Spinach and Feta Pies

Spinach and Feta Pies

When it comes to entertaining, it’s always good to have a few vegetarian options, and these Spinach and Feta Pies (also known as Spanakopita) are one of my stand-by options.

As an Australian, I also have a fond affection for a party pie, so it is hard to host a party without making a batch of pies, vegetarian or otherwise.

Why This Recipe Works

• This recipe uses just a handful of ingredients for maximum flavour.
• These pies are a hit with both vegetarians and meat lovers alike.
• Adapt this easy Spanakopita recipe to make mini pies or large family-sized pies.

Puff Pastry Pies

I was first introduced to these puff pastry pies by a lovely South African friend who made these for dinner one night. I was floored by how simple the recipe was and have been making them ever since with a few minor tweaks, but this is essentially her recipe.

Spanakopita Recipe

You can make these Spinach and Feta Pies (or Spanakopita pies) as small or as large as you like. For my son’s first birthday party, I somehow found the time and patience to make these pies in mini muffin pans to produce tiny bite-sized pies.

At other times, I like to use a regular muffin pan to produce small pies (like those pictured) which are perfect for serving as a light meal, or even as a substantial party pie.

Easy Spanakopita Recipe

When I am pushed for time, I simply cut out large squares from a sheet of puff pastry, place some filling towards one side, and fold over half of the pastry to form a triangle, and seal the edges.

Another idea is to make them like Sausage Rolls, i.e. fill a strip of puff pastry with the spinach and feta filling, roll up the puff pastry to encase the filling in a large log, and cut off small pieces.

Now matter how large or small you make these Spinach and Feta Pies, they are sure to be a hit!

Easy Spinach Recipe

These Spinach and Feta Pies are also a great way to get some spinach on the table, although my children happen to love spinach – it might be a temporary phase but I am taking full advantage! I use either fresh baby spinach or large spinach leaves, but frozen spinach also works well in this recipe.

5 stars (8 reviews)

Spinach and Feta Pies

Thanh | Eat, Little Bird

Prep20 minutes mins

Cook30 minutes mins

Total50 minutes mins

Serves: 9 small pies

These Spinach and Feta Pies contain just a few ingredients but have maximum flavour. Make them as small or as big as you like, perfect for snacks or light meals.

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Ingredients

For the Spinach and Feta Pies

• 400 g (14 oz) spinach leaves, fresh or frozen
• nutmeg, freshly grated
• sea salt
• black pepper, freshly cracked
• 200 g (7 oz) feta
• 1 tablespoon lemon juice
• 3-4 sheets puff pastry, rectangular, preferably made with butter

For the Egg Wash

• 1 egg
• 1 teaspoon milk

Instructions 

To Prepare the Spinach

1. If you are using fresh spinach, clean them well by soaking them in cold water with a splash of vinegar. Drain and rinse well to remove all of the grit, and then use a salad spinner to remove as much water as possible.
2. Place the fresh spinach leaves into a large saucepan over medium-high heat, and cook for several minutes until the leaves start to wilt. Take the saucepan off the heat and tip the cooked spinach leaves into a large colander over the kitchen sink.
3. If you are using frozen spinach leaves, place the frozen spinach into a large saucepan over low-medium heat. If the frozen spinach has not been frozen in large cubes but are instead in large blocks, try to break up the frozen spinach to help it defrost more quickly. Once the frozen spinach has fully defrosted, tip the cooked spinach leaves into a large colander over the kitchen sink.
4. Press and squeeze out as much liquid from the cooked spinach as possible.
5. Place the spinach onto a large plate and set aside to cool completely.

To Make the Filling

1. Once the spinach has cooled, place it into a large mixing bowl.
2. Grate over some fresh nutmeg and season with salt and pepper.
3. Crumble over the feta.
4. Squeeze a bit of lemon juice over everything.
5. Mix everything together well.

To Assemble the Pies

1. Preheat the oven to 200°C (390°F) (without fan).
2. Place a metal tray on the middle shelf of the oven to preheat.
3. Cut out rounds from the puff pastry to line the muffin tin moulds.
4. Fill each pastry-lined mould with some of the spinach and feta filling.
5. Brush some egg wash on the inside rim of the pies.
6. Cut out more rounds from the puff pastry to form the lids of the pies. Seal the edges together by pinching the edges or using the tines of a fork to press them together.
7. Use a scissor or knife to cut a small steam vent in the pie lid.

To Bake the Pies

1. Make the egg wash by mixing together the egg and milk.
2. Brush the pies with egg wash.
3. Place the muffin pan onto the preheated metal tray in the oven.
4. Bake for 20-30 minutes, or until the pies are lightly golden.
5. Serve hot or warm.

Kitchen Notes

• VARIATION
  If you are in a hurry, make this appetiser like Sausage Rolls. Simply halve a sheet of rectangular puff pastry so that you have two long strips. Place some of the spinach and feta filling into the middle of each strip so that you have a long “sausage” of the filling. Brush some egg wash along one edge. Roll up each log and rest the log on the seam. Use a sharp knife to cut small lengths off each log, about 4 cm in length. Brush with egg wash and bake until nice and golden.
• OVEN TEMPERATURES
  All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.
• CONVERSIONS
  To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.

Nutrition Information Nutrition Information

Calories: 555kcal, Carbohydrates: 43.4g, Protein: 11.9g, Fat: 37.5g, Cholesterol: 43.7mg, Sodium: 485.1mg, Fiber: 2.7g, Sugar: 2.8g

Did you make this recipe?

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Update

This recipe was first published on 29 December 2017. It has been updated with more comprehensive recipe notes.

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