Gluten-Free Spanakopita Pockets

Gluten-free spanakopita pockets bring all the flavors of traditional Greek spinach pie without the wheat-based phyllo dough. I stumbled onto this recipe after my sister went gluten-free and couldn’t enjoy our family’s spanakopita anymore. Rice paper wrappers turn wonderfully crispy in the oven and hold the spinach-feta filling just as well as phyllo, minus the gluten.

Each pocket comes out golden and flaky with that signature tangy cheese and herb combination we all love. They’re great for appetizers, lunch boxes, or when you need something handheld that actually tastes homemade.

Ingredients You’ll Need for Gluten-Free Spanakopita Pockets

For the Filling:

• 1 teaspoon olive oil
• 4 green onions, dark and light green and white parts, finely chopped
• 400 grams fresh baby spinach (about 14 oz or just over 13 cups)
• ¼ teaspoon salt (or less, as the feta adds salt)
• 2 teaspoons dried dill (or 2 tablespoons fresh)
• 4 oz crumbled feta cheese, traditional Greek sheep’s milk feta recommended
• ½ cup shredded part-skim mozzarella
• 1 egg

For Assembly:

• 2 eggs
• ⅓ cup milk
• 1 tablespoon olive oil or melted butter
• 12-16 rice paper spring roll wrappers, 22 cm size
• Olive oil spray

How To Make Gluten-Free Spanakopita Pockets

1. Heat the olive oil in a large skillet over medium heat, then add the chopped green onions and cook for 2-3 minutes until softened.
2. Add the baby spinach to the skillet in batches, stirring as each addition wilts down, until all the spinach is cooked and reduced in volume.
3. Season the spinach mixture with salt and dried dill, then remove from heat and let it cool for 10 minutes.
4. Transfer the cooled spinach to a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible, this step prevents soggy pockets.
5. Combine the drained spinach, crumbled feta, shredded mozzarella, and 1 egg in a bowl, mixing until everything is evenly distributed.
6. Preheat your oven to 375°F and line a baking sheet with parchment paper, then spray it lightly with olive oil.
7. Whisk together 2 eggs, milk, and olive oil in a shallow bowl to create your dipping mixture for the rice paper.
8. Dip one rice paper wrapper into the egg mixture for 3-5 seconds until it becomes pliable but not completely soft, it’ll continue softening as you work.
9. Place the softened wrapper on a clean work surface, add 2-3 tablespoons of filling to the center, then fold the bottom up, sides in, and roll tightly like a burrito.
10. Place the filled pocket seam-side down on the prepared baking sheet and spray the top lightly with olive oil spray.
11. Repeat with remaining wrappers and filling, spacing the pockets about 1 inch apart on the baking sheet.
12. Bake for 25-30 minutes until the pockets turn golden brown and crispy, flipping them halfway through for even browning.

Why Rice Paper Works for Gluten-Free Spanakopita

Rice paper wrappers might seem like an unusual choice for spanakopita, but they actually behave similarly to phyllo when baked. The egg wash helps them crisp up beautifully while creating layers that shatter when you bite into them. Unlike gluten-free phyllo alternatives that can be expensive and hard to find, rice paper is affordable and available at most grocery stores.

The texture isn’t identical to traditional phyllo, but it’s close enough that most people can’t tell the difference once the pockets are baked and golden. The wrappers hold their shape well and don’t fall apart when you pick them up, which makes these genuinely portable. I’ve brought them to potlucks where nobody realized they were gluten-free until I mentioned it.

Filling Variations and Add-Ins

While the classic spinach and feta combination is hard to beat, you can customize these pockets based on what you have on hand. I sometimes add sautéed mushrooms for an earthy flavor or sun-dried tomatoes for a Mediterranean twist. Fresh herbs like parsley or mint work wonderfully alongside or instead of the dill.

For a heartier version, mix in some cooked quinoa or rice with the filling. This stretches the recipe further and adds extra texture. If you’re not a fan of feta’s tanginess, substitute with ricotta or goat cheese, though you’ll want to add a bit more salt since these cheeses are milder. These cheese and spinach stuffed shells use a similar flavor profile if you want a pasta-based alternative.

Storage and Reheating Tips

These gluten-free spanakopita pockets keep well in the fridge for up to 4 days in an airtight container. The key to maintaining their crispiness when reheating is using your oven or air fryer instead of the microwave. Pop them in a 350°F oven for 8-10 minutes, and they’ll crisp right back up.

For freezing, I recommend flash-freezing them on a baking sheet before transferring to a freezer bag. This prevents them from sticking together. You can bake them straight from frozen, just add 5-7 minutes to the cooking time. They’re brilliant to have on hand for quick lunches or unexpected guests. If you enjoy make-ahead Greek-inspired dishes, these spanakopita triangles freeze equally well.

Serving Suggestions

I serve these pockets with tzatziki sauce for dipping, which adds a cool, creamy contrast to the warm, savory filling. A simple Greek salad on the side makes it a complete meal, or you can serve them as appetizers alongside other Mediterranean mezze like hummus and olives.

They’re also fantastic for meal prep lunches. Pack them cold with some cherry tomatoes, cucumber slices, and olives for a Greek-inspired bento box. Room temperature spanakopita pockets are just as good as warm ones, which makes them ideal for picnics or packed lunches. For another handheld Greek option, try these greek chicken pita pockets that pair well at the same gathering.

Expert Tips

• Rice paper tip: Don’t oversoak the wrappers or they’ll tear. A quick 3-5 second dip is enough, they continue to soften as you fill them.
• Spinach moisture: Squeezing out the liquid is crucial. Wet filling makes soggy pockets that won’t crisp up properly.
• Make-ahead: You can assemble these up to 24 hours before baking. Keep them covered in the fridge and add 2-3 minutes to the baking time.
• Wrapper count: The number of pockets depends on how much filling you use. I typically get 14 good-sized pockets from this recipe.
• Feta quality: Greek sheep’s milk feta has the best flavor and texture. It’s tangier and less salty than cow’s milk feta.
• Air fryer option: Cook at 375°F for 12-15 minutes, flipping halfway through, for extra crispy results.

FAQ

Can I use frozen spinach instead of fresh?

Yes, but you’ll need to thaw it completely and squeeze out every drop of liquid, frozen spinach holds way more water than fresh. Use about 10 oz of frozen spinach to replace the 14 oz of fresh. The flavor stays the same, though fresh spinach gives a slightly better texture.

Why are my pockets not getting crispy?

The most common issue is too much moisture in the filling or not enough oil spray on top. Make sure you’ve thoroughly squeezed the spinach dry and don’t skip spraying the tops before baking. Also, don’t overcrowd the baking sheet, the pockets need space for air to circulate.

Can I make these dairy-free?

You can skip the cheeses and use a dairy-free alternative, though the flavor won’t be quite the same. Nutritional yeast adds a cheesy flavor, or try dairy-free feta and mozzarella substitutes. You’ll need to add more salt and herbs to compensate for the missing feta flavor.

How do I prevent the rice paper from tearing?

Work quickly once the wrapper is dipped, and don’t overfill the pockets. If a wrapper does tear, you can patch it with another piece of softened rice paper. Using room temperature egg wash instead of cold also helps the wrappers stay pliable longer.

Can I bake these ahead and reheat later?

Absolutely. Bake them fully, let them cool completely, then store in the fridge. Reheat in a 350°F oven for 8-10 minutes until warmed through and crispy again. They taste almost as good as fresh-baked.

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More Greek-Inspired Recipes

• Spanakopita Triangles
• Greek Chicken Pita Pockets
• Cheese and Spinach Stuffed Shells
• Mediterranean Quinoa Salad