The spinach stuffed pie is a wonderfully satisfying dish that combines layers of flaky, buttery pastry with a rich, savory filling of fresh spinach, aromatic herbs, and creamy cheese. This Mediterranean-inspired pie transforms humble spinach into something truly special, with each bite delivering a perfect balance of tender greens, tangy feta, and herbs wrapped in golden, crispy pastry. Whether served as a main course for lunch or dinner, or cut into smaller portions for appetizers, this spinach pie offers comfort food at its finest. The combination of wilted spinach with onions, garlic, and cheese creates a filling that’s both nutritious and incredibly flavorful, while the homemade pastry provides the perfect buttery contrast to the earthy, herb-scented interior.
Serves: 6-8 people (makes one 9-inch pie)
Preparation Time: 45 minutes
Baking Time: 45 minutes
Total Time: 1 hour 30 minutes
Ingredients for the Pastry
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup cold unsalted butter, cubed
- 1/4 cup cold water
- 1 large egg yolk
- 1 tablespoon olive oil
Ingredients for the Spinach Filling
- 2 pounds fresh spinach, washed and chopped
- 2 large onions, finely diced
- 4 cloves garlic, minced
- 1 cup crumbled feta cheese
- 1/2 cup ricotta cheese
- 2 large eggs, beaten
- 1/4 cup fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon nutmeg
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 cup olive oil
- 2 tablespoons pine nuts (optional)
For Assembly
- 1 egg beaten with 1 tablespoon water (for egg wash)
- 2 tablespoons sesame seeds
Creating the Perfect Pastry
Making pastry from scratch ensures the best flavor and texture for your spinach pie. In a large bowl, combine flour and salt. Add the cold, cubed butter and work it into the flour using your fingertips or a pastry cutter until the mixture resembles coarse breadcrumbs with some larger pieces of butter still visible.
In a small bowl, whisk together the cold water, egg yolk, and olive oil. Create a well in the center of the flour mixture and pour in the liquid ingredients. Using a fork, gradually incorporate the liquid into the flour until a shaggy dough forms.
Turn the dough onto a lightly floured surface and gently knead just until it comes together. Divide the dough into two portions, making one slightly larger than the other. The larger portion will be the bottom crust. Wrap both portions in plastic wrap and refrigerate for at least 30 minutes.
Preparing the Spinach Filling
Fresh spinach is key to achieving the best flavor and texture in this pie. If using large spinach leaves, remove the thick stems and chop the leaves into bite-sized pieces. Wash the spinach thoroughly in cold water and drain well.
Heat olive oil in a large skillet over medium heat. Add the diced onions and cook for 8-10 minutes, stirring occasionally, until they become soft and translucent. The onions should be golden but not browned, as this creates the sweet base for the filling.
Add the minced garlic and cook for another minute until fragrant. Add the chopped spinach in batches, allowing each batch to wilt before adding more. The spinach will release quite a bit of water, so continue cooking until most of the liquid has evaporated, about 8-10 minutes.
Remove from heat and let the spinach mixture cool for 10 minutes. This cooling time is important to prevent the eggs from scrambling when mixed in.
Combining the Filling Ingredients
In a large bowl, combine the cooled spinach mixture with the crumbled feta cheese, ricotta cheese, and beaten eggs. Mix gently but thoroughly to distribute the cheeses evenly throughout the spinach.
Add the fresh dill, parsley, oregano, nutmeg, black pepper, and salt. Mix well to combine. The mixture should hold together when pressed but not be too wet. If there seems to be excess liquid, drain it off before proceeding.
Taste the filling and adjust seasoning as needed. The feta will provide saltiness, so be careful not to over-salt. Add the pine nuts if using, as they provide a lovely texture contrast and nutty flavor.
Assembling the Pie
Remove the chilled pastry from the refrigerator and let it sit for 5 minutes to soften slightly. Roll out the larger portion of dough on a floured surface to about 12 inches in diameter. Carefully transfer it to a 9-inch pie pan, allowing the excess to hang over the edges.
Spoon the spinach filling into the pastry shell, spreading it evenly and mounding it slightly in the center. The filling should fill the shell completely but not overflow.
Roll out the smaller portion of dough to about 10 inches in diameter for the top crust. Place it over the filling, then trim both crusts to leave about 1 inch of overhang. Fold the edges together and crimp decoratively to seal the pie.
Creating Steam Vents and Finishing
Cut several small slits in the top crust to allow steam to escape during baking. These vents prevent the crust from becoming soggy and help create a crispy top.
Brush the entire top crust with the egg wash, which will give it a beautiful golden color when baked. Sprinkle sesame seeds over the top for added flavor and visual appeal.
Baking to Golden Perfection
Preheat your oven to 375°F. Place the pie on a baking sheet to catch any drips and bake for 45-50 minutes, until the crust is golden brown and sounds hollow when tapped.
If the edges brown too quickly, cover them with strips of aluminum foil. The pie is done when the crust is deeply golden and the filling is set when tested with a knife inserted through one of the steam vents.
Cooling and Serving
Allow the pie to cool for at least 15 minutes before slicing. This cooling time helps the filling set and makes slicing much easier. The pie can be served warm or at room temperature, both temperatures offering different but equally delicious experiences.
Cut into wedges using a sharp knife, wiping the blade clean between cuts. Each slice should reveal the beautiful layers of flaky pastry and rich, green filling studded with white cheese.
Storage and Make-Ahead Tips
This spinach pie keeps well and can be made ahead for convenience. Store covered in the refrigerator for up to 4 days. To reheat, place slices in a 350°F oven for 10-15 minutes until heated through and the crust regains some crispness.
The pie can also be assembled completely and frozen before baking. Wrap tightly in plastic wrap and freeze for up to 3 months. Bake directly from frozen, adding 15-20 minutes to the cooking time.
Variations and Substitutions
Customize this basic recipe by adding other vegetables like sautéed mushrooms, sun-dried tomatoes, or roasted red peppers. You can substitute the feta with goat cheese for a milder flavor, or add grated Parmesan for extra richness.
For a dairy-free version, omit the cheeses and add extra herbs and seasonings. The spinach filling will be lighter but still flavorful. You can also make individual hand pies using the same filling and pastry for a portable version.
Nutritional Benefits
This spinach pie provides an excellent source of iron, vitamins A and K, and folate from the spinach. The combination of cheeses adds protein and calcium, while the herbs contribute antioxidants and fresh flavor. It’s a delicious way to incorporate more leafy greens into your diet while enjoying a satisfying, comforting meal.
