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 just something magical about the flaky layers combined with a rich, savory spinach and feta filling that makes this Gluten-Free Spinach Feta Pie Recipe an absolute crowd-pleaser. It’s a delicious way to enjoy one of my favorite Greek classics, completely gluten-free and perfect for any time you want something comforting yet light.

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’ve made this pie countless times in my kitchen, and it never disappoints. Whether you’re gluten-sensitive or just exploring new recipes, this Gluten-Free Spinach Feta Pie Recipe brings that classic spanakopita flavor to your table with a wonderfully crispy, golden crust that’s not hard to achieve at all.

Impossible-to-Tell Gluten-Free Crust: The layers of gluten-free filo crisp up beautifully, so you get that satisfying crunch everyone expects.
Fresh & Flavorful Filling: Using fresh dill and sautéed onions makes the spinach and feta mixture burst with flavor every bite.
Simple Ingredients & Steps: Despite its impressive look, this pie is straightforward to prepare — perfect even if you’re a bit new to gluten-free baking.
Versatile Meal: Enjoy it for breakfast, lunch, or dinner, hot or cold — this pie fits right in.

Ingredients & Why They Work

Each ingredient here plays a role in creating that signature spanakopita experience. The key? Balancing the spinach’s moisture, feta’s saltiness, and the fresh aroma of herbs with the crisp, layered gluten-free filo dough. Shopping for good-quality ingredients pays off, especially when it comes to cheese and dough.

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 consistent, make sure to drain it very well to avoid soggy pie.
Feta cheese: Choose a robust, crumbly feta for that tangy, salty punch that defines the filling.
Fresh dill: This herb brightens the entire dish; fresh is key for the best flavor.
Onion: Adds sweetness and depth when sautéed, mellowing the raw sharpness.
Garlic: Just two cloves give a lovely fragrant hint without overpowering.
Gluten-free filo dough: The magic behind the crispy texture — whether store-bought or homemade, it’s vital to handle gently.
Eggs: Act as the binder for the filling, helping everything stick together nicely.
Olive oil: For brushing the layers, it keeps the filo crisp and golden.
Salt and pepper: To taste, balancing the 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 pie by adding extra herbs or swapping the dill for parsley when I’m out. And if you want, toss in some chopped scallions or mint for an unexpected but delightful twist. This recipe’s flexibility is one reason I keep coming back to it.

Variation: One time, I added sun-dried tomatoes for a touch of sweetness and tang, which surprised everyone in the best way.

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 and Prep the Spinach

After thawing your frozen spinach, I can’t stress enough how important it is to press out every bit of water. I usually squeeze it in a clean kitchen towel or press it in a fine mesh strainer. Too much moisture here will make the pie soggy, and that’s the last thing you want.

Step 2: Sauté Onion and Garlic

Heat a little olive oil on medium, then add your diced onion and garlic. Cook them until translucent and soft, about 5-7 minutes, stirring often so they don’t brown too much. This step transforms raw flavors into something sweet and aromatic, which really lifts the filling.

Step 3: Mix the Filling

In a big mixing bowl, combine the drained spinach, sautéed onion and garlic, chopped fresh dill, crumbled feta, and eggs. Use a fork or spoon to blend everything evenly. This will create a cohesive, flavorful filling that binds well once baked.

Step 4: Layer the Filo Dough

Preheat your oven to 350°F (175°C), and lightly oil your baking dish. Carefully lay down your gluten-free filo sheets one at a time, brushing each with olive oil before adding the next. For a sturdy base and top, I usually use 4 to 5 layers—this trick ensures the pie is crispy and holds together beautifully.

Step 5: Add the Filling and Top Layers

Spread your spinach and feta mixture evenly over the filo base. Be gentle but firm, so it’s compact but not squished. Then repeat the filo layering on top, brushing each sheet generously with olive oil. Don’t skimp here! The oil is what creates that golden crust.

Step 6: Bake Until Golden

Pop the pie in the oven for about 40 minutes, or until you see the top turn a beautiful golden brown. Let it cool for at least 10 minutes before slicing to let it set—this also helps all those layers hold together perfectly when you cut in.

Top Tip

From my experience, the little details make all the difference with this Gluten-Free Spinach Feta Pie Recipe. Here are the biggest ones I’ve learned—and I promise they’ll help you nail the perfect pie every time.

Spinach Drainage: Pressing out water can’t be rushed—you want as dry as possible for a flaky crust instead of a soggy mess.
Filo Handling: Always cover your filo dough with a damp cloth while working so it doesn’t dry out and crack.
Olive Oil Brushing: Don’t be stingy with oil between the layers; it ensures that beautiful golden color and crispness.
Cooling Time: Let the pie rest out of the oven to set properly before slicing—it keeps the layers from falling apart.

How to Serve Gluten-Free Spinach Feta Pie Recipe

Garnishes

I frequently sprinkle extra fresh dill or chopped parsley on top just before serving for an herbaceous touch. A drizzle of lemon juice or a side of tzatziki also livens things up and complements the pie’s flavors fantastically.

Side Dishes

This pie pairs wonderfully with a crisp Greek salad, some olives and roasted veggies for a light Mediterranean-inspired meal. Also, a small bowl of tomato soup on the side makes for a comforting pairing on chillier days.

Creative Ways to Present

For entertaining, I like to cut the pie into small, bite-sized triangles and serve it on a wooden board with some fresh herb sprigs and lemon wedges. It instantly turns this humble dish into an elegant appetizer everyone can grab and enjoy.

Make Ahead and Storage

Storing Leftovers

I usually cover leftover pie tightly with plastic wrap or foil and store it in the fridge. It keeps well for about 3 to 4 days, which is perfect for quick lunches during the week.

Freezing

This Gluten-Free Spinach Feta Pie Recipe freezes beautifully. I wrap slices individually in parchment and foil before placing them in a freezer-safe container. When you’re ready, let them thaw overnight in the fridge, then reheat for a fresh-baked taste.

Reheating

I find reheating slices at 350°F (175°C) in a preheated oven for about 10-15 minutes restores that crispy texture nicely—microwaving tends to make the filo soggy, so the oven is my go-to for freshness.

Frequently Asked Questions:

Can I use fresh spinach instead of frozen?

Absolutely! If you prefer fresh spinach, use about 1.5 pounds, wash it thoroughly, and cook it down in a pan until wilted. Be sure to squeeze out any excess moisture before mixing it in the filling to prevent sogginess.

What brand of gluten-free filo dough do you recommend?

There are several brands available, but I favor those with simple ingredients and minimal additives. Some local stores carry excellent gluten-free filo, or you can make your own for maximum freshness and control, especially if you enjoy a little kitchen project.

Can I freeze the entire pie or just individual slices?

You can freeze both ways, but I find freezing individual slices more convenient for quick meals. Wrap each slice tightly to avoid freezer burn. If freezing the whole pie, make sure it’s well wrapped and stored in an airtight container.

Is this recipe suitable for vegans?

This particular recipe uses feta cheese and eggs, so it’s not vegan. However, you can experiment with vegan cheese alternatives and plant-based egg substitutes if you want to make a vegan-friendly version, but the texture and flavor may differ.

Final Thoughts

This Gluten-Free Spinach Feta Pie Recipe has been a comforting favorite in my home for years, and every time I make it, the crispy, flaky crust paired with the tangy, herby filling reminds me why spanakopita is such a classic. Take your time with the layering, don’t rush the prep, and you’ll have a pie that’s truly irresistible. I’m excited for you to try it and make it your own—it’s one of those recipes that feels like a warm hug on a plate.