Gluten Free Pastryless Spanakopita (Spinach and Feta Pie)

This Gluten Free Pastryless Spanakopita (Spinach and Feta Pie) brings together fresh silverbeet, creamy feta, cheddar and fragrant Greek herbs in a deliciously soft, cheesy filling, without the need for filo pastry. Made in one bowl and baked until golden, it's a wonderful recipe for family dinners, lunchboxes, meal prep or cutting into bite-sized squares for entertaining.

Pastryless Spanakopita

About Gluten Free Pastryless Spanakopita (Spinach and Feta Pie)

Traditional Greek spanakopita is a much-loved savoury pie made with spinach, feta and fresh herbs, usually wrapped in layers of crisp filo pastry. My Gluten Free Pastryless Spanakopita takes those familiar Greek flavours and turns them into a simple, no-pastry spinach and feta pie. There's no pastry to prepare or roll out, and everything comes together in one bowl before baking.

What makes this recipe particularly delicious is the combination of fresh silverbeet (Swiss chard), mint, parsley, dill, feta and cheddar. The eggs and gluten-free self-raising flour bring the mixture together, creating a soft, moist filling with a beautifully golden, cheesy top. It's wonderfully savoury, full of herbs and satisfying without needing a pastry crust.

This is one of those recipes I return to again and again because it's so versatile. Cut it into generous slices for lunch or dinner with a Greek salad, smaller squares for lunchboxes, or bite-sized pieces to share as an appetiser. It's also lovely made ahead, and the leftovers are just as delicious reheated the following day.

Watch How to Make Gluten Free Pastryless Spanakopita

Important flour clarification! Although the video mentions both plain and self-raising flour, you only need 210 g gluten-free self-raising flour for this recipe, not both. If using gluten-free plain flour instead, please see the flour alternative in Helpful Tips and the recipe notes below.

Helpful Tips

• Use fresh silverbeet (Swiss chard).

  I recommend fresh silverbeet leaves for this recipe rather than frozen spinach. Wash and dry the leaves thoroughly before chopping finely. There's no need to cook them beforehand, as they soften beautifully while the pie bakes.

• Only one gluten-free flour is needed.

  Use 210 g gluten-free self-raising flour. You don't need to combine plain flour and self-raising flour, even though both are mentioned in the accompanying video.

• Don't have gluten-free self-raising flour?

  As an alternative, combine 210 g gluten-free plain flour with approximately 2 teaspoons of gluten-free baking powder. Mix thoroughly before adding to the filling. This is a suggested substitution based on a standard self-raising flour conversion; it hasn't been separately tested in this recipe.

• Measure the flour by weight.

  Different gluten-free flour blends can vary in density and moisture absorption. For the most consistent results, use the specified 210 g rather than relying on cup measurements. There's no need to change the quantity when using the original gluten-free self-raising flour recipe.

• Whisk the eggs first.

  Begin by whisking the eight eggs in a large, deep mixing bowl, as shown in the video. The remaining ingredients are then added and thoroughly combined.

• Use a combination of fresh herbs.

  The 1½ cups of herbs is the total amount of mint, parsley and dill combined, not 1½ cups of each. Together, they give the pie its lovely traditional Greek flavour.

• Reserve some cheddar for the topping.

  Keep a large handful of the grated cheddar aside before combining the filling. Sprinkling it over the top creates a delicious golden, cheesy finish.

• Allow the pie to cool before slicing.

  Let the baked spanakopita cool in its dish for at least 30 minutes. This helps the filling settle and makes it easier to cut into neat portions.

• Cut it to suit the occasion.

  Cut the pie into 8 generous portions for a main meal, 16 smaller squares for lunches or lunchboxes, or bite-sized pieces for an appetiser platter. It's particularly lovely for entertaining because it can be prepared ahead.

• Perfect for meal prep.

  This is a wonderful recipe for preparing lunches ahead. Allow the pie to cool, slice into individual portions and refrigerate in an airtight container for up to 3 days. Enjoy cold or reheat until steaming hot.

• Serve warm or at room temperature.

  Pastryless Spanakopita is delicious freshly baked, gently reheated or served at room temperature for a family gathering. Don't leave it sitting unrefrigerated for extended periods.

Pastryless Spanakopita

More Gluten Free Spinach and Feta Recipes to Try

If you love the combination of spinach, feta and fragrant Greek herbs, here are more delicious gluten-free recipes to explore. From golden pastries and savoury fritters to a fresh spanakopita-inspired salad, there's something for every occasion.

Gluten Free Spanakopita Pockets (Greek Spinach and Feta Pastries)

Crispy Spinach and Feta Fritters (Spanakopita Fritters)

Spinach and Feta Loaf (Gluten Free Spanakopita Loaf)

Spanakopita Salad (Spinach and Feta Salad)

Greek Spinach Rice with Feta

Greek Spinach and Feta Muffins

Spinach and Feta Gnocchi

Pastryless Spanakopita

Gluten Free Pastryless Spanakopita (Spinach and Feta Pie)

Serves: 8

Makes: 16 smaller squares or 8 large slices

Prep Time: 15 minutes

Cook Time: 55 minutes

Cooling Time: 30 minutes

Total Time: 1 hour 40 minutes

Recipe Category: Lunch / Dinner / Appetiser

Recipe Cuisine: Greek-inspired

Baking Dish: 30 × 20 cm

INGREDIENTS

Pastryless Spanakopita

350 g fresh silverbeet (Swiss chard) leaves, washed, dried and finely chopped

250 g feta cheese, crumbled (or dairy-free alternative)

250 g cheddar cheese, grated, reserving a large handful for the topping (or dairy-free alternative)

250 mL (1 cup) milk of choice

210 g gluten-free self-raising flour (see Flour Alternative below)

1½ cups fresh mint, parsley and dill, finely chopped (combined total)

8 large eggs

6 green onions, sliced

3 tablespoons extra virgin olive oil

2 teaspoons sea salt

1 teaspoon freshly ground black pepper

INSTRUCTIONS

1. Prepare the Ingredients

Wash and thoroughly dry the silverbeet leaves, then finely chop.

Slice the green onions and finely chop the mint, parsley and dill.

Crumble the feta and grate the cheddar, reserving a large handful of cheddar for the topping.

2. Whisk the Eggs and Combine the Filling

In a large, deep mixing bowl, whisk the eggs until combined.

Add the chopped silverbeet, crumbled feta, grated cheddar (except the reserved handful), milk, gluten-free self-raising flour, fresh herbs, green onions, extra virgin olive oil, sea salt and black pepper.

Mix thoroughly until all the ingredients are well combined and the cheeses and herbs are evenly distributed throughout the silverbeet mixture.

3. Preheat the Oven and Prepare the Baking Dish

Preheat the oven to 180°C fan-forced or 200°C conventional.

Line a 30 × 20 cm baking dish with baking paper.

Alternatively, if using a non-stick baking dish, brush it generously with olive oil.

4. Assemble the Spanakopita

Pour the spinach and feta mixture into the prepared baking dish.

Using the back of a spoon, spread and flatten the mixture evenly.

Sprinkle the reserved handful of cheddar evenly over the top.

5. Bake Until Golden

Place the baking dish into the preheated oven.

Bake for 50–55 minutes, rotating the dish halfway through to ensure even cooking.

The top should be beautifully golden and the filling should be set.

6. Cool, Slice and Serve

Remove the Pastryless Spanakopita from the oven and allow it to cool in the baking dish for at least 30 minutes.

If needed, transfer it to a wire rack to cool further.

Slice into 8 generous portions for a main meal, 16 smaller squares for lunch or smaller bite-sized pieces for appetisers.

Serve warm or at room temperature.

Recipe Note:

Gluten-Free Flour Alternative

This recipe requires 210 g gluten-free self-raising flour only.

If you don't have gluten-free self-raising flour, you can substitute 210 g gluten-free plain flour mixed with 2 teaspoons of gluten-free baking powder. Use one option or the other, not both.

Have you tried this recipe?

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Pastryless Spanakopita

Recipe and Photography Margaret Pahos for @CreateCookShare

Recipe revised from 2021