the Hippie Zebra- it was absolutely delicious and so photogenic. Love that delicately patterned skin. Let me know when the amaranth grain is ripe- I’d love to see it and try some fresh from the field. (Prepared, of course). I used to love looking at the rice fields in Japan… Nothing is quite as nice a whole field full of a grain I can actually eat, heh heh.

-”Sea”

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