Spinach Pie Recipe
A buttery, flaky Greek-inspired spinach pie packed with tender greens, feta, and herbs that smells like a sunny Mediterranean kitchen.
The moment this Spinach Pie comes out of the oven, the kitchen fills with a rich, toasty aroma of butter, sesame, and fresh herbs. The crust shatters gently, giving way to a creamy, savory filling that is equal parts comforting and elegant.
This is the kind of recipe you reach for when you want something impressive yet manageable, whether it is a weekend brunch, a potluck with friends, or a weeknight dinner that feels like a special occasion.
I first made it while daydreaming about Greece, and it has been a staple ever since because it is endlessly flexible and always a hit with family and guests.
Recipe at a Glance
Ingredients
Crust
Filling
Substitutions & Variations
Step-by-Step Instructions
Prepare the crust dough
In a medium bowl, whisk the flour and salt. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Gradually drizzle in the ice water, one tablespoon at a time, mixing until the dough comes together. Divide in half, shape into disks, wrap in plastic, and chill for at least 30 minutes.
Preheat oven and roll out dough
Preheat your oven to 375 degrees Fahrenheit. On a lightly floured surface, roll out one dough disk to fit your pie pan and place the bottom crust in the pan. Trim any excess and set aside.
Sauté the aromatics
In a large skillet, warm the olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 3 to 4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Cook the spinach
Add the chopped spinach to the skillet and cook until wilted. Season with a pinch of salt, pepper, and nutmeg. Remove from heat and let the mixture cool slightly so it is easy to handle.
Mix the filling
In a bowl, combine the cooled spinach mixture, crumbled feta, ricotta, egg, dill, parsley, and an extra pinch of pepper. Stir until everything is evenly coated and creamy.
Assemble the pie
Spread the filling into the prepared crust, smoothing the top. Roll out the second dough disk and place it over the filling. Trim excess dough, pinch the edges to seal, and cut a few slits in the top for steam to escape.
Egg wash and bake
Brush the top crust with beaten egg and sprinkle with sesame seeds if using. Bake in the preheated oven for 35 to 40 minutes, until the crust is deep golden brown and the filling is set.
Cool before slicing
Let the pie rest for 10 to 15 minutes after it comes out of the oven. This keeps the filling from spilling and helps the flavors settle.
Serve or store
Serve warm or at room temperature with a simple side salad. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently
To reheat, warm slices in a 350 degree Fahrenheit oven for 10 to 15 minutes or in a skillet over medium low heat until heated through and crisp.
Pro Baker Tips
Storage & Serving Notes
Serving Suggestions
Serve this Spinach Pie warm or at room temperature alongside a crisp salad for a complete meal.
Frequently Asked Questions
Go Make It!
This Spinach Pie is a beautiful centerpiece for any meal, blending flaky crust with a lush, savory filling that feels both comforting and refined.