Spinach Pie with Feta

What do you know about the perfect pie? What it should be for you? My main pie-rules are: the pastry is melting-in-your mouth, not over-dry filling, crispy crust. I usually make pies for breakfast preparing dough at the evening before. I make filling and bake my pie in the morning. It saves a lot of time.

You can find some my most loved pies in this blog and today I want to write some words about my perfect spinach pie!


Every time I make this spinach pie I feel myself like sailor Popeye. I like spinach very much and I think it’s one of my top-5 favourite fillings for pie. Spinach has quite a neutral taste and savoury feta makes it much better! I think I’ve made spinach pies so many times, but there was always something that bothered me. I was trying to get rid of this feeling and changed the recipe over and over, until I finally found what i wanted.
I added the dill into my spinach-feta filling and it made it absolutely fantastic! So I decided as soon as I got this perfect result to share it with you.


Spinach Pie with Feta

(For 1 pie 24 cm in diameter)

200 g strong white flour
100 g cold butter
2 tbsp ice water
1 egg yolk
pinch of salt

2 big bunches of spinach (about 500-600 g)
1 small bunch of dill (about 100-200 g)
150 g barrel aged feta
1 tbsp butter
1 egg
2 tbsp sour cream
salt, pepper

1 egg yolk

At first, prepare the dough. Cut the cold butter into small cubes (I usually use grater for this), rub it with your fingers with the flour in a large bowl very quickly. Add salt, egg yolk and ice water. Knead the soft dough. The ingredients for dough (butter and water) must be very cold. And you must knead the dough very quickly, because if the butter begins to melt, the dough won’t be the desired consistency.
Place the dough between two sheets of parchment paper and roll out. If the paper slides on the table, sprinkle a little flour under it, it will be easier. Cut a circle from dough and gently place it to the baking pan. This dough is fat enough, so you may not grease the pan, just sprinkle with flour. Put it into the fridge for about 1 hour.
I usually prepare this dough in the evening and leave in the fridge it overnight.

Wash the spinach thoroughly, because there is always a lot of sand in the spinach leaves. Cut them and pour with boiling water. Spinach will shrink twice.
Heat the butter in the frying pan, add spinach. Stir it for about 1 minute and add chopped dill. Turn off the heat. Stir one more time adding feta cut into small cubes, add salt and pepper.
Combine egg and sour cream in the bowl, add spinach and mix together. Take the dough from the fridge and put this mixture over it. Flat it well using spatula. Fold the edges up around the filling. Grease with egg yolk.
Heat oven to 200 degrees C. Bake your pie until the crust become golden brown (it takes about 30 minutes).
Let the pie chill and serve it.


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