Savory spinach cheese pie (Printable Version)

Golden pie with tender spinach, creamy cheeses, herbs, and flaky, golden crust.

# What You Need:

→ Pastry

01 - 1 sheet puff pastry (approximately 8.8 oz), thawed

→ Spinach Filling

02 - 1.1 lb 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, to taste
12 - Black pepper, to taste
13 - 2 tbsp olive oil

→ Topping

14 - 1 egg, beaten (for brushing)

# How to Make It:

01 - Preheat oven to 400°F. Lightly grease a 9-inch pie dish or tart pan.
02 - Heat olive oil in a large skillet over medium heat. Sauté the chopped onion until soft, about 5 minutes. Add minced garlic and cook for another minute.
03 - Add fresh spinach in batches, cooking until wilted. If using frozen spinach, add directly and heat through. Transfer spinach to a colander and press out excess moisture. Roughly chop if necessary. Let cool slightly.
04 - In a large mixing bowl, stir together the spinach, feta, ricotta, eggs, Parmesan, dill, nutmeg, salt, and pepper until evenly combined.
05 - Roll out the puff pastry to fit the pie dish, allowing for some overhang. Press the pastry into the dish and trim excess edges.
06 - Evenly spread the spinach and cheese filling over the pastry. Fold any overhanging pastry inward to create a rustic edge.
07 - Brush the exposed pastry edges with the beaten egg to achieve a golden finish upon baking.
08 - Bake for 35 to 40 minutes, until the filling is set and the crust is golden brown.
09 - Allow the dish to cool for 10 minutes before slicing and serving.

# Expert Advice:

01 -
  • The pastry turns impossibly golden and crispy while the inside stays creamy and rich.
  • You can make it ahead, slice it cold, or serve it warm—it works for any moment of the day.
  • One pie feeds six people, making it perfect when you want to cook once and eat well all week.
02 -
  • Squeezing moisture out of spinach is non-negotiable—skip it and you'll have a soggy, watery mess instead of a cohesive, sliceable pie.
  • Don't skip the beaten egg brush because that's the one move that transforms ordinary pastry into restaurant-quality golden and crispy.
  • Taste your filling before it goes in the oven because seasoning a baked pie is impossible.
03 -
  • If your spinach filling seems wet even after draining, you can spread it on a clean kitchen towel and let it sit for a few minutes to release even more moisture.
  • Use really good feta if you can find it—the difference between grocery store and quality feta shows up in every bite, making the whole pie taste more alive.

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