These Spinach and Feta Pies are the perfect balance of flavor and nutrition wrapped in golden puff pastry.
Packed with leafy greens, they provide fiber, vitamins, and plant-based protein, while feta adds a boost of calcium and healthy fats.
With a crisp, flaky crust and a rich, savory filling, these pies are quick to make, meal-prep friendly, and ideal for everyday cooking or entertaining.
Easy Spinach and Feta Pies
Equipment
- 1 Large saucepan
- 1 Colander
- 1 Salad Spinner (if using fresh spinach)
- 1 Large mixing bowl
- 1 Muffin Tin (12-cup, standard size)
- 1 Sharp Knife or Kitchen Scissors
- 1 Pastry brush
- 1 Rolling Pin (if pastry needs adjusting)
Ingredients
- 400 g 14 oz fresh or frozen spinach leaves
- ¼ tsp freshly grated nutmeg
- ½ tsp sea salt
- ½ tsp freshly ground black pepper
- 200 g 7 oz feta cheese, crumbled
- 1 tsp lemon juice
- 3 –4 sheets puff pastry ready-rolled, preferably butter-based
- 1 large egg beaten with a splash of milk, for egg wash
Instructions
- Prepare and Clean the Spinach: If you’re using fresh spinach, begin by giving it a thorough clean. Place the leaves in a large bowl of cold water with a splash of vinegar, which helps loosen any dirt or grit. Swish the leaves gently, then drain and rinse under running water. For best results, spin the spinach dry in a salad spinner. Removing excess water is important—too much moisture will make the filling soggy.
- Cook the Spinach Until Tender: Transfer the cleaned spinach into a large saucepan set over medium heat. Cook for 3–5 minutes, stirring occasionally, until the leaves wilt down and turn a deep green.If you’re using frozen spinach, place it in the saucepan over low to medium heat, breaking it apart with a wooden spoon as it thaws. Continue cooking until it’s completely defrosted and soft.
- Drain and Remove Excess Liquid: Once the spinach is cooked, pour it into a colander set over the sink. Press down firmly with the back of a spoon to release as much liquid as possible. For an extra step, gather the spinach into a clean kitchen towel and squeeze tightly to remove remaining moisture. A dry filling will help the pies stay crisp and flaky once baked.
- Cool the Spinach Before Mixing: Spread the drained spinach on a large plate or tray and let it cool completely to room temperature. This ensures that the pastry doesn’t soften too quickly when the filling is added, keeping the crust light and airy.
- Season and Mix the Filling: Once cooled, transfer the spinach into a mixing bowl. Sprinkle in freshly grated nutmeg, sea salt, and cracked black pepper. Crumble in the feta cheese and drizzle with a little lemon juice for brightness. Use a fork or clean hands to mix thoroughly until the spinach and cheese are evenly combined.
- Preheat the Oven: Set your oven to 200°C (390°F) if using a conventional oven.If you’re baking with a convection (fan) oven, reduce the temperature slightly according to your manufacturer’s guide. Preheating ensures the pastry rises beautifully and bakes evenly.
- Prepare the Puff Pastry Base: On a lightly floured surface, unroll the puff pastry sheets.Use a round cutter (or a glass) to cut circles large enough to line the base of your muffin tin wells. Gently press each pastry round into the cups, making sure the sides are covered and no gaps are left. This will form the bottom crust for each mini pie.
- Fill with Spinach and Feta Mixture: Spoon a generous amount of the spinach and feta mixture into each pastry cup, filling it almost to the top but leaving a small space for sealing. Be sure each pie gets a good balance of spinach and feta so every bite is flavorful.
- Seal the Pies with Lids: Cut out additional pastry rounds for the pie tops. Brush the inside rim of each base pastry with egg wash, then gently lay the pastry lid over the filling. Pinch the edges together with your fingers or press down with the tines of a fork to seal tightly. This helps lock in steam and keeps the filling moist while the crust crisps.
- Vent and Brush with Egg Wash: Using kitchen scissors or a sharp knife, cut a small slit or cross in the center of each lid to allow steam to escape. Brush the tops of the pies generously with egg wash—this gives them that golden, glossy finish.
- Bake Until Golden and Crisp: Place the muffin tin in the preheated oven and bake for 20–30 minutes, or until the pastry is puffed, flaky, and a light golden brown. Keep an eye on them near the end of baking to avoid over-browning.
- Cool Slightly Before Serving: Remove the pies from the oven and let them rest in the tin for about 5 minutes before carefully lifting them out. Serve warm for the best flavor, though they’re also delicious at room temperature.
Notes
- Use fresh or frozen spinach—just be sure to remove excess water for the best texture.
- Feta adds tang and creaminess, but you can mix in ricotta for a milder filling.
- Puff pastry should be chilled before baking to ensure maximum flakiness.
- Adding a small slit on top of each pie prevents soggy pastry.
- These pies taste best warm, but they’re also excellent for picnics and lunchboxes.
- Egg wash gives the pastry a glossy golden finish, so don’t skip it.
- For quicker prep, shape them into rolls instead of pies.
- Leftovers reheat well in the oven and stay crisp.
- Great for meal prep—make ahead and freeze unbaked pies.
- Adjust seasoning carefully since feta is naturally salty.
Chef’s Secrets for Perfect Spinach Pies
The secret to a flaky, golden pie lies in the pastry and filling balance.
Always work with cold puff pastry and handle it as little as possible to prevent the butter layers from melting before baking.
When it comes to spinach, moisture control is crucial—squeeze it until almost dry, otherwise the pastry will turn soggy.
Adding a touch of nutmeg enhances the earthy flavor of the spinach, while a squeeze of lemon brightens the overall taste.
If you want an even creamier filling, fold in a spoonful of ricotta or cream cheese along with the feta.
Serving Suggestions to Try Today
These mini pies are versatile and can be enjoyed in many ways.
Serve them warm straight from the oven as an appetizer at a dinner party, or pair them with a fresh Greek salad for a light, wholesome meal.
They also make excellent lunchbox additions or portable picnic snacks.
For a heartier spread, pair them with roasted vegetables or a bowl of tomato soup.
If entertaining, cut them into halves or quarters for easy finger food at gatherings.
Storage Tips for Freshness and Flavor
Spinach and Feta Pies keep well if stored properly.
Once baked, allow them to cool completely before transferring to an airtight container.
They will last up to 3 days in the refrigerator.
To reheat, place them in a preheated oven for 8–10 minutes until hot and crisp again—avoid the microwave, which softens the pastry.
If you’d like to prepare them ahead, assemble the pies and freeze them unbaked on a tray until solid.
Then store in freezer bags for up to 2 months. Simply bake from frozen, adding a few extra minutes to the cooking time.
Frequently Asked Questions
1. Can I use frozen puff pastry?
Yes! Store-bought frozen puff pastry works beautifully in this recipe. Just thaw it according to package instructions and keep it chilled until ready to use.
2. Can I substitute another cheese for feta?
Definitely. While feta gives a tangy, salty flavor, ricotta, goat cheese, or even cream cheese can be used for a milder option.
You may need to adjust seasoning if using a less salty cheese.
3. How do I prevent the pies from getting soggy?
The key is to remove as much liquid as possible from the spinach before mixing the filling. Also, make sure to cut a steam vent in the pastry lid so excess moisture can escape while baking.
4. Can these pies be made vegan?
Yes! Swap puff pastry made with plant-based butter, replace feta with a vegan cheese alternative, and brush the tops with plant milk instead of egg wash.
5. Can I make these pies in advance?
Absolutely. You can assemble the pies a day ahead, cover, and refrigerate until ready to bake. For longer storage, freeze them unbaked and cook directly from frozen when needed.
