There’s something about the smell of spinach feta pie baking in the oven that instantly transports me back to cozy Sunday afternoons at my grandma’s kitchen. The tang of feta mingling with earthy spinach, all wrapped up in golden, flaky layers—it’s a warm hug in pie form. I remember sneaking a slice before everyone else, knowing full well it was the best treat in the house. If you’re familiar with spanakopita, this is like its kinder, home-cook cousin—simpler, quicker, but just as comforting. The blend of spinach and feta somehow sings together, and honestly, it’s the kind of dish that’s perfect for both weeknight dinners and casual weekend lunches. If you’ve never had spinach feta pie before, get ready to discover a savory slice of pure happiness that feels fancy yet completely doable without any fuss.
What is Spinach Feta Pie?
Think of spinach feta pie as a savory pie made primarily with fresh spinach and crumbled feta cheese, baked lovingly in a buttery crust or sometimes a phyllo-like layer. The name gives away the star ingredients, but what really makes it special is the balance between the fresh, slightly sweet spinach, the tangy saltiness of the feta, and the crispy crust that holds it all together. It’s essentially a wholesome spinach and cheese pie rooted in Mediterranean cooking. This dish is a gem because it’s endlessly adaptable—you can jazz it up with herbs, add different cheeses, or keep it classic for that familiar flavor combo. If a pie could feel like a warm conversation with an old friend, this would be it.
Why you’ll love this recipe?
What I love most about this spinach feta pie is how it manages to be both simple and spectacular. You don’t need any fancy ingredients or complicated steps—just fresh spinach, good feta, and a nice crust. The flavor? Oh, it’s like a little party in your mouth—the earthy spinach pairs beautifully with the salty, creamy feta, and when baked, the crust gets that perfect golden crunch that makes every bite a delight. Plus, it’s an amazing way to sneak some greens into your family’s meals. I’ve made this countless times when I needed a quick, reliable dish that everyone would enjoy, and let me tell you, it always disappears in minutes. Beyond flavor and ease, it’s budget-friendly too; spinach and feta are affordable staples, and you probably already have most of the other ingredients on hand. What’s more, this pie is incredibly versatile—you can slice it for lunches, pack it into picnics, or serve a warm piece as part of a cozy dinner. It’s my go-to when I want something comforting but wholesome, without stressing over what to cook. If you like spinach artichoke dip or a savory quiche, this spinach feta pie is going to become your new favorite.
How do I make Spinach Feta Pie?
Quick Overview
Making this spinach feta pie is a breeze and so satisfying because it comes together quickly with fresh ingredients and minimal fuss. You’ll prep your spinach and feta filling separately, whip up a simple batter or choose your crust, then layer and swirl everything before popping it in the oven. What makes this method special is the balance of mixing a light batter with the savory filling to create a tender yet flavorful pie that’s moist in the middle and beautifully crisp outside. Trust me, even if you’re not super comfortable with pies, you’ll nail this one without breaking a sweat.
Ingredients
For the Main Batter:
- 1 ½ cups all-purpose flour (or substitute with gluten-free flour blend for GF) – fresh, finely sifted flour gives the best texture
- 2 teaspoons baking powder – for a gentle lift
- ½ teaspoon salt – to enhance flavors
- 2 large eggs – room temperature for best mixing
- ½ cup whole milk or almond milk – I’ve tried almond milk and it made it even creamier!
- ¼ cup olive oil – adds subtle richness and keeps the batter tender
For the Filling:
- 10 ounces fresh spinach (about 6 cups loosely packed) – washed, roughly chopped, and well-drained
- 1 cup crumbled feta cheese – good quality feta really makes a difference here
- 1 small onion, finely chopped – caramelized slightly for extra sweetness
- 2 cloves garlic, minced – just enough for a gentle zing
- 2 tablespoons fresh dill or parsley, chopped – optional, but adds a fresh herbal note
- Salt and freshly ground black pepper to taste
For the Glaze:
- 1 egg, beaten with a tablespoon of water – for brushing and getting that golden crust
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grab a 9-inch round or square baking dish and lightly grease it with olive oil or butter—you want a nice slippery surface so the pie doesn’t stick but still gets crispy on the edges. I always line the bottom with parchment paper for easier serving later.
Step 2: Mix Dry Ingredients
In a large bowl, combine the sifted flour, baking powder, and salt. Give it a gentle whisk to air it out and distribute everything evenly. This step is important because a well-mixed dry base means your batter won’t have weird clumps and your pie will rise nicely.
Step 3: Mix Wet Ingredients
In a separate bowl, beat the eggs, then add the milk and olive oil. Whisk everything together until it’s smooth and slightly frothy. The olive oil adds a subtle fruitiness I really adore.
Step 4: Combine
Slowly pour the wet mixture into the dry ingredients while stirring gently with a spatula or wooden spoon. Mix just until everything’s combined—don’t overmix or the pie will turn out dense. The batter should be thick but pourable. If it feels too stiff, add a splash more milk.
Step 5: Prepare Filling
Now, sauté your onions in a splash of olive oil until translucent and lightly golden—this added sweetness is a game changer. Add the garlic for the last minute until fragrant. Cool slightly, then mix with the chopped spinach, crumbled feta, dill (if using), and season with salt and pepper. Make sure to squeeze out excess moisture from the spinach so your pie won’t be soggy.
Step 6: Layer & Swirl
Pour about half the batter into your prepared pan, spreading it evenly. Dollop the spinach feta filling on top, spreading it carefully but not too thinly. Pour over the remaining batter in spoonfuls, then use a skewer or butter knife to gently swirl the filling and batter together for a pretty marbled effect.
Step 7: Bake
Bake for 45-55 minutes, or until the top is golden brown and a toothpick inserted near the center comes out clean or just with a few moist crumbs. The edges will be puffed and invite that classic flaky sound when you cut into it. If the top browns too quickly, loosely tent with foil halfway through baking.
Step 8: Cool & Glaze
Once your pie is out of the oven, let it cool in the pan for at least 15 minutes so it sets up properly. Then brush the top with your beaten egg glaze for that shiny, irresistible crackle crust. If you want, you can pop it back in the oven for 5 minutes to set the glaze perfectly.
Step 9: Slice & Serve
Use a sharp knife to slice the pie into generous wedges. It’s best served warm or at room temperature so you get that creamy filling with a crisp crust every time. I like to serve it with a simple salad or some cool tzatziki. Trust me, your kitchen will smell like a little Mediterranean dream come true.
What to Serve It With
For Breakfast: Pair a warm slice with a freshly brewed cup of strong coffee or herbal tea. Add a handful of cherry tomatoes or olives on the side for a Mediterranean start to your day.
For Brunch: Serve with a crisp arugula salad drizzled with lemon vinaigrette and a chilled glass of sparkling water or white wine. This combo lets the pie be the star while keeping things fresh and bright.
As Dessert: While this pie leans savory, a dollop of honeyed yogurt on the side can soften the feta tang and add a subtle sweet finish if you’re feeling adventurous.
For Cozy Snacks: Cut it into smaller squares and serve with lemon wedges and a sprinkle of chili flakes for an afternoon nibble that’s both comforting and exciting. It’s one of those dishes that disappears at parties faster than you can say “more, please!”
My family often serves this with homemade tomato salsa or a cucumber salad—simple touches that bring out different flavors, depending on our mood. Honestly, it’s so versatile I’ve lost count of how many ways we’ve enjoyed it across seasons and gatherings.
Top Tips for Perfecting Your Spinach Feta Pie
Zucchini Prep: While this recipe focuses on spinach, if you decide to sneak in zucchini for extra moisture and texture, remember to grate it finely and squeeze out every drop of water with a clean kitchen towel. Too much liquid is the quickest way to a soggy pie, and I’ve learned that the hard way after many soggy experiments.
Mixing Advice: Overmixing the batter is a common trap! When combining wet and dry, stop as soon as you don’t see flour. A few lumps are totally fine—they actually keep the texture light. It’s the difference between a fluffy pie and a dense brick.
Swirl Customization: For a more dramatic look, swirl the filling just a little less so you get distinct layers of cheese and spinach peeking through. Or go all out with a knife for a marbled effect. It’s a visually fun step that doesn’t affect taste but adds charm.
Ingredient Swaps: Feel free to tweak the cheese—you can mix feta with ricotta or goat cheese for creamier filling, just keep total cheese volume the same. For milk, I tested that almond milk and oat milk work well if you want a dairy-free twist. The oil can be swapped for melted butter for a richer crust.
Baking Tips: I always place my pie on the middle oven rack for even heat. If you know your oven runs hot, reduce the temperature by 10 degrees or cover with foil after 30 minutes to avoid burning. I poke the pie with a toothpick around the 45-minute mark so I’m sure it’s baked through without drying it out.
Glaze Variations: Instead of an egg glaze, you can brush melted butter or a garlic-infused oil on top right after baking. Some days I dust the pie lightly with smoked paprika or za’atar to add a little surprise flavor when serving.
Over the years, I’ve learned little hacks—like resting the filled pie batter for 10 minutes before baking lets the flavors mingle wonderfully. Also, always taste your filling before layering; adjust salt carefully since feta can be quite salty.
Storing and Reheating Tips
Room Temperature: Once cooled, cover your spinach feta pie loosely with a clean kitchen towel or foil. It’ll stay fresh for up to 24 hours—perfect if you want to serve it over lunch and dinner without reheating.
Refrigerator Storage: Store leftovers in an airtight container or wrap the pie tightly with plastic wrap and foil for up to 3 days. To keep the crust crisp, I like to reheat individual slices in a toaster oven or on a pan over medium heat instead of the microwave.
Freezer Instructions: This pie freezes beautifully—wrap it tightly in plastic wrap followed by foil, and freeze for up to 2 months. Thaw overnight in the fridge, then warm in the oven at 325°F (160°C) until heated through to retain that delicious texture.
Glaze Timing Advice: If you’re freezing pie slices, hold off on glazing until after reheating to keep that shiny finish fresh and not dried out. For same-day baking, brush the glaze right before the final oven time for the best result.
These storage tips have saved so many re-bakes in my kitchen and kept the pie tasting just as wonderful days later. Plus, if you’re anything like me, having a ready-to-go savory slice on hand works wonders for last-minute meals.
Frequently Asked Questions
Final Thoughts
There’s a reason spinach feta pie made its way into my regular recipe rotation—it’s comforting, flavorful, and endlessly flexible. Every time I bake it, the house fills with a warm, inviting aroma that promises something delicious is on the way. Whether you’re new to savory pies or looking for a trusty dish that satisfies greens and cheese lovers alike, this recipe’s got you covered. I’d love to hear how you make it your own—maybe you’ll add sun-dried tomatoes or swap in some fresh herbs? Don’t be shy to share your thoughts, ratings, or your family’s reactions in the comments. Cooking is better when it’s shared, and I can’t wait to hear how your spinach feta pie turns out. Happy baking!
spinach feta pie
Ingredients
Main Ingredients
- 10 oz frozen spinach thawed and liquid squeezed out
- 0.5 cup scallions chopped
- 2 tbsp fresh dill chopped
- 2 tbsp fresh parsley chopped
- 0.5 cup reduced fat feta cheese crumbled
- 2 tbsp Asiago cheese grated, or Parmesan/Romano
- 0.5 cup white whole wheat flour Bob's Red Mill
- 1 tsp baking powder
- 0.67 cup fat free milk
- 1 tsp olive oil
- 2 large eggs beaten
- 0.5 tsp kosher salt
- fresh cracked pepper to taste
- cooking spray
Instructions
Preparation Steps
- Preheat oven to 400°F.
- Lightly spray a pie dish with cooking spray.
- Mix spinach, scallions, dill, parsley, and crumbled feta in a bowl, then spoon into the pie dish.
- Sift flour and baking powder together in a medium bowl.
- Add milk, olive oil, beaten eggs, salt, and pepper to the flour mixture and blend well. Pour batter over the spinach mixture in the pie dish.
- Bake 28 to 33 minutes or until a knife inserted in the center comes out clean. Let stand at least 5 minutes before serving. Cut into 6 slices.
