Description
This Gluten-Free Spanakopita is a delicious Greek spinach and feta pie made with crispy gluten-free filo dough layers and a flavorful filling of spinach, feta cheese, dill, onion, and garlic. Perfect for breakfast, brunch, lunch, or dinner, it offers a savory, comforting 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
Pastry
- 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 excess water. This step is essential to ensure the right texture for the filling.
- Sauté onion and garlic: Heat a little olive oil in a pan over medium heat and sauté the diced onion and minced garlic until soft and fragrant, about 5 minutes.
- Mix filling ingredients: In a large mixing bowl, combine the drained spinach, sautéed onion and garlic, chopped dill, eggs, salt, and pepper. Crumble the feta cheese into the mixture and mix thoroughly to evenly distribute the egg and bind the filling.
- Preheat oven and prepare baking dish: Preheat your oven to 350°F (175°C). Lightly oil a baking dish with at least 1-inch high sides to prevent sticking.
- Layer filo dough at the bottom: Lay a sheet of gluten-free filo dough on the bottom of the dish and brush generously with olive oil. Repeat this layering process (filo sheet followed by brushed oil) until you have 4 to 5 layers covering the bottom and sides of the dish.
- Add the filling: Spread the spinach and feta mixture evenly over the prepared filo layers, pressing it down gently to distribute it well.
- Top with filo layers: Continue layering filo dough sheets on top of the filling, brushing each sheet with olive oil. Aim for another 4 to 5 layers on top.
- Final oil brush and bake: Brush the final filo sheet generously with olive oil. Bake in the preheated oven for about 40 minutes or until the top is golden brown and crisp.
- Cool and serve: Allow the spanakopita to cool slightly before slicing. Serve hot or cold according to your preference.
Notes
- This gluten-free spanakopita makes a great versatile dish suitable for breakfast, brunch, lunch, or dinner.
- Pressing the spinach well to remove excess moisture is crucial to prevent a soggy filling.
- You can adjust the amount of dill and onion based on your taste preferences.
- If making your own gluten-free filo dough, use fewer layers as they tend to be thicker than store-bought.
- Olive oil brushing between layers ensures a crisp and golden pastry.
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
