Mediterranean Spinach & Feta Puff Pastry Pie

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.