By

Wendy Stoltz / Last Modified On July 23, 2025

Gluten-Free Spanakopita is a well-loved Greek dish filled with fresh spinach, feta, and dill, then baked up with a gluten-free phyllo pastry. It's great for breakfast, brunch, lunch, or dinner.

I love Greek food, and if you do too, you are going to want to try this Gluten-Free Baklava. Perfect for those with a sweet tooth!

Gluten-Free Spanakopita Recipe

Growing up, we were lucky to have different cultural influences in our lives. Greek food was one of them, and I recall when visiting our Greek family friends that you made sure you went hungry. My mom's friend loved sharing food, and we gladly obliged as everything was so tasty and new to us. The only thing we struggled with was stopping the generosity of that shared food once our stomachs had no more space. 

Today, as a family, we love tasting new dishes and learning about different cultures. So, this gluten-free spanakopita (pronounced spa-nah-KOH-pee-taa) was a great dish for all of us to immerse ourselves in different tastes. If you have never had spanakopita before, it is a Greek pie filled with spinach, feta (loads of feta), dill, and then wrapped up in gluten-free phyllo pastry. 

I know you may have fussy eaters that don't like spinach like my crew, but trust the process and give it a go. Just keep on reminding them about the feta cheese. It worked for me!

Why You’ll Love This Recipe

Versatile - This dish is perfect for breakfast, brunch, lunch, or dinner. And you can eat it hot or cold. 

Quick and easy - If you buy store-bought gluten-free phyllo pastry, you can have this on the table pretty quickly.

Meat-free - If you like to take a break during the week and have a meatless Monday, this is one to add to your rotation.

What's in This Gluten-Free Spanakopita?

It's a dish with very simple ingredients. The only ingredient you need to decide on is the type of feta you'd like to use.

Frozen spinach, thawed and drained. I prefer using frozen spinach as all the hard work is done for me, as well as it being economical and convenient when in a rush. And, if you grew up in the 80s or prior to that era, it definitely was a vegetable made famous by Popeye and cartoonist E.C. Segar increased spinach consumption during that period by 33%. The power of cartoons is astonishing.

Feta cheese that's crumbled. I used Dodoni Greek feta, which is creamy and salty. If you are using pre-crumbled feta, make sure it does not have an anti-caking agent in it, as it will not melt as well. My friend adds ricotta cheese, so you can perhaps try that too. Did you know that feta has less fat than most cheeses, according to the University of Illinois Extension?

Fresh dill, chopped. You can adjust the amount according to your taste.  I am not usually a dill supporter, but it definitely is welcome in this dish. Dill means to soothe in Norwegian and is great for digestion. You can try out other herbs like mint or parsley. 

Medium onion, diced, adds a mild flavor. 

Cloves garlic, minced, I'm an advocate for fresh if possible. 

The Gluten-free filo dough sheets were homemade with this Gluten-Free Phyllo Dough. I suggest you go with one sheet of phyllo on the bottom and one sheet on top. It won't be as thin as gluten-containing phyllo pastry, as it is made by a machine, but do try your best to roll the dough as thin as possible without it breaking. But it is a good option to satisfy your cravings. 

I have not tried it with gluten-free puff pastry, but don't see why it would not work; it just won't be as authentic, but if you're in a rush, give it a go. I've also seen great reviews for Sweet Loren's puff pastry. That would be very good for this too!

Large eggs bind the filling together so it does not fall apart. You will need to use 2-3 eggs. The trick here is to make sure all of the filling has a layer of egg on it so that it sets in this Greek spinach pie.

Olive oil for brushing the gluten-free phyllo pastry. Use one that you like, as you will taste it, and it helps the phyllo to crisp up. I didn't try this with melted butter.

Salt and pepper, to your taste requirements.

Equipment Needed For Gluten-Free Spanakopita

You will need a large bowl for draining the spinach. I used a colander and cheese cloth, but you can easily use a clean cloth that you have. A 9x13 casserole dish gives a nice height for the feta filling, but you can use other sizes depending on how high you want the filling to be.

How to Make Gluten-Free Spanakopita In Eight Steps: 

This recipe is not difficult at all, the "hardest" part is making sure you get as much excess moisture as you can out of the spinach so the pie is not soggy.

Here's my step-by-step process, so you can follow along.

Prepare the Spinach

Thaw the spinach completely. Press it firmly in a strainer to remove excess water—this is crucial for the right texture.

Sauté the Aromatics

In a pan over medium heat, sauté the diced onion and minced garlic in a little olive oil until soft and fragrant.

Mix the Filling

In a large mixing bowl, combine the drained spinach, eggs, sautéed onion and garlic, and chopped dill. Crumble the feta cheese into the bowl and mix thoroughly. Ensure the egg is evenly distributed to bind the filling.

Assemble the Spanakopita

Preheat oven to 350°F (175°C). Lightly oil a baking dish with at least 1-inch high sides.

Lay a sheet of gluten-free filo dough on the bottom and brush with olive oil. Repeat this layering process(filo, oil, filo, oil) until you have at least 4-5 layers, covering the bottom and sides. If using the homemade pastry then only one layer on the bottom is perfect.

Add the Filling

Spread the spinach mixture evenly over the prepared filo layers, pressing it down gently.

Top with More Filo

Continue layering filo dough on top, brushing each sheet with oil. Aim for at least 4-5 layers. Again, if using the homemade gluten-free phyllo pastry one later on top is plenty.

Brush the final sheet generously with oil. I like to use a sharp knife and slice it before baking.

Bake

Bake at 350°F (175°C) for about 40 minutes, or until the top is golden brown.

Serve & Enjoy

Allow the gluten-free spanakopita to cool slightly before slicing. Serve hot or cold—both ways are delicious!

Tips for Making Gluten-Free Spanakopita

• Gluten-free filo dough can be delicate, so handle it carefully and keep it covered with a damp towel while working to prevent drying.
• If using pre-crumbled feta, check the ingredients to ensure it's gluten-free (some brands add anti-caking agents).
• Squeeze the liquid out of the spinach, and when you feel you have done it, do it another two or more times. The liquid will make the pastry soggy, so you want to remove as much as you can.
• Evenly distribute the egg through the filling so that it holds it together. 

Frequently Asked Questions

Here are some common questions to help you along. 

How do I store Gluten-Free Spanakopita? 

I preferred eating this spinach and feta casserole once it had been baked. Storing it in the fridge adds moisture to the pastry. It can, however, be heated up again, and I would not store it longer than 3 days.

Can I Freeze Gluten-Free Spanakopita?

I would not suggest freezing it, I would rather suggest you freeze homemade gluten-free phyllo sheets and make this pie from scratch when needed.

Continue to Content

Yield: 12 servings

Gluten-Free Wraps

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These gluten-free wraps make the perfect dinner on those busy weeknights and are done in under 1 hour.

Prep Time 15 minutes

Cook Time 20 minutes

Additional Time 5 minutes

Total Time 40 minutes

Ingredients

• 1 ¾ cup all-purpose gluten free flour blend (we used Bob’s Red Mill 1-to-1 Gluten Free Baking Flour)
• 1 teaspoon xanthan gum) (omit if your blend contains it)
• 1 teaspoon baking powder (reduce to ½ teaspoon if your blend includes it)
• ½ teaspoon salt
• 2 tablespoons shortening
• ¾ cup water, plus more if needed
• Filling suggestions: tomato, cheese, red pepper, shredded chicken or beef, lettuce, green onions and mayonnaise.

Instructions

1. In a medium mixing bowl, whisk together the flour, baking powder, xanthan gum, and salt.
2. Using a pastry blender, cut in the shortening until the shortening is the size of small peas.
3. Add ½ cup water and give it a good stir. The dough will be dry. Add in the remaining ¼ cup water and stir.
4. Work the dough with your hands until it comes together into a ball.
5. Place a piece of wax paper on your counter. Sprinkle gluten-free flour over the surface. Turn your dough onto the floured wax paper.
6. Knead the dough with your hands until smooth. If the dough is too wet, add additional flour and knead it; if the dough feels dry, knead 1 tablespoon of water into it.
7. Heat a cast iron skillet over low-medium heat.
8. Roll dough into 12, 2-inch dough balls. Place one dough ball onto your floured wax paper. Place another piece of wax paper on top and using a rolling pin, roll into about ⅛th thick.
9. Carefully remove the top piece of wax paper, flip the tortilla over into your hand and carefully remove the second piece of wax paper.
10. Place the tortilla into the heated skillet and cook for 2-3 minutes or until it starts to brown.
11. Flip the tortilla over and cook another 2-3 minutes. You can roll out the next tortilla while it cooks or you can have a helper do it. At this stage, you can add your filling to the wrap while it is on the skillet. If you want melted cheese or remove the wrap from the skillet and add your fillings. 
12. Slice it in half for ease of eating and enjoy it.

Notes

• Roll the dough thinly. Placing the dough between two pieces of parchment paper helps for it not to stick and then you can roll it nice and thin.
• Fillings matter. You want to make sure you add a sauce, dressing, or ingredient that adds moisture to the wrap and other ingredients. Nothing worse than a dry wrap.
• Cook the wraps correctly. Cook the wraps until brown appears and then flip them, it's about 30-60 seconds any longer and they will be too dry.
• Keep wraps soft. I like to place a damp towel so they don't get hard and dry out. I do however try to serve them immediately.

Recommended Products

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  Victoria Cast Iron Tortilla Press, Tortilla and Roti Maker, Made in Colombia, 8 Inches
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Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 118Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 19mgSodium: 125mgCarbohydrates: 9gFiber: 1gSugar: 1gProtein: 7g

This nutrition info is based on the exact ingredients and brands used at the time. It may not be 100% accurate. Please check your ingredients nutrition labels.