greek spinach pie recipe
The Best greek spinach pie recipe
My kids love it too—especially when they help assemble the pie, though they’ll never admit they’re actually contributing. It’s that kind of dish that feels like a little treat, but with all the nutrients to keep you going. Spinach is packed with iron and vitamins, and the feta adds a salty, tangy depth that makes every bite taste like summer. Plus, it’s easy to customize: swap in zucchini for extra veggies, or add a sprinkle of herbs like oregano for extra brightness. It’s the kind of recipe that’s always a hit, whether you’re serving it as a main dish or a side that feels like dessert.
Classic Greek Spinach Pie with Feta
A comforting, flaky pie filled with creamy spinach and savory feta, perfect for a cozy meal. The buttery crust pairs beautifully with the rich, herby filling.
🥘Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- ½ cup cold unsalted butter, cubed
- 1 large egg
- 1 ¼ cups ice water
- 2 cups fresh spinach, chopped
- 1 cup crumbled feta cheese
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 cup whole milk
- 2 large eggs
- ½ cup grated Parmesan cheese
- 1 tsp dried oregano
- ½ tsp dried thyme
- Salt and black pepper to taste
👨🍳Directions
-
1
Preheat oven to 375°F (190°C). In a large bowl, combine flour, salt, sugar, and cold butter. Cut in the butter until the mixture resembles coarse crumbs. -
2
Add the egg and ice water, mixing just until the dough comes together. Divide the dough into two equal pieces, flatten slightly, and wrap each in plastic. Chill for 30 minutes. -
3
In a skillet, sauté the onion and garlic over medium heat until soft. Add the spinach and cook until wilted. Stir in milk, eggs, Parmesan, oregano, thyme, salt, and pepper. Cook until the mixture thickens. -
4
Roll out one dough piece on a floured surface to fit your pie dish. Transfer to the dish, crimping the edges. Pour the spinach filling into the crust, then top with the second dough piece. Crimp the edges and cut slits in the top to allow steam to escape. -
5
Bake for 35–40 minutes, or until the crust is golden and the filling is set. Let cool before serving.
🔧Equipment
- Mixing bowls
- Rolling pin
- 9-inch pie dish
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Greek Spinach Pie with Feta Works
❓ Frequently Asked Questions About Greek Spinach Pie with Feta
How do I know when the pie crust is fully cooked?
When the pie crust is fully cooked, it should be golden brown and crisp on top, with no pink or raw edges. Use an oven thermometer to check the internal temperature—it should reach at least 160°F (71°C) at the center of the crust. If unsure, let it bake 5 more minutes and check again.
Can I substitute any of the spinach for fresh or frozen?
Yes, you can use fresh spinach, but it’s best to wilt it slightly before adding it to the filling to prevent a watery texture. Frozen spinach works too, but drain it well and remove any ice crystals before mixing. Both should be cooked until fully softened.
What if my pie crust turns out too thin?
If the crust is too thin, it won’t hold up to the filling. To fix it, pre-bake the crust for an extra 5–7 minutes (or until firm) before adding the spinach mixture. Alternatively, press the dough more firmly as you roll it, or use a slightly thicker dough recipe if you’re baking from scratch.
How can I make this pie ahead of time?
You can assemble the pie up to 2 days ahead, but refrigerate it uncovered until the filling sets (about 1 hour). For best texture, bake it fresh from frozen, but you can also refrigerate the unbaked pie for up to 3 days before baking. Avoid freezing the fully cooked pie, as it can make the crust soggy.
