Description
This gluten-free spanakopita is a delicious Greek savory pie made with tender spinach, crumbled feta cheese, fresh dill, and sautéed onions and garlic, all layered between crispy gluten-free filo dough sheets and baked to golden perfection. Perfect for breakfast, brunch, lunch, or dinner, it offers a flavorful and healthy option 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 (adjust to taste)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 large eggs
- Salt and pepper, to taste
Dough and Assembly
- 1 package gluten-free filo dough sheets
- Olive oil, for brushing
Instructions
- Prepare Spinach: Thaw the spinach completely and press it firmly in a strainer to remove all excess water, which is essential for achieving the right texture for the filling.
- Sauté Aromatics: Heat a little olive oil in a pan over medium heat. Sauté the diced onion and minced garlic until they become soft and fragrant, about 5-7 minutes.
- Mix Filling: 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 bowl and mix thoroughly to ensure the eggs bind the filling evenly.
- Prepare Baking Dish: Preheat the oven to 350°F (175°C). Lightly oil a baking dish with at least 1-inch high sides to prevent sticking.
- Layer Filo Dough Base: Lay one sheet of gluten-free filo dough in the baking dish and brush it generously with olive oil. Repeat layering filo sheets and brushing with oil until you have 4-5 layers covering the bottom and sides of the dish for added crispness and structure.
- Add Filling: Spread the spinach and feta mixture evenly over the prepared filo base, pressing it down gently to compact the filling.
- Top Layers: Continue layering filo dough sheets on top of the filling, brushing each sheet with olive oil as you go, aiming for at least 4-5 layers for a crispy golden top. For homemade gluten-free filo, one layer on top is sufficient.
- Final Touch: Brush the final filo sheet generously with olive oil to promote browning and crispiness.
- Bake: Place the dish in the preheated oven and bake for 40 minutes, or until the top is golden brown and crisp.
- Serve: Allow the spanakopita to cool slightly before slicing. Serve warm or cold, both ways equally delicious.
Notes
- This recipe is naturally gluten-free by using gluten-free filo dough sheets or homemade gluten-free filo.
- Ensure to press the spinach well to remove moisture to avoid soggy spanakopita.
- You can adjust the amount of dill according to your preference for a stronger or milder herb flavor.
- Olive oil can be replaced with melted butter if not avoiding dairy for richer flavor, but keep in mind this will alter the vegan status.
- Spanakopita is versatile and can be enjoyed as a breakfast, brunch, lunch, or dinner dish.
Nutrition
- Serving Size: 1 slice
- Calories: 505 calories
- Sugar: 3 grams
- Sodium: 862 milligrams
- Fat: 31 grams
- Saturated Fat: 14 grams
- Unsaturated Fat: 13 grams
- Trans Fat: 1 grams
- Carbohydrates: 35 grams
- Fiber: 12 grams
- Protein: 30 grams
- Cholesterol: 125 milligrams
