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Today I have an easy Greek spinach pie recipe to share with you! A dish like this is a little unexpected for summertime, but I have a good reason, I promise. It all started with a little bag of spinach from my freezer…
But first, you may be wondering, what is Greek spinach pie? It’s a savory Greek pie, similar to a spinach quiche, with a flaky crust. It’s also often called spanakopita pie. The traditional filling includes chopped spinach, feta cheese, onions or scallions, egg, and seasoning.
In most spinach pie recipes, the crust is made out of a layere phyllo pastry dough. Sometimes it’s even layered inside. My version is low carb and gluten-free, but just as delicious. I promise the whole family will love this easy spinach pie!
The Idea for Gluten-free Greek Spinach Pie
The easy spinach pie recipe started as many of my recipes do – from a need to use up something in my freezer. You see, my freezer is seriously overflowing! I went waaaay overboard preparing freezer meals while I was pregnant, anticipating that I’d need a ton of them when the baby was born.
To my surprise, I’ve been fortunate enough to have a little angel that sleeps through the night most of the time, even though she’s only seven weeks old. (Seven weeks tomorrow, to be exact.) She goes approximately a six to seven hour stretch, from midnight to 6 or 7 in the morning! Amazing.
My first kid was (and still is) an excellent sleeper from the start, too. I didn’t think I’d be lucky enough to have the second be the same way. I am so, so grateful.
What this means is that I’ve had enough sleep (read: sanity!) to actually get stuff done during the day. And I love it!
Aside from releasing my low carb meal planning starter kit and low carb dinners cookbook, I’ve been busy, busy, busy churning out new recipes.
The only downside is, I’ve been cooking so many new foods that I’ve barely made a dent in my huge freezer stash! It’s so full that it’s practically impossible to get at anything. Oops.
This week, I’ve made it a mission to try to free up some freezer space. We’re having several freezer meals for dinner, including pesto chicken bake with cauliflower and my favorite low carb meatloaf.
Having freezer meals every day is boring though, and I still couldn’t resist creating a Greek spinach pie recipe! I decided to compromise by developing one that uses up at least one ingredient from my freezer, and otherwise doesn’t require buying anything new at the store. (My fridge has been getting pretty full, too.)
After digging through what was in there (and nearly having half the contents collapse onto me in the process!), I found a one-pound bag of spinach in the back of the freezer and a container of feta in the fridge. Right away, I knew I’d be creating a low carb Greek pie.
An Easy Greek Spinach Pie Recipe with Feta Cheese
This easy spinach pie is reminiscent of spanakopita, but in pie form. I fell in love with those little hand pies when I worked at a Greek restaurant during college, which inspired me to create these Greek spinach stuffed mushrooms with feta and garlic last year.
Those are delicious, but I didn’t have mushrooms. Plus, I wanted something with a crust. This easy spinach feta pie solved both problems!
You can also use this savory low carb crust for all sorts of other things. It would be perfect to use for a low carb quiche! I’m definitely planning to re-purpose it for other recipes. In fact, you can find the separate almond flour pie crust recipe here, which you can use for both sweet and savory pie.
Spinach is such a versatile vegetable. I love that I can take advantage of its nutritional content, even after long-term storage. Frozen spinach is available year-round. And, I love showing you how delicious it can be in recipes.
Feta cheese, made in Greece, is crumbly, and famous for its use in spinach pie and other cheese pies. Of course, it was a must in this one.
Voila! The idea for this Greek spinach pie was born. To my delight, I had all the ingredients needed in my fridge and pantry.
About the Ingredients for Easy Spinach Pie
I’m sure there are plenty of variations for making an easy spinach pie recipe healthy. My version uses three cheeses in the filling, so you can bet it will be decadent! At the same time, I managed to keep it healthy, too.
There aren’t too many ingredients needed for this spinach pie recipe. And, it’s naturally gluten-free and low carb.
For the crust, you’ll need:
- Almond flour
- Sea salt
- Coconut oil
- Egg
And for the filling:
- Frozen spinach
- Feta cheese
- Cream cheese
- Mozzarella cheese
- Garlic
- Fresh dill
- Egg
See? Super simple, common ingredients that are easy to find.
And what about how to make spinach pie using these easy things found in your fridge and pantry? That’s easy, too…
How to Make Spinach Pie Healthy and Gluten-free
One of my favorite things about this recipe is that, even though it looks fancy, it’s mostly hands-off.
It takes just a few minutes to assemble the crust. Press it into a pan and pop it into the oven.
While the crust bakes, you can prep the spinach feta pie filling. It’s as easy as stirring it all together!
Transfer the filling into the crust, and bake again. You’ll have about half an hour to do other things around the house while the oven does all the work.
How To Store Spinach Feta Pie
This low carb spinach pie has been very versatile to serve in various meals. It’s great to serve to a crowd or even if it’s just for your family.
Any leftovers refrigerate and reheat very well. (I actually like it cold, too!)
And, spinach pie makes an excellent grab-and-go breakfast or snack. If you have a couple of servings, it’s also a delicious and satisfying vegetarian lunch or dinner! It will keep you full, with 3 grams of fiber and 10 grams of protein per serving.
You can store the Greek spinach pie in the fridge for about a week.
Longer than that, it does great in the freezer. I usually cut it into slices or squares before freezing, so that I can grab one or two at a time when I’m on the go.
Either way, bake the spinach pie before freezing. If you want to reheat the whole thing afterward, just thaw it in the fridge first.
Needless to say, I’m quite thankful for that little bag of spinach in the back of my freezer! We wouldn’t have this easy spinach pie recipe without it.
More Healthy Spinach Recipes
- Keto Creamed Spinach
- Low Carb Keto Spinach Artichoke Dip
- Strawberry Spinach Salad
- Creamy Spinach Cheese Bake
- Keto Green Smoothie Bowl
Tools To Make Keto Spinach Pie
Tap the links below to see the items used to make this recipe.
- 9-inch round pie pan – This heavy duty pan is the perfect size for this recipe.
- Large mixing bowl – This large mixing bowl set will work great for mixing the ingredients for this low carb spinach pie.
- Kitchen utensils – These kitchen utensils will come handy when cooking almost everything.
Easy Gluten-free Greek Spinach Pie Recipe
Easy Greek Spinach Pie Recipe - Healthy & Gluten-Free
The best Greek spinach pie recipe ever - deliciously cheesy with a flaky crust that's unbelievably low carb & gluten-free. It's a healthy, easy spinach pie you'll make over and over!
Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Crust
Filling
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
-
Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of a 9 in (23 cm) round pie pan or 8 in (20 cm) square pan with parchment paper.
- In a large bowl, mix together the almond flour and sea salt. Stir in the melted coconut oil and egg, until well combined. (It will be dry and a little crumbly. Just keep mixing until it's uniform.)
-
Press the dough into the bottom of the prepared pan. Bake for 10-12 minutes, until lightly golden.
- Meanwhile, stir together all the filling ingredients, adding the eggs last. Transfer the filling into it and smooth the top.
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Bake for 30-40 minutes, until the center is firm.
Last Step: Leave A Rating!
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Recipe Notes
Serving size is 1/16 of the recipe. To get individual servings, cut a round pie into 16 slices, or if using a square pan, cut into 4 pieces in each direction (2"x2" in size if using an 8"x8" pan).
Serving size: 1 slice, or 1/16 of entire recipe
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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82 Comments
Jocelyn
0Easy and delicious! I keep coming back to this one!
Jinna
0This recipe is spot on! I didn’t have enough feta cheese so I added a little ricotta cheese and it worked! It’s super easy and fun to make, and the flavor is on point 👌🏻 (warm up for a quick dinner or breakfast) Thank you for sharing!!
Amy
0Excellent recipe! I am the only keto member of the family, and everyone loves it. I did add a sliced onion that I cooked slowly in a bit of olive oil. An easy delicious recipe!
Nicole B
0I’ve made this delicious dish too many times to count now. I even make it when I’m not doing keto and just use real pie crust. The only changes I make are that I add the juice of 1/2 a lemon and about 1/4 cup of chopped onions. Thanks for such a great recipe!
Becky
0Holy cow! This is so good! Will make it often. I sauteed an onion and added it. Also, we drizzled it with Primal Kitchen avocado oil greek dressing and had a few kalamata olives on the side. Really amazing recipe. Thanks.
Joyce Lorenzen
0Excellent! The crust was especially good.
Kristine Laselva
0Delicious. Even my nonketo mother in law loved it.
Elpitha
0Any alternative to almond flour? Like normal gf flour ?
Wholesome Yum M
0Hi Elpitha, I have not tested this recipe using gluten-free flour, as it’s not a low carb or keto food. If you can’t have almonds, you can try this Coconut Flour Pie Crust (skip the erythritol for this recipe). Enjoy!
Elizabeth Hess
0I made the Easy Greek Spinach Pie recipe tonight for dinner with parm baked chicken drums and a slice of tomato. The Spinach Pie was delicious! Thank you for the recipe Maya!
Zenia Rene
0This recipe is not only easy, it is rich and satisfying. It’s one of my new favorite “go-to” meals.
Elyse Silverman
0Can you substitute almond flour for regular flour if you’re not gluten free? Or use half almond flour half regular flour?
Wholesome Yum M
0Hi Elyse, I am not sure that this crust recipe will work with wheat flour, as wheat has different properties than almond flour does. That said, the spinach filling will work nicely in a wheat flour crust.
Sandy
0Wow, I was a little skeptical about making this recipe. It was my second time making this crust, so I was familiar with that. The rest of it went really well, baked within in the given time. On your recommendation I also purchased a silicone pie edge protector which worked like a charm. Thanks for your diligence in creating and perfecting this recipe.
Denise Teague
0I am in love LOVE LOVE with this recipe! It’s so good and wow it was so easy to make and not time consuming and that means allot to me. I am a busy busy mom and wife, we own a bbq restaurant and that consumes all my time so let me tell you, I am so very happy to have found wholesome yum!
Annette Baker
0This recipe is delicious! I wondered if butter could be substituted for the coconut oil.
Kristine
0I found the coconut oil in this recipe too strong in the finished pie . Could I use butter instead?
Wholesome Yum M
0Hi Kristine, Yes, butter will work. Enjoy!
Dannette Catigbe
0I just finished making this. It was absolutely delicious! Followed the directions and ingredients as listed. The only ingredient that I did not include was the dill (I did not have any on hand). Will definitely make this again though. Thank you for the recipe!
Aly
0Can I sub something for the feta cheese? Not a fan at all of feta cheese, lol. Any ideas on substitutions would be appreciated. Thx! Aly~
Wholesome Yum M
0Hi Aly, I have not tested this, but I think ricotta cheese could work in this recipe.
Susanne C Swisher
0Try the Paneer cheese from Costco! it would be delish!
Tara
0I would try crumbled goat cheese! if you can find it
Jenelle D.
0I had marinated some pork loin for kabobs and had veggies to grill with it but had it in my head that I really wanted some spinach pie too. Well, this pie stole the show. Only had a 10 oz pkg of frozen spinach so used that, kept everything else the same except added a little salt and oregano to the spinach mix and didn’t have fresh dill so used 1/2 Tbsp of dried and it turned out wonderfully. Will definitely be making this again and easy enough that I’d consider making it for company too. Thank you!
Francis
0I made this recipe a couple of days ago. I did not make the crust since I just wanted the filling and it is totally amazing. I went back to the store today to buy more spinach and make it again. It is very delicious and the amount of the ingredients were perfect for me.
Thanks for sharing such a wonderful recipe :):)
Diane Keefe
0how long did you bake this and at what temp? Thanks
Wholesome Yum M
0Hi Diane, This recipe bakes at 350 degrees F. The crust alone for 10-12 minutes, then with the filling for 30-40 minutes. For full specifics, please check out the recipe card. If you cannot see the recipe card, please make sure you aren’t viewing the website in ‘Reader Mode.’ This can be verified through your internet browser settings.
Diane Keefe
0Sorry,was wanting to know how long and at what temperature to bake this WITHOUT THE CRUST. BAKING WITHOUT A CRUST? Thanks
Wholesome Yum M
0Hi Diane, Sorry about that! The bake time and temp should remain the same for making this recipe crustless. Be sure to grease your pan well so it doesn’t stick.
Elaine Smiley
0I was wondering about making this with fresh spinach. Any guidance on that, including if I should use a full 16 oz if I substitute the fresh?
Wholesome Yum D
0Hi Elaine, I think fresh spinach would work, however, I think it would need to be sauteed first to incorporate into the filling mixture. I haven’t measured how much fresh is needed, but probably more than 16 oz since it would cook down when you saute it.
Lindsay
0Hello. I made this back in November and LOVED it. I froze half of it and was wondering how long you suggested it can be frozen for? Is it still good up to 6 months?
Wholesome Yum M
0Hi Lindsay, I would defrost and eat it now. If it was wrapped well it should be fine, but I wouldn’t keep it in the freezer any longer than 6 months.
Julia Van Stone
0This is a good recipe for spinach pie/spanokipita. I subbed cottage cheese for the cream cheese and parm/romano blend to give it a bit more complexity, but it works either way. I am serving this for dinner and need to know what everyone has as a side dish??? I threw in some chicken to make it more of a meal, but salad seems like overkill, rice is too carby… Help!
Pattie
0Pretty good! Had some cream cheese I wanted to use up. Crust perfect. Added cumin and dill. Only used 3 eggs in filling n half the salt. The cheeses have enough. Skipped the mozzarella too but added more cream cheese. Overall a success! Thank you!
Cheryl Carnevale
0Is there a reason that you use frozen spinach rather than fresh? Thanks!!! I’m loving discovering all the recipes!
Wholesome Yum M
0Hi Cheryl, Frozen spinach is recommended because it’s already cooked and easier to squeeze the excess water out. If you wanted to use fresh, then you would need to blanch, steam, or saute it and then squeeze the excess water out. Buying frozen is just more convenient for this recipe.
Jan Long
0I was looking for something in little pockets but your filling sounds delicious
Michele
0I have fresh spinach from my garden and was wondering how to substitute fresh for the frozen. My husband just picked a bunch of it over the weekend and when I saw this recipe I thought that would be a good way to use some of it. Thank you for this answer as now I don’t have to ask how to use the fresh.
Nicole B
0I’ve made this recipe many times and love it! I do add chopped onions and a good squeeze of lemon, and sometimes some shredded chicken to the mixture. I also cut back a bit on the feta (6oz instead of 8oz) and cream cheese (2oz instead of 4oz).
Diane
0Love it! Fast, easy, ingredients any keto cook would have on hand! Didn’t have any deal on hand, but didn’t miss it… Used read Russian garlic, which is quite strong… Loved it! Hubby approved!
Kerri hartell
0I LOVE spanikopita, and this pie sounds *perfect*.
But we recently came to suspect that my husband has an almond allergy. I know that almond flour and coconut flour seem to be the go-to replacements for wheat flour for people eating keto, but do you know of any other alternative flours that can be used in the crust? I’ve been told that in most cases, almond and coconut flours are NOT interchangeable because they absorb liquids differently, and I also don’t think that I’d like a heavy coconut flavor to my spinach pie 😉
Maya | Wholesome Yum
0Hi Kerri, I think a coconut flour pie crust like this without the sweetener and add some salt. You could add some herbs or spices to it if you like. Alternatively, sesame flour or sunflower seed flour could work in place of the almond flour, but the texture won’t be as nice as blanched almond flour.
Sonia Kuczynski
0Hi there, can I use ready-made pie crust to make this spinach feta pie instead as I do not like almond flour at all and my Husband is allergic to Almonds
thanks
Maya | Wholesome Yum
0Hi Sonia, Yes, you can use any pie crust that you like and that fits your dietary needs.
Charlotte Locey
0Can’t wait to try this! It will be an easy dinner for this weekend. I am crazy about pine nuts with the ingredients in your recipe so will add those. The only challenge will be using my little portable oven for only the second time. I believe I bought the one you recommended? GoWiseUS. I am in a temporary, tiny townhouse for 3 months while my new house is under construction. So do you think I can accomplish this dish in a 50 square foot kitchen with no regular oven? LOL!
P.S. I have tried and enjoyed many of your recipes prior to moving out of my “real” house!
Wholesome Yum
0Hi Charlotte, as long as the pie fits it should work! You may need to add a few more minutes to the bake time if the center isn’t set.
Brooke
0I really love Maya’s work here. Her dedication, her contribution to keto & thousands of persons, her ability to kindly answer the same questions repeatedly when the answers are all readily available in her posting or site one way or another, including that of other comments… That said, it pains me to leave a less than 4-5 star review, but I have to be honest here.. perhaps it’ll be useful to someone.
1st, I have made this recipe in some form my entire adulthood. So I jumped at a different take on the recipe ..+ crust!! I’ve always simply omitted. My version tho, always had an onion. So I def tasted it missing. (In my mind, cooked spinach is always married to onion, garlic, S&P. If that’s you too, then I’d add a little.) Feta is always excellent with spinach, but cheddar works great too. Really whatever you like. Even a splash of cream & 2-4 eggs. It’s actually an incredibly flexible recipe. Just watch your liquid.
I was a lil @ the amount of cheese here, I ended up backing off 2oz. of the feta. I really should have done the same for the garlic. I felt mine had too much. & I garlic. Like maybe only 1 clove? The outer edges of pie w/golden/browned crust edges were actually my favorite part. The inner pie & crust was a lil soggy n thick. I own some of that, (juggling with making Maya’s pecan squares as well, great btw..) I failed to squeeze out the last of the moisture from spinach with cheesecloth (or paper towels). I highly recommend everyone does. Dry spinach is to a favorable outcome.
It just wasn’t my favorite of all the times/ways I’ve made a spinach pie. Remaking, I’d omit/reduce the cream cheese & mozzarella, reduce the garlic, n add a bit o S&P. Maybe even skip the crust altogether & use the macros for an onion. Either way, I will absolutely use the savory crust recipe & make it again (4+⭐️for that).. just making sure it’s rolled a bit thinner (2mm-ish) in mid-section.
Mac
0This is really great but if you want to kick it up a bit add… bacon what does’t taste better with bacon, a little onion, some water chestnuts and a touch of hot sauce.
Now that is good!!!
No more time except time to cook the bacon but it is worth it
Patricia Baumann
0I really enjoyed the Spinach pie! It is now one of my favorites!
Dhwani Joshi
0Hi,
Can I use fresh spinach instead of frozen?
Thanks,
Dhwani
Maya | Wholesome Yum
0Yes, you can. You’d need to cook it first and then drain moisture.
Janice
0How far in advance can I make the crust? I would like to make the crust the night before, press it into the pie pan and cook it the next morning, and then cook the filling. Do you think this would make the crust soggy or do you think it would be OK?
Maya | Wholesome Yum
0Hi Janice, That should work fine. You can even bake the crust the day before if you want to.
Janice
0Thanks, I like that idea even better!
Martha
0Making this as I type. Didn’t have almond flour so I used almond meal. A bit of the crust “fell” off so I gave it a little taste test before filling the pie shell with the spinach mixture – it was Delicious! I can’t wait to dig in when it’s done – sure to be a winner!
Maya | Wholesome Yum
0Thank you, Martha! Hope you liked the rest of it just as much!
Marg
0Hi, Just checking. do you cool the crust before adding the filling? It seems as though you just put the filling right in the hot crust,from the time allowed. Can you make the crust ahead of time?
Maya | Wholesome Yum
0Hi Marg, No, you don’t have to cool the crust first, though mine usually does end up cooling for a couple minutes if I’m not done preparing the filling yet. No need to cool completely or anything. However, if you want to make the crust ahead of time, you definitely can!
Christine
0Just made this and put it in the oven! A little confused because the recipe said to use 4 eggs…but doesn’t say weather to use one for the crust and the other 3 for the filling?
I used 4 eggs for the filling as it said. I made my own crust. Wasn’t sure if that meant that you would need 5 eggs for the entire pie.
Maya | Wholesome Yum
0Hi Christine, The ingredients listed are broken down into the parts for the recipe – 1 egg for the crust and 4 eggs for the filling, so 5 total. If you’re using your own crust and just adding the filling, you’d just need the 4 eggs for the filling. Hope you liked it!
Connie
0Have you ever made this pie without any crust? I am wondering how it might change the cooking time, as well as if the filling might stick to the pie plate.
Maya | Wholesome Yum
0Hi Connie, I haven’t, but think it should work. To avoid sticking, use a glass pie pan or line with parchment paper.
Andrea
0Just got done eating this for dinner. Made some quick adjustments and just used store bought dough. Was so nervous to make it, totally thought I was gonna fail but it really is super easy and very yummy! Will definitely make this again 🙂
Maya | Wholesome Yum
0I am so happy to hear that, Andrea! Thanks for stopping by!
Margaret
0I haven’t tried this recipe yet, but looks great! Have you ever tried making mini spinach pies/quiches in a muffin pan? Not sure if there would be enough crust, but I feel like that would really make it great for on the go.
Maya | Wholesome Yum
0Thank you, Margaret! I haven’t tried it, but that is such a great idea! I do think you’d need more crust, but can’t say for sure how much. Maybe try doubling the crust recipe and see how many you end up with? If you do, let us know how it went and how many you got out of it.
Pauline Adams
0Thank you , I love low carb receipies.
Maya | Wholesome Yum
0Thank you for stopping by, Pauline!
Lulu
0This was SO good! Thank you!
I used frozen swiss chard from my garden and I added 2tbsp Johnny’s Garlic Powder to the crust. I also used 2tsp garlic powder in the filling since I’ve run out of last summer’s garlic. Definitely will make again!
Lulu
0Oops! And I used butter in the crust.
Maya | Wholesome Yum
0Hi Lulu! I am so happy you enjoyed the Spinach Pie. It’s one of my favorites too. Thank you!
Krista
0Hi there!
I would love to make this but the coconut oil listed as an ingredient is coming up as a link without a measurement. How much coconut oil do you put in this pie? Thank you!!
Maya | Wholesome Yum
0Hi Krista, The measurement for each ingredient is in front of the link. It’s 1/4 cup coconut oil.
KarolAnn
0I’m so excited! I love how it’s so simple! Thank you Maya
Maya | Wholesome Yum
0Thank you, KarolAnn!
Alicia
0Got to make this really soon!
Maya | Wholesome Yum
0Thank you, Alicia! I hope you’ll like it.
Paige
0Can I omit the feta?
Maya | Wholesome Yum
0Hi Paige, I haven’t tried that but I’m sure you could. If you do, I’d recommend adding more cream cheese and mozzarella to compensate.
Ryan Luedecke
0Wow Maya…looks delicious. Incredible resourcefulness to make it from ingredients on hand. Impressed. – ryan
Maya | Wholesome Yum
0Thank you, Ryan! I try to do that as much as I can.