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 or 3 large eggs; Salt and pepper, to taste; 1 package gluten-free filo dough sheets; Olive oil, for brushing

There’s something truly comforting about flaky, golden layers hugging a savory spinach and feta filling, which is exactly why I adore this Gluten-Free Spinach Feta Pie Recipe. It's that wonderful mix of crispy crust and creamy, flavorful center that makes this pie special every time.

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

This Gluten-Free Spinach Feta Pie Recipe has become one of my go-to comfort meals—I love how it combines fresh, wholesome ingredients with effortless preparation. It’s hearty enough for dinner but works great any time you want something nourishing and satisfying.

Gluten-Free Goodness: Uses delicate gluten-free filo sheets to keep that classic flaky texture without compromising dietary needs.
Fresh and Flavorful Filling: A beautiful blend of fresh spinach, tangy feta, and fragrant dill for a savory punch.
Simple to Make: Minimal prep, just smart layering and baking—perfect for busy weeknights or weekend brunches alike.
Versatile Serving Options: Enjoy it hot right from the oven or chilled as a snack—it always delivers.

Ingredients & Why They Work

Every ingredient here plays a key role in making this pie light, flavorful, and perfectly textured. Shopping tip: use fresh dill if you can find it — it brightens the filling beautifully.

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: Drained well, it brings moisture and a mild earthiness without sogginess.
Feta Cheese: Crumbled feta adds salty creaminess that balances the spinach perfectly.
Fresh Dill: Adds a herbal brightness that lifts the whole dish.
Onion & Garlic: Sautéed to soften, they provide savory depth and aroma.
Gluten-Free Filo Dough: Thin, crisp layers that replace traditional phyllo beautifully.
Eggs: Act as a binder to keep the filling together.
Olive Oil: Brushed generously to crisp the filo and add richness.
Salt & Pepper: Simple seasoning to enhance all flavors.

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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 always like to tweak this Gluten-Free Spinach Feta Pie Recipe by adjusting the herbs and layering technique to suit my mood or occasion. Don’t hesitate to personalize it — that’s half the fun!

Variation: Once, I added a handful of chopped fresh parsley along with the dill—such a fresh twist that I recommend if you want something a bit different!
Make it vegan: You can swap out feta for a dairy-free cheese and eggs for a flax egg mixture if you want to keep it fully plant-based.
Seasonal twist: During fall, I sometimes mix in sautéed mushrooms for extra umami and texture.

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: Prep the Spinach and Aromatics

After thawing your frozen spinach, I can’t stress enough how important it is to press out as much water as possible. I use my hands or a clean kitchen towel to squeeze firmly—too much moisture can make the pie soggy. Next, gently sauté the diced onion and garlic in olive oil until they’re soft and fragrant, about 5 minutes. This builds the flavor base for your filling.

Step 2: Combine the Filling

Into a big mixing bowl, toss your well-drained spinach, the cooked onion and garlic, chopped dill, and crumbled feta. Crack in your eggs and season with salt and pepper. Mix it all up so the eggs bind the ingredients and the filling feels well combined. The feta adds wonderful texture and saltiness, so don’t skip it!

Step 3: Layer the Gluten-Free Filo Dough

Lightly oil your baking dish, then lay one sheet of gluten-free filo dough on the bottom, brushing it with olive oil. Repeat until you have 4 to 5 layers—a step I always do slowly and carefully to avoid tearing the delicate sheets. If you’re making your own filo, you might prefer fewer layers, as the homemade dough is thicker.

Step 4: Assemble and Bake

Spread your spinach mixture evenly over the filo base, pressing down gently to create a compact layer. Then begin layering the filo sheets on top, again brushing each with olive oil until you create another 4 to 5 layers. The final top layer should get a generous oil brush to bake up golden and crisp. Bake at 350°F (175°C) for about 40 minutes until the crust is beautifully golden and crisp. Let it cool for a few minutes before slicing.

Top Tip

Through making this recipe multiple times, I found a few key tricks that really make it shine. They’ve saved me from common pitfalls, and I’m excited to share them with you so your pie always turns out perfect.

Spinach Drain: Don’t skip squeezing out every bit of water from the spinach; a soggy filling is the number one pie killer.
Filo Handling: Keep filo covered with a damp towel when not in use to prevent drying and cracking.
Layer Love: Brush enough olive oil between filo layers for crispness and flavor—it’s worth the little extra time.
Bake Time Check: Keep an eye on the pie near the end; if the top browns too quickly, cover lightly with foil to avoid burning.

How to Serve Gluten-Free Spinach Feta Pie Recipe

Garnishes

I like to sprinkle freshly chopped herbs like dill or parsley on top before serving for an extra pop of color and freshness. Sometimes a drizzle of good-quality olive oil or a squeeze of lemon brightens the whole dish beautifully.

Side Dishes

This pie pairs wonderfully with a crisp Greek salad, a simple cucumber yogurt sauce (tzatziki), or roasted seasonal veggies. Personally, I love serving it alongside a bowl of olives and fresh fruit for a balanced meal.

Creative Ways to Present

For a dinner party, I once made mini individual pies in muffin tins using the same filling—a real crowd-pleaser! Another time, I turned slices into rustic hand pies wrapped in parchment paper for a charming picnic treat.

Make Ahead and Storage

Storing Leftovers

I store leftover spinach feta pie covered tightly with foil or plastic wrap in the fridge. It keeps well for up to 3 days and tastes just as delicious re-warmed or even cold.

Freezing

If I want to freeze the pie, I slice it first, wrap individual pieces in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the fridge before reheating for best results.

Reheating

To reheat, I pop leftover slices in a 350°F oven for around 10-15 minutes—this helps restore that flaky crispness without drying out the filling, which can happen in a microwave.

Frequently Asked Questions:

Can I use fresh spinach instead of frozen?

Yes! If using fresh spinach, wash it thoroughly and sauté until wilted to remove excess moisture before using. Make sure to squeeze out any water as well to avoid soggy filling.

Where can I find gluten-free filo dough?

Gluten-free filo dough is becoming more common at larger grocery stores and specialty health food shops. You can also order it online or make a simple gluten-free phyllo dough at home for a fresher option.

Can I prepare this pie in advance?

Absolutely! You can assemble the pie the night before, keep it covered in the refrigerator, and bake it fresh the next day. This actually helps the flavors meld beautifully.

Is there a way to make this recipe vegan?

You can substitute the feta cheese with a plant-based vegan cheese and replace eggs with Ground flaxseed mixed with water (flax egg) to bind the filling. Keep in mind this will change the texture slightly but still yield a delicious result.

Final Thoughts

This Gluten-Free Spinach Feta Pie Recipe is close to my heart because it combines simplicity with vibrant flavors and textures, perfect for home cooks who want that homemade feeling without fuss. Give it a try—you’ll love how it fills your kitchen with warmth and your plate with that flaky, cheesy goodness only a good pie can deliver. Trust me, once you make it, it’ll become a staple you reach for again and again.