Crustless Spinach Artichoke Casserole Pie Recipe: Creamy Inside, Crispy Outside by Elisa Schmitz

Crustless Spinach Artichoke Casserole Pie Recipe: Creamy Inside, Crispy Outside

My friend Jan shared a great recipe with me recently. I loved her crustless spinach and feta casserole pie recipe because it has the flavor and texture of spanakopita, without the gluten, which for me is a game-changer. Growing up with a Croatian grandmother who frequently made spinach pie, I had been missing it so much because I am now gluten-free. Jan's recipe gave it back to me!

I also love the flavor of spinach artichoke, along with the creaminess of ricotta cheese (check out the health benefits of spinach and the health benefits of ricotta cheese). So, I decided to create a recipe with some modifications. The result is this crustless spinach artichoke casserole pie recipe that's creamy on the inside, crispy on the outside and yummy all over!

To make this gluten-free Mediterranean-style recipe, here are the ingredients you'll need to gather: extra virgin olive oil, onion, yellow bell pepper, fresh spinach, artichoke hearts, gluten-free flour (or your flour of choice), baking powder, garlic powder, sea salt, oregano, milk of choice, eggs, ricotta cheese, feta cheese and Parmesan cheese.

You can serve this Greek-inspired crustless casserole pie as a side dish with most any dinner; as a tasty breakfast, brunch or lunch; or even as a vegetarian dinner with your favorite side dishes. It's a wonderful addition to the Mediterranean Diet!

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Cuisine: Mediterranean 
Prep Time: 10 minutes 
Cook Time: 45 to 50 minutes 
Total Time: 55 to 60 minutes 
Servings: 9


  • 2 tablespoons extra virgin olive oil
  • 1 cup onion, diced
  • 1 cup yellow bell pepper, diced
  • 12 ounces fresh baby spinach
  • 1 3/4 cups gluten-free flouroat flouralmond flour or all-purpose flour (I used Bob’s Red Mill gluten-free flour)
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons garlic powder
  • 2 teaspoons dried oregano
  • 1 1/2 teaspoons sea salt
  • 1 cup milk of choice (unsweetened almond, coconut, soy, regular)
  • 4 eggs, lightly beaten
  • 1 cup ricotta cheese
  • 8 ounces feta cheese, crumbled
  • 1 cup shredded Parmesan cheese, divided
  • 15 ounces (1 can) artichoke hearts, drained and diced

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Recipe Notes

  • I used a yellow bell pepper, but you can use any color bell pepper you prefer.
  • I used white onions, but you could use green onions or shallots instead.
  • Be sure to remove the excess moisture from the spinach mixture and the artichokes. I patted them dry on a paper towel.
  • For a slightly different flavor, you can add a couple of tablespoons of fresh dill instead of oregano.
  • Store leftovers in an airtight container in the refrigerator. Reheat in the oven for maximum crispiness.

Here's how to make it:

  1. To a large skillet or saucepan, add the olive oil over medium heat. Add the onion and yellow pepper and stir to combine. Sauté for a couple of minutes, until crisp-tender. Add the spinach to the skillet and sauté until wilted and thoroughly combined with the onions and peppers. Remove from heat.
  2. While the vegetables are cooking, grab a large mixing bowl. Add the flour, baking powder, garlic powder, oregano and salt. Season with black pepper, if desired. Gently blend with a fork or whisk.
  3. Add the milk and eggs. Stir to blend.
  4. Add the ricotta cheese, feta cheese and half of the Parmesan cheese. Stir to combine.
  5. Using a clean towel or paper towels, squeeze out excess moisture from the spinach mixture and the artichokes.
  6. Add the spinach mixture and the artichokes to the bowl and stir to combine.
  7. Pour the mixture into a parchment paper-lined 13x9-inch baking pan. Smooth the top to ensure mixture is evenly distributed.
  8. Sprinkle remaining Parmesan cheese over the top.
  9. Bake in a preheated 375-degree F oven for 40 to 45 minutes, or until golden brown and set. It should spring back if you press on the top.
  10. Remove from oven and allow to cool a bit before slicing and serving.

Nutrition Facts Per Serving

Calories: 299

Total Fat: 12.9g

Saturated Fat: 5.7g

Cholesterol: 94mg

Sodium: 910mg

Total Carbohydrate: 29.9g

Dietary Fiber: 5.4g

Total Sugars: 3.9g

Protein: 19g

Vitamin D: 7mcg

Calcium: 423mg

Iron: 5mg

Potassium: 947mg

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
Thank you, Jan Mostrom , for inspiring this recipe. So good!

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