Spinach Pie Recipe

Make dough

Combine the flour and 1/2 tsp salt in a medium bowl. Add the cold cubed butter and cut in with a pastry blender or two forks until mixture resembles coarse crumbs with some pea-sized pieces.

Drizzle the 3 tbs cold water over the flour-butter mixture a tablespoon at a time and gently mix until the dough just comes together. Do not overwork. Form into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes (up to 2 hours).

Roll out and fit

Preheat oven to 375°F (190°C). On a lightly floured surface, roll the chilled dough to a 10-inch circle about 1/8–1/4 inch thick. Transfer to a 9-inch pie dish, trim and crimp the edges, and refrigerate while preparing the filling.

Cook spinach and aromatics

Heat 2 tbs olive oil in a large skillet over medium heat. Add the chopped onion and sauté 5–7 minutes until soft and translucent. Add the minced garlic and cook for 30–45 seconds until fragrant.

Add the chopped spinach in batches (if necessary), stirring until wilted. Cook until any excess moisture has mostly evaporated, about 3–5 minutes. Remove from heat and transfer to a large bowl. Let cool slightly.

Remove excess moisture

Once the spinach mixture is cool enough to handle, place it in a clean kitchen towel or fine sieve and squeeze out as much liquid as possible. This prevents a soggy pie.

Combine filling ingredients

To the drained spinach in the bowl, add the crumbled feta, ricotta, 2 eggs, chopped dill, 1 tsp ground nutmeg, 1 tsp salt, and 1 tsp black pepper. Mix thoroughly until evenly combined and smooth-tasting. Taste and adjust seasoning if needed.

Spoon the filling into the prepared chilled crust and smooth the top with a spatula.

Brush the exposed crust lightly with 1 tsp olive oil and sprinkle sesame seeds on the edge if using.

Place pie on a baking sheet (to catch any drips) and bake in the preheated 375°F (190°C) oven for 35–40 minutes, or until the filling is set and the crust is golden brown.

Remove from oven and let the pie rest on a cooling rack for at least 10 minutes to set. Serve warm or at room temperature.