Golden Puff Pastry Spinach & Feta Pie

Golden Puff Pastry Spinach & Feta Pie

Flaky, savory, and irresistibly creamy — this pie is your new go-to comfort dish!

Inspired by Mediterranean warmth, where feta meets crisped layers of buttery dough.

This Golden Puff Pastry Spinach & Feta Pie layers a creamy, herb-kissed spinach filling inside crisp, buttery puff pastry. As it bakes, the pastry rises into delicate golden sheets while the filling becomes rich and cohesive, scented with dill, garlic, and lemon zest. Each slice reveals tender greens tucked inside a flaky crust, with tangy feta woven through every bite.

Ingredients

Filling:

• 1 tbsp olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 10 oz fresh spinach, chopped (or 1 package frozen, thawed and drained)
• 1/2 tsp dried dill
• Salt and pepper to taste
• 1/2 tsp lemon zest
• 1 cup crumbled feta cheese
• 1 sheet puff pastry, thawed
• 1 egg, beaten (for brushing)

Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a baking dish or line a baking sheet with parchment paper to prevent sticking and ensure easy removal.
2. Heat olive oil in a skillet over medium heat. Add the finely diced onion and sauté until soft and translucent, about 4–5 minutes. Stir occasionally to prevent browning while allowing the onion to sweeten gently.
3. Add the minced garlic and cook for about 30 seconds, just until fragrant. Be careful not to let it brown, as this can introduce bitterness.
4. Stir in the chopped fresh spinach (or thawed, well-drained frozen spinach). Cook until wilted and any excess moisture has evaporated. The mixture should look tender but not watery, as too much moisture can make the pastry soggy.
5. Season with dried dill, salt, pepper, and lemon zest. The lemon zest brightens the filling and balances the richness of the feta.
6. Remove from heat and allow the mixture to cool slightly. Fold in the crumbled feta cheese, distributing it evenly throughout the spinach.
7. Roll out the thawed puff pastry slightly if needed to fit your baking dish. Spoon the spinach-feta filling evenly onto the pastry, leaving a small border around the edges.
8. Fold or cover with additional pastry if desired, sealing the edges gently. Brush the top lightly with beaten egg for a golden finish.
9. Bake for 25–30 minutes, or until the pastry is puffed and deeply golden. The top should appear crisp and flaky, with visible layers.
10. Allow the pie to rest for 10 minutes before slicing. This helps the filling set slightly and makes for cleaner slices.