Puff Pastry Spinach Feta Pie (Greek Spanakopita)

Ingredients

• 2 sheets (28 × 40 cm each; about 350 g each)puff pastry
• to tasteolive oil
• 1egg yolk
• 500 g (or 400 g thawed and squeezed)fresh spinach (or frozen spinach)
• 5 (about 140 g)spring onions, minced
• 80 gbutter
• 80 gplain flour
• 500 mlmilk, at room temperature
• 2 large, at room temperatureeggs
• 350 gfeta cheese, crumbled
• 3 heaped tablespoons (or 1 teaspoon spearmint)fresh dill, minced

Instructions

1. 1

   Thaw the pastry

   Thaw the puff pastry in the fridge overnight, then leave it at room temperature for 45 minutes.

2. 2

   Melt the butter

   Melt the butter in a sauté pan.

3. 3

   Soften the onions

   Add the spring onions and sauté until soft.

4. 4

   Wilt the spinach

   Add the spinach in batches, seasoning lightly with salt. Wait for each batch to wilt before adding the next, and cook over medium-high heat. If using frozen spinach, skip cooking it and add it later with the eggs and cheese once thawed and squeezed dry.

5. 5

   Stir in flour

   Mix in the flour with a wooden spoon, then turn the heat to medium-low.

6. 6

   Thicken the sauce

   Pour in the milk and cook, stirring frequently, until the mixture is creamy and thick. Remove the pan from the heat.

7. 7

   Cool the filling

   Leave the filling to cool for at least 30 minutes; it should be warm rather than hot before the eggs and cheese go in. Season with salt and pepper.

8. 8

   Add cheese and herbs

   Stir in the eggs, crumbled feta and dill.

9. 9

   Heat the oven

   Preheat the oven to 175°C.

10. 10

    Oil the dish

    Brush a 23 × 33 cm baking dish, or one of a similar size, with olive oil.

11. 11

    Fit the pastry

    Lay one sheet of puff pastry in the dish and press it gently into place.

12. 12

    Add the filling

    Spoon the filling over the pastry and spread it evenly.

13. 13

    Cover the pie

    Place the second pastry sheet on top. Press the edges of both sheets together to seal and form a pie edge, trimming a little where needed.

14. 14

    Mark the portions

    Cut the pie into 15 squares, slicing through the top pastry but not through the bottom layer.

15. 15

    Brush the top

    Whisk the egg yolk with 2 tablespoons of water and brush it over the pastry.

16. 16

    Bake until golden

    Bake for about 1 hour, until honey-golden. If the pastry puffs up during baking, run a knife through the marked cuts to let steam escape; the cuts may need to be opened again if they seal.

17. 17

    Cool before serving

    Leave the pie at room temperature for at least 1 hour before cutting and serving.

What is spanakopita?

Spanakopita is a Greek savoury pie built around spinach and feta, traditionally wrapped in layers of filo pastry. This version uses puff pastry for a richer, more substantial crust while keeping the familiar herby, salty filling.

Creamy milk and flour bind the spinach and cheese into a soft centre. Spring onions and dill add a fresh, savoury edge.

Nutrition and macros by portion

The nutrition label shows one serving as written: 342 calories, 9g protein, 23g carbs, 24g fat.

The pastry and butter contribute much of the fat, while the pastry and flour supply most of the carbohydrates. Feta, milk and eggs provide protein, with spinach adding flavour and texture. Pair a square with a generous green salad or other vegetables for a more balanced plate.

The spinach choice

Fresh spinach: Add it in batches and let each portion wilt before adding more, so it fits into the pan and cooks evenly.

Frozen spinach: Thaw it and squeeze it very well, then skip the wilting step and stir it into the cooled mixture with the eggs and cheese. Excess water can make the filling loose.

A smooth, creamy filling

Flour and milk: Stir the flour into the softened onions and butter before adding the milk. Cook over medium-low heat, stirring often, until the mixture thickens into a creamy base.

Eggs and feta: Let the base cool for at least 30 minutes before stirring these in. If it is too hot, the eggs may begin to set before the pie goes into the oven.

Working with puff pastry

Chilled pastry is easier to handle, but it needs the specified 45 minutes at room temperature after thawing to become pliable. Press the lower sheet gently into the dish without stretching it.

Join the top and bottom pastry edges firmly to contain the filling. The egg-yolk wash helps the top colour as it bakes.

Cutting and baking cues

Mark 15 squares through the upper sheet only before baking; this makes portioning easier without cutting through the base. If the cuts puff shut, reopen them carefully with a knife to release steam.

Bake for about 1 hour at 175°C, looking for a honey-golden top. The pie needs at least 1 hour to cool so the creamy filling can settle before serving.

Serving the pie

The rich pastry and salty feta work well alongside a crisp green salad or sliced tomatoes dressed simply with lemon. Serve it warm or at room temperature for lunch, a light supper or a shared table.

The recipe makes 15 squares, so it is easy to serve as part of a spread. Cut all the way through the base after cooling, following the marked lines.

Recipe notes & tips

• Thaw the pastry overnight in the fridge before allowing 45 minutes at room temperature.
• Squeeze thawed frozen spinach thoroughly before mixing it into the filling.
• Stir the milk mixture frequently as it thickens to help keep it smooth.
• Wait at least 30 minutes before adding eggs and feta to the warm filling.
• Cut the top pastry into 15 squares before baking, without slicing through the base.
• Give the baked pie its full hour of cooling time before serving.

Variations

• Use spearmint: Replace the dill with 1 teaspoon of spearmint for a different herbal note.
• Choose frozen spinach: Use 400 g thawed, squeezed spinach instead of 500 g fresh spinach.
• Add extra herbs: Mix another fresh herb into the filling alongside the dill.
• Serve with salad: Add a crisp green salad on the side to contrast with the buttery pastry.

Common mistakes to avoid

• Wet spinach: Squeeze thawed spinach thoroughly so it does not loosen the filling.
• Hot filling: Cool it for at least 30 minutes before adding eggs to prevent them setting prematurely.
• Pastry too cold: Let thawed sheets sit at room temperature for 45 minutes so they can be fitted without cracking.
• Unsealed edges: Press the pastry edges together firmly to help keep the filling enclosed.
• Cuts sealed over: Reopen the marked lines with a knife during baking so steam can escape.
• Slicing too soon: Cool the pie for at least 1 hour before cutting so the filling can settle.

How to store

Cool leftovers, cover them and refrigerate for up to 3 days. Reheat in an oven until warmed through to help the pastry crisp; the microwave will soften it.

Frequently asked questions