Greek Spinach Pie

5 from 5 votes

Greek seasoned spinach and cheeses nestled in an easy-to-use puffy pie shell.

Prep Time10

Cook Time30

Total Time40

Course: Appetizer, Breakfast, Entree

Cuisine: Greek, Mediterranean

Servings: slices

Calories: 586kcal

1 package puff pastry (most have 2 sheets of pastry in them- we'll use both); thaw pastry sheets in refrigerator for best results)
24 ounces frozen spinach , cut leaf or chopped, drained
2 tablespoons butter
½ cup chopped onion
1 tablespoon fresh minced garlic
8 ounces cream cheese room temp
1 cup shredded Swiss cheese, packed tightly (you'll use about 4 oz. of a 6 oz. block of cheese)
¼ cup grated Parmesan cheese shredded
1½ teaspoons Greek seasoning blend
2 whole eggs for filling
1 whole egg , for egg wash
1 teaspoon water , for egg wash

Preheat oven to 400ºF
Thaw pastry and bring cream cheese to room temp (See Recipe Notes)
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 frozen spinach
Shred Swiss cheese until you have one cup, packed; set aside
Chop onions and garlic; set aside
½ cup chopped onion, 1 tablespoon fresh minced garlic
In a small bowl, lightly beat two eggs; set aside
2 whole eggs
Make the egg wash: beat one whole egg with 1 teaspoon of water; set aside
1 whole egg, 1 teaspoon water

Roll one sheet of puff pastry into 12" X 12" square; Place in unprepared pie plate; press dough into pie plate bottom and sides; using a fork, poke holes in the bottom of the crust; place a layer of parchment paper on top of the crust and add dried beans to weight down the crust; bake on the middle rack for 15-minutes or until golden brown; remove and allow to cool slightly
1 package puff pastry

In a medium skillet on medium low heat, melt butter; add onions and saute 3-5 minutes; add garlic and cook for another minute; set aside
2 tablespoons butter, ½ cup chopped onion, 1 tablespoon fresh minced garlic
In a large bowl, combine cream cheese, spinach, sauteed onions and garlic, eggs, Swiss cheese, Parmesan cheese and Greek seasonings ; combine well an taste for salt; add salt and pepper if desired
24 ounces frozen spinach, ½ cup chopped onion, 1 tablespoon fresh minced garlic, 1 cup shredded Swiss cheese, packed tightly, ¼ cup grated Parmesan cheese, 1½ teaspoons Greek seasoning blend, 2 whole eggs, 8 ounces cream cheese
Scoop spinach mixture onto pastry crust
Place second sheet of pastry on top of spinach mixture; fold excess pastry dough into a rope shape around the pie; lightly brush with egg wash
1 package puff pastry, 1 whole egg, 1 teaspoon water
Bake at 400ºF uncovered for 15-minutes, or until top crust is light golden brown
Allow pie to rest for about 10 minutes; slice with serrated knife and serve

Thaw the frozen puff pastry in the refrigerator. You want to work with thawed, cold dough; if puff pastry sits at room temperature too long, it gets warm and won't puff.
You will have some spinach filling leftover; refrigerate and save for later or serve as a warm side dish or a nice filling for quesadillas. Or, add more cream cheese and serve it as a dip!
For a pretty presentation, use a serrated knife to slice