Mediterranean Spinach & Feta Puff Pastry Pie

This golden, flaky spinach and feta pie is a simple Mediterranean-style pastry made with buttery puff pastry and a creamy spinach-cheese filling. Crispy on the outside and soft, savory, and cheesy inside — it’s perfect for breakfast, brunch, tea time, or a light dinner. Think of it as an easier, shortcut version of spanakopita using puff pastry.

🛒 Ingredients (Serves 6–8)

For the Filling:

3 cups fresh spinach, finely chopped (or 1½ cups frozen, drained very well)
1 cup crumbled feta cheese
½ cup ricotta or cream cheese
1 small onion, finely chopped
2 garlic cloves, minced
1 tbsp olive oil
1 egg
2 tbsp chopped fresh parsley or dill
¼ tsp black pepper
Pinch salt (feta is salty)

For the Pastry:

2 sheets puff pastry (thawed)
1 egg (for egg wash)
1 tbsp sesame seeds (optional topping)

👩‍🍳 Instructions

1️⃣ Prepare the Filling

Heat olive oil in a pan over medium heat.
Sauté onion until soft (3–4 minutes).
Add garlic and cook 30 seconds.
Add spinach and cook until wilted.
Remove from heat and let cool completely.
Squeeze out excess moisture.
Mix with feta, ricotta, egg, parsley, pepper, and salt.

2️⃣ Assemble

Preheat oven to 375°F (190°C).
Line a baking tray with parchment paper.
Place one puff pastry sheet on tray.
Spread spinach mixture evenly, leaving 1 cm border.
Place second pastry sheet on top.
Seal edges with a fork.
Score into squares (don’t cut fully through).
Brush with beaten egg and sprinkle sesame seeds.

3️⃣ Bake

Bake for 30–35 minutes or until deep golden and puffed.

4️⃣ Cool & Slice

Let rest 10 minutes before cutting fully through.

🌿 Mediterranean Touch

Olive oil instead of butter for sautéing
Fresh herbs like dill or parsley
Feta cheese as the main flavor
Spinach-rich, vegetable-forward filling

🍽️ Serving Ideas

✔ Serve with Greek salad
✔ Pair with yogurt dip or tzatziki
✔ Enjoy warm or room temperature
✔ Great for lunchboxes

❓ Q & A

Q: Can I use frozen spinach?
Yes! Just thaw and squeeze out all excess water.

Q: Can I make it ahead?
Yes. Assemble and refrigerate up to 24 hours before baking.

Q: Can I freeze it?
Yes — freeze before baking or after fully baked.

Q: How do I keep the bottom crispy?
Make sure spinach is very well drained and bake on lower rack.

Q: Can I add protein?
Yes! Add cooked shredded chicken or sautéed mushrooms.