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

Nothing beats the flaky, savory charm of a homemade pie, especially when it’s crafted without gluten but packed with flavor. This Gluten-Free Spinach Feta Pie Recipe blends creamy feta and fresh spinach in a tender, crisp crust that’s just as delicious as the traditional version—if not better!

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 quite a few spinach pies in my time, but discovering a gluten-free version that doesn’t skimp on that buttery, flaky feel is a game changer. What makes this pie extra special is the way fresh dill and garlic elevate the savory notes—and the ease of working with gluten-free filo dough now available makes it a clear favorite.

Simple yet impressive: This pie looks gourmet but comes together quickly, perfect for weeknights or company.
Gluten-free goodness: Uses gluten-free filo dough that crisps up beautifully, so you won’t miss traditional phyllo.
Fresh flavors: The dill and garlic combo enhances the spinach-feta filling in a way that feels light and vibrant.
Versatile meal option: Serve it hot or cold, for breakfast, lunch, dinner, or packed into your picnic basket.

Ingredients & Why They Work

This recipe brings together simple ingredients that pack a punch when combined. Each plays a role in achieving that perfect balance of creamy, herby, and flaky textures that you want in a spinach feta pie—without gluten.

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: Draining it thoroughly is key—too much water will make your filling soggy instead of creamy.
Feta cheese: Use quality, tangy feta for that salty bite; it balances out the spinach beautifully.
Fresh dill: This herb adds brightness and an unmistakable Greek vibe—don’t skip it or substitute lightly.
Onion and garlic: Sautéing them softens their sharpness and fills the pie with divine aroma.
Gluten-free filo dough: A great find that crisps up perfectly, just like the traditional version; handle it gently to avoid tears.
Eggs: They bind the filling together, making slicing neat and the texture rich.
Olive oil: Brushing every filo layer keeps the crust flaky, golden, and full of flavor.
Salt and pepper: Essential seasonings to bring all the flavors into harmony.

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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 how flexible this Gluten-Free Spinach Feta Pie Recipe is—whether you’re a dill fanatic or prefer it mild, or want to sneak in some extra veggies or fresh herbs. Experimenting is part of the fun, and this pie is forgiving enough to let you make it your own.

Variation: One time, I added a handful of chopped scallions instead of onions and fresh parsley alongside dill—it gave a lovely fresh twist that my family adored.

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: Prepare and Drain the Spinach

Thaw your frozen spinach completely—this can be done a day ahead or that morning—and then press it firmly in a fine mesh strainer or cheesecloth to remove as much water as possible. I’ve learned the hard way that not removing enough moisture makes the pie soggy, so don’t skip this step!

Step 2: Sauté Aromatics

Heat a splash of olive oil in a pan over medium heat, then cook the diced onion and minced garlic until soft and fragrant—about 5 minutes. This mellows the sharpness and deepens their flavor. Let cool slightly before mixing them into the filling.

Step 3: Mix Filling Ingredients

In a large bowl, combine your well-drained spinach, sautéed onion and garlic, chopped dill, crumbled feta, and beaten eggs. Stir everything thoroughly so the eggs bind the filling and the flavors meld. Taste it now and add salt and pepper—you want it flavorful since the crust is delicate.

Step 4: Assemble the Pie

Preheat your oven to 350°F (175°C). Lightly oil your baking dish—it should have sides at least an inch high. Lay down a sheet of gluten-free filo dough and brush it generously with olive oil, then add another sheet and brush again; repeat this for 4–5 layers to build a sturdy, flaky crust. If you’re making homemade gluten-free filo, adjust layers accordingly.

Step 5: Add the Filling and Finish the Layers

Spread the spinach feta mixture evenly over the filo base, pressing gently. Then layer another 4–5 sheets of filo on top, brushing each with olive oil to keep everything crisp and golden. The top layer should be well-oiled for that beautiful finish.

Step 6: Bake to Perfection

Bake for about 40 minutes, until the pie is golden and crisp atop. Once out of the oven, let it cool for at least 10 minutes before slicing—this helps the filling set and makes serving easier.

Top Tip

From experience, a few little tricks make all the difference in this pie—especially when working gluten-free. I’ve found these tips save me from common pitfalls and ensure a beautiful, delicious pie every time.

Thoroughly drain spinach: Pressing out all excess water is a game changer for the ideal texture—don’t rush this step!
Layer carefully: Each filo sheet is delicate, so when brushing with oil, use a light hand to prevent tearing or clumping.
Let pie rest before slicing: Cooling allows the filling to set and helps you cut clean slices without crumble.
Use fresh herbs liberally: Fresh dill really makes the flavor pop—dried won’t do it justice here.

How to Serve Gluten-Free Spinach Feta Pie Recipe

Garnishes

I love sprinkling a little extra chopped dill or fresh lemon zest over the top before serving—it brightens everything up and adds a lovely fresh aroma that guests always comment on.

Side Dishes

Pair this spinach feta pie with a crisp Greek salad or some roasted cherry tomatoes for a colorful, balanced meal. You can also add a dollop of tzatziki for a cooling contrast.

Creative Ways to Present

For special occasions, I sometimes make mini individual pies using muffin tins lined with filo—it’s a fun finger-food version that’s perfect for parties or brunch spreads.

Make Ahead and Storage

Storing Leftovers

I store leftover slices tightly wrapped in the fridge; they keep well for up to 3 days. The key is to let the pie cool completely before wrapping to avoid sogginess.

Freezing

You can freeze sliced pieces, wrapped well in foil and then plastic wrap. When ready to eat, thaw overnight in the fridge and reheat. Freezing sometimes softens the filo a bit, but reheating crisps it back up nicely.

Reheating

I find reheating slices in a toaster oven or regular oven at 325°F for 10-15 minutes works best to keep the pastry crisp without drying out the filling. Microwave works in a pinch but you might lose some crispiness.

Frequently Asked Questions:

Can I use fresh spinach instead of frozen?

Absolutely! If you use fresh spinach, you’ll need about double the amount since it cooks down. Wilt it in a pan, then drain very well before using in the filling to avoid watery pie.

Is gluten-free filo dough easy to find?

Gluten-free filo dough is becoming more available in many grocery stores and online specialty markets. If you can’t find it locally, you can try making your own or substitute with a flaky gluten-free pastry dough, though the texture will be different.

Can I make this pie vegan?

This recipe relies on feta cheese and eggs for texture and flavor, which would be tricky to replace exactly. However, you could try using vegan cheese alternatives and egg substitutes, but the binding and taste will differ significantly.

How do I prevent the filo from drying out while assembling?

Keep the filo covered with a slightly damp kitchen towel when you’re not working with it, and work quickly. Brushing each sheet with olive oil also adds moisture and protects the delicate layers from cracking or drying.

Final Thoughts

This Gluten-Free Spinach Feta Pie Recipe holds a special place in my kitchen rotation because it brings that comforting homemade vibe without making anyone miss gluten. It’s approachable, satisfying, and a lovely way to enjoy spinach and feta any time of day. Give it a try—you might just find this becomes your go-to savory pie!