If you are looking for the ultimate spinach feta pie recipe, you’ve arrived at the right place. Often known by its traditional Greek name, Spanakopita, this Greek spinach and feta pie is a cornerstone of Mediterranean cuisine. It perfectly balances the earthy, nutrient-dense profile of fresh greens with the tangy, salty kick of authentic sheep’s milk feta.
Whether you are a seasoned pro at Mediterranean cooking or a beginner looking for a Mediterranean spinach feta pie that doesn’t require a culinary degree, this guide will walk you through every step. We focus on fresh ingredients and simple techniques to ensure your pie is golden, crisp, and bursting with flavor.
Why You’ll Love This Spinach and Feta Pie
Making a homemade spinach feta pie is more than just cooking a meal; it’s an invitation to the Mediterranean lifestyle. Here is why this recipe will become a staple in your kitchen:
- Mediterranean Diet Friendly: It prioritizes healthy fats, lean protein, and a massive serving of leafy greens.
- Nutrient-Dense: This healthy spinach feta pie is packed with Vitamin K, Vitamin A, and iron.
- Meal Prep Hero: It tastes just as good (if not better) the next day and can be eaten at room temperature.
- Completely Customizable: We provide options for a spinach feta pie without phyllo if you’re looking for something lower in carbs or gluten-free.
Internal Link Opportunity: Anchor Text: “Mediterranean Diet for Beginners” – Link to a guide explaining the core principles of this lifestyle.
Ingredients You’ll Need for an Authentic Spinach Feta Savory Pie
The secret to an incredible spinach feta savory pie lies in the quality of the ingredients. In Mediterranean cooking, simple ingredients do the heavy lifting.
Fresh Produce
- Spinach: Use fresh baby spinach or mature bunches. If using frozen, ensure it is completely thawed and squeezed bone-dry.
- Green Onions & Leeks: These provide a subtle sweetness that balances the bitterness of the greens.
- Fresh Herbs: Dill is non-negotiable for that authentic Greek profile, but parsley and mint add wonderful depth.
Ingredients
Method
- Preheat oven to 375°F (190°C).
- Sauté green onions in 1 tbsp olive oil. Add spinach in batches until wilted. Drain thoroughly in a colander.
- Combine in a bowl: spinach, feta, herbs, eggs, and nutmeg. Mix well.
- Brush a 9×13 inch baking pan with olive oil.
- Layer 6 sheets of phyllo, brushing each with oil. Let edges hang over the side.
- Spread the spinach mixture evenly over the phyllo.
- Top with remaining phyllo sheets, brushing each. Fold in the overhanging edges.
- Score the top layers into squares.
- Bake for 40-45 minutes until golden brown. Let cool for 10 minutes before serving.
Notes
- The Dryness Rule: Moisture is the enemy of crunch. If using fresh spinach, sauté and then squeeze it in a clean kitchen towel until no more water comes out. If using frozen, thaw completely and do the same.
- Phyllo Management: Keep your stack of phyllo sheets under a damp (not soaking) tea towel while you work. It dries out and shatters in minutes if left exposed to air.
- Feta Quality: Use a block of feta in brine rather than pre-crumbled. Crumbled feta is coated in potato starch to prevent sticking, which can result in a grainy texture when baked.
- Scoring is Key: Always use a sharp serrated knife to score the top layers of phyllo into squares or diamonds before baking. This prevents the delicate pastry from shattering when you try to serve it later.
- Room Temp Resting: Let the pie rest for at least 15 minutes after taking it out of the oven. This allows the filling to set so the slices hold their shape.
Cheese and Dairy
- Feta Cheese: Look for Greek feta stored in brine. Avoid pre-crumbled varieties, as they often contain anti-caking agents that affect the texture.
- Eggs: These act as the binder to hold the filling together.
- Ricotta or Kefalotyri (Optional): A bit of ricotta adds creaminess, while Kefalotyri adds a salty punch.
Pastry and Fats
- Phyllo Dough: The classic choice for a light, flaky crunch.
- Extra Virgin Olive Oil: Use high-quality oil for brushing the layers; it provides a better flavor profile than butter.
How to Make Spinach and Feta Pie (Step-by-Step)
Follow these steps to ensure your Greek spinach and feta pie comes out perfectly every time.
1. Preparing the Spinach Filling
The biggest mistake in any spinach feta pie recipe is excess moisture. If the spinach is wet, the bottom of your pie will be soggy.
- Sauté the onions and leeks in olive oil until soft.
- Add the spinach in batches until wilted.
- Crucial Step: Place the cooked spinach in a colander and press down firmly to remove all liquid.
2. Mixing Feta and Herbs
In a large bowl, whisk your eggs. Fold in the crumbled feta, chopped dill, and parsley. Add the cooled, dry spinach mixture. Season with black pepper (be careful with salt, as feta is naturally very salty).
3. Assembling the Pie
Brush a baking dish with olive oil. Layer 5–6 sheets of phyllo, brushing each lightly with oil. Pour in the filling. Top with another 5 sheets, brushing each.
- Pro Tip: Score the top layers of the phyllo with a sharp knife before baking. This allows steam to escape and makes it easier to cut later.
4. Baking for Perfect Texture
Bake at 375°F (190°C) for 35–45 minutes. You are looking for a deep golden-brown color on the top and bottom.
Healthy Mediterranean Diet Benefits
This healthy spinach feta pie isn’t just delicious; it’s a nutritional powerhouse.
- Heart-Healthy Fats: By using Extra Virgin Olive Oil instead of butter, you load the dish with monounsaturated fats.
- Bone Health: Feta and spinach are excellent sources of calcium and Vitamin K.
- Antioxidant Rich: The abundance of fresh herbs like dill and parsley provides phytochemicals that fight inflammation.
Internal Link Opportunity: Anchor Text: “Health benefits of Extra Virgin Olive Oil” – Link to an article about why EVOO is the gold standard of fats.
Spinach and Feta Pie Variations
Not everyone wants a traditional phyllo crust. Here are some ways to adapt this spinach feta savory pie:
- Spinach Feta Pie Without Phyllo: For a “crustless” version, increase the egg count to 4 and add 1/2 cup of almond flour or breadcrumbs to the filling. Bake in a greased pie tin.
- Gluten-Free: Use gluten-free phyllo substitutes or a gluten-free puff pastry.
- Mini Pies: Use a muffin tin to create individual-sized portions—perfect for parties or lunchboxes.
Serving Suggestions
To make this a complete Mediterranean spinach feta pie experience, consider these pairings:
- The Classic Side: A crisp Greek salad with cucumbers, tomatoes, and kalamata olives.
- The Creamy Dip: A side of Homemade Tzatziki provides a cooling contrast to the flaky pie.
- The Brunch Spread: Serve alongside poached eggs and roasted red peppers.
Storage, Freezing, and Reheating Tips
- Fridge: This homemade spinach feta pie keeps well for up to 4 days in an airtight container.
- Freezing: You can freeze the pie unbaked. Wrap it tightly in foil and plastic wrap. Bake from frozen, adding about 15–20 minutes to the total time.
- Reheating: Avoid the microwave! It will make the pastry chewy. Instead, reheat in a 350°F oven for 10 minutes to restore the crunch.
Frequently Asked Questions (FAQ)
Can I make spinach and feta pie ahead of time? Yes! You can prepare the filling a day in advance. You can also assemble the entire pie and keep it in the fridge for up to 12 hours before baking.
Is spinach feta pie healthy? Absolutely. It is a balanced meal containing fiber, protein, and healthy fats. To make it even healthier, use more spinach and less pastry.
Can I make this without phyllo dough? Yes, search for a “crustless” spinach feta pie without phyllo which resembles a Greek Frittata or Sfougato.