Pastryless Spanakopita, Gluten-Free (No Pastry)
Featuring fresh spinach, garden herbs, creamy feta cheese, and the nutritional benefits of eggs, this gluten-free Pastryless Spanakopita (No Pastry Spinach and Feta Pie) closely mimics the flavor of traditional Spanakopita. The best part is that you can enjoy this one-bowl recipe without the need to roll out your own filo pastry. Not only is it healthy and juicy, but it's also generously topped with cheese!
What is a No-Pastry Spanakopita
A No-Pastry Spanakopita is similar to a Spinach and Feta Slice, which tastes like a spanakopita but without the phyllo pastry. It's easy to put together, as there is no need to roll out any phyllo pastry, and best of all, it is all done in one bowl. My No-Pastry Spanakopita is gluten-free, juicy, cheesy, delicious, and one of the easiest slices you will ever make.
How to Make It
Helpful Tips
Choosing Between Fresh or Frozen Spinach
For the best flavor and texture, opt for fresh silverbeet (chard) instead of frozen spinach in this recipe. Since the spinach won’t be pre-cooked and there’s no phyllo pastry or crust, fresh leaves bring a vibrant texture that’s ideal for this dish. Fresh spinach also holds a traditional place in Greek Spanakopita, offering a distinct taste that can’t quite be matched by frozen options.
Making it Dairy-Free
Easily make this recipe dairy-free by swapping each dairy ingredient with a suitable non-dairy alternative. For instance, replace regular feta with vegan feta, and substitute cheddar with a dairy-free version. The recipe will still come together beautifully with these adjustments.
Using Gluten-Free Flour Alternatives
This recipe adapts well to either gluten-free or wheat-based flours. If using wheat self-raising flour, simply increase the quantity to one full cup instead of the amount specified for gluten-free self-raising flour.
How To Make this PastryLess Spanakopita
The easiest Spanakopita you will ever make! It's a One-Bowl Recipe!
Chop up the spinach, green onions, and herbs
Whisk the eggs in a large and deep bowl
Add all the ingredients to the bowl with the whisked eggs
Give it a good mix (using a glove, I like to use my hand to combine well)
Line a tray with baking paper and pour in the mixture
Bake for approximately 50 minutes
Allow cooling in the tray
Slice and serve.
What can you Serve with this Pastyless Spanakopita
It can be served on its own as an appetiser, light lunch, or even brunch option.
As a dinner option, it can be served alongside any meal. Here are some ideas:
Pastryless Spanakopita
No-Pastry Spinach and Feta Pie
Bakeware 30cm x 20cm
15-18 pieces
Prep 15 minutes
Cook 50 minutes
INGREDIENTS
350g silverbeet spinach leaves, washed, dried & finely chopped
250g feta, crumbled (dairy-free option*)
250g tasty cheddar cheese, grated (dairy-free option*)
250ml (1 cup) milk of choice
130g (1 cup) plain flour, gluten-free
90g (¾ cup) self-raising flour, gluten-free
1 ½ cups of fresh mint, parsley, and dill, combined
8 large eggs, whisked
6 green onions, sliced
3 tablespoons extra virgin olive oil
2 teaspoons sea salt
1 teaspoon freshly ground pepper
INSTRUCTIONS
1. Prepare the Ingredients
In a large bowl, combine the chopped spinach, crumbled feta, grated cheddar cheese (reserve a large handful for later), milk, gluten-free flours, fresh herbs, whisked eggs, green onions, olive oil, salt, and pepper. Mix thoroughly to ensure the cheese and herbs are evenly distributed among the spinach.
2. Preheat the Oven and Prepare the Bakeware
Preheat the oven to 180°C fan-forced / 200°C conventional (400°F). Line a 30cm x 20cm baking dish with baking paper, or, if using a non-stick tray, brush it generously with olive oil.
3. Assemble the Pie
Pour the spinach and feta mixture into the prepared baking dish and flatten it evenly with the back of a spoon. Sprinkle the reserved cheddar cheese evenly over the top.
4. Bake
Bake for 50-55 minutes, rotating the dish halfway through to ensure even cooking. The top should be golden, and the filling set.
5. Cool and Serve
Let the pie cool in the baking dish for at least 30 minutes. If needed, transfer it to a wire rack to cool further. Slice into squares and serve.
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Recipe and Photography Margaret Pahos for @CreateCookShare
