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

Gluten-Free Spinach Feta Pie Recipe is one of those dishes that comforts you with every bite—creamy feta, tender spinach, and flaky gluten-free filo layers come together in a way that feels special yet simple. I’ve made it tons of times and honestly, it’s always a crowd-pleaser whether you’re serving brunch or an easy dinner.

The dish is a square slice of a casserole with two main layers on a white plate. The top layer is a thin, firm, light brown crust with a smooth texture. The thick bottom layer is creamy with chopped dark green leafy vegetables mixed in, giving it a rough and chunky look. A small piece from the bottom layer is on a fork placed in front of the slice. The plate sits on a white marble surface with soft, light colors in the blurred background. 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 captures all the joy of classic spanakopita without the gluten worries. It’s creamy, flaky, and packed with flavor, plus I love how quick and forgiving it is to make at home.

Gluten-Free Comfort Food: Delivers that flaky, crispy pastry experience using gluten-free filo without compromising texture.
Rich and Flavorful Filling: The mix of feta, fresh dill, garlic, and spinach makes every bite vibrant and satisfying.
Simple and Versatile: Minimal ingredients and easy steps mean you can whip this up any day of the week.
Great for Any Meal: Perfect to serve for breakfast, lunch, dinner, or even a picnic snack.

Ingredients & Why They Work

Each ingredient plays a key role here, creating a balance of textures and flavors. The spinach gives moisture and earthiness, while the salty feta and fresh dill bring brightness. Using a good quality gluten-free filo ensures you’ll still get that signature crispness in every bite.

Flat lay of fresh thawed spinach leaves drained and tightly pressed, crumbled white feta cheese in a simple white ceramic bowl, a few sprigs of bright green fresh dill, half a medium diced onion next to two whole uncracked brown eggs, two peeled garlic cloves, a stack of smooth gluten-free filo dough sheets neatly aligned, and a small white bowl filled with golden olive oil, all arranged symmetrically with balanced spacing, 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: Convenient and consistent in flavor, just be sure to thaw and drain it well to avoid sogginess.
Feta cheese: Choose a good-quality crumbled feta for tanginess that cuts through the richness.
Fresh dill: Adds an herby lift that really makes this filling shine.
Onion: Sautéed until soft to bring a mild sweetness and depth.
Garlic: Just enough to infuse aroma and flavor without overpowering.
Gluten-free filo dough sheets: Essential for that layered, crispy crust—if you find making your own at home, even better!
Eggs: They bind everything nicely and add richness.
Olive oil: For brushing the filo layers to crisp them up beautifully and add flavor.
Salt and pepper: To season the filling perfectly.

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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 experimenting with this recipe by playing around with herbs and cheeses. It’s so versatile—a little swap here or there makes it feel like a new dish every time!

Variation: Sometimes I add a handful of chopped fresh parsley or mint along with the dill for an extra herbaceous note—it’s a personal favorite twist.
Cheese swap: If you’re not a fan of feta, try goat cheese for creaminess or a mild ricotta blend mixed in.
Mushroom addition: Sautéed mushrooms stirred into the filling bring wonderful umami depth.
Make it vegan: Use tofu or vegan cheese and an egg substitute, and you’ve got yourself a delicious dairy-free, gluten-free pie.

Step-by-Step: How I Make Gluten-Free Spinach Feta Pie Recipe

A clear glass bowl filled with a salad made of small pieces of dark green leafy kale mixed with white crumbles of cheese and small beige bits, all evenly combined. The bowl sits on a white marbled surface, with two bright yellow lemons placed near the top left corner, a small sprig of fresh green dill near the bottom left, a dark navy blue cloth to the right, and a bottle of olive oil in the top right background. The salad looks fresh, textured, and well blended. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Drain the Spinach

Thaw your frozen spinach completely, then press it really well in a strainer or clean kitchen towel. I can’t stress this enough—getting rid of excess water is key to avoiding a soggy pie. I usually let it drain for about 10 minutes, pressing down firmly every few minutes.

Step 2: Sauté Onion and Garlic

Warm a bit of olive oil in a pan over medium heat and cook the diced onion and minced garlic until soft and fragrant—about 5 minutes. This step brings out sweetness and depth that brightens up the filling.

Step 3: Combine the Filling

In a large bowl, mix the well-drained spinach, sautéed onions and garlic, fresh dill, crumbled feta, and eggs. Use a fork or spoon to fold everything together gently but thoroughly. The eggs act as a glue, so make sure they’re evenly distributed.

Step 4: Layer Your Filo Dough

Preheat your oven to 350°F (175°C). Lightly oil a baking dish with at least 1-inch sides. Lay one sheet of gluten-free filo dough in the dish and brush with olive oil. Repeat, layering and brushing 4-5 sheets, covering the bottom and sides. If you make your own gluten-free phyllo, you can use fewer layers depending on thickness.

Step 5: Add the Filling and Top Layers

Spread the spinach mixture evenly over the bottom filo layers, pressing gently to even out. Then, top with an additional 4-5 filo sheets, brushing each with olive oil as you go. Finish by brushing the final layer generously for a golden, crisp crust.

Step 6: Bake Until Golden

Bake your pie at 350°F (175°C) for about 40 minutes, or until the top is beautifully golden and crispy. Let it cool for a bit before slicing to help the filling set.

Top Tip

From making this gluten-free spinach feta pie recipe several times, I’ve learned a few things that make all the difference to success and flavor.

Drain Spinach Well: The most common pitfall is watery filling—press the spinach firmly multiple times to prevent a soggy crust.
Brush Each Filo Layer: Don’t skimp on the olive oil between filo layers to get that signature flaky texture and rich flavor.
Use Fresh Herbs: Fresh dill really elevates the dish and pairs beautifully with the saltiness of feta.
Let Pie Rest Before Slicing: Allow it to cool slightly so the filling sets and slices cleanly without falling apart.

How to Serve Gluten-Free Spinach Feta Pie Recipe

Garnishes

I usually garnish mine with a sprinkle of extra fresh dill or a quick drizzle of good quality olive oil. Sometimes, I serve it with a wedge of lemon on the side to squeeze over—it cuts through the richness perfectly.

Side Dishes

For me, this gluten-free spinach feta pie pairs wonderfully with a fresh tomato and cucumber salad or a simple Greek salad. A dollop of tzatziki on the side is also always a great addition.

Creative Ways to Present

For gatherings, I like to cut the pie into small squares as finger food and serve it with toothpicks. Another fun idea is making mini pies in muffin tins with the same filling—perfect for brunch buffets or parties.

Make Ahead and Storage

Storing Leftovers

I store leftover spinach feta pie tightly covered in the fridge—it keeps well for up to 3 days. I recommend slicing it first and separating layers of parchment paper between pieces to prevent sticking.

Freezing

This pie freezes beautifully either whole or in slices. I highly recommend wrapping it tightly in plastic wrap and then foil to protect the filo. Defrost overnight in the fridge for best texture before reheating.

Reheating

To crisp up leftover pie, I reheat slices in a 350°F oven for about 10–15 minutes instead of the microwave. This way, you get that flaky crust back while warming the filling evenly.

Frequently Asked Questions:

Is this Gluten-Free Spinach Feta Pie Recipe truly gluten-free?

Yes! By using gluten-free filo dough sheets, this recipe is safe for those avoiding gluten. Just be sure to check the package as some brands may contain traces.

Can I use fresh spinach instead of frozen?

Absolutely. If you prefer fresh spinach, blanch it briefly and then squeeze out all excess water before adding it to the filling. This keeps the texture and moisture balanced.

How do I prevent the pie from becoming soggy?

The key is properly draining the spinach and brushing plenty of olive oil between filo layers. Also, letting the pie cool before cutting helps the filling set and prevents it from spilling out.

Can I make this recipe vegan?

Yes, by substituting eggs with flax eggs or other egg replacers and using vegan cheese alternatives, you can make a delicious vegan version of this gluten-free spinach feta pie.

Final Thoughts

I always come back to this Gluten-Free Spinach Feta Pie Recipe when I want something cozy, flavorful, and just a little bit special. It’s one of those dishes that feels like a warm hug on a plate, and I love sharing it with friends and family. Give it a try—you might find it’s your new favorite gluten-free comfort food!