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.

INGREDIENTS

Filling
2 tablespoons olive oil
1 leek, chopped
300 grams baby spinach leaves
3 spring onions finely chopped
2 garlic cloves,minced
¼ cup fresh dill, finely chopped
2 tablespoons fresh mint, finely chopped
175 grams feta cheese crumbled
½ teaspoon nutmeg, freshly grated
½ teaspoon sea salt
Freshly ground black pepper, to taste

Blender batter
2 eggs
1 ½ cups yogurt
¼ cup (40 ml) olive oil
1 ½ cups brown rice flour
½ cup corn flour (cornstarch)
1 teaspoon salt
1 teaspoon baking powder

Topping
2 tablespoons sesame seeds
1/3 cup grated parmesan cheese

METHOD

1.   Preheat the oven to 180 °C / 350°F
2.   Line a 20 × 30 cm slice or lamington tray with baking paper.
3.   Using a wide based pan, sauté the leeks in olive oil over gentle heat for 2 minutes until gently caramelised.
4.   Add the garlic and cook for a further 1 minute.
5.   Add the spring onion, fresh herbs and spinach leaves. Place the lid on and turn down the heat. Leave to sweat for 2 minutes then toss. Remove from the heat as soon as the spinach is wilted. You don’t want to cook it too much. 

6.   Stir through the feta, nutmeg, salt and pepper, then set aside, with the lid off to cool while making the batter.
7.   Add the blender batter ingredients into the jug in the order listed (wet first). Secure the lid on and blend on smoothy mode for 40 seconds, stopping to scrape down the sides if necessary.
8.   Pour 2/3 of the batter into the prepared pan and spread evenly to the sides with a spatula. Spoon or tong the filling evenly over the batter.  Pour the remaining batter over the filling.

9.   Sprinkle with parmesan cheese and sesame seeds.
10.  Bake for 35 minutes, or until the top is golden and set.
11.  Allow to rest in the tray for 20 minutes before turning out and cutting into squares.

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