Crustless Spanakopita-Style Squares (Gluten-Free)
Savory, crustless filo-inspired squares packed with spinach, dill and feta—protein-rich and spring-bright.
Best for Vegetable-forward protein boost for spring brunch
All the flavor of spanakopita without fiddly filo or gluten: layers of wilted spinach, fresh dill and salty feta suspended in a chickpea-almond custard so the squares slice clean. Eggs, Greek yogurt and chickpea flour give a sturdy, protein-forward set while almond flour adds tenderness and a nutty lift. Bright lemon zest and extra olive oil on top create a golden, slightly crisp finish—ideal for brunch, lunchboxes or a spring picnic.
Ingredients
- 500 g baby spinach , washed, large stems removed
- 30 ml olive oil , divided (for sauté and brushing)
- 1 onion , about 150 g, finely chopped
- 2 garlic cloves , minced
- 15 g Fresh dill , finely chopped
- 4 large eggs , large
- 150 g Plain Greek yogurt , full-fat or 2%
- 100 g Chickpea flour
- 70 g almond flour
- 6 g Baking powder , about 1 tsp
- 4 g fine sea salt , about ¾ tsp, adjust to taste
- 1 g black pepper , freshly ground
- 150 g feta (full-fat, ~22% fat) , crumbled
- 1 lemon , zested (reserve a wedge for serving)
- 30 g scallions , thinly sliced, optional garnish (optional – can be omitted)
Instructions
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1
Preheat the oven to 180°C. Line a 20 x 20 cm square baking pan with parchment, leaving an overhang for easy removal and set a wire rack ready.
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2
Heat 15 ml olive oil in a large skillet over medium heat. Add the chopped onion and a pinch of salt and sauté until translucent, 5–7 minutes; add the minced garlic and cook 1 minute more. Add the spinach in batches, letting each batch wilt before adding the next, stirring until all spinach is wilted, about 4–6 minutes total.
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3
Transfer the cooked spinach mixture to a fine sieve or clean kitchen towel and press or squeeze to remove excess liquid; let cool slightly, then roughly chop. Stir in the chopped dill and lemon zest and set aside.
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4
In a large bowl whisk the eggs and Greek yogurt until smooth. Add the chickpea flour, almond flour, baking powder, remaining 15 ml olive oil, salt and pepper; whisk until you have a thick, pourable batter with no dry pockets.
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5
Fold the chopped spinach-dill mixture and 120 g of the crumbled feta into the batter until evenly distributed. Taste and adjust salt and pepper if necessary (feta is salty, so be conservative).
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6
Pour the batter into the prepared pan and smooth the top with a spatula. Sprinkle the remaining feta over the surface, brush lightly with olive oil, and scatter sliced scallions if using.
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7
Bake at 180°C for 30–35 minutes, until the top is golden and the center is set (a skewer inserted in the center should come out mostly clean and the center should feel springy).
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8
Remove from the oven and let rest in the pan on a wire rack for 10 minutes to firm up, then lift out using the parchment overhang and slice into 9 squares. Serve warm or at room temperature with lemon wedges.