Feta and Spinach Free-Form Pie

Total Time
10 mins
25 mins

Adapted from Australian Table magazine - an issue from 2004. This is versatile and I have topped it with grated cheese and used diced tomatoes and rocket on occasions- so you can go with what you have in the fridge !! Also I usually double the recipe so there are leftovers for lunches.

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  1. Preheat oven - 200°C.
  2. Line baking tray with baking paper.
  3. Place pastry on tray.
  4. Top with spinach, tomatoes and feta.
  5. Leave 5 cm border around edge.
  6. Whisk ricotta and egg.
  7. Season to taste.
  8. spoon over feta.
  9. Fold in pastry edges, pinching to seal.
  10. Bake 20 - 25 minutes till golden and puffed.