Spinach & Feta Pie

A golden, flaky pie packed with creamy feta, tender spinach, herbs, and a rich cheesy filling. This version uses puff pastry for the thick, beautifully layered crust shown in the picture. Spinach-and-feta pies are closely related to Greek spanakopita, which traditionally uses spinach, feta, eggs, herbs, and filo pastry.

 Recipe Details

• Prep time: 20 minutes
• Cook time: 35–40 minutes
• Total time: About 1 hour
• Servings: 8
• Difficulty: Easy–Medium

 Ingredients

For the filling

• 500 g fresh spinach, washed and chopped
  or 300 g frozen spinach, thawed and squeezed very dry
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 250 g feta cheese, crumbled
• 150 g ricotta or cottage cheese
• 2 large eggs
• 2 tbsp fresh dill, chopped
• 2 tbsp fresh parsley, chopped
• ¼ tsp black pepper
• ¼ tsp nutmeg
• ½ tsp dried oregano
• 1 tbsp lemon juice
• Salt, only if needed, because feta is already salty

For the pastry

• 2 sheets puff pastry, thawed but still cool
• 1 egg + 1 tbsp milk, for egg wash
• 1 tbsp sesame seeds, optional

Alternative: For a more traditional Greek-style pie, use filo pastry instead of puff pastry. Traditional versions commonly layer filo with butter or oil before baking.

👩‍🍳 Instructions

1. Prepare the spinach

Heat olive oil in a large skillet over medium heat. Add onion and cook for 4–5 minutes until softened.

Add garlic and cook for another 30 seconds.

Add fresh spinach and cook until completely wilted, about 2–3 minutes.

Transfer to a colander and press out as much liquid as possible. Let it cool.

Important: Removing excess water is one of the keys to preventing a soggy pie.

2. Make the filling

Place the cooled spinach mixture in a large bowl.

Add:

• feta
• ricotta or cottage cheese
• eggs
• dill
• parsley
• oregano
• nutmeg
• black pepper
• lemon juice

Mix gently until everything is evenly combined.

Taste before adding salt.

3. Assemble

Preheat oven to 200°C / 400°F.

Line an approximately 8×8-inch or 9×9-inch baking pan with parchment paper.

Place one puff-pastry sheet in the bottom, gently pressing it into the corners and allowing a little pastry to come up the sides.

Spread the spinach-feta filling evenly over the pastry.

Place the second puff-pastry sheet on top.

Press the edges together to seal. Trim excess pastry if necessary.

4. Finish

Brush the top generously with the egg-and-milk wash.

Make a few small cuts in the top to allow steam to escape.

Sprinkle with sesame seeds if desired.

5. Bake

Bake for 35–40 minutes, or until the pastry is deeply golden, puffed, and crisp.

If the top browns too quickly, loosely cover it with foil for the remaining baking time.

Let the pie rest for 10–15 minutes before slicing so the filling can set.

✨ Tips for the Best Spinach & Feta Pie

• Squeeze the spinach very well. Excess moisture is the biggest enemy of crispy pastry.
• Keep puff pastry cold while assembling.
• Don’t overfill the pie; an even layer cooks more consistently.
• Feta provides plenty of salt, so taste the filling before seasoning.
• Let it rest before cutting—the slices will hold together much better.
• For extra flavor, add a little lemon zest or more fresh dill.
• Serve warm with a tomato, cucumber, or Greek-style salad.

🥜 Nut & Allergy Information

Contains:

• Milk/dairy: feta and ricotta/cottage cheese
• Eggs
• Wheat/gluten: puff pastry

Nuts:

• No tree nuts are required in this recipe.
• No peanuts are required.
• Sesame seeds are optional and are a seed, not a tree nut, but sesame can still be an allergen for some people.

If using packaged puff pastry or cheese, check the label for possible nut, peanut, sesame, or other allergen cross-contact.

📊 Approximate Nutrition

Per serving, assuming 8 servings:

• Calories: ~350–390 kcal
• Protein: ~13–15 g
• Carbohydrates: ~25–30 g
• Fat: ~22–25 g
• Fiber: ~2–3 g
• Sugar: ~2–3 g
• Sodium: ~500–650 mg

Values vary depending on the puff pastry, feta, and ricotta/cottage cheese used.

❓ Q&A

Q: Can I use frozen spinach?
Yes. Thaw it completely and squeeze it extremely well before mixing it into the filling.

Q: Can I make this without ricotta?
Yes. Use cottage cheese, cream cheese, or simply increase the feta slightly.

Q: Can I use filo instead of puff pastry?
Absolutely. Filo gives you a lighter, crispier, more traditional spanakopita-style crust.

Q: Can I prepare it ahead of time?
Yes. Assemble the filling ahead, refrigerate it, and add it to the pastry shortly before baking for the best texture.

Q: Why is my pie watery?
Usually because the spinach wasn’t drained enough. Cooked spinach releases a lot of moisture, so squeeze it thoroughly before combining it with the cheese mixture.

Q: Can I freeze it?
Yes. Cool the baked pie completely, wrap it well, and freeze. Reheat from thawed or frozen until hot and crisp.

Q: What goes well with it?
A simple cucumber-tomato salad, Greek salad, plain yogurt, or a lemony green salad makes an excellent side.

Q: Is this vegetarian?
Yes, provided the pastry and cheeses you choose are vegetarian-friendly.