Pastry less Spanakopita, Gluten-Free (No Pastry)

This gluten-free Pastryless Spanakopita (No Pastry Spinach and Feta Pie), is made with fresh spinach, garden herbs, creamy feta cheese, and the nutritional goodness of eggs! It tastes just like traditional Spanakopita but without the fuss of rolling out your own filo pastry. Best of all it’s a one-bowl recipe that is healthy, juicy, and topped with plenty of cheese!

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What is a No-Pastry Spanakopita

A No-Pastry Spanakopita is similar to a Spinach and Feta Slice, which tastes like a spanakopita, without the phyllo pastry. It’s easy to put together as there is no need to roll open any phyllo pastry, and best of all it is all done in one bowl. My No-Pastry Spanakopita is gluten-free, juicy, cheesy, delicious and one of the easiest slices you will ever make.

How to Make It

It’s better to skip frozen spinach and use fresh silverbeet (chard) for this recipe, especially since the spinach is not previously cooked and there is no phyllo pastry or crust. Also, fresh spinach is traditional used to make Greek Spanakopita. It has a distinctively different texture and flavour compared to frozen spinach.

Making it Dairy-Free

Using dairy-free alternatives for this recipe works perfectly well. Simply replace each dairy product with its non-dairy equivalent eg. feta with vegan feta and cheddar with vegan cheddar.

Gluten-Free Flour Alternatives

This recipe can also be made using wheat-based flour and works just as well.

The only change would be to increase the GF self-raising flour to one whole cup of wheat SR flour

How to Make It

How To Make this Pastry Less Spanakopita

  1. Chop up the spinach, green onions, and herbs
  2. Whisk the eggs in a large and deep bowl
  3. Add all the ingredients to the bowl with the whisked eggs
  4. Give it a good mix (using a glove, I like to use my hand to combine well)
  5. Line a tray with baking paper and pour in the mixture
  6. Bake for approximately 50 minutes
  7. Allow cooling in the tray
  8. Slice and serve.


  • 350g silverbeet spinach leaves, washed, dried & finely chopped
  • 250g feta, crumbled (dairy-free option*)
  • 250g tasty cheddar cheese, grated (dairy-free option*)
  • 250ml (1 cup) milk of choice
  • 130g (1 cup) plain flour, gluten-free
  • 90g (¾ cup) self-raising flour, gluten-free
  • 1 ½ cups of fresh mint, parsley, and dill, combined
  • 8 large eggs, whisked
  • 6 green onions, sliced
  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons sea salt
  • 1 teaspoon freshly ground pepper


1. Prepare all ingredients and add to a large bowl (setting aside a large handful of tasty cheddar cheese to add at a later stage). Combine well making sure the cheese and herbs are evenly distributed amongst the spinach.

2. Preheat the oven to 180°C fan forced / 200°C conventional oven / 400°F, and then line a baking dish approximately 30cm x 20cm (no need to line if non-stick, simply brush with plenty of olive oil).

3. Pour the spinach and feta mixture into the tray and flatten with the back of a spoon. Sprinkle over the top of the remaining tasty cheddar cheese.

4. Bake for 50-55 minutes rotating the baking dish halfway through the cooking time.

5. Allow cooling in the baking dish for at least 30 minutes and then on a wire rack if needed. Slice and serve.

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