Spanakopita (gluten free, low FODMAP)

Last updated on 7.11.2023

Simplified yet still delicious version of the traditional Greek spinach pie.

This recipe is for one small spanakopita pie – 4 servings.


Spanakopita (gluten free, low FODMAP)

Print Recipe
Greek classic, made with gluten free puff pastry and lactose free feta cheese.
Course Main Course
Cuisine Greek
Keyword flavorful, substantial
Prep Time 20 minutes
Cook Time 50 minutes
Servings 4
Calories 399


  • cheese cloth optional


  • 250 g frozen spinach yields 100 g when thawed and drained
  • 25 g fresh flat leaf parsley chopped
  • 13 g scallions green parts only, chopped
  • ½ tbsp olive oil
  • ½ tbsp garlic infused oil
  • 2 large eggs
  • 100 g feta lactose free
  • 1 tsp dried dill
  • black pepper to taste
  • 1 gluten free puff pastry sheet Jus-Rol


  • Completely thaw the spinach and strain as much water as possible, ideally twisting in a cheese cloth.
    250 g frozen spinach
  • In a bowl, mix all the filling ingredients (including the spinach) and combine well.
    25 g fresh flat leaf parsley, 13 g scallions, ½ tbsp olive oil, ½ tbsp garlic infused oil, 2 large eggs, 100 g feta, 1 tsp dried dill, black pepper to taste
  • Oil a deep, small 14×20 cm baking dish with some olive oil. Round quiche tin might work too.
  • Depending on the size of your dish cut the puff pastry sheet in about a third. The larger piece will serve as the “bottom pie crust” and the smaller piece as a lid. Line the baking dish with the larger piece. Make sure there are no holes or cracks otherwise the filling will leak through them.
    1 gluten free puff pastry sheet
  • Evenly distribute the filling. Cover with the small pastry piece (lid).
  • Carefully cut any pastry pieces that are weirdly sticking out, then gently fold the overhanging edges of the bottom crust over the lid and press together.
  • Cut the lid of the pie, like if you were cutting the pie into quarters, to create an opening. Don’t cut all the way through.
  • Oil the top and bake on 160C (fan) for 50 minutes, or until the crust is golden brown.


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