Crustless Spinach & Feta Casserole Pie Recipe Is Greek Greatness by Jan Mostrom

Crustless Spinach & Feta Casserole Pie Recipe Is Greek Greatness

I made this spinach pie recipe the other day for our family and my gluten-free friend, and it was so good. My friend told me she finally had a gluten-free option for a spanakopita-like dish, which she has missed since adopting a gluten-free diet.

The beauty of this crustless spinach and feta casserole recipe is that you can use any flour you like, including all-purpose flour. I ate it for dinner, breakfast and lunch, so you might want to double the recipe to have some great leftovers!

To make this crustless, gluten-free Greek-inspired recipe you will need olive oil, green onions or shallots, fresh or frozen spinach, flour of choice, baking powder, sea salt, milk of choice, eggs, butter, fresh dill, mozzarella cheese, feta cheese and Parmesan cheese.

Serve this Greek casserole for breakfast, brunch, lunch or a vegetarian dinner with your favorite side dishes. You could even serve this as a side dish with your favorite protein. 

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Cuisine: Greek
Prep Time: 15 minutes
Cook Time: 40 to 45 minutes
Total Time: 55 to 60 minutes
Servings: 6


  • 2 teaspoons olive oil
  • 4 green onions or 2 shallots, chopped (I did a combination)
  • 12 ounces baby spinach, fresh or frozen, roughly chopped (if frozen, defrost first)
  • 1 cup all-purpose flour, oat flour, almond flour or a gluten-free flour blend (I used Bob’s Red Mill gluten-free flour blend)
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt
  • 1 cup milk (almond, coconut, soy or regular)
  • 2 large eggs, lightly beaten
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons fresh dill, chopped
  • 4 ounces shredded mozzarella
  • 4 ounces feta cheese
  • 2 tablespoons grated Parmesan cheese

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Recipe Notes

  • You can prepare the recipe the day before and refrigerate it, covered, then bake the following day.
  • This recipe also bakes very nicely as muffins, but make sure to decrease the cooking time by half to see if they are cooked.
  • My photos show a doubled recipe baked in a 13x9-inch baking pan.
  • If you use a plant-based milk, make sure it is unsweetened.

Here's how to make it: 

  1. If you are using fresh spinach, place a frying pan on the stove on medium heat with a few tablespoons of water. Place your spinach and wilt it down stirring with a spatula every now and then.
  2. Place the fresh cooked or defrosted frozen spinach in a colander and squeeze out excess moisture. Be careful with the fresh spinach as it will be hot. Use a clean towel or paper towel to press out as much moisture as possible. Set aside.
  3. Using the same frying pan, add green onions or shallots and olive oil. Cook on medium heat for 2 minutes.
  4. While the green onions cook, add the flour, salt and baking powder to a mixing bowl. Use a fork to gently blend.
  5. Add the milk, eggs and melted butter. Blend.
  6. Add the green onions, dill, feta, mozzarella and spinach. Blend well.
  7. Put the batter into a parchment paper-lined 8x8-inch baking pan and press it into the corners. Smooth the top with a spatula. Sprinkle the top with Parmesan cheese.
  8. Bake in a preheated 375-degree F oven for 40 to 45 minutes. Remove when you press gently on the top and it springs back. Remove and cool for 10 to 15 minutes.
  9. Cut, serve and enjoy!

Nutrition Facts Per Serving

Calories: 470

Total Fat: 27.7g

Saturated Fat: 14.1g

Cholesterol: 186mg

Sodium: 964mg

Total Carbohydrate: 29.2g

Dietary Fiber: 6.6g

Total Sugars: 4.2g

Protein: 32.2g

Vitamin D: 14mcg

Calcium: 733mg

Iron: 8mg

Potassium: 1480mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Elisa Schmitz
As the gluten-free friend who had the pleasure of tasting this recipe, I can tell you that it is absolutely delicious. When we reheated it in the oven the next day, it got even crispier and more spanakopita-like. I can't believe I'm saying this, but I didn't even miss the phyllo! Thank you, Jan Mostrom !!
Jan Mostrom
Elisa Schmitz it is a good one!!!! Glad you liked it. So fun to share!

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