Spinach and Feta Pie – Savory & Easy Recipe

This Spinach and Feta Pie is a savory, delicious dish that’s perfect for a light dinner or as part of a brunch spread. With a flaky, buttery crust filled with creamy spinach, tangy feta cheese, and aromatic herbs, it’s a comforting, satisfying meal that’s sure to impress. Whether you’re serving it for a casual meal or a special gathering, this pie is sure to be a hit.

Why You’ll Love Spinach and Feta Pie

• Flaky and Delicious: The buttery, golden crust perfectly complements the rich, flavorful filling.
  
• Quick and Easy: Simple ingredients and straightforward steps make it a great weeknight or weekend meal.
  
• Vegetarian: Packed with spinach and feta, it’s a great choice for vegetarians and anyone looking to eat more plant-based meals.
  
• Customizable: You can adjust the filling with extra herbs, different cheeses, or add-ins like onions or mushrooms.

Ingredients

• 1 package (9 oz) frozen spinach (or 4 cups fresh spinach, wilted and drained)
• 1 cup feta cheese, crumbled
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 3 large eggs
• 1/4 teaspoon ground nutmeg (optional)
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 1 small onion, finely chopped (optional)
• 1 sheet puff pastry or 2 sheets phyllo dough (depending on preference)
• 1 tablespoon sesame seeds (optional, for garnish)
• 1 tablespoon fresh dill or parsley (optional, for garnish)

How To Make Spinach and Feta Pie

1. Prepare the Filling:
   
   • If using frozen spinach, thaw it completely and squeeze out excess moisture. If using fresh spinach, sauté it in a little olive oil until wilted, then drain and chop finely.
     
   • In a large bowl, combine the spinach, feta cheese, ricotta, Parmesan, eggs, nutmeg, salt, and pepper. Mix well to combine.
     
   • Optionally, sauté the chopped onion in 1 tablespoon of olive oil until softened and golden, then add it to the filling mixture for extra flavor.
     
2. Prepare the Crust:
   
   • Preheat the oven to 375°F (190°C).
     
   • If using puff pastry, roll it out and line the base of a greased pie dish or tart pan with one sheet. Press it into the bottom and sides, trimming any excess dough.
     
   • If using phyllo dough, lightly brush each sheet with olive oil or melted butter and layer about 5-6 sheets in a pie dish, allowing the edges to hang over the sides.
     
3. Assemble the Pie:
   
   • Pour the spinach and feta filling into the prepared crust, spreading it evenly.
     
   • If using puff pastry, top with a second sheet of puff pastry or fold over the excess pastry from the edges to form a crust. If using phyllo, fold the overhanging edges of the dough over the filling to create a rustic look.
     
4. Bake the Pie:
   
   • Brush the top of the crust with a little olive oil or butter for a golden finish.
   • Sprinkle sesame seeds on top for added crunch (optional).
   • Bake in the preheated oven for 30-35 minutes, or until the crust is golden and the filling is set.
     
5. Garnish and Serve:
   
   • Once the pie is done, remove it from the oven and let it cool for a few minutes. Garnish with fresh dill or parsley for an extra burst of color and flavor.
     
   • Slice and serve warm, either on its own or with a side salad for a complete meal.

Pro Tips

• Make-Ahead: The filling can be made ahead of time and stored in the fridge for up to 2 days. You can also assemble the entire pie and refrigerate it before baking.
  
• Gluten-Free Option: Use a gluten-free crust or serve the filling as a casserole without a crust for a gluten-free version.
  
• Add More Veggies: Try adding sautéed mushrooms, zucchini, or bell peppers to the filling for extra texture and flavor.

How To Serve

• Serve this Spinach and Feta Pie with a crisp green salad, a side of roasted potatoes, or a bowl of soup for a hearty meal.
  
• It also works beautifully as part of a brunch spread, alongside quiches, pastries, or fresh fruit.
  
• Pair with a glass of white wine like Sauvignon Blanc or Chardonnay for a more elegant touch.

Nutritional Information (Per Serving)

• Calories: 350
• Protein: 12g
• Carbs: 30g (depending on the crust used)
• Fat: 22g

Storage and Reheating Tips

• Storage: Store leftover pie in an airtight container in the fridge for up to 3 days.
  
• Reheating: Reheat slices in a 350°F (175°C) oven for about 10-15 minutes, or until heated through.
  
• Freezing: You can freeze the baked pie for up to 2 months. Thaw overnight in the fridge and reheat in the oven before serving.

Conclusion

This Spinach and Feta Pie is the perfect combination of creamy, cheesy filling and a flaky crust, offering a delicious vegetarian meal that’s full of flavor and comfort. Serve it on its own, or pair it with your favorite sides for a complete, satisfying meal. Whether it’s a weeknight dinner or a special occasion, this pie is sure to be a favorite!

FAQ Section

• Can I use fresh spinach instead of frozen? Yes! If using fresh spinach, make sure to wilt and drain it before adding it to the filling to prevent excess moisture.
  
• Can I use a different cheese? Yes! You can substitute the feta with goat cheese or ricotta, or add a mix of different cheeses like mozzarella for a creamier filling.
  
• Can I make this ahead of time? Yes! You can prepare the pie up to 24 hours ahead and bake it just before serving.