Katie Stew

A rich, simmering blend of my favorite things

Spinach Feta Pie


I made this pie for part of my Easter lunch. Honestly, I decided to add it to my menu because I saw a photo on Pinterest that just screamed, Eat me! The photo looked so good, but I’m telling you, it didn’t look as good as the actual thing. I just finished having another slice for lunch today. This pie is delicious. photoAnd if you don’t think about it too hard, you can totally convince yourself that this is good for you. There is a ton of spinach in there and spinach is healthy. Just ignore the cream cheese part and it will be fine. Lots of spinach makes the cream cheese good for you. Isn’t that how calories work?

Actually, if you look at the original recipe that I took my inspiration from, it called for cottage cheese. But hey, why use cottage when I can use cream? Anyways, this pie is very easy to put together and very, very yummy. I love stuff like this. In fact, you could put this in a frozen pie crust and add an extra egg and call it a quiche if you wanted. But, I love puff pastry. It is so easy! It can live in your freezer and make a million different things. The flaky crust provided by the puff pastry and the spinach filling make me think of spanakopita, the classic Greek dish. In fact, maybe this dish technically is a spanikopita! I just looked it up! It is! Who knew?

(btw, spanakopita is a really fun word to say. Span-a-ko-pi-ta.)

The filling is a really great, satisfying texture and you can up the nutmeg or chili flakes to your own tastes. This is a great new recipe for me to keep in my back pocket. Fast, delicious, and pretty? Yes, please.

This would be great for an easy brunch, lunch… I was going to keep listing, but really, this would work for any meal of the day as an entree or side dish. Try it out.

Spinach Feta Pie

  • 1 TB olive oil
  • 1/2 onion, finely chopped
  • 2 10 oz packages, chopped frozen spinach, thawed
  • 1 clove garlic, chopped
  • 1/4 tsp chili flakes
  • 1/8 tsp nutmeg
  • 4 oz feta cheese
  • 4 oz cream cheese
  • salt and pepper
  • 3 eggs
  • 1 sheet puff pastry

Heat olive oil in large skillet over medium heat. Add the onions and allow to cook slowly and caramelize. Add the garlic and chili flakes and cook until fragrant. Add the two packages of spinach and mix thoroughly. Add the nutmeg and the two cheeses. Stir until cheese is mixed in and melted. Salt and pepper to taste. Remove from heat and let cool.

Preheat oven to 400.

Roll out the puff pastry into approximately 12 by 12 inches. Place pastry in a pie plate with the edges hanging over.

In a small bowl, crack and beat two of the eggs. When the spinach mixture has cooled, mix in the two eggs. Pour the whole spinach mixture into the pastry. Fold the edges over the top, covering the spinach. Crack the last egg into the egg bowl, add 1 tsp water, and beat. Then brush the top of the pastry with the egg wash. Bake for 25-35 minutes, or until the top is puffed and brown and the bottom of the pie is golden. (Using a clear pie plate is super helpful in making sure the bottom is thoroughly cooked.)

Let rest at least 10 minutes and then cut and serve.


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