Pastryless Spanakopita



  • 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.
Margaret Pahos_CreateCookShare_HeadShot

Margaret Pahos

Home Cook, Photographer, Aromatherapist, Wife and Mother of two, 

Margaret is the founder of CreateCookShare – a resource of recipes that are gluten free, simple to make and uses real food ingredients.
Margaret has had a life long struggle with food sensitivities however her gluten free journey began when her daughter was diagnosed with coeliac disease over 12 years ago. 

She believes knowing the ingredients and preparation methods is an important step towards healthy eating and feeling good.

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