Friends, I’m delighted to share my recipe for a hearty spinach pie, brimming with fresh, earthy flavors tucked into a flaky, golden crust. As a chef at Food and Meal who adores vegetables, spinach has always had a special place in my heart. I fondly remember foraging for those vibrant green leaves as a child, then watching my grandmother transform them into the most delicious creations.
This spinach pie takes me right back to those happy days. With each bite of the crisp, buttery phyllo and the savory spinach filling, I feel so cozy and comforted. I find such joy in preparing soul-warming dishes from my heritage to share with others. My hope is that with this simple recipe, you’ll also connect to the nostalgia of old-world cooking while creating new memories around your own kitchen table.
So gather your family or friends, let the heavenly aromas of garlic, spinach, and baking phyllo pastry fill your home, and treat yourself to this satisfying meatless main course or appetizer. Feel the love and care put into each element of this pie
Spinach Pie Recipes
Spinach Pie with Feta and Pine Nuts
Equipment
Ingredients
- 3 cups chopped yellow onions 2 onions
- 2 tablespoons good olive oil
- 2 teaspoons kosher salt
- 1 1/2 teaspoons ground black pepper freshly
- 3 ounce spinach defrosted, packages frozen chopped
- 6 extra-large eggs beaten
- 2 teaspoons nutmeg grated
- 1/2 cup Parmesan cheese freshly grated
- 3 tablespoons bread crumbs plain dry
- 1/2 pound feta cheese cut into 1/2-inch cubes
- 1/2 cup pignoli pine nuts
- 1/4 pound salted butter melted
- 6 sheets phyllo dough defrosted
Instructions
- Preheat the oven to 375 degrees. In a medium sauté pan on medium heat, sauté the onions with the olive oil until translucent and slightly browned, 10 to 15 minutes. Add the salt and pepper and allow to cool slightly.
- Squeeze out and discard as much of the liquid from the spinach as possible. Put the spinach into a bowl and then gently mix in the onions, eggs, nutmeg, Parmesan cheese, bread crumbs, feta, and pignoli.
- Butter an ovenproof, nonstick, 8-inch sauté pan and line it with 6 stacked sheets of phyllo dough, brushing each with melted butter and letting the edges hang over the pan. Pour the spinach mixture into the middle of the phyllo and neatly fold the edges up and over the top to seal in the filling. Brush the top well with melted butter. Bake for 1 hour, until the top is golden brown and the filling is set. Remove from the oven and allow to cool completely. Serve at room temperature.
Video
Notes
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Alternative Method: Spinach Pie in an Air Fryer
To prepare the filling, heat a drizzle of olive oil in a skillet over medium heat and sauté diced onions and minced garlic until translucent, about 2-3 minutes. Add chopped spinach to the skillet, sautéing for an additional 2-3 minutes until the spinach wilts and excess moisture evaporates. Transfer the spinach mixture to a bowl, allowing it to cool briefly before adding crumbled feta, grated Parmesan, dried oregano, red pepper flakes, salt, and pepper. Mix the ingredients thoroughly for a flavorful blend. Moving on to the pastry, roll out a puff pastry sheet on a floured surface and cut it into four equal squares. Assemble the Spinach Pies by placing a generous spoonful of the spinach and cheese mixture in the center of each square, then fold the pastry over to create a triangular or turnover shape. Crimp the edges with a fork to seal the pies. For the perfect finish, preheat your air fryer to 350°F (175°C) and air fry the pies for approximately 15 minutes, or until they achieve a golden brown and crispy texture. Carefully remove the Spinach Pies, let them cool for a minute, and serve these delightful, hot, and crispy treats as a perfect appetizer or snack.
Tips for making Spinach Pie
Serving Suggestions
For a Japanese-inspired fusion, indulge in the perfect harmony of flavors by pairing the Spinach Pies with Gyoza or a comforting bowl of Miso Soup. Alternatively, embrace the richness of a Budda Bowl, allowing the diverse textures and tastes to complement each other. For those seeking a Mexican twist, consider serving them alongside Corn Salsa or as a unique addition to a platter of Quesadillas. If you prefer a comforting classic, enjoy the Spinach Pies with a side of Irish Coffee or as an appetizing complement to Beef Stir Fry. Whether you choose to savor them with a Japanese flair or explore international pairings, these Spinach Pies are a versatile delight that will surely captivate your taste buds.
Cooking Tips
My best advice is to avoid overworking the spinach filling—you want to retain those lovely green flecks of color. Gently squeeze any excess moisture from the spinach without mashing it too much. And go light when adding salt initially—the other salty ingredients like feta can add plenty of flavor.
When working with delicate phyllo sheets, I’ve found it helps to cover them with a damp cloth so they don’t dry out and become brittle. Take care when layering them to keep those paper-thin sheets intact. With a gentle hand and a whole lot of patience, you’ll have perfectly crispy phyllo pastry in no time.
The last little tip I’ll share is to thoroughly bake the pie until the phyllo is browned and the center is warmed through. I like to check doneness by inserting a knife to ensure the filling has set.
Frequently Asked Questions about Spinach Pie
- Can I prepare Spinach Pies in advance? Yes, you can assemble the pies and refrigerate them a few hours before baking or air frying. This can be a time-saver when entertaining.
- Can I freeze Spinach Pies for later? Absolutely! After assembling, freeze the pies individually on a baking sheet until firm, then transfer them to an airtight container or freezer bag. They can be baked or air-fried directly from the freezer with a slightly longer cooking time.
- How do I reheat leftover Spinach Pies? To reheat refrigerated Spinach Pies, place them in a preheated oven or air fryer for a few minutes until they’re hot and crispy again. Frozen pies can be reheated without thawing; just add a few extra minutes to the cooking time.
- Can I use fresh spinach instead of frozen? Yes, you can use fresh spinach. Sauté it until wilted, then squeeze out excess moisture before using it in your pies.
- Can I make mini Spinach Pies for appetizers? Absolutely! Simply cut the puff pastry into smaller squares and adjust the filling amount accordingly. You can also use a different shape, like triangles, for a unique appetizer presentation.
Conclusion
I hope you’ve enjoyed learning a little more about my treasured spinach pie recipe. This hearty, savory pie holds such nostalgia for me, transporting me right back to my grandmother’s cozy kitchen. If you give it a try, I hope it warms your home with old-world comfort food charm.
Be sure to visit Food and Meal at foodandmeal.com for the full spinach pie recipe details, as well as plenty more wholesome, plant-based dishes to nourish yourself or your family. Our team strives to provide simple yet satisfying recipes that anyone can succeed with. I’m so honored to be a part of sharing that goodness as a chef with Food and Meal.
Hi! I’m Paula from the Philippines, the passionate blogger and skilled photographer behind Gobble the Cook. I also spearhead the media photography for Food And Meal in Vietnam.
I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.