This gluten-free spanakopita recipe celebrates a classic Greek favorite. The filling blends spinach with cheeses, onions, egg, and seasonings. For a vegetarian or dairy-free option, replace the cheeses with fresh herbs and silken tofu, or use plant-based cheeses such as dairy-free alternatives. Instead of traditional phyllo, this version uses gluten-free puff pastry to produce a flakier, puffier crust.
Spanakopita can be prepared folded or rolled; both are common. Rolled spanakopita clearly shows the filling so guests know what they are eating, while the folded version delivers more crust for those who love pastry. Choose the style you prefer when serving.
Using a mix of cheeses adds depth in flavor and texture, from salty and tangy to creamy. Suggested options include Parmesan, feta, and a soft white cheese such as ricotta or a soft-ripened cheese (or a shredded cheese like Monterey Jack if you prefer). Pick the combination you enjoy or use what you have on hand.
This recipe is also a great way to encourage kids to eat spinach. Traditional rural Greek recipes often include leeks; if you want a lighter version, you can simply add more spinach instead of leeks.
Prep Time: 2 hours
Cook Time: 30 minutes
Total Time: 3 hours, 30 minutes
Yield: Makes about twelve 5-1/2-inch spanakopitas
Enjoy a timeless Greek specialty that delights at every bite. This gluten-free spanakopita is flavorful and satisfying.
Ingredients:
- 1 recipe gluten-free puff pastry
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 4 cups finely chopped yellow onion
- 1 cup chopped leeks (whites only)
- 3 (10-ounce) bags fresh spinach, chopped
- 1/2 cup grated Parmesan cheese
- 2 teaspoons ground black pepper
- 1/2 teaspoon freshly grated nutmeg
- 2 1/2 cups cubed feta
- 2 cups soft white cheese (Brie, Camembert, ricotta, or shredded Monterey Jack)
- 3 tablespoons finely chopped fresh basil (or your preferred herb)
- 2 large eggs
- 1 large egg, beaten for brushing
- 1/2 cup unsalted butter, melted and cooled, for basting
- 1 large egg, beaten, for basting
Instructions:
- Prepare the gluten-free puff pastry at least one day ahead. Freeze it, then thaw it until it is cool but pliable. Avoid refrigerating the dough for long periods, as refrigeration can dry it and cause cracking when rolled.
- When ready to assemble, preheat the oven to 350ºF. Line baking sheets with parchment paper and set aside.
- Heat the olive oil in a large pot over medium heat. Add the onions and leeks and sauté until translucent, about 8 minutes.
- Add the garlic and sauté until fragrant, about 1 minute.
- Add the spinach, cover until it wilts, then uncover and continue cooking over medium heat until the excess liquid evaporates, stirring occasionally to prevent sticking.
- Transfer the cooked vegetables to a large bowl and let them cool.
- In a separate bowl, combine the Parmesan, black pepper, and nutmeg. Gently fold this mixture, the remaining cheeses, and the two eggs into the cooled spinach mixture. Cover and refrigerate until ready to fill the dough.
- Divide the puff pastry into thirds. Roll out one portion to about 1/4-inch thickness and cut into squares. Place a spoonful of filling on each square, then roll up. Brush the edge with beaten egg to seal. Arrange the rolls on the prepared baking sheets and refrigerate until baking. Repeat with remaining dough and filling.
- Mix the melted butter with an egg yolk and brush over the tops of the pastries for a rich, golden finish.
- Bake for about 20 minutes or until the pastries are golden brown. Allow the spanakopita to cool at least 5 minutes before serving, as the cheese filling will be very hot.