This easy spinach pie recipe creates a delicious spinach and feta pie that tastes just as yummy as the ones you can buy everywhere in Greece. And oh so easy to make!
This spinach and feta filo pie is really easy to make at home with just a roll of ready made filo pastry and a few more ingredients.

Easy Spinach Pie Recipe | Spinach and Feta Pie
Yield: Yield: 4 Large serves

Spinach and Feta Pie

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

This savoury spinach and feta pie is really very simple flavour wise, but trust me, it’s so delicious.
The filling is very similar to that of a frittata, but it’s the filo pastry that takes this pie to another level.

Ingredients

  • 3-4 bunches fresh spinach, cleaned & leaves deveined (about 250g leaves after cleaning)
  • 1 Tbsp. olive oil
  • 1 Tbsp. butter
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • salt & pepper to taste
  • 250g fresh ricotta cheese
  • 130g feta cheese
  • 2 eggs
  • ½ bunch fresh mint, finely chopped

For assembling:

  • 6 sheets filo pastry
  • 2 Tbsp. melted butter
  • 2 Tbsp. olive oil

Instructions

  1. Clean the spinach thoroughly and remove the thick tough veins from the large leaves.
  2. Bunch the leaves together on a chopping board and roughly Chop into thin strips.
    You may need to run your knife through a couple of times to get everything chopped up.
    Set aside.
  3. Heat a cast iron skillet (or any other oven-proof skillet) on medium-low heat.
  4. Add the oil & butter, then the onion.
  5. Cook the onion, stirring, for 3 minutes until starting to soften & yellow.
  6. Add the garlic and cook a further minute or 2 until fragrant.
  7. Add the chopped spinach to the skillet and immediately cover it.
  8. Wait 2 minutes, then remove the lid and stir to evenly distribute the onion/garlic mixture through the spinach.
  9. As soon as the spinach is wilted, lightly season the mixture with salt & pepper.
  10. Remove from the heat and set aside to cool slightly while you prepare the rest of the filling.
  11. Preheat oven to 180℃ (350℉).
  12. In a bowl, combine the ricotta and feta cheese.
    Use a large fork or a potato masher to mash the cheeses together till well mixed.
  13. Add the eggs and mix through.
  14. Add the chopped mint, then the spinach and onion mixture (just make sure it isn’t too hot or it will scramble the eggs!
    Better to leave it until it stops steaming completely & is almost room temperature).
  15. Mix everything together well, then pour it all back into the same skillet you used to cook the spinach.
  16. Spread the mixture so that it is an even layer in the skillet, reaching all the way to the sides.

Assemble the Phylo topping:

  1. Lay out the phyllo sheets onto a clean surface.
  2. Combine the melted butter with the oil in a small bowl, then use a pastry brush to lightly brush the first sheet of phyllo.
  3. Once brushed, quickly transfer it onto the filling in your skillet, letting it drape in loosely, creating lots of folds and curves.
  4. Repeat with the rest of the phyllo sheets, laying each one on top of the previous sheet to create some height.

    This is in no way meant to be perfect! So don’t worry if a sheet tears or you haven’t worked with phyllo before;
    it is extremely forgiving & is meant to be rustic & ruffled.
  5. Bake the pie in the oven for 30-35 minutes, until the phyllo pastry is beautifully golden & crisp.
  6. Serve warm.

Notes

Important!
Please use chilled phyllo pastry, not frozen, if possible.
If you can only find frozen, place the pastry in the fridge overnight before making the pie so that the phyllo is properly thawed and easy to use.

Spinach and Feta Pie Serving Suggestions

  1. Spinach and feta pie makes a great side dish for large dinners next to lamb or lemon chicken.
  2. It can easily stand alone as the main dish. Serve it with a big salad like Greek salad.
  3. Spinach and feta pie goes great with dips like Greek Tzatziki or Roasted Garlic Hummus.

Can I Make Spinach and Feta Pie Ahead of Time


You can make spinach and feta pie the evening before you need to serve it.

  1. Follow the instructions for assembling, but do not bake.
  2. Cover tightly and refrigerate overnight.
  3. When you are ready, go ahead and bake according to recipe instructions.
    Allow 1 hour for baking.

Spinach and Feta Pie Leftovers

  • Already cooked spanakopita will keep well if properly stored in the fridge for 2 to 3 days.
    Heat in medium-heated oven until warmed through.
  • You can also portion cooked leftover spinach and feta pie and freeze for a later time.
    Warm in oven; no need to thaw in advance.

Nutrition Information

Yield

4

Serving Size

1

Amount Per ServingCalories 911Total Fat 58gSaturated Fat 29gTrans Fat 0gUnsaturated Fat 24gCholesterol 228mgSodium 1240mgCarbohydrates 70gFiber 11gSugar 22gProtein 34g

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