Name: Gluten-Free Spinach and Feta Pie Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Greek
Ingredients: 20 ounces (570g) frozen spinach, thawed and drained; 16 ounces (450g) feta cheese, crumbled; 1/4 to 1/2 cup (4-8g) fresh dill, chopped; 1/2 to 1 medium onion (75-150g), diced; 2 cloves garlic, minced; 2 or 3 large eggs; Salt and pepper, to taste; 1 package gluten-free filo dough sheets (or homemade gluten-free filo); Olive oil, for brushing

There’s something so comforting about a well-made savory pie — flaky, flavorful, and full of good greens and tangy cheese. This Gluten-Free Spinach and Feta Pie Recipe brings all that magic without the gluten, making it a perfect dish for anyone who wants authenticity without compromise.

The dish is a square slice of a casserole with two main layers on a white plate. The top layer is a thin, firm, light brown crust with a smooth texture. The thick bottom layer is creamy with chopped dark green leafy vegetables mixed in, giving it a rough and chunky look. A small piece from the bottom layer is on a fork placed in front of the slice. The plate sits on a white marble surface with soft, light colors in the blurred background. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Gluten-Free Spinach and Feta Pie Recipe
Top Tip
How to Serve Gluten-Free Spinach and Feta Pie Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Gluten-Free Spinach and Feta Pie Recipe

Why You'll Love This Recipe

I’ve made many spinach pies over the years, but this gluten-free version quickly became a go-to favorite. It’s straightforward to prepare, packs incredible flavor, and the texture of the gluten-free filo dough holds up beautifully—no soggy sides here!

Comforting and Authentic: It captures the traditional Greek flavors you expect in spinach and feta pie, just without gluten.
Easy to Customize: The mix of spinach, feta, and herbs is flexible—perfect for adding your own twist.
Great for All Meals: Whether breakfast, lunch, or dinner, it fits effortlessly into your day.
Gluten-Free and Delicious: Many gluten-free savory pies can come off dry or crumbly, but this one stays moist and tender.

Ingredients & Why They Work

The combination of creamy feta, fresh dill, and tender spinach is a classic for a reason. Each ingredient adds a layer of flavor or texture that makes this pie irresistible. Be sure to buy good-quality feta and fresh dill if you can—those little details really elevate the dish.

Flat lay of fresh thawed spinach leaves drained and tightly pressed, crumbled white feta cheese in a simple white ceramic bowl, a few sprigs of bright green fresh dill, half a medium diced onion next to two whole uncracked brown eggs, two peeled garlic cloves, a stack of smooth gluten-free filo dough sheets neatly aligned, and a small white bowl filled with golden olive oil, all arranged symmetrically with balanced spacing, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Frozen Spinach: Using frozen makes prep simpler, but be sure to drain it well to avoid watery filling.
Feta Cheese: Crumbled feta provides that salty tang; opt for traditional Greek-style feta for the best flavor.
Fresh Dill: Adds aromatic brightness—don’t skip it or substitute dried dill if you can help it.
Onion & Garlic: Sautéed until soft and fragrant, they form a subtle base that complements the filling beautifully.
Gluten-Free Filo Dough: Key for that flaky exterior; store-bought works great, or you can make your own if you’re feeling adventurous.
Eggs: Bind the filling together and give structure to the pie.
Olive Oil: Brushing the filo with olive oil instead of butter keeps it lighter and crispier.
Salt & Pepper: Simple seasonings, but essential for balancing all the other flavors perfectly.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love playing around with this Gluten-Free Spinach and Feta Pie Recipe depending on the season and mood. Sometimes I add sun-dried tomatoes for a sweet tang, or swap out dill for fresh oregano for a bit of a twist.

Variation: Once, I added chopped artichoke hearts and it was a hit at a family gathering—adding a subtle richness that paired perfectly.

Step-by-Step: How I Make Gluten-Free Spinach and Feta Pie Recipe

A clear glass bowl filled with a salad made of small pieces of dark green leafy kale mixed with white crumbles of cheese and small beige bits, all evenly combined. The bowl sits on a white marbled surface, with two bright yellow lemons placed near the top left corner, a small sprig of fresh green dill near the bottom left, a dark navy blue cloth to the right, and a bottle of olive oil in the top right background. The salad looks fresh, textured, and well blended. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Get That Spinach Perfectly Dry

After thawing the frozen spinach, don’t skip pressing out every bit of excess water. I usually wrap it in a clean kitchen towel and squeeze firmly—any lingering moisture will make your filling soggy, and nobody wants that.

Step 2: Sauté Aromatics to Build Flavor

Cook your diced onions and minced garlic gently in olive oil over medium heat until translucent and fragrant. This step adds a subtle sweetness and depth that the spinach and feta love.

Step 3: Mix Filling Ingredients

In a large bowl, combine the well-drained spinach, sautéed onion and garlic, crumbled feta, chopped dill, and eggs. Mix thoroughly so everything binds together, but be gentle—you want the filling to stay light and airy.

Step 4: Layer the Filo Dough with Love

Brush your baking dish and start layering the filo dough sheets, brushing each one lightly with olive oil. It might seem tedious, but those layers are what make the pie delightfully flaky and crisp.

Step 5: Assemble and Bake

Spread the filling evenly over the filo base, then continue layering the remaining filo sheets on top, brushing each one with olive oil. Bake at 350°F (175°C) for about 40 minutes until the top glows golden and crisp. The aroma alone will have you drooling!

Top Tip

After trying this recipe several times, I’ve learned a few things that make all the difference between “meh” and unforgettable pie. These little insights will save you time and keep your pie perfectly flaky and flavorful.

Drain the Spinach Thoroughly: I used to rush this step and ended with soggy filling—squeezing the spinach in a towel is a game-changer.
Brush Each Filo Layer with Olive Oil: It prevents dryness and helps you achieve those signature crunchy layers.
Don’t Overmix the Filling: Stir gently so you keep some airiness in the mixture, which makes for a lighter pie.
Let It Cool Before Cutting: You’ll get cleaner slices and avoid a filling that spills out all over the place.

How to Serve Gluten-Free Spinach and Feta Pie Recipe

Spinach and Feta Pie - Serving Suggestion

Garnishes

I usually sprinkle some extra fresh dill or finely chopped parsley on top before serving for a fresh pop of color and flavor. A light drizzle of olive oil or a wedge of lemon on the side brings everything together nicely.

Side Dishes

This pie pairs beautifully with a crisp green salad tossed with a lemon vinaigrette, or a simple cucumber and tomato salad to keep things fresh and light on the plate.

Creative Ways to Present

For brunch buffets or holiday spreads, I like cutting the pie into small triangles and arranging them on a platter with olives and roasted red peppers. It makes for an impressive and inviting presentation.

Make Ahead and Storage

Storing Leftovers

Wrap leftover pie tightly in plastic wrap or place it in an airtight container and refrigerate. It keeps well for up to 3 days and makes for a fantastic next-day snack or packed lunch.

Freezing

I’ve frozen individual slices before by flash-freezing them on a tray, then transferring to a freezer-safe bag. This way, you can thaw exactly what you need without compromising texture.

Reheating

Reheat slices in a toaster oven or regular oven at 325°F (160°C) for 10-15 minutes to keep the filo crisp. Microwaving works but softens the crust, which isn’t quite the same experience.

Frequently Asked Questions:

Can I use fresh spinach instead of frozen?

You absolutely can! Just be sure to wilt the fresh spinach properly and then squeeze out all excess water before using it in the filling. This ensures you won’t end up with a soggy pie.

Where can I find gluten-free filo dough?

Many specialty grocery stores carry gluten-free filo dough nowadays, often near the regular filo or frozen dough section. Alternatively, you can make your own gluten-free filo dough at home if you’re up for a cooking project—just keep the layers thin and handle them gently!

What can I use if I don’t like dill?

If dill isn’t your favorite, try substituting fresh oregano or parsley. Both bring lovely herbal notes to the pie that still complement the spinach and feta beautifully.

Can I prepare this pie in advance?

Yes! You can assemble the entire pie the day before and store it covered in the fridge. Just add a few extra minutes to the baking time since it will be cold going into the oven. This makes it great for busy mornings or entertaining.

Final Thoughts

This Gluten-Free Spinach and Feta Pie Recipe has become a staple in my kitchen because it’s simple to make, naturally delicious, and just feels like a warm hug on a plate. Whether you’re new to gluten-free cooking or just want a fresh way to enjoy spinach pie, I hope you give this recipe a try—and end up loving it as much as I do!