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 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

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!

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

Related recipes:

• 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!