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Spinach and Feta Pie

Spinach and Feta Pie!
This is a very delicious pie for sure!
I made this to bring to a family party and it was one of the first dishes to all get eaten up!
The pastry is a simple puff pastry which I bought frozen, although you can of course make your own pastry if you have time, and the filling has the spinach, you can use fresh or frozen, and then there are the other goodies inside the filling.
I didn't add any meat in this pie, but you could of course add some pre cooked bacon lardons or cubes, or some ham, salmon, or indeed whatever you like. I know it will taste good with meat too!
This pie is best eaten warm, not piping hot as it will be too soft to cut into nice slices.
It's a great idea for parties or crowds, you could make a few of these with different fillings, say one with bacon, one with chicken and one with just cheese!

Ingredients:

8 oz / 225 g Frozen puff pastry rolled out 1/4 inch thick.
1 lb or 450 g spinach leaves
1 onion chopped
2 cloves crushed garlic
4 eggs
2 tablespoons creme fraiche
1/2 cup or 50 g grated cheddar cheese or a strong cheese
2 tablespoons pine nuts
5 oz or 150 g cherry tomatoes
1 1/2 cups / 5 oz or 150 g feta cheese crumbled.
1 Tablespoon of Pesto

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Instructions:

1. Preheat the oven to 200 C / 400 F / Gas 6.
2. Grease a 10 inch / 25 cm springform or pie dish.
3. Toast the pine nuts briefly in the pan then set aside.
With a little olive oil in a pan, sautee the chopped onions and garlic until soft. Be sure not to let burn as you will get a bitter taste!
4. When the onions are soft, add the spinach and let it simmer.
5. In a separate bowl, whisk the eggs with the creme fraiche and salt and pepper to taste. Then add the pesto.
6. Add the egg mixture to the spinach in the pan and stir until combined. Keep the heat on low so the eggs don't scramble. Then add the toasted pine nuts and feta cheese.
7. Keep stirring on medium to low heat until it thickens a little stiff, it should be thicker than yoghurt.
8. Whilst waiting for the filling to thicken, place the pastry in the springform and bring enough up the sides of the pan. (The sides will be folded over later like in the picture, to leave a window in the middle so you can see the filling.)
9. Carefully pour the filling mixture into the baking pan then arrange some cherry tomatoes all around and push them into the filling a little so they are secure.

Spinach and Feta Pie

10. Fold the overlapping pastry over like in the photo and then sprinkle the top with the grated cheese.Spinach and Feta Pie
Spinach and Feta Pie

Spinach and Feta Pie

11. Place in the oven for 45 minutes. The centre will be a little wobbly when you take it out but once the pie cools a little for 30 -45 minutes, it will firm up. Serve warm and enjoy!

Spinach and Feta Pie

Spinach and Feta Pie
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 
Spinach and Feta Pie! This is a very delicious pie for sure! I made this to bring to a family party and it was one of the first dishes to all get eaten up! The pastry is a simple puff pastry which I bought frozen, although you can of course make your own pastry if you have time, and the filling has the spinach, you can use fresh or frozen, and then there are the other goodies inside the filling. I didn't add any meat in this pie, but you could of course add some pre cooked bacon lardons or cubes, or some ham, salmon, or indeed whatever you like. I know it will taste good with meat too! This pie is best eaten warm, not piping hot as it will be too soft to cut into nice slices. It's a great idea for parties or crowds, you could make a few of these with different fillings, say one with bacon, one with chicken and one with just cheese!
Servings: 8
Ingredients
  • 8 oz / 225 g Frozen puff pastry rolled out 1/4 inch thick.
  • 1 lb or 450 g spinach leaves
  • 1 onion chopped
  • 2 cloves crushed garlic
  • 4 eggs
  • 2 tablespoons creme fraiche
  • 1/2 cup or 50 g grated cheddar cheese or a strong cheese
  • 2 tablespoons pine nuts
  • 5 oz or 150 g cherry tomatoes
  • 1 1/2 cups / 5 oz or 150 g feta cheese crumbled.
  • 1 Tablespoon of Pesto
Instructions
  1. Preheat the oven to 200 C / 400 F / Gas 6.
  2. 2. Grease a 10 inch / 25 cm springform or pie dish.
  3. 3. Toast the pine nuts briefly in the pan then set aside.
  4. With a little olive oil in a pan, sautee the choped onions and garlic until soft. Be sure not to let burn as you will get a bitter taste!
  5. 4. When the onions are soft, add the spinach and let it simmer.
  6. 5. In a separate bowl, whisk the eggs with the creme fraiche and salt and pepper to taste. Then add the pesto.
  7. 6. Add the egg mixture to the spinach in the pan and stir until combined. Keep the heat on low so the eggs don't scramble. Then add the toasted pine nuts and feta cheese.
  8. 7. Keep stirring on a medium to low heat until it thickens a little stiff, it should be thicker than yoghurt.
  9. 8. Whilst waiting for the filling to thicken, place the pastry in the spring form and bring enough up the sides of the pan. (The sides will be folded over later like in the picture, to leave a window in the middle so you can see the filling.)
  10. 9. Carefully pour the filling mixture into the pan then arrange some cherry tomatoes all around and push them into the filling a little so they are secure.
  11. 10. Fold the overlapping pastry over like in the photo and then sprinkle the top with the grated cheese.
  12. 11. Place in the oven for 45 minutes. The centre will be a little wobbly when you take it out but once the pie cools a little for 30 -45 minutes, it will firm up. Serve warm and enjoy!

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3 thoughts shared

    1. Comment author image

      Lovefoodies

      says:

      Hi George, Just got to your comments, glad you found the answer. if there’s anything else you need help with just shout up!