Spinach Feta Pie

Name: Spinach Feta Pie
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 320g Ready-Rolled Puff Pastry; 1 tablespoon Olive Oil; 1 Onion, finely diced; 2 Garlic Cloves, minced; 400g Fresh Spinach; 200g Feta Cheese, crumbled; 100g Ricotta Cheese; 2 Large Eggs; 2 tablespoons Fresh Dill, chopped; 1 tablespoon Fresh Parsley, chopped; 1/4 teaspoon Ground Nutmeg; 1 Egg, beaten; Sea Salt; Freshly Ground Black Pepper

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Serves 6 540 kcal per serving Prep 20 min Cook 40 min Passive 10 min

Ingredients

320g Ready-Rolled Puff Pastry
1 tablespoon Olive Oil
1 Onion, finely diced
2 Garlic Cloves, minced
400g Fresh Spinach
200g Feta Cheese, crumbled
100g Ricotta Cheese
2 Large Eggs
2 tablespoons Fresh Dill, chopped
1 tablespoon Fresh Parsley, chopped
1/4 teaspoon Ground Nutmeg
1 Egg, beaten
Sea Salt
Freshly Ground Black Pepper

Instructions

Preheat the oven to 200°C (180°C fan). Lightly grease a 23cm pie dish.
Heat the olive oil in a large frying pan over medium heat. Add the onion and cook for 5 minutes until softened. Stir in the garlic and cook for another minute.
Add the spinach in batches, allowing each addition to wilt before adding more. Cook until all the spinach has wilted, then transfer to a sieve and press out as much excess moisture as possible. Leave to cool.
In a large bowl, combine the spinach, crumbled feta, ricotta, eggs, dill, parsley and nutmeg. Season lightly with black pepper. Taste before adding salt, as the feta is naturally salty.
Line the pie dish with two-thirds of the puff pastry. Spoon in the filling and spread evenly. Cover with the remaining pastry, trim the edges and press firmly to seal. Cut a small steam vent in the centre and brush with beaten egg.
Bake for 35–40 minutes until the pastry is deeply golden and crisp. Leave to rest for 10 minutes before slicing and serving.

Tips

Squeeze as much moisture as possible from the cooked spinach to keep the pastry crisp.
Allow the filling to cool slightly before assembling the pie to prevent the pastry from softening.
Fresh dill gives the pie its authentic Greek flavour, but dried dill can be used in a pinch.

Variations

Replace the puff pastry with filo pastry for a more traditional spanakopita-style pie.
Add chopped spring onions or toasted pine nuts for extra flavour and texture.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat in a 180°C oven for 10–15 minutes until the pastry is crisp.

Serving Suggestions

Serve with a Greek salad, olives and tzatziki for a complete Mediterranean meal.
Pair with roasted vegetables or lemon potatoes for a hearty vegetarian dinner.