Description
This gluten-free spanakopita is a delicious Greek-inspired savory pie featuring a flavorful spinach and feta cheese filling wrapped in crispy gluten-free filo dough. Perfect for breakfast, brunch, lunch, or dinner, this recipe combines fresh dill, garlic, and sautéed onions for a rich and aromatic dish suitable for gluten-sensitive diets.
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 large eggs
- Salt and pepper, to taste
Pastry and Others
- 1 package gluten-free filo dough sheets
- Olive oil, for brushing
Instructions
- Thaw and Drain Spinach: Completely thaw the frozen spinach and press it firmly in a strainer to remove all excess water to ensure the right texture for the filling.
- Sauté Aromatics: Heat a little olive oil in a pan over medium heat, then sauté the diced onion and minced garlic until soft and fragrant.
- Mix Filling: In a large 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 distribute the ingredients evenly.
- Preheat Oven and Prepare 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 Bottom: Lay a sheet of gluten-free filo dough on the bottom of the dish and brush it generously with olive oil. Repeat this layering process until you have 4 to 5 layers, covering the bottom and sides of the dish.
- Add Filling: Spread the spinach and feta filling evenly over the prepared filo layers, pressing it down gently to compact it slightly.
- Layer Filo Dough Top: Continue layering 4 to 5 sheets of filo dough on top of the filling, brushing each sheet with olive oil to ensure crispness and golden color during baking.
- Brush and Bake: Brush the final sheet generously with olive oil. Bake the spanakopita in the preheated oven for about 40 minutes 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 preference for a delicious meal or snack.
Notes
- Ensure all water is thoroughly drained from the spinach to keep the spanakopita from becoming soggy.
- Use olive oil generously to get a crisp and golden filo crust.
- If making your own gluten-free filo, you can adjust the number of layers accordingly, using fewer layers for a lighter crust.
- Serve the dish warm for best flavor, but it is also delicious cold or at room temperature.
- This recipe is versatile and works well as breakfast, brunch, lunch, or dinner.
Nutrition
- Serving Size: 1 slice
- 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
