Spinach Pie Golden Filling (Printable)
Flaky pastry enveloping tender spinach with creamy cheeses and herbs, ideal for a light meal or brunch.
# Ingredient List:
→ Pastry
01 - 1 sheet puff pastry, thawed (about 8.8 oz)
→ Spinach Filling
02 - 17.6 oz fresh spinach or 12.3 oz frozen spinach, thawed and drained
03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
05 - 7 oz feta cheese, crumbled
06 - 3.5 oz ricotta cheese
07 - 2 large eggs
08 - 2 tbsp grated Parmesan cheese
09 - 2 tbsp fresh dill, chopped or 1 tbsp dried dill
10 - 1/4 tsp ground nutmeg
11 - Salt and black pepper, to taste
12 - 2 tbsp olive oil
→ Topping
13 - 1 large egg, beaten (for brushing)
# Steps:
01 - Preheat oven to 400°F. Lightly grease a 9-inch pie dish or tart pan.
02 - Heat olive oil over medium heat in a large skillet. Cook chopped onion until soft, approximately 5 minutes. Add garlic and cook for an additional minute.
03 - In batches, add fresh spinach to the skillet and cook until wilted; if using frozen, add and cook until heated through. Drain in a colander, pressing out excess moisture. Roughly chop as needed and allow to cool slightly.
04 - In a mixing bowl, thoroughly combine the cooked spinach, feta, ricotta, eggs, Parmesan, dill, nutmeg, salt, and black pepper.
05 - Roll out puff pastry to fit the pie dish with some overhang. Press pastry into the dish and trim excess edges.
06 - Evenly spread the spinach-cheese mixture over the pastry base. Fold any overhanging pastry inward to form a rustic edge.
07 - Brush the exposed pastry edges with the beaten egg to achieve a golden finish during baking.
08 - Bake for 35 to 40 minutes, until the filling is set and pastry turns golden brown.
09 - Allow to cool for 10 minutes before slicing and serving.
# Expert Advice:
01 -
- It comes together faster than you'd think, yet tastes like you've been cooking all day.
- The contrast between crispy, buttery pastry and creamy, herby spinach filling never gets old.
- It's equally at home on a lunch table, a dinner plate, or a fancy picnic blanket.
02 -
- The moisture from the spinach is your enemy; if you skip the draining step, your pastry will get soggy and sad.
- Don't skip the 10-minute rest after baking—it's the difference between a pie that falls apart on the plate and one that slices cleanly with personality.
- Taste the filling before it goes into the pastry and season boldly; feta is salty, yes, but underseasoneding the filling is a common mistake.
03 -
- Make this pie up to a day ahead, cover it, and bake it straight from the fridge—the pastry will be even more flaky, and your timing becomes more flexible.
- Serve it warm with a squeeze of fresh lemon and a side salad, or enjoy it at room temperature the next day as an incredible leftover that tastes even better than it did fresh.