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

There's something utterly comforting about a flaky, savory pie packed with lush spinach and salty feta that just sings on your taste buds. This Gluten-Free Spinach Feta Pie Recipe nails that perfect balance while being kind to your diet, making it a joy to bake anytime you want something both hearty and healthy.

A square piece of layered spinach and cheese casserole sits on a stack of white plates on a white marbled surface. The casserole has two main layers: a dense, golden-brown flat top layer with a smooth texture, and a thick, creamy middle layer full of chopped dark green spinach mixed with white cheese curds. A silver fork holds a bite-sized piece of the casserole, showing the creamy and leafy texture. The background is softly blurred with a bright, clean look. 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 Feta Pie Recipe
Top Tip
How to Serve Gluten-Free Spinach Feta Pie Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Gluten-Free Spinach Feta Pie Recipe

Why You'll Love This Recipe

I’m honestly smitten with this version of spanakopita because it doesn’t compromise on that crisp, golden texture we all adore, but it’s completely gluten-free. Plus, it’s versatile enough for any meal of the day—brunch, lunch, or dinner—and always gets raves from guests.

Gluten-Free Magic: Uses gluten-free filo sheets so you can enjoy a flaky crust without the gluten—trust me, the texture still rocks.
Vibrant Flavors: Fresh dill, garlic, and tangy feta blend beautifully with spinach for that authentic Greek flair.
Simple Ingredients: Easily found in any grocery store, nothing fancy but everything delicious.
Customizable: You can adjust dill, cheese, or even add a touch of spice to make it truly your own.

Ingredients & Why They Work

Each ingredient in this Gluten-Free Spinach Feta Pie Recipe plays a special role to make sure every bite tastes fresh and balanced. Shopping tip: pick high-quality feta for a creamier, saltier punch. And don't skip squeezing every bit of water from the spinach—that's key for the right filling texture.

Flat lay of thawed and drained fresh spinach piled loosely on a simple white ceramic plate, crumbled white feta cheese scattered on a small white ceramic bowl, a small bunch of fresh dill sprigs with vibrant green leaves on the side, a half of a medium white onion diced finely on a white ceramic plate, two whole brown eggs with clean shells placed neatly, two whole garlic cloves unpeeled, a small white ceramic bowl filled with golden olive oil, and several sheets of thin gluten-free filo dough stacked carefully, all 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: Convenient and super affordable, plus no need to prep fresh—you just thaw and drain.
Feta cheese: The star salty, tangy flavor that makes this pie irresistible.
Fresh dill: Adds that unmistakable bright herby note—feel free to adjust to your taste.
Onion: Sautéed until soft, giving gentle sweetness and depth.
Garlic: Just the right punch for flavor richness without overpowering.
Gluten-free filo dough: Look for a sturdy brand to hold up well and crisp nicely in the oven.
Eggs: The binder that holds everything together perfectly.
Olive oil: For brushing layers—helps achieve that lovely golden crust.
Salt and pepper: To taste—a simple step that brings all those ingredients to life.

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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

One of the things I adore about this pie is how easy it is to make your own little tweaks. Whether you prefer less dill or want to sneak in some chopped herbs like parsley, you can tailor it exactly to what you love.

Variation: I sometimes swap half the feta for ricotta for a creamier texture — it adds a lovely softness without muting that signature tang.
Dietary spin: You can use dairy-free feta if you’re avoiding dairy, it still works beautifully.
Seasonal changes: Adding a bit of chopped fresh parsley or mint in spring refreshes the flavors delightfully.

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

A clear glass bowl sits on a white marbled surface, filled with a mix of chopped dark green leafy kale and small white pieces of cheese or tofu. The texture of the mixture looks coarse and slightly crumbly, with the green bits evenly spread throughout the white chunks. Around the bowl, there are two bright yellow lemons in the top left corner, a small bunch of fresh green dill near the bottom left, a dark blue cloth with rough edges on the right side, and a bottle of golden oil in the upper right corner. The overall scene is bright and clean. photo taken with an iphone --ar 2:3 --v 7

Step 1: Drain the Spinach Carefully

Thaw your frozen spinach overnight or quickly in the microwave. Then, here’s my golden rule—squeeze it dry in a fine strainer or with a clean kitchen towel. Excess water is the enemy here; it’ll make your pie soggy and the filling runny. I usually press firmly with the back of a spoon until no more liquid comes out.

Step 2: Sauté Onion and Garlic

In a skillet over medium heat, warm a splash of olive oil before adding diced onion and minced garlic. Stir occasionally and cook until the onion is translucent and soft – about 5 to 7 minutes. This step softens the flavors and mellows the garlic for the perfect savory base.

Step 3: Combine the Filling Ingredients

In a large bowl, add the squeezed spinach, sautéed onion and garlic, fresh dill, and crumbled feta cheese. Crack in the eggs and season with salt and pepper. Mix gently with a fork or spatula, making sure the eggs are evenly distributed to bind everything together. You don’t want to overmix and break the feta down; you want those lovely cheese pockets.

Step 4: Prepare Your Baking Dish and Filo Layers

Preheat the oven to 350°F (175°C). Lightly brush your baking dish with olive oil so nothing sticks. Lay one sheet of your gluten-free filo dough onto the bottom, brushing it generously with olive oil. Repeat this layering process at least 4 to 5 times, making sure the layers cover the bottom and sides. It takes some patience, but the result is worth every brushstroke!

Step 5: Add the Filling and Top Layers

Spread the spinach mixture evenly into the prepared filo base and press down lightly. Then continue layering more filo sheets on top, brushing each with oil to get that golden, crispy finish. Aim for another 4 to 5 sheets on top. The more layers, the crispier the crust.

Step 6: Bake Until Golden

Bake the pie at 350°F (175°C) for about 40 minutes. Keep an eye on it after 30 minutes, and once the top turns a gorgeous golden brown, you’re good to go. Let it cool for a few minutes before cutting—this helps prevent the filling from spilling out.

Top Tip

From my own kitchen adventures with this recipe, a few tweaks really make a difference if you want perfect results every time.

Drain Thoroughly: Never underestimate wringing the spinach dry. I learned this the hard way — soggy pies are sad pies.
Brush Every Layer: Don’t skimp on olive oil between filo sheets; it creates that signature crisp crunch and golden color I love.
Use Fresh Herbs: Fresh dill makes a world of difference over dried, giving that authentic Greek taste.
Bake Fully: The golden top is your visual cue—don’t open the oven too early to avoid collapse.

How to Serve Gluten-Free Spinach Feta Pie Recipe

Garnishes

I like to sprinkle a little extra chopped fresh dill or parsley on top for color and brightness just before serving. A drizzle of good olive oil also adds that finishing touch and enhances the aroma.

Side Dishes

For a simple meal, I’ll pair this pie with a fresh tomato and cucumber salad dressed lightly with lemon juice and oregano. It keeps things light and refreshing alongside the rich pie. Roasted veggies or a Greek-style bean salad are wonderful too.

Creative Ways to Present

For a special occasion, I have served this pie in mini portions baked in muffin tins — perfect finger foods for parties! You can also cut the pie into neat small squares and serve alongside a dollop of tzatziki for a Mediterranean-themed spread.

Make Ahead and Storage

Storing Leftovers

Leftover pie keeps beautifully wrapped in the fridge for up to three days. I store mine in an airtight container and always reheat in the oven for the best texture—microwaving makes it soggy.

Freezing

I’ve frozen individual slices before by wrapping them tightly in plastic wrap and foil. When you’re ready, thaw overnight in the fridge, then crisp them up in the oven to restore that flakiness.

Reheating

Reheat at 350°F (175°C) for about 10-15 minutes until warmed through and the crust regains its crispness. Avoid using the microwave, unless you’re in a real hurry—then just know it might get a bit soft.

Frequently Asked Questions:

Can I use fresh spinach instead of frozen?

Absolutely! If you go with fresh spinach, make sure to sauté it down and squeeze out all the water as thoroughly as you would with frozen spinach. This keeps the filling from becoming watery.

Where can I find gluten-free filo dough?

Many well-stocked grocery stores now carry gluten-free filo sheets, often in the freezer or specialty aisle. You can also find them online or in health food stores. Brands vary, so pick one with good reviews for texture and durability.

Can I make this pie dairy-free?

Yes, by swapping the feta with a dairy-free cheese alternative that crumbles well, you can enjoy this pie without dairy. Make sure the filo dough you choose is also dairy-free (some brands brush with butter).

How do I prevent the pie from getting soggy?

Draining the spinach thoroughly and brushing each filo layer with olive oil are the two most important steps to keep the pie crispy. Make sure not to overload the filling with eggs or moisture. Also, bake it till the top is golden brown.

Final Thoughts

This Gluten-Free Spinach Feta Pie Recipe has become one of my go-to dishes whenever I want something that feels special and reminds me of cozy Mediterranean tables. It’s approachable, adaptable, and downright delicious. I can’t wait for you to try it out and make it your own—it really is a winner whether you’re new to gluten-free cooking or a seasoned home chef.