Description
A delicious gluten-free version of the classic Greek spanakopita, featuring a savory spinach and feta filling wrapped in crispy gluten-free filo dough. Perfect for breakfast, brunch, lunch, or dinner, this recipe is easy to prepare and bakes to golden perfection.
Ingredients
Scale
Filling
- 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
Pastry & Finishing
- 1 package gluten-free filo dough sheets (or homemade gluten-free filo)
- Olive oil, for brushing
Instructions
- Prepare Spinach: Thaw the spinach completely and press it firmly in a strainer to remove excess water, ensuring the right texture for the filling.
- Sauté Aromatics: In a pan over medium heat, sauté the diced onion and minced garlic in a small amount of olive oil until soft and fragrant.
- Combine Filling: In a large mixing bowl, combine the drained spinach, eggs, sautéed onion and garlic, and chopped dill. Crumble the feta cheese into the bowl and mix thoroughly, making sure the eggs are evenly distributed as a binder. Season with salt and pepper to taste.
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C) and lightly oil a baking dish with at least 1-inch high sides.
- Layer Bottom Filo: Lay a sheet of gluten-free filo dough on the bottom of the baking dish and brush it with olive oil. Repeat this layering process, alternating filo sheets and olive oil, until you have 4-5 layers covering the bottom and sides. For homemade gluten-free filo, use at least one layer on the bottom and another on top, adjusting to your preference.
- Add Filling: Spread the spinach mixture evenly over the prepared filo layers, pressing it down gently to compact.
- Layer Top Filo: Continue layering filo dough on top of the filling, brushing each sheet with olive oil, aiming for 4-5 layers or one layer if using homemade filo.
- Final Brush and Bake: Brush the final sheet generously with olive oil. Bake at 350°F (175°C) for about 40 minutes, or until the top is golden brown and crisp.
- Cool and Serve: Allow the spanakopita to cool slightly before slicing. Serve hot or cold for a delightful meal.
Notes
- This gluten-free spanakopita is versatile and perfect for any meal time including breakfast, brunch, lunch, or dinner.
- Pressing the spinach well after thawing is critical to avoid a soggy filling.
- Adjust the amount of dill and seasoning to your taste preference to enhance flavor.
- If using homemade gluten-free filo dough, fewer layers are needed compared to store-bought sheets.
- Serve with a side salad or Greek yogurt for a complete meal.
- Leftovers can be refrigerated and reheated with a little olive oil to crisp the top again.
Nutrition
- Serving Size: 1 serving
- Calories: 505 kcal
- Sugar: 3 g
- Sodium: 862 mg
- Fat: 31 g
- Saturated Fat: 14 g
- Unsaturated Fat: 13 g
- Trans Fat: 1 g
- Carbohydrates: 35 g
- Fiber: 12 g
- Protein: 30 g
- Cholesterol: 125 mg
