Filo-Style Spinach & Feta Pie (Gluten-Free)
The Filo-Style Spinach & Feta Pie, inspired by the Greek classic *Spanakopita*, began as a clever way for villagers to turn simple garden greens and homemade cheese into something comforting and delicious.
Over the centuries, this flaky, golden pie has traveled beyond Greece, winning hearts with its crisp layers and creamy, herbed filling.
Today’s gluten-free twist keeps all that Mediterranean charm—crunchy filo-like layers and a savory spinach-feta mix—without the gluten.
It’s a dish that bridges the past and present beautifully, reminding us that even the simplest ingredients can create something truly irresistible. One bite, and you’ll taste the story of Greece—sunny, fresh, and utterly satisfying.
Instructions
19 stepsMake the Dough:
Gather your required ingredients.
In a large bowl, whisk together gluten-free flour, psyllium husk, xanthan gum, and salt.
Gradually pour in the water and mix well.
Mix until a smooth, elastic dough forms.
Divide the dough into 6–8 pieces.
Roll out each one very thinly on a floured surface to form square or round sheets.
Keep covered with a damp towel while working.
Prepare the Filling:
In a pan, heat olive oil and sauté the shallots until soft.
Add chopped spinach and cook until wilted. Let cool slightly.
In a large bowl, mix the spinach mixture with crumbled feta, cheddar, eggs, lemon zest, salt, and pepper.
Stir the filling until well combined.
Assemble the Pie:
Grease a 22 cm round baking pan with olive oil.
Place the first sheet of dough into the pan and brush lightly with olive oil.
Continue layering 5–6 dough sheets, brushing each with oil.
Add the filling and spread evenly. Cover with the final dough sheet.
Brush the top with olive oil and sprinkle with sesame seeds.
Bake:
Bake in a preheated oven at 175°C/350°F for 50 minutes, or until golden and crisp.
Let cool slightly before slicing.
Slice, serve, and enjoy!
