Description
This gluten-free spanakopita is a delicious Greek-inspired savory pie made with tender spinach, creamy feta cheese, fresh dill, and gluten-free filo dough. Perfect for breakfast, brunch, lunch, or dinner, this recipe offers a flaky, flavorful dish suitable 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 or 3 large eggs
- Salt and pepper, to taste
Dough & Assembly
- 1 package gluten-free filo dough sheets
- Olive oil, for brushing
Instructions
- Prepare Spinach: Thaw the spinach completely and press firmly in a strainer to remove all excess water, ensuring the filling has the right texture.
- Sauté Aromatics: In a pan over medium heat, heat a little olive oil and sauté the diced onion and minced garlic until soft and fragrant.
- Mix 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, making sure the egg evenly binds the filling.
- Preheat Oven and Prepare Dish: Preheat the oven to 350°F (175°C). Lightly oil a baking dish with at least 1-inch high sides.
- Layer Filo Dough Bottom: Lay a sheet of gluten-free filo dough on the bottom of the dish and brush with olive oil. Repeat layering filo dough and oil until you have at least 4-5 layers covering the bottom and sides.
- Add Filling: Spread the spinach mixture evenly over the filo layers, pressing down gently.
- Layer Filo Dough Top: Continue layering filo sheets on top of the filling, brushing each sheet with olive oil, aiming for at least 4-5 layers on top.
- Final Brush and Bake: Brush the final filo sheet generously with olive oil. Bake at 350°F (175°C) for about 40 minutes or until the top is golden brown.
- Cool and Serve: Allow the spanakopita to cool slightly before slicing. Serve hot or cold for best flavor.
Notes
- Ensure spinach is thoroughly drained to avoid soggy filling.
- You can adjust the amount of dill and feta to suit your taste preferences.
- If making your own gluten-free filo dough, you can use fewer layers as desired.
- This dish is versatile and suitable for breakfast, brunch, lunch, or dinner.
- Leftovers can be reheated and taste great the next day.
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
