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    You are in: Home / Recipes / Spinach and Feta Pie Recipe
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    Spinach and Feta Pie

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    Derf's Note:

    This pie makes a great looking dish for a brunch or a lovely plate for a luncheon with a light mixed baby greens salad.

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    Units: US | Metric


    1. 1
      Cut the pastry to fit the size or your baking dish, (I use a 9 inch regular Pyrex pie plate or a 9 x 9 inch square pan), then keep it covered with a damp cloth.
    2. 2
      Prepare the spinach.
    3. 3
      Heat the oil and saute the onion for 5 minutes until soft.
    4. 4
      Add the spinach and stir for 5 minutes over a medium heat then increase the heat to evaporate any moisture.
    5. 5
      Leave to cool then mix in the dill, eggs, cheese, salt and pepper.
    6. 6
      Brush the baking dish with melted butter.
    7. 7
      Brush 8 layers of pastry with butter and lay them in the bottom of the dish.
    8. 8
      Spread with the filling, then cover with the remaining pastry, brushing each one with melted butter and scoring the top into diamond shapes.
    9. 9
      Sprinkle with water and bake in a preheated oven at 325°F for 40 minutes until crisp and golden.
    10. 10
      Leave to stand for 10 minutes, then cut into wedges and serve with crisp lettuce leaves.

    Ratings & Reviews:

    • on October 18, 2003


      I've been looking for this recipe for a long time. I lost it a long time ago. I used it once for a dinner party where you bring a dish of food. The people there LOVED it and wanted to know how to fix it. I can't wait to fix it again. I normally improvise and then wonder if I got it right. Thanx to Derf for posting it.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 22, 2009


      We love this recipe and make it probably once a month. I do use way more than 2 oz of butter on the layers, but I have a heavy hand with the brush.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 20, 2008


      Fantastic! I used 1(250g) packet of frozen spinach & made up the rest of the weight with frozen silverbeet from our garden. Also from our garden came garlic chives in place of the dill. Some sliced mushrooms were added at step 4. Matt swore how good it was. Just know: "it's.....good!" Thanks Derf, I'll be making this again. :D UPDATE: I have made this a few times & am aiming for that 1/2 hr prep time, because I find the prep to be the most time consuming part of this recipe when using fresh spinach.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Spinach and Feta Pie

    Serving Size: 1 (191 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 465.7
    Calories from Fat 183
    Total Fat 20.4 g
    Saturated Fat 8.4 g
    Cholesterol 107.9 mg
    Sodium 763.1 mg
    Total Carbohydrate 56.8 g
    Dietary Fiber 3.3 g
    Sugars 1.7 g
    Protein 13.4 g

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