Spinach Pie Using Puff Pastry: Crisp, Savory and Simple

Spinach pie using puff pastry is a savory baked pie filled with spinach, feta, herbs and a lightly bound egg mixture, tucked inside crisp, flaky pastry. This version takes inspiration from Greek spanakopita, while using ready-made puff pastry for a straightforward, generous pie that works for lunch, dinner or a shared table.

Ingredients

1 tablespoon (15 ml) olive oil
1 medium yellow onion, finely chopped, about 1 cup (150 g)
2 garlic cloves, minced
1 pound (454 g) fresh spinach, roughly chopped, or 10 ounces (283 g) frozen chopped spinach, thawed
4 ounces (113 g) feta cheese, crumbled
½ cup (50 g) finely grated Parmesan cheese
2 large eggs (about 100 g without shells), divided
2 tablespoons (30 ml) chopped fresh dill, or 2 teaspoons (2 g) dried dill
¼ teaspoon (1 g) ground nutmeg
¼ teaspoon (1.5 g) fine salt, plus more to taste
¼ teaspoon (0.5 g) black pepper
2 sheets frozen puff pastry, about 17 ounces (482 g) total, thawed according to package directions but kept cold
1 tablespoon (15 ml) water, for the egg wash
1 teaspoon (5 g) sesame seeds, optional

Instructions

Thaw and prepare the pastry. If frozen, thaw the puff pastry in the refrigerator according to its package directions, usually several hours or overnight; this is not included in the active prep time below. Keep it cold until needed. Set a rack in the middle of the oven and preheat to 400°F (200°C). Line a baking sheet with parchment paper.
Cook the aromatics and spinach. Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 5–7 minutes, stirring occasionally, until soft. Stir in the garlic for 30 seconds. Add fresh spinach in batches and cook until wilted, about 3–5 minutes total. If using thawed frozen spinach, add it and cook for 2–3 minutes instead. Transfer the mixture to a bowl and let it cool for 10 minutes.
Remove excess moisture. If the filling looks wet, press it in a fine-mesh sieve or squeeze it in a clean kitchen towel once cool enough to handle. Removing liquid helps prevent a soggy pastry base. Skip squeezing if the mixture is already dry.
Mix the filling. Stir the feta, Parmesan, dill, nutmeg, salt and pepper into the spinach mixture. Beat one egg in a small bowl, then mix it into the filling. In a separate bowl, beat the remaining egg with the water; set aside for the top. Taste the filling and adjust the seasoning, keeping in mind that feta is salty.
Line and fill the pastry. Unfold one cold pastry sheet on the prepared baking sheet. If necessary, roll it gently into a rectangle about 10 by 12 inches (25 by 30 cm). Spoon the filling over the pastry, leaving a 1-inch (2.5 cm) border all around. Fold the border up and over the edge of the filling, making small overlapping folds at the corners.
Add the top crust. Roll the second sheet to roughly 10 by 12 inches (25 by 30 cm). Lay it over the filling and tuck its edges under the raised bottom border, or fold the edges together to seal. Cut 3–4 small slits in the top to release steam. Brush the pastry with the reserved egg wash and add sesame seeds, if using.
Bake and rest. Bake for 35–45 minutes, until the pastry is deeply golden and crisp. Check the center with a food thermometer: the egg filling must reach 160°F (71°C), the USDA FSIS safe minimum for egg dishes. If the crust browns too quickly, loosely cover it with foil for the final part of baking. Rest for 10 minutes before slicing so the filling settles.

Tips

Keep the pastry cold. Warm pastry becomes soft and harder to handle, and it may not puff as well. If it starts to feel sticky while assembling, chill the pie for 10 minutes before baking.
Dry the spinach well. Excess water is the most common cause of a damp bottom crust. Frozen spinach is convenient, but it needs to be thawed completely and squeezed firmly before adding.
Choose your pastry shape. Puff pastry sheet sizes vary. A little overlap is fine; trim excess if needed and use the scraps to decorate the top, pressing them lightly into place.
Season after adding cheese. Feta and Parmesan contribute plenty of salt, so taste the filling before adding more. For a milder pie, replace some feta with ricotta, but drain the ricotta first.

Serving Suggestions

Serve the pie warm or at room temperature, cut into wedges. A crisp green salad with lemon dressing, sliced tomatoes, or cucumber and olives makes a fresh accompaniment. For a more substantial meal, add roasted potatoes or a bowl of lentil soup. The pastry is richest straight from the oven, when its layers are at their crispest.

Variations

For a more traditional Greek-inspired flavor, replace the Parmesan with another ½ cup (50 g) of crumbled feta and add 2 sliced scallions. Spanakopita is commonly made with thin phyllo pastry rather than puff pastry; puff pastry gives this pie a thicker, buttery, more bread-like flaky crust, so it is a convenient variation rather than the same texture.

Use Swiss chard or a mix of spinach and chard, removing any tough stems and cooking them until tender before adding the leaves. Chopped parsley or mint can replace some or all of the dill. For a richer filling, add ½ cup (120 g) drained ricotta; for more bite, add a small handful of chopped sun-dried tomatoes. Avoid adding watery vegetables unless they are cooked and drained first.

Storage and Reheating

Cool leftovers promptly and refrigerate them in an airtight container within 2 hours of baking. Keep for 3–4 days. For best texture, reheat slices on a baking sheet in a 350°F (175°C) oven for 10–15 minutes, until hot throughout; leftovers should reach 165°F (74°C) when reheated. A microwave works in a pinch but softens the pastry. You can freeze baked, cooled slices for up to 2 months for best quality; thaw overnight in the refrigerator and reheat in the oven. Do not leave the pie at room temperature for more than 2 hours.

Frequently Asked Questions

Can I use frozen spinach?
Yes. Use 10 ounces (283 g) frozen chopped spinach, thaw it completely, and squeeze out as much water as you can. Cook it briefly with the onion and garlic to evaporate any remaining moisture.

Can I assemble the pie ahead?
You can prepare the filling up to a day ahead and refrigerate it in a covered container. Assemble the pie just before baking if possible, since filling pastry far in advance can make the base damp. Keep the pastry refrigerated until you are ready to use it.

Why is my puff pastry soggy underneath?
The filling likely contained too much moisture, or the pastry warmed while you assembled the pie. Drain the spinach well, use cold pastry, bake on a fully preheated oven rack, and allow enough time for the base to turn golden.

Do I need to blind-bake the bottom pastry?
No. With a dry filling, cold pastry and a hot oven, the bottom can bake through without a separate blind-baking step. If your oven heats unevenly, place the baking sheet on a lower-middle rack so the base gets more direct heat.

How can I tell when the pie is done?
The pastry should be evenly deep golden, not pale or doughy, and the filling should be set. Because the filling contains eggs, check the center with a food thermometer and confirm it reaches 160°F (71°C).

Can I make this without feta?
Yes. Use drained ricotta or a mild crumbly cheese instead, and season to taste. Ricotta is less salty and softer than feta, so the filling will be milder and may need a little extra Parmesan, salt or herbs.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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