Description
Gluten-Free Spanakopita is a delicious Greek savory pie made with spinach, feta cheese, fresh dill, and gluten-free filo dough layered and baked to golden perfection. Perfect for breakfast, brunch, lunch, or dinner, this recipe offers a flavorful and nutritious alternative to traditional spanakopita for those avoiding gluten.
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 Finishing
- 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 to ensure the right texture for the filling.
- Sauté Onion and Garlic: In a pan over medium heat, sauté the diced onion and minced garlic in a little olive oil until they become soft and fragrant.
- Mix the 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 to evenly distribute the egg and bind the filling.
- Prepare the Baking Dish: Preheat the oven to 350°F (175°C). Lightly oil a baking dish with at least 1-inch-high sides to prevent sticking.
- Layer the Filo Dough Bottom: Lay a sheet of gluten-free filo dough at the bottom of the dish and brush with olive oil. Repeat the layering process with filo and oil until you have at least 4 to 5 layers covering the bottom and sides.
- Add the Filling: Spread the spinach mixture evenly over the prepared filo layers, pressing it down gently for an even surface.
- Layer the Filo Dough Top: Continue layering filo dough on top of the filling, brushing each sheet generously with olive oil. Aim for at least 4 to 5 layers on top.
- Bake the Spanakopita: Brush the final filo sheet generously with olive oil and bake the spanakopita for about 40 minutes 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 according to your preference.
Notes
- This gluten-free spanakopita works well for breakfast, brunch, lunch, or dinner.
- Make sure to remove as much water from the spinach as possible to prevent soggy filling.
- If making your own gluten-free filo dough, one layer on bottom and top may suffice.
- Use fresh dill for the best flavor but dried dill can be substituted in smaller amounts.
- Leftovers can be refrigerated and reheated gently in the oven.
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
