Why You'll Love This Recipe
When I first made this Gluten-Free Spinach Feta Pie Recipe, I couldn’t believe how close it tasted to traditional spanakopita with regular filo. It’s perfect for sharing anytime you want something comforting, yet light and packed with flavor.
- No gluten, all taste: You get flaky layers and that classic filling without any gluten worries.
- Simple but impressive: It’s easy to make, yet looks like you spent hours in the kitchen.
- Fresh ingredients shine: Spinach, feta, and dill come together for a bright, vibrant flavor.
- Versatile meal option: Great for breakfast, brunch, lunch, or even a light dinner.
Ingredients & Why They Work
This Gluten-Free Spinach Feta Pie Recipe balances fresh, earthy spinach with salty feta and aromatic dill. The key is using well-drained spinach and quality gluten-free filo dough to create that irresistible texture and flavor combo.
- Frozen spinach: Easy to find and convenient, just be sure to squeeze out all the water for no soggy filling.
- Feta cheese: Adds the salty, creamy punch that spans the pie’s flavor profile beautifully.
- Fresh dill: Brightens the filling with herby notes—don’t skip it unless you really hate dill!
- Onion: Sautéed softens the sharpness and adds a subtle sweetness.
- Garlic: Just a touch to deepen the aroma and taste.
- Gluten-free filo dough sheets: The star for that flaky, crisp crust without gluten.
- Eggs: Bind everything together for a firm, sliceable pie.
- Olive oil: For brushing the filo layers, ensuring they crisp up golden and appetizing.
- Salt and pepper: Essential to season and balance all those flavors.
Make It Your Way
I love to tweak this Gluten-Free Spinach Feta Pie Recipe depending on what’s in the fridge or my mood. It’s so forgiving and flexible that you can make it your own with just a few small swaps.
- Variation: Sometimes I add a handful of chopped fresh parsley or mint for an extra herbal zip—it’s delicious and freshens things up.
- Protein boost: Adding a little cooked, crumbled bacon gives a smoky twist, but keep it balanced with extra dill to keep it bright.
- Dairy-free option: Try swapping feta for a tangy dairy-free cheese, and use olive oil generously to keep the pie moist and flavorful.
- Cheese mix: Using a combo of feta and ricotta lightens the filling, making it creamier and less salty.
Step-by-Step: How I Make Gluten-Free Spinach Feta Pie Recipe
Step 1: Drain the Spinach Like a Pro
This is the most important step to nail the texture. After thawing your frozen spinach, press it firmly in a fine mesh strainer or squeeze it in a clean kitchen towel. You want to remove almost every bit of water so the filling stays creamy without turning soggy.
Step 2: Sauté Onions & Garlic ’til Soft and Fragrant
Heat a splash of olive oil on medium heat, and add your diced onions and minced garlic. Stir occasionally until the onions are translucent and sweet-smelling—about 5 minutes. This gentle cooking mellows sharp edges and deepens flavor.
Step 3: Mix Filling Ingredients Thoroughly
Into a large bowl, combine your well-drained spinach, eggs, sautéed onion and garlic, and chopped dill. Crumble in the feta cheese and mix everything gently until evenly combined. The eggs are your binder here, so make sure they get well distributed.
Step 4: Layer Your Filo Dough with Love
Preheat your oven to 350°F (175°C). Lightly oil a baking dish with at least 1 inch high sides. Lay one sheet of gluten-free filo dough, brush it generously with olive oil, then continue layering 4-5 sheets this way, covering the bottom and sides. If you make your own gluten-free filo dough, one sheet on bottom and one on top should suffice, but you can add more layers for extra crunch.
Step 5: Spread the Filling, Then Top with More Filo
Press the spinach mixture evenly over the layered dough. Then repeat the filo layering and olive oil brushing on top—another 4-5 sheets or just one if homemade. Brush the final sheet generously for that gorgeous golden finish.
Step 6: Bake Until Golden and Delicious
Pop your pie in the oven and bake at 350°F (175°C) for about 40 minutes. You'll know it's done when the top is beautifully golden and crisp. Let it cool for a bit before slicing – it sets nicely but also tastes incredible warm or even cold.
Top Tip
I've learned a few tricks over the years to get this Gluten-Free Spinach Feta Pie Recipe just right, ensuring every bite is perfect. These little notes will save you from common slip-ups.
- Spinach drainage: Don’t rush squeezing out the water—wet filling ruins the pie’s texture, so press it firmly.
- Olive oil brushing: Be generous with brushing filo sheets; this prevents drying and makes the layers extra crispy.
- Layer count matters: If you prefer extra crunch, add more filo layers; for a lighter version, fewer sheets work just fine.
- Cooling time: Allow the pie to cool slightly before slicing to help it hold together when cut.
How to Serve Gluten-Free Spinach Feta Pie Recipe
Garnishes
I love topping my slices with a quick sprinkle of fresh lemon zest and a few torn fresh dill sprigs. It adds brightness and looks so pretty on the plate. A dollop of Greek yogurt on the side is a creamy, cooling addition I always enjoy.
Side Dishes
This pie pairs beautifully with a crisp cucumber and tomato salad dressed simply with olive oil and vinegar, or roasted Mediterranean vegetables for a heartier meal. On casual days, a lightly dressed green salad does the trick perfectly.
Creative Ways to Present
For brunch gatherings, I’ve served this pie as small squares on a big platter surrounded by olives, roasted nuts, and fresh herb sprigs—it makes the table look inviting and festive without extra fuss.
Make Ahead and Storage
Storing Leftovers
After it cools completely, wrap leftover slices tightly in plastic wrap or store in an airtight container in the fridge. I find it keeps well for 3-4 days without losing that flaky crispness.
Freezing
This pie freezes beautifully. I like to slice before freezing, place parchment between pieces, and store them in a freezer-safe container. When I want a quick snack or meal, I just bake directly from frozen—adding a bit more time until heated through.
Reheating
Reheat leftovers in a 350°F oven for 10-15 minutes to crisp the filo back up. Avoid microwaving if you want to keep that flaky texture intact—oven heating keeps it crisp and delicious.
Frequently Asked Questions:
Fresh spinach works wonderfully but requires more prep—cook it down in a pan and squeeze out all moisture thoroughly before mixing with the other ingredients to avoid sogginess.
Sure! You can swap feta with ricotta for a milder, creamier filling, or use a dairy-free cheese to keep it vegan-friendly. Just adjust the seasoning since feta tends to be saltier.
Gluten-free filo dough is becoming easier to find at specialty grocery stores and online. Alternatively, you can make your own with gluten-free flour blends if you enjoy a little baking adventure.
Yes! Replace the feta with a vegan cheese alternative, substitute eggs with flax eggs or another binder, and use olive oil liberally. The texture might vary slightly but still very tasty.
Final Thoughts
I have a soft spot for this Gluten-Free Spinach Feta Pie Recipe because it feels like a hug on a plate—comforting, flavorful, and surprisingly simple to pull off. Whether it’s a cozy family dinner or a welcoming brunch for friends, this pie always brings smiles. I’m excited for you to try it and make it your own—trust me, every bite is worth it!
There’s something magic about the flaky, golden crust paired with a savory spinach and tangy feta filling that wins hearts every time. This Gluten-Free Spinach Feta Pie Recipe captures that classic spanakopita goodness, but without gluten, so everyone can enjoy a slice of this Mediterranean delight.
Why You'll Love This Recipe
When I first made this Gluten-Free Spinach Feta Pie Recipe, I couldn’t believe how close it tasted to traditional spanakopita with regular filo. It’s perfect for sharing anytime you want something comforting, yet light and packed with flavor.
- No gluten, all taste: You get flaky layers and that classic filling without any gluten worries.
- Simple but impressive: It’s easy to make, yet looks like you spent hours in the kitchen.
- Fresh ingredients shine: Spinach, feta, and dill come together for a bright, vibrant flavor.
- Versatile meal option: Great for breakfast, brunch, lunch, or even a light dinner.
Ingredients & Why They Work
This Gluten-Free Spinach Feta Pie Recipe balances fresh, earthy spinach with salty feta and aromatic dill. The key is using well-drained spinach and quality gluten-free filo dough to create that irresistible texture and flavor combo.
- Frozen spinach: Easy to find and convenient, just be sure to squeeze out all the water for no soggy filling.
- Feta cheese: Adds the salty, creamy punch that spans the pie’s flavor profile beautifully.
- Fresh dill: Brightens the filling with herby notes—don’t skip it unless you really hate dill!
- Onion: Sautéed softens the sharpness and adds a subtle sweetness.
- Garlic: Just a touch to deepen the aroma and taste.
- Gluten-free filo dough sheets: The star for that flaky, crisp crust without gluten.
- Eggs: Bind everything together for a firm, sliceable pie.
- Olive oil: For brushing the filo layers, ensuring they crisp up golden and appetizing.
- Salt and pepper: Essential to season and balance all those flavors.
Make It Your Way
I love to tweak this Gluten-Free Spinach Feta Pie Recipe depending on what’s in the fridge or my mood. It’s so forgiving and flexible that you can make it your own with just a few small swaps.
- Variation: Sometimes I add a handful of chopped fresh parsley or mint for an extra herbal zip—it’s delicious and freshens things up.
- Protein boost: Adding a little cooked, crumbled bacon gives a smoky twist, but keep it balanced with extra dill to keep it bright.
- Dairy-free option: Try swapping feta for a tangy dairy-free cheese, and use olive oil generously to keep the pie moist and flavorful.
- Cheese mix: Using a combo of feta and ricotta lightens the filling, making it creamier and less salty.
Step-by-Step: How I Make Gluten-Free Spinach Feta Pie Recipe
Step 1: Drain the Spinach Like a Pro
This is the most important step to nail the texture. After thawing your frozen spinach, press it firmly in a fine mesh strainer or squeeze it in a clean kitchen towel. You want to remove almost every bit of water so the filling stays creamy without turning soggy.
Step 2: Sauté Onions & Garlic ’til Soft and Fragrant
Heat a splash of olive oil on medium heat, and add your diced onions and minced garlic. Stir occasionally until the onions are translucent and sweet-smelling—about 5 minutes. This gentle cooking mellows sharp edges and deepens flavor.
Step 3: Mix Filling Ingredients Thoroughly
Into a large bowl, combine your well-drained spinach, eggs, sautéed onion and garlic, and chopped dill. Crumble in the feta cheese and mix everything gently until evenly combined. The eggs are your binder here, so make sure they get well distributed.
Step 4: Layer Your Filo Dough with Love
Preheat your oven to 350°F (175°C). Lightly oil a baking dish with at least 1 inch high sides. Lay one sheet of gluten-free filo dough, brush it generously with olive oil, then continue layering 4-5 sheets this way, covering the bottom and sides. If you make your own gluten-free filo dough, one sheet on bottom and one on top should suffice, but you can add more layers for extra crunch.
Step 5: Spread the Filling, Then Top with More Filo
Press the spinach mixture evenly over the layered dough. Then repeat the filo layering and olive oil brushing on top—another 4-5 sheets or just one if homemade. Brush the final sheet generously for that gorgeous golden finish.
Step 6: Bake Until Golden and Delicious
Pop your pie in the oven and bake at 350°F (175°C) for about 40 minutes. You'll know it's done when the top is beautifully golden and crisp. Let it cool for a bit before slicing – it sets nicely but also tastes incredible warm or even cold.
Top Tip
I've learned a few tricks over the years to get this Gluten-Free Spinach Feta Pie Recipe just right, ensuring every bite is perfect. These little notes will save you from common slip-ups.
- Spinach drainage: Don’t rush squeezing out the water—wet filling ruins the pie’s texture, so press it firmly.
- Olive oil brushing: Be generous with brushing filo sheets; this prevents drying and makes the layers extra crispy.
- Layer count matters: If you prefer extra crunch, add more filo layers; for a lighter version, fewer sheets work just fine.
- Cooling time: Allow the pie to cool slightly before slicing to help it hold together when cut.
How to Serve Gluten-Free Spinach Feta Pie Recipe
Garnishes
I love topping my slices with a quick sprinkle of fresh lemon zest and a few torn fresh dill sprigs. It adds brightness and looks so pretty on the plate. A dollop of Greek yogurt on the side is a creamy, cooling addition I always enjoy.
Side Dishes
This pie pairs beautifully with a crisp cucumber and tomato salad dressed simply with olive oil and vinegar, or roasted Mediterranean vegetables for a heartier meal. On casual days, a lightly dressed green salad does the trick perfectly.
Creative Ways to Present
For brunch gatherings, I’ve served this pie as small squares on a big platter surrounded by olives, roasted nuts, and fresh herb sprigs—it makes the table look inviting and festive without extra fuss.
Make Ahead and Storage
Storing Leftovers
After it cools completely, wrap leftover slices tightly in plastic wrap or store in an airtight container in the fridge. I find it keeps well for 3-4 days without losing that flaky crispness.
Freezing
This pie freezes beautifully. I like to slice before freezing, place parchment between pieces, and store them in a freezer-safe container. When I want a quick snack or meal, I just bake directly from frozen—adding a bit more time until heated through.
Reheating
Reheat leftovers in a 350°F oven for 10-15 minutes to crisp the filo back up. Avoid microwaving if you want to keep that flaky texture intact—oven heating keeps it crisp and delicious.
Frequently Asked Questions:
Fresh spinach works wonderfully but requires more prep—cook it down in a pan and squeeze out all moisture thoroughly before mixing with the other ingredients to avoid sogginess.
Sure! You can swap feta with ricotta for a milder, creamier filling, or use a dairy-free cheese to keep it vegan-friendly. Just adjust the seasoning since feta tends to be saltier.
Gluten-free filo dough is becoming easier to find at specialty grocery stores and online. Alternatively, you can make your own with gluten-free flour blends if you enjoy a little baking adventure.
Yes! Replace the feta with a vegan cheese alternative, substitute eggs with flax eggs or another binder, and use olive oil liberally. The texture might vary slightly but still very tasty.
Final Thoughts
I have a soft spot for this Gluten-Free Spinach Feta Pie Recipe because it feels like a hug on a plate—comforting, flavorful, and surprisingly simple to pull off. Whether it’s a cozy family dinner or a welcoming brunch for friends, this pie always brings smiles. I’m excited for you to try it and make it your own—trust me, every bite is worth it!
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