Name: Gluten-Free Spinach and 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 (adjust to taste); 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

There's something irresistibly comforting about a flaky, savory pie packed with vibrant greens and tangy cheese—and that's exactly what this Gluten-Free Spinach and Feta Pie Recipe delivers. It’s a wholesome twist on a Greek classic, perfect for sharing or meal prepping your week's highlights.

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 and Feta Pie Recipe
Top Tip
How to Serve Gluten-Free Spinach and Feta Pie Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Gluten-Free Spinach and Feta Pie Recipe

Why You'll Love This Recipe

I’ve always adored traditional spanakopita, but finding a good gluten-free version felt like a challenge until I nailed this recipe. The flavors are just as vibrant, and the texture perfect without all the usual wheat flour fuss.

Gluten-free delight: Uses gluten-free filo dough to satisfy that crisp, flaky crust craving without gluten woes.
Flavor-packed filling: Fresh dill, feta, and spinach combine for a bright, savory punch every single bite.
Versatile meal option: Ideal for breakfast, lunch, or dinner—warm or cold, it’s always a winner.
Simple, fresh ingredients: Nothing complicated, just good, fresh basics that come together beautifully.

Ingredients & Why They Work

Each ingredient here plays a special part in creating the perfect balance of flavors and textures. Picking quality items—especially the spinach and feta—makes a world of difference and really elevates your gluten-free spinach and feta pie.

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: Using frozen and well-drained spinach saves prep time and ensures consistent moisture levels, so the pie isn't soggy.
Feta cheese: Crumbled feta adds that signature tangy and salty flavor that pairs effortlessly with spinach and dill.
Fresh dill: It brightens the filling with subtle herbal notes—feel free to add more or less based on your taste.
Onion and garlic: Sautéed until soft, they add depth and warmth without overpowering the delicate greens.
Gluten-free filo dough sheets: The star of the crust—crispy, flaky, and perfect for layering with butter or olive oil.
Eggs: They bind the filling together beautifully, giving the filling structure and a nice custardy touch.
Olive oil: Brushing the dough with olive oil ensures gorgeous golden browning and that crave-worthy crispiness.
Salt and pepper: Simple seasoning enhances all the fresh flavors without overwhelming them.

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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 tweaking this gluten-free spinach and feta pie depending on what herbs I have on hand or whether I’m aiming for a lighter brunch or more filling dinner. You can make this recipe truly yours with simple swaps.

Variation: Adding chopped scallions instead of regular onions gives a milder, fresher bite—I do this often when I’m short on time.
Herb swaps: Try parsley or mint for a different herbal twist, but dill really keeps the classic vibe alive.
Cheese alternative: If you want a milder flavor, swap some of the feta with ricotta or goat cheese for creaminess.
Egg-free binders: For vegan adjustments, mashed potatoes or silken tofu can help bind the mixture (but texture will differ).

Step-by-Step: How I Make Gluten-Free Spinach and 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 Your Spinach Like a Pro

Start by thawing your frozen spinach fully—don’t rush this step! After thawing, press and squeeze the spinach in a strainer or clean kitchen towel to get out every bit of excess water. Trust me, this step is key to prevent a watery pie and maintain that perfect flaky texture.

Step 2: Sauté the Aromatics

Heat a splash of olive oil over medium heat and gently sauté the diced onions and minced garlic until they're soft and fragrant, about 5-7 minutes. This builds a rich base flavor that blends seamlessly with spinach and cheese.

Step 3: Mix the Filling

In a large bowl, combine the well-drained spinach, cooked onions and garlic, chopped dill, and crumbled feta. Crack in the eggs and stir everything until the mixture is well combined and the eggs are evenly distributed—this ensures your filling will hold together beautifully when baked.

Step 4: Layer the Filo Dough with Care

Preheat your oven to 350°F (175°C). Lightly oil your baking dish to prevent sticking. Lay a sheet of gluten-free filo dough at the bottom and brush it generously with olive oil. Repeat layering with a total of 4 to 5 sheets, brushing each sheet with oil to get that signature crisp flakiness. If you make your own gluten-free filo, fewer layers usually suffice.

Step 5: Fill and Top

Spread the spinach and feta filling evenly over the layered filo base, gently pressing down to compact it. Then continue layering the top filo sheets, brushing each one with olive oil as before. Use about 4 to 5 layers again, finishing with a well-oiled sheet to get that gorgeous golden crust.

Step 6: Bake and Enjoy

Bake your pie at 350°F (175°C) for about 40 minutes or until the top is beautifully golden and crisp. Let it cool for a few minutes before slicing—it makes serving easier and helps the filling set just right.

Top Tip

Through trial and error, I’ve learned some helpful pointers that really change the game when making this gluten-free spinach and feta pie. Trust me, these helped me move from “almost there” to “wow, this is amazing!”

Spinach drainage: Squeeze the spinach like it's your job to remove every drop of moisture—that prevents sogginess and lets the filling stay firm.
Brush each filo sheet: Don’t skimp on the olive oil between layers—this step is what gives the pie that flaky, golden crust.
Even filling distribution: Mix the eggs thoroughly into the spinach and feta so everything binds well without dry patches.
Cooling time: Let the pie rest for about 10 minutes before cutting—it helps keep slices intact and flavors meld beautifully.

How to Serve Gluten-Free Spinach and Feta Pie Recipe

Garnishes

I usually top my slices with a sprinkle of extra fresh dill and a squeeze of lemon juice. Sometimes I drizzle a little extra virgin olive oil for an extra touch of richness. These bright garnishes elevate the pie and add an inviting freshness every time.

Side Dishes

This pie pairs beautifully with a crisp Greek salad loaded with olives, cucumbers, and tomatoes or alongside some roasted potatoes for a comforting meal. I also love serving it with tzatziki or a dollop of plain yogurt for a creamy balance to the tanginess.

Creative Ways to Present

For a fun party spread, I’ve made mini versions of this pie in muffin tins—perfect finger food that's easy to serve at gatherings. Another favorite is cutting the pie into triangles and stacking the slices with dollops of herbed yogurt for an eye-catching brunch platter.

Make Ahead and Storage

Storing Leftovers

I store leftover pie in an airtight container in the fridge for up to 3 days. When I reheat, the filling stays moist, and the crust retains most of its crispness if you warm it gently.

Freezing

This gluten-free spinach and feta pie freezes surprisingly well. I wrap it tightly in foil and place it in a freezer bag for up to 2 months. When ready, I thaw it overnight in the fridge before reheating to keep textures nice.

Reheating

To reheat, I prefer the oven at 325°F (160°C) for about 15–20 minutes—this helps restore the filo’s crispness better than a microwave. If you’re short on time, a quick microwave zap is fine, but the crust will be softer.

Frequently Asked Questions:

Can I use fresh spinach instead of frozen for this recipe?

Yes! If using fresh spinach, you’ll need about 2 pounds. Wash it thoroughly, then sauté or steam it until wilted. Be sure to squeeze out all excess moisture before adding it to the filling to avoid sogginess.

What brand of gluten-free filo dough do you recommend?

There are a few good options depending on your location, like Schär or Kim & Scott’s. Alternatively, you can make your own gluten-free filo dough if you’re feeling adventurous. Just keep in mind that homemade might have fewer layers and slightly different texture.

Is this recipe suitable for vegans?

This gluten-free spinach and feta pie recipe isn’t vegan because of the eggs and feta cheese. You could experiment by substituting the eggs with a vegan binder (like flax eggs) and using a dairy-free cheese alternative, but the texture and flavor will differ from the traditional version.

Can I prepare this pie in advance and bake it later?

Absolutely! You can assemble the pie, cover it tightly with plastic wrap or foil, and refrigerate for up to 24 hours before baking. Just allow a few extra minutes in the oven if baking straight from the fridge to ensure it’s cooked through.

Final Thoughts

This Gluten-Free Spinach and Feta Pie Recipe has become a staple in my kitchen—not just because it’s delicious, but because it feels like sharing a little piece of tradition with a modern twist. I hope you enjoy it as much as I do; it’s the kind of recipe you’ll return to again and again, whether for busy weeknights or leisurely weekends with friends and family.