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!

Ingredients labeled on counter top
Note: you only need one block of cream cheese-not two…

Here’s how to make it:

Collage images of puff pastry in pan and onions sauteing
Prepare the crust and cook the onions at the same time

Rinse and drain the spinach

Collage showing how to make the spinach mixture
De-puff the pastry by sticking a knife in it a few times

Then add the top crust

Puff Pastry top crust over spinach feta mixture

 

Egg wash being applied with pastry brush to puff pastry topping
Brush on the egg wash mixture then bake at 400ºF for about 25-30 minutes, or until golden brown

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 1/2 of each ingredient…for instance, add another 1/2 bag of spinach, and additional 1/2 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
Spinach Feta Pie in Puff Pastry in cast iron skillet.
Spinach Feta Pie is ready in about 30-minutes!

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 1/2 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! Spinach Feta Pie slice on white plate.

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

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

Slice of spinach feta pie on white plate with kalamata olives and feta crumbles

Spinach Feta Pie (Spanakopita Pie)

Seasoned spinach and cheeses nestled in a puff pastry!
5 from 5 votes
Print Rate
Course: Appetizer, Breakfast, Entree
Cuisine: Greek, Mediterranean
Prep Time: 7 hours 15 minutes
Cook Time: 25 minutes
Total Time: 7 hours 40 minutes
Yield: 8 slices
Author: Anecia Hero

Ingredients 

  • 1 package puff pastry (most have 2 sheets of pastry in them); thaw pastry
  • 24 ounces spinach frozen, cut leaf or chopped, drained
  • ¾ cup onion chopped
  • 8 ounces cream cheese room temp
  • 8 ounces Feta cheese crumbled
  • ½ cup Parmesan cheese shredded
  • 2 whole eggs for filling
  • 2 tablespoons butter
  • ½ teaspoon dill weed dried
  • ½ teaspoon garlic powder
  • 1 whole egg , for egg wash
  • 1 teaspoon water , for egg wash
  • spray oil

Instructions 

Prep

  • Thaw pastry and bring cream cheese to room temp
    1 package puff pastry, 8 ounces cream cheese
  • Rinse and drain frozen spinach; squeeze moisture out by placing spinach in a dish towel; set aside
    24 ounces spinach
    White dish towel full of spinach
  • Make the egg wash: beat one whole egg with 1 teaspoon of water; set aside
    1 whole egg, 1 teaspoon water
  • Preheat oven to 400ºF
  • Chop onions; set aside
    ¾ cup onion
  • Lightly oil 10"inch skillet; set aside
    spray oil

Make the Pie

  • Place one puff pastry sheet in skillet; crimp edges; brush lightly with egg wash; bake 20-minutes or until golden brown
    1 package puff pastry, 1 whole egg, 1 teaspoon water
    Collage images of puff pastry in pan and onions sauteing
  • Saute onions in butter until translucent; set aside
    2 tablespoons butter, ¾ cup onion
  • In a small bowl, lightly beat two eggs; set aside
    2 whole eggs
  • In a large bowl, combine spinach, sauteed onions, eggs, Feta and Parmesan Cheeses, dill weed and garlic powder; combine well
    24 ounces spinach, ¾ cup onion, 8 ounces Feta cheese, ½ cup Parmesan cheese, 2 whole eggs, ½ teaspoon dill weed, ½ teaspoon garlic powder
  • Remove puff pastry crust from oven; poke it with a knife a few times to deflate it; let it sit for a few minutes
  • Scoop spinach mixture onto pastry crust
    Collage showing how to make the spinach mixture
  • Place second sheet of pastry on top of spinach mixture; lightly brush with egg wash
    1 package puff pastry
  • Bake at 400ºF uncovered for 15-minutes, or until top crust is light golden brown
    Spinach Feta Pie in Puff Pastry in cast iron skillet.
  • Allow pie to rest for about 10 minutes; slice with serrated knife and serve

Notes

  • I used a 10″inch skillet and this yielded 8 nice, fluffy slices; if you use a bigger skillet, add 1/2 of each ingredient…for instance, add another 1/2 bag of spinach, 1/3 cup of onion, 1/4 teaspoon each of dill and garlic, 1/4 cup of parmesan, additional 1/2 block of cream cheese, and one extra egg for the spinach mix.
  • For a pretty presentation, use a serrated knife to slice

Nutrition Estimate

Serving: 1sliceCalories: 586kcalCarbohydrates: 35gProtein: 15gFat: 44gSaturated Fat: 19gCholesterol: 70mgSodium: 753mgPotassium: 596mgFiber: 3gSugar: 4gVitamin A: 8612IUVitamin C: 25mgCalcium: 335mgIron: 4mg
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