Nearly Nana's Spinach & Feta Pie

"My Nana makes great a Spanakopita, but refuses to show me how to make it because I don't visit enough. It has taken me years of practice but now my father thinks mine is better than his mother's--don't tell Nana."
Nearly Nana's Spinach & Feta Pie created by Salsa Girl
Ready In:


  • Filling

  • 1 bunch parsley, roughly chopped
  • 1 bunch mint, roughly chopped
  • 1 bunch dill, roughly chopped
  • 500 g frozen baby spinach leaves
  • 200 g feta, crumbled into big pieces
  • 200 g parmesan cheese, coarsely grated
  • 200 g tasty cheese, grated
  • 3 eggs (lightly beaten)
  • 12 teaspoon ground nutmeg
  • Pastry

  • 3 sheets frozen puff pastry, defrosted
  • 1 egg (lightly beaten to glaze)


  • Cook frozen spinach in microwave on HIGH for 7 minutes. Allow to cool slightly and squeeze out excess liquid from spinach and use a fork to loosen leaves apart into a large mixing bowl.
  • Add remaining filling ingredients, mix with fork. (Don't over mix, only until just combined and this will make it light and fluffy). Moisten edges of pastry with some of the beaten egg.
  • Divide filling evenly in the centre of the 3 pieces of puff pastry, leaving enough room on the pastry to roll and seal pastry into a log.
  • Seal all edges and brush top of pastry with the remaining beaten egg.
  • Space all 3 logs on top a lined baking tray and bake in a moderate oven until pastry is golden.

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  1. iknitok
    I won't tell Nana! It's wonderful, thank you for posting. <br/><br/>Nutmeg IS traditional, but it's just as traditional to leave it out for those who don't like it.... just as I have to leave both the nutmeg and the mint out, as DH dislikes both. But I added ricotta instead of feta as I had 1 lb of fresh to use up, lots of garlic and onion , also fresh oregano and basil. I also added a few flakes of dried chillies - not for kids. Using ricotta instead of feta made it even creamier and softer and lower fat.<br/><br/>Thanks for posting.
  2. Karen Elizabeth
    Oh, I was very pleased with this!!! I was a bit nervous about making it, but it was so straightforward! my DH also said, restaurant quality! It made three big logs, and gave me plenty to use for next day and for lunch boxes, esp for me, who adores spinach!! I'd like to add that nutmeg is pretty much a standard spice with spinach, I nearly always add it to spinach, whatever I'm making. Thank you for quite a 'show-off' recipe, Catherine, I will make this for guests and I know I'm going to get quite a lot of "I can't believe you made this!!" Made for PAC Spring 2008
  3. Santas_Elf
    This was good, I'm not so sure about the nutmeg though, it seemed a bit strange. I'd say if you're not too crazy about nutmeg leave it out. Other than that I liked it.
  4. Salsa Girl
    Nearly Nana's Spinach & Feta Pie Created by Salsa Girl
  5. Leggy Peggy
    Holy buckets! Catherine, you could open a restaurant and serve only this. We (Chef #456507 and I) followed your recipe to the letter, except that we were able to make four logs instead of three. Even our fussiest eater -- a 96-year-old auntie -- asked for a second helping. As an aside, it took about 40 minutes at 180 degrees Centigrade for the logs to become golden. Thanks for such an outstanding recipe that will become a regular here. Made and reviewed for Pick a Chef. And, please, don't anyone tell Nana.



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