Spinach Feta Pie

This flavorful Spinach Feta Pie recipe is a spin-off of the traditional Greek dish "Spanakopita"--only much easier to make!

Use frozen spinach and pre-made puff pastry, along with a few other ingredients and serve as a side dish with chicken, lamb or beef. Ready in 30-minutes!

This is a perfect dish for brunch or a light dinner! 

What is Spanakopita?

Spanakopita is a traditional Greek, or Mediterranean dish made of spinach, feta cheese and seasonings, baked in phyllo dough.

It's often served in little triangles as an appetizer, or served as a side dish with other Greek-inspired dishes like lamb, dolmas, pita and Tzatziki, a Greek yogurt dip.

This recipe is similar to Spanakopita, only it uses puff pastry instead of phyllo dough.

Why you'll love this recipe!

• Affordable - Feta, frozen spinach and puff-pastry are relatively inexpensive
• Easy ingredients - some variations use ricotta or cottage cheese as an additional binding agent; this dish uses cream cheese
• Easy to make - no fooling with delicate phyllo dough, just use a pre-made puff pastry and you're done! 

This pie is sort of like a quiche, but the spinach and feta are the featured ingredients--not eggs. Even if you're not wild about spinach, you'll love this Mediterranean pie!

Here's what you'll need!

Here's how to make it:

Rinse and drain the spinach

Place the frozen spinach in a dish towel and squeeze out any excess water.

Remove puff pastry from oven

Then add the top crust

Expert tips:

• I used a 10"inch skillet and this yielded 8 nice, fluffy slices; if you use a bigger skillet, you may want to add ½ of each ingredient...for instance, add another ½ bag of spinach, and additional ½ block of cream cheese, an extra egg...and so on.
• Bring cream cheese to room temperature (note: the picture above shows two blocks...but you only need one for this recipe)
• You'll use two of the eggs in the recipe; the third is for an egg wash to go over the puff pastry crust and top
• Saute the onion while the crust is baking; this makes the recipe go much faster
• Allow pie to rest about 10-15 minutes before serving
• Use a serrated knife for slicing

Do I cook the spinach first?

No. Simply thaw frozen spinach and drain it well. Squeeze the spinach in a dishcloth many times to ensure all the moisture is out.

Can I use fresh spinach?

You can, but it's a hassle. Fresh spinach cooks down a lot...frozen is easier and tastes just as good! (One pound of fresh spinach cooks down to yield about 1 ½ cups... this recipe uses about 3 cups of frozen, so you'd need to cook about 30 ounces of fresh.)

Storage and reheating:

Keep the pie covered in the fridge for up to 3 days. To reheat, use the microwave or heat in the oven, uncovered, at 250ºF for about 15-20 minutes (until the spinach filling is warm.)

Serving suggestions:

Spinach Feta pie is delicious any time! Consider serving a slice at breakfast with a side of eggs or at lunch with a fresh garden salad!

Enjoy this easy Spinach Feta pie at brunch, lunch or dinner!

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• Chicken Piccata
• Seafood Manicotti Alfredo
• Sausage Crepes
• Chicken Pot Pie with Puff Pastry
• Low Carb Breakfast Casserole
• Orange Fig Spread
• Shrimp Saganaki (Baked Greek Shrimp)
• Mediterranean Gnocchi

If you make this recipe, please scroll down and leave a comment and rating! Thank you!