Spinach Feta Pie
This is my take on a Greek specialty. In Greece this is more often made with what we would call weeds, and is so delicious when well made. Since we have no green grocers that go out and find wild herbs and plants, spinach will make a good substitute. You will need a 23cm (9 inch) quiche pan.
Servings Prep Time
8slices hour
Cook Time Passive Time
45minutes 1hour
Servings Prep Time
8slices hour
Cook Time Passive Time
45minutes 1hour
  1. Make the pie crust and set it in the fridge to rest for at least ½ hour.
  2. In the mean time preheat the oven to 200°C or 400°F.
  3. After a rest in the fridge take the pie dough roll out to about 2 millimeters in thickness. Line the quiche pan, dock the dough then let it rest for at least ½ hour.
  4. Then blind bake it for 20 minutes. This will help keep the crust from getting soggy from the spinach filling. To blind bake simply line the tart shell with baking paper and fill with beans or weights made for this purpose. This stops the shell from shrinking during the baking.
  5. On a medium heat put the frozen spinach in a pot just large enough to hold it with a little water, cover and bring to the boil. Remove and strain. Squeeze out all the excess water with the back of a large spoon, it shouldn’t be very wet. Chop it coarsely if its whole leaf spinach.
  6. In a little olive oil and butter saute the onions over a medium heat until they are soft and pale in color, about 5 minutes.
  7. Now combine all the ingredients in a large bowl. Mix well and taste for salt and pepper. Be careful with the salt, Feta is quite salty on it’s own.
  8. When the pie shell has been partially baked and cooled down a little, pour the spinach mixture into the shell making sure that the Feta is well distributed.
  9. Bake with the rack placed in the middle of the oven for about 35 minutes.
  10. Serve with a tomato salad and some crispy Italian bread or a baguette.
Recipe Notes

You will need to get my Pate Brisee recipe, omit the sugar.
You will need a 23cm (9 inch) quiche pan.
This is an easy recipe the only thing to worry about is that you squeeze out the spinach well so that the water in it doesn’t separate while you are baking making the pie and crust soggy.

It can be made a day a head and refrigerated, then warmed up in a hot oven when you need it. It can even be used for party finger food cut into small wedges or baked in a square oven pan and cut into squares.