Spanakopita is one of my absolute favorite Greek recipes but gluten free Phyllo is hard to find or make and grain free Phyllo is even harder to create! I decided to try and make these tasty spinach feta pies with the use of Cappello’s Grain Free Lasagna Sheets and they tuned out amazing!

Servings: 10-12 pies
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients

2 tablespoons olive oil (use code TRAILTOHEALTH for 10% off)
1 shallot, diced
3 garlic cloves, minced
16oz fresh baby spinach
water, as needed
6oz feta cheese
1 egg
2 tablespoons lemon
1 teaspoon lemon zest
1/4 cup fresh dill, chopped
1 teaspoon salt
2 packs Cappello’s Grain Free Lasagna Sheets
4-6 tablespoons of butter or coconut oil, melted.

Directions

1. Pull your lasagna sheets out of the freezer and let them thaw for about 45-60min before starting this recipe.

2. Preheat your oven to 350F and line 2 baking sheets with parchment paper.

3. In a small skillet over medium heat, heat 1 tablespoon of olive oil and add the shallot and minced garlic. Cook until fragrant and translucent. Set aside once cooked.

4. In a large skillet over medium heat, heat the remaining oil and add the spinach until fully cooked. Use water as needed in small amounts to steam and cook the spinach.

5. Once cooked, let the spinach cool for a few minutes and using a nut back or cheesecloth, drain as much water as you can from the spinach and set aside.

6. In a large bowl, combine the feta, egg, lemon, zest, dill, sea salt, shallots and garlic and fully combine.

7. Add in the spinach and set the bowl aside.

8. Start to layout your lasagna sheets on a large cutting board and using a pastry brush coat in the melted butter or oil. Place a medium scoop in one corner of the sheet and start to fold into triangle shapes coating with oil on each turn until it forms a triangle pie.

9. Repeat until all sheets and mixture is used.

10. Place on your lined baking sheet, coat with oil or butter and bake for 20min until golden brown.

11. Serve immediately.