Description
This gluten-free spanakopita is a delicious Greek savory pie made with tender spinach, crumbled feta cheese, fresh dill, and gluten-free filo dough. Perfect for breakfast, brunch, lunch, or dinner, it offers a rich, flaky texture while accommodating gluten sensitivities.
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 Topping
- 1 package gluten-free filo dough sheets
- Olive oil, for brushing
Instructions
- Prepare the spinach: Thaw the spinach completely and press it firmly in a strainer to remove all excess water, ensuring the right texture for the filling.
- Sauté aromatics: In a pan over medium heat, heat a little olive oil and sauté the diced onion and minced garlic until they become soft and fragrant, about 5 minutes.
- Mix filling: In a large mixing bowl, combine the drained spinach, sautéed onion and garlic, chopped dill, crumbled feta cheese, eggs, salt, and pepper. Mix thoroughly so the eggs are evenly distributed to bind the filling.
- Preheat oven: Preheat your oven to 350°F (175°C). Lightly brush a baking dish with olive oil to prevent sticking.
- Layer filo dough: Lay a sheet of gluten-free filo dough on the bottom of the baking dish and brush generously with olive oil. Repeat to create 4-5 layers covering the bottom and sides of the dish.
- Add filling: Spread the spinach mixture evenly over the layered filo dough, gently pressing down to compact the filling.
- Top filo layers: Continue layering 4-5 sheets of filo dough on top of the filling, brushing each sheet with olive oil. Brush the final top layer generously with olive oil.
- Bake spanakopita: Bake in the preheated oven for 40 minutes or until the top is golden brown and crisp.
- Cool and serve: Allow the spanakopita to cool slightly before slicing. Serve warm or at room temperature for the best flavor.
Notes
- This recipe is suitable for breakfast, brunch, lunch, or dinner.
- Make sure to remove as much water as possible from the spinach to avoid soggy pie.
- Feel free to adjust the amount of dill to your taste preference.
- If making your own gluten-free filo dough, layering can be reduced to one sheet on bottom and top.
- Olive oil can be substituted with melted butter or vegan butter for a richer flavor.
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
