Greek Spanakopita (Spinach Cheese Pastry)

"Warm melted @dodoni_feta. Smooth ricotta. Fresh spinach. Fragrant Dill. All encased in a crispy handmade gluten free pastry. Try stopping at one piece."
-- @hungryandfussy
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  • Recipe Card
Prep time 20mins
Cook time 35mins

Recipe Card

For the Pastry


  • 1 1/2 cups gluten free flour, plus more for dusting
  • 1/2 teaspoon xantham gum
  • 1 teaspoon salt
  • 1 tablespoon unsalted butter, cold, chopped
  • 1 egg
  • 1/3 cup cold milk

For the Spinach and Cheese Filling


  • 2 1/2 cups ricotta cheese
  • 1 1/4 cups feta cheese
  • 1 cup spinach, chopped
  • 2 shallots, finely sliced
  • 2 tablespoons chopped dill
  • 2 eggs, divided and 1 beaten for brushing
  • 1 teaspoon salt
  • a pinch freshly cracked black pepper
  • Sesame seeds, optional


  • Step 1

    To make the pastry: place the flour, salt, and xantham gum in a food processor and pulse to combine. Add the butter and pulse until mixture resembles fine breadcrumbs. With the motor running add egg and milk. Shape into a flat square, wrap in cling film and rest in refrigerator for 1 hour.

  • Step 2

    To make the filling: combine all ingredients in bowl and mix thoroughly with hands.

  • Step 3

    Preheat oven to 400ºF.

  • Step 4

    To assemble: remove pastry from refrigerator and place on a dusted surface. If dough is too dry add some milk to moisten and if too sticky dust with more flour. Slice square into three long strips and roll each strip out thinly between two sheets of baking paper. A thinner pastry will deliver a crispier texture.

  • Step 5

    Place a strip of cheese filling along center of pastry. Brush long pastry edges with beaten egg and fold over each edge to seal. Brush top of pastry with egg and sprinkle with sesame seeds.

  • Step 6

    Place strips on a lined baking tray. Bake for 35 minutes or until golden brown. Slice each strip into 4 pieces and serve.