Spinach & Feta Pie

There are some recipes that instantly make a kitchen feel warm and welcoming, and Spinach & Feta Pie is one of them.

Crispy golden pastry surrounds a savory filling of tender spinach, salty feta, herbs, and creamy eggs. It’s simple, comforting, and delicious whether you serve it for breakfast, lunch, dinner, or a weekend brunch.

I first made this on a weekend when I had a big bag of spinach that needed using.

I didn’t want another salad or a simple side dish, so I decided to turn it into a pie.

I sautéed the spinach with onion and garlic, crumbled in plenty of feta, added herbs and eggs, and tucked everything into flaky pastry.

While it baked, the kitchen smelled incredible.

When I finally cut into it, the pastry was crisp and golden while the filling was soft, creamy, savory, and packed with spinach.

My family loved it.

One slice turned into two, and before I knew it, there wasn’t much left.

It’s now one of those recipes I make whenever I want something cozy but not overly complicated.

Recipe at a Glance

Prep Time: 20 minutes
Cook Time: 40–45 minutes
Total Time: About 1 hour
Servings: 6–8 slices
Course: Breakfast, Lunch, Dinner, or Brunch

Ingredients

• 1 pound fresh spinach
• 1 tablespoon olive oil
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 8 ounces feta cheese, crumbled
• 3 large eggs
• ½ cup ricotta cheese
• ¼ cup fresh parsley, chopped
• 2 tablespoons fresh dill, chopped
• ½ teaspoon dried oregano
• ¼ teaspoon black pepper
• ¼ teaspoon salt, or to taste
• 1 package refrigerated pie crusts or puff pastry
• 1 egg, beaten, for brushing the pastry
• 1 tablespoon sesame seeds, optional

How to Make Spinach & Feta Pie

1. Cook the Spinach

Heat olive oil in a large skillet over medium heat.

Add the chopped onion and cook for about 4–5 minutes, until softened.

Add the garlic and cook for another 30 seconds.

Add the spinach in batches.

Cook until wilted.

If using frozen spinach, thaw it completely and squeeze out as much water as possible.

2. Remove Excess Moisture

This is one of the most important steps.

Transfer the cooked spinach mixture to a colander and allow it to cool slightly.

Press or squeeze out excess liquid.

Too much moisture can make the pastry soggy and the filling watery.

3. Make the Filling

Place the cooled spinach mixture in a large bowl.

Add the crumbled feta, ricotta, eggs, parsley, dill, oregano, and black pepper.

Mix until evenly combined.

Taste before adding salt because feta can already be quite salty.

4. Prepare the Pastry

Preheat the oven to 375°F (190°C).

Lightly grease a 9-inch pie dish.

Place one pastry crust into the dish, gently pressing it into the bottom and sides.

Trim any excess pastry around the edges.

5. Add the Filling

Spoon the spinach and feta mixture into the pastry crust.

Spread it evenly.

6. Add the Top Crust

Place the second pastry crust over the filling.

Pinch or crimp the edges to seal.

Cut a few small slits in the top to allow steam to escape.

Brush the top with beaten egg.

Sprinkle with sesame seeds if desired.

7. Bake

Place the pie in the preheated oven.

Bake for approximately 40–45 minutes, or until the pastry is deeply golden and the filling is set.

If the edges brown too quickly, cover them loosely with aluminum foil.

8. Rest Before Slicing

Remove the pie from the oven.

Let it rest for at least 10–15 minutes before slicing.

This gives the filling time to set and makes the pie easier to cut.

My Best Tips

Remove as Much Water as Possible

Spinach contains a surprising amount of water.

Getting rid of excess moisture is the secret to a good spinach pie.

Don’t Over-Salt

Feta already provides plenty of salt.

Taste the filling before adding additional salt.

Fresh Herbs Make a Difference

Dill and parsley give the pie a fresh Mediterranean flavor.

Let It Rest

Cutting into the pie immediately can cause the filling to spill out.

A short resting period makes a big difference.

Can I Use Frozen Spinach?

Absolutely.

Frozen spinach is actually very convenient for this recipe.

Use approximately 10–12 ounces frozen spinach, thaw it completely, and squeeze it extremely well to remove excess water.

Can I Use Baby Spinach?

Yes.

Baby spinach wilts quickly and has a mild flavor.

Can I Use Swiss Chard?

Definitely.

Swiss chard makes a delicious substitute for some or all of the spinach.

Remove the tougher stems and chop the leaves before cooking.

Can I Use Kale?

Yes.

Finely chopped kale works well, although it has a stronger flavor and firmer texture.

Cook it until tender before adding it to the filling.

Can I Use Another Cheese?

Yes.

Try combining feta with:

• Ricotta
• Parmesan
• Mozzarella
• Goat cheese
• Cottage cheese
• Gruyère

For the classic flavor, feta should remain the main cheese.

Can I Add More Garlic?

Absolutely.

If you’re a garlic lover, add another clove or two.

Can I Add Green Onions?

Yes.

Chopped green onions are delicious in the filling and add a fresh flavor.

Can I Add Lemon?

Definitely.

A little fresh lemon zest or a teaspoon of lemon juice brightens the spinach and feta beautifully.

Can I Make It Without Eggs?

Eggs help bind the filling together.

You can experiment with egg substitutes, but the texture will be softer.

Can I Make This With Phyllo Dough?

Absolutely.

Phyllo gives the pie a wonderfully crisp, flaky texture and makes it more similar to traditional spanakopita.

Brush each sheet lightly with melted butter or olive oil before layering.

Can I Use Puff Pastry?

Yes.

Puff pastry creates a rich, flaky crust and is an excellent shortcut.

Can I Make It Crustless?

Yes.

Pour the spinach-feta filling into a greased pie dish and bake until set.

This creates more of a spinach and feta crustless quiche.

Is Spinach & Feta Pie Keto?

Traditional versions made with pastry are not particularly low-carb.

For a keto-friendly version, make it crustless or use a low-carb pastry alternative.

What Should I Serve With Spinach & Feta Pie?

This pie is delicious with:

• Greek salad
• Tomato cucumber salad
• Roasted vegetables
• Tzatziki
• Fresh fruit
• Plain Greek yogurt
• Olives
• Lentil salad

A crisp Greek salad is my favorite pairing.

Can I Serve It Cold?

Yes.

This pie is delicious warm, at room temperature, or chilled.

That’s one reason it’s so good for brunches and gatherings.

Can I Make It Ahead?

Absolutely.

Bake the pie a day ahead and refrigerate it once completely cooled.

Reheat gently in the oven before serving.

How Do I Store Leftovers?

Cover the pie tightly or place slices in an airtight container.

Refrigerate for up to 3–4 days.

How Do I Reheat It?

For the best pastry texture, reheat slices in a 350°F (175°C) oven until warmed through.

An air fryer also works very well for individual slices.

Can I Freeze It?

Yes.

Cool the baked pie completely.

Wrap individual slices tightly and place them in a freezer-safe container.

Freeze for up to 2 months for best quality.

Thaw in the refrigerator before reheating.

Easy Variations

Spinach, Feta & Mushroom Pie

Sauté sliced mushrooms with the onion and add them to the filling.

Spinach, Feta & Tomato Pie

Add chopped sun-dried tomatoes for a sweet, tangy flavor.

Greek-Style Spinach Pie

Add extra dill, parsley, lemon zest, and a little oregano.

Spinach & Goat Cheese Pie

Replace some of the feta with creamy goat cheese.

Spicy Spinach & Feta Pie

Add crushed red pepper flakes to the filling.

Mediterranean Vegetable Pie

Add roasted red peppers, zucchini, or artichokes.

Frequently Asked Questions

Why is my spinach pie watery?

The spinach probably contained too much moisture.

Squeeze cooked or thawed spinach very thoroughly before mixing the filling.

Why is my bottom crust soggy?

Excess moisture is usually the culprit.

You can also partially blind-bake the bottom crust for a few minutes before adding the filling.

Can I make individual pies?

Yes.

Divide the filling between small ramekins or pastry shells and reduce the baking time.

Can I use store-bought pie crust?

Absolutely.

It’s a great shortcut and works beautifully.

Can I use phyllo instead?

Yes.

Phyllo creates a much crispier, lighter crust.

Why did my filling fall apart?

The pie may not have cooled enough.

Allowing it to rest helps the eggs set and makes the slices hold together.

Final Thoughts

I love recipes that make simple ingredients feel special, and this Spinach & Feta Pie does exactly that.

Spinach on its own can feel like an ordinary ingredient.

But add garlic, onion, dill, parsley, creamy ricotta, and salty feta, and suddenly it becomes the filling for something incredibly comforting.

The pastry is probably my favorite part.

That first bite gives you the crisp, golden crust, followed by the soft spinach and cheese filling underneath.

It’s savory, creamy, flaky, and fresh all at once.

I especially love making this on weekends.

It feels like the kind of food that belongs in the middle of a table with everyone helping themselves to another slice.

It’s also incredibly practical.

You can make it ahead.

You can serve it warm or at room temperature.

You can take it to a brunch.

You can pack leftovers for lunch.

And you can change the filling depending on what you have in the refrigerator.

Sometimes I’ll add mushrooms.

Sometimes I’ll add sun-dried tomatoes.

Other times I’ll keep it simple with extra dill and lemon.

The combination of spinach and feta is so good that it doesn’t really need much else.

And if you’re trying to keep things low-carb, simply skip the pastry and bake the filling on its own.

You’ll still get all those delicious spinach-and-feta flavors.

So the next time you have a bag of spinach sitting in the refrigerator, don’t let it go to waste.

Turn it into a golden, savory pie.

Make a simple salad on the side, pour yourself something cold, and enjoy a slice while it’s still warm.

It’s simple food, but it’s the kind of simple food that people remember. 🥬🧀🥧