Gluten free blender spanakopita

Quick and easy Greek favourite!

If you love the savoury goodness of traditional spanakopita but need to keep things gluten-free, you’re in for a treat. This no-pastry Spanakopita is a delicious and satisfying twist on the classic Greek favourite. It has all the vibrant flavours we know and love — spinach, fresh herbs and salty feta — without the fiddly filo pastry.

Our version simplifies the traditional method by swapping layers of pastry for a wholesome rice flour, egg and yogurt batter. The batter comes together in seconds in the Vibe Blender System, making this Spanakopita wonderfully easy to prepare. Once baked, it develops a beautiful golden, crisp crust that gives you all the satisfaction of pastry, with a much simpler method.

Vibrant, juicy, cheesy and delicious, this no-pastry Spanakopita is one of the easiest slices you’ll ever make. Serve it for lunch, as an appetiser, or alongside a meal. It’s also perfect for picnics, lunchboxes and meals on the go. And you certainly don’t need to be gluten-free to enjoy how easy and delicious this version is!

MEAL PREP, STORING AND REHEATING

This Spanakopita can be served hot, warm or cold. It slices beautifully once cooled, making it ideal for meal prep, picnics and easy lunches.

Store leftover Spanakopita in an airtight container in the fridge for up to 4 days. It can also be frozen for up to 2 months. Thaw overnight in the refrigerator, then reheat in a preheated oven for about 15 minutes, or until warmed through and crisp on the outside.

RICE FLOUR BLENDER BATTER

The simple blender batter is wonderfully forgiving. We use a combination of brown rice flour for its wholesome goodness and corn flour to help bind and create a light, crisp crust.

If brown rice flour isn’t available, white rice flour can be used instead. Just be sure to avoid glutinous or sticky rice flour, which is typically used in Asian desserts and has very different properties.

You can also use 2 cups of your favourite gluten-free flour blend in place of the rice and corn flours. Keep in mind that different gluten-free flour blends absorb moisture differently, so the finished Spanakopita may not have quite the same crisp golden crust.

:recipekit:

PIN THIS RECIPE