Pastryless Spanakopita – Margaret Pahos


  • 300g silverbeet spinach leaves, washed, dried & chopped
  • 200g feta, crumbled
  • 200g tasty cheese, grated (extra for topping)
  • 1 cup of mint, parsley and dill combined
  • 6 large eggs, whisked
  • 4 green onions / shallots, sliced
  • ½ cup milk
  • ½ cup gluten free flour
  • 2 tbs extra virgin olive oil
  • freshly ground pepper



  • In a deep bowl, combine well all ingredients.
  • Preheat oven to 180C fan forced and line a baking dish with baking paper approximately 25cm x 20cm.
  • Pour spinach and feta mixture into tray and flatten with the back of a spoon. Sprinkle some tasty cheese over the top.
  • Bake for 45 minutes or until the centre is cooked. Rotate dish half way through.
  • Cool on a wire rack and when partially cooled cut into slices. Serve as finger food, entrée or as a main meal with a side salad, steamed rice or with a steak.

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