Spinach and Feta Pie Recipe with Puff Pastry
Golden puff pastry filled with spinach, feta, ricotta, egg and dill.
This spinach and feta pie layers a savoury egg-and-cheese filling inside puff pastry. The source’s layering instructions are contradictory, so this version places the filling in one pastry-lined dish and covers it with a second sheet. Squeeze cooked spinach dry before mixing it with the cheeses, and let the pie rest after baking so the filling sets. Heat oil in a skillet and cook onion until soft. Add spinach in batches and cook until wilted. Cool, then squeeze out excess liquid and chop. Whisk 2 eggs in a bowl. Stir in feta, ricotta, spinach, dill and pepper. Heat oven to 190°C (375°F). Line a 23-cm pie dish with one pastry sheet, leaving an overhang. Spoon filling into pastry. Cover with second sheet, seal and crimp edges. Cut a small steam vent.
Recipe card
Spinach and Feta Pie Recipe with Puff Pastry
Equipment: Measuring cups and spoons, mixing bowls, a sharp knife, and the pan or baking dish specified in the method
Ingredients
Instructions
Cook spinach
Heat oil in a skillet and cook onion until soft. Add spinach in batches and cook until wilted. Cool, then squeeze out excess liquid and chop.
Mix filling
Whisk 2 eggs in a bowl. Stir in feta, ricotta, spinach, dill and pepper.
Prepare pastry
Heat oven to 190°C (375°F). Line a 23-cm pie dish with one pastry sheet, leaving an overhang.
Fill and top
Spoon filling into pastry. Cover with second sheet, seal and crimp edges. Cut a small steam vent.
Glaze and bake
Beat remaining egg with a little water, or brush with milk. Bake 40 to 45 minutes until pastry is deeply golden.
Rest and serve
Rest 15 minutes before slicing.
How to tell when it is ready
Rest 15 minutes before slicing.
Tips
- Heat oil in a skillet and cook onion until soft.
- Whisk 2 eggs in a bowl.
- Heat oven to 190°C (375°F).
- Spoon filling into pastry.
Troubleshooting
- If the base is soggy, bake the pie on a preheated tray.
- If pastry browns too quickly, cover loosely with foil.
Substitutions
- Use all feta if ricotta is unavailable.
- Use dairy-free pastry and cheese alternatives.
Variations
- Add chopped spring onions.
- Use a pinch of nutmeg in the filling.
Serving suggestions
- Serve with tomato salad.
- Add lemon wedges.
- Pair with soup.
- Offer plain yoghurt.
Make ahead
Prepare components ahead and store safely. Refrigerate leftovers within 2 hours for up to 3 days. Reheat in oven until hot.
Storage
Refrigerate leftovers within 2 hours for up to 3 days. Reheat in oven until hot.
Food safety
Cook egg filling thoroughly and refrigerate leftovers promptly.
Frequently asked questions
Can I use frozen spinach?
Yes. Thaw completely, squeeze very dry and use about 300 g thawed spinach.
How should I store spinach and feta pie with puff pastry?
Refrigerate leftovers within 2 hours for up to 3 days. Reheat in oven until hot.
Serve with tomato salad. Refrigerate leftovers within 2 hours for up to 3 days. Reheat in oven until hot.
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