Description
This gluten-free spanakopita is a delicious Greek-inspired savory pie made with tender spinach, feta cheese, fresh dill, and gluten-free filo dough. Perfect for breakfast, brunch, lunch, or dinner, it offers a flavorful and satisfying meal that accommodates gluten-free diets without sacrificing traditional taste.
Ingredients
Scale
Filling
- 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
Dough and Assembly
- 1 package gluten-free filo dough sheets
- Olive oil, for brushing
Instructions
- Prepare the spinach: Thaw the frozen spinach completely. Press it firmly in a strainer to remove all excess water to ensure the filling has the right texture.
- Sauté aromatics: Heat a small amount of olive oil in a pan over medium heat. Add the diced onion and minced garlic, sautéing until soft and fragrant, about 5 minutes.
- Mix the filling: In a large bowl, combine the drained spinach, sautéed onion and garlic, chopped dill, crumbled feta cheese, and eggs. Season with salt and pepper. Mix thoroughly to evenly distribute the ingredients and bind the filling.
- Preheat the oven and prepare dish: Preheat your oven to 350°F (175°C). Lightly oil a baking dish with sides at least 1 inch high.
- Layer the filo dough base: Lay one sheet of gluten-free filo dough at the bottom of the baking dish and brush with olive oil. Continue layering with filo sheets, brushing each layer with oil until you have 4 to 5 layers covering the bottom and sides.
- Add the spinach filling: Spread the spinach mixture evenly over the prepared filo base, pressing it down gently to compact.
- Layer the top filo sheets: Cover the filling with another 4 to 5 layers of filo dough, brushing each sheet generously with olive oil. Ensure the topmost layer is well oiled for a golden crust.
- Bake: Place the spanakopita in the preheated oven and bake for 40 minutes or until the top is golden brown and crisp.
- Cool and serve: Let the spanakopita cool slightly to set before slicing. Serve warm or at room temperature.
Notes
- The pressing of spinach to remove water is essential to avoid a soggy pie.
- Fresh dill can be adjusted based on taste preference.
- Make sure to brush each filo layer with olive oil to achieve a flaky, golden crust.
- Leftovers can be refrigerated and reheated for a quick meal.
- Use gluten-free filo dough to keep the dish suitable for gluten-free diets.
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
