Puff Pastry Spinach Feta Pie
A delicious Greek dish featuring flaky puff pastry filled with fresh spinach, creamy feta, and aromatic herbs.
Servings: 8 servings
Calories: 320kcal
Ingredients
Puff Pastry and Filling
- 2 sheets puff pastry (28 x 40 cm / 11 x 15-inches, about 350 grams each)
- 1 tablespoon olive oil, for brushing
- 1 large egg yolk beaten
- 500 grams fresh spinach (or thawed frozen spinach)
- 5 pieces spring onions, minced (about 140 grams)
- 80 grams butter
- 80 grams all-purpose flour
- 500 ml milk (at room temperature)
- 2 large eggs (at room temperature)
- 350 grams crumbled feta cheese
- 3 tablespoons minced dill (or 1 teaspoon spearmint)
Instructions
Preparation
- Thaw the puff pastry sheets in the fridge overnight. Once thawed, let them sit at room temperature for about 45 minutes while preparing the filling.
- In a large bowl, combine the fresh spinach (or thawed frozen spinach), minced spring onions, and crumbled feta cheese. Mix well.
- In a saucepan, melt the butter over medium heat. Slowly add the flour while stirring continuously to avoid lumps. Cook for about 1-2 minutes until golden.
- Gradually whisk in the milk, stirring constantly until the mixture thickens. Remove from heat and let it cool slightly.
- Once cooled, add the two large eggs and mix until fully combined. Then, fold in the spinach mixture along with the minced dill (or spearmint).
Assembly and Baking
- Preheat your oven to 200°C (400°F).
- Take one puff pastry sheet and lay it on a lined baking tray. Brush a little olive oil on top.
- Pour the spinach and feta filling over the pastry, spreading it evenly. Cover with the second puff pastry sheet, sealing the edges.
- Brush the top with the beaten egg yolk for a lovely golden finish.
- Place the pie in the preheated oven and bake for about 25-30 minutes, or until it's beautifully browned and puffed up.
Serving
- Once cooked, let the pie cool for a few minutes on a wire rack. Cut into generous slices and serve warm.
Notes
Make ahead by preparing the filling in advance and storing it in the fridge. Freeze leftovers by cooling completely before wrapping tightly. Substitute dill with parsley or oregano as desired.