Gluten-free Spanakopita

A tender, gluten-free crust twist on classic Greek spanakopita!  

This gluten-free spanakopita features a rich, flaky cream cheese pastry crust that’s easy to make and absolutely delicious. The filling is packed with baby spinach, scallions, dill, feta, and just enough cream cheese to make it creamy and satisfying. Perfect for a hearty vegetarian dinner, potluck, or holiday table.

Spanakopita is one of my all-time favorites, and I thought I’d use my homemade cream cheese pastry recipe to make it gluten-free. It’s my favorite pastry to make when I’m making a pie, and I love how tender the crust comes out when I use gluten-free flour. I fill the crust with my famous spanakopita filling that we already know and love, and whether you’re gluten-free or just looking for a delicious savory pie recipe, this is going to be one you’ll want to try.

Why do you prefer using cream cheese pastry?

I love using cream cheese pastry because you don’t have to worry about keeping the butter really cold and adding ice water, or dealing with all the overmixing. It works every time, and I use it to make all of my pies.

Why will everyone love this?

Tender, flaky, golden

Gluten-free crust filled with

Creamy, juicy, fresh,

Herby spinach and scallions and

Warm briny feta pockets,

What do I need for the crust?

Unsalted butter -softened to room temperature so it blends evenly with the cream cheese.

Cream cheese -softened to room temperature to easily incorporate into the butter and help create a delicious flaky crust.

King Arthur gluten-free measure for measure flour -this isn’t sponsored, but I love this brand of gluten-free flour. Everything I make with it comes out well.

What are the spanakopita filling ingredients?

Baby spinach leaves -you don’t have to chop these, just add them to the bowl.

Cream cheese -I know it’s not traditionally used in spanakopita filling, but I love the texture it adds to the filling, and it really helps with binding everything together. If you don’t care for it, you can use ricotta.

Dried dill -or ¼ cup finely chopped fresh dill for that traditional fresh herbiness.

Scallions -thinly sliced and swirled in a bowl of cool water to release any dirt.

Eggs -be sure they’re room temperature to avoid seizing the cream cheese. If you forget to take them out of the fridge beforehand, place them in a bowl of warm water for a minute and keep switching out the water until they’re room temperature.

Feta cheese -crumbled from a block at the end of mixing the filling, so you end up with nice creamy chunks after the spanakopita bakes.

Olive oil -to help loosen the mixture while adding a rich flavor.

Salt and ground black pepper -the duo that seasons it exactly to your liking.

How do I make gluten-free pie crust?

In the bowl of a tabletop mixer fitted with the paddle attachment, beat softened butter and cream cheese until smooth and creamy. Add the gluten-free flour in thirds, mixing on low speed until a dough forms.

***Baker’s Tip: Dough can be frozen for up to 1 month. Thaw overnight in the fridge before using.

How do I work with gluten-free crust?

Lightly flour a clean surface and rolling pin. Roll out the dough into a 13–14 inch circle. Cut the dough circle in half and gently transfer each half to a 10-inch deep-dish pie pan. Then, press the dough gently into the bottom and sides of the pie pan. Trim excess and crimp edges as desired. Then, freeze the formed crust for at least 30 minutes or up to 2 weeks (wrap tightly with plastic wrap).

How long do I cook the spanakopita crust?

Preheat oven to 350°F (180°C).Place the pie dish on a baking sheet for easier transfer. Line the crust with foil and fill with pie weights or dry beans. Blind bake for 30 minutes. Remove the foil and weights, then bake uncovered for an additional 20 minutes, or until lightly golden.

How do I make the spanakopita filling?

In the bowl of a tabletop mixer with the paddle attachment, beat cream cheese, eggs, scallions, olive oil, dill, salt, and pepper until combined. Add spinach and mix until evenly distributed. Then, add crumbled feta and beat just until incorporated.

How long do I bake gluten-free spanakopita?

Pour filling into the blind-baked crust and smooth the top. Bake at 350°F for 45 minutes. Loosely cover with foil to prevent over-browning and continue baking for an additional 25 minutes, or until the center is set and the top is golden brown. Cool for at least 15–20 minutes before slicing.

What’s the best way to serve spanakopita?

Serve warm or at room temperature. Pair with tomato and cucumber salad or a cup of lemony lentil soup for a complete meal.

Can I make this ahead?

Both the dough and the baked crust can be made days ahead and frozen. Bake straight from frozen—just add 5–10 minutes to the blind baking time.

Can I use another cheese?  

You may substitute goat cheese or ricotta for the cream cheese in the filling for a tangier or lighter result.

What else can I add to spanakopita?

Finely chopped fresh parsley or sautéed leeks can be added for an extra layer of flavor.

Do you have more gluten-free recipes?

I have a ton of gluten-free meals on my channel and blog. Look for meals with regular or cauliflower rice, potatoes, and beans, and meals labeled low carb. Here are some of my gluten-free baked goods:

Gluten-Free Brownies: Fondant au Chocolat

Gluten-free Greek Christmas Cookies (Almond & Cherry Amygdalota)

Gluten-Free Karidopita (Greek Walnut Cake)

Gluten-Free Almond & Orange Cake

Amygdalota: Greek-Style Chewy Almond Cookies

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