Another tasty, vegetarian AND gluten-free recipe featuring Nature’s Path® Gluten-Free Whole O’s. Yes, the cereal can be used to make a delightful spinach and feta pie, a light dinner choice paired with a freshly tossed salad. Heavenly!

Gluten-Free Spinach and Feta Pie


  • 1 1/2 c. Nature’s Path Gluten-Free Whole O’s
  • 3/4 tsp. dried oregano leaves
  • 1/2 tsp. salt
  • 3 tbs. olive oil, plus more for preparing pie plate
  • 4 large eggs or egg replacer
  • 1/2 cup dairy or plain soy milk
  • 4 oz feta, crumbled (1 loose cup)
  • 1 tsp. dried mint
  • 20-oz package frozen cut spinach leaves, defrosted


  1. Set rack in center and preheat oven to 350F. Brush a 9- or 10-inch pie plate lightly with oil. Set aside.
  2. In a food processor, grind the Whole O’s, oregano, and salt into a coarse flour. With motor running, pour oil through feed tube and process until flour is evenly coated. Transfer to a bowl and set aside.
  3. In processor, blend eggs, milk, feta, and mint. Squeeze clumps of spinach very hard to release all excess liquid. Add to processor and pulse a few times to combine.
  4. Pour mixture into prepared pie plate. Distribute Whole O’s mixture on top.
  5. Bake until center of pie is firm to the touch and top is browned, about 30 minutes. Let rest on a cooling rack for 10 minutes before slicing.

This recipe was created especially for Nature’s Path® by Lorna Sass, the award-winning cookbook author of Whole Grains, Every Day, Every Way and Whole Grains for Busy People.

*Image and recipe provided by Nature’s Path®.*