Spinach Pie Recipe

Prepare and wilt spinach

Wash the spinach thoroughly and remove any tough stems. In a large skillet over medium heat, add 1 tablespoon olive oil. Add half the spinach and cook, stirring, until wilted (about 2–3 minutes). Add remaining spinach and wilt until fully reduced (another 2–3 minutes). Transfer wilted spinach to a colander, let cool slightly, then press and squeeze with the back of a spoon or with hands to remove as much liquid as possible. Chop coarsely and set aside.

Sauté aromatics

Using the same skillet, add the remaining 1 tablespoon olive oil and heat over medium. Add the finely chopped onion and a pinch of salt. Cook, stirring occasionally, until translucent and soft, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant. Remove from heat and let cool slightly.

Mix cheeses and eggs

In a large bowl, combine crumbled feta and ricotta. Beat in the eggs one at a time until smooth. Stir in the chopped wilted spinach and the cooled onion/garlic mixture. Add chopped fresh dill, salt, pepper, and nutmeg (if using). Taste and adjust seasoning — remember feta is salty, so adjust salt accordingly.

Drain and adjust moisture

If the mixture seems very wet, place it in a fine mesh sieve and press to remove excess liquid. Excess moisture will make the pastry soggy; the filling should be moist but not watery.

Make the shortcrust pastry

In a large bowl, whisk together the flour and 1/2 teaspoon salt. Add the cold cubed butter and, using a pastry cutter or fingertips, rub the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces. Sprinkle the cold water over the mixture a tablespoon at a time, tossing with a fork, until the dough just comes together when pressed (you may not need all the water). Gather into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes.

Preheat oven and prepare pan

Preheat the oven to 375°F (190°C). Lightly oil a 9-inch (23 cm) pie dish or 9x13 baking dish with 1 teaspoon olive oil, wiping excess with a paper towel.

Roll and fit bottom crust

On a lightly floured surface, roll out two-thirds of the chilled dough to a circle large enough to line the pie dish with a slight overhang (about 12 inches). Carefully transfer to the prepared dish and press into the bottom and sides. Trim excess leaving about 1/2 inch overhang.

Add filling

Spoon the prepared spinach-cheese filling into the pastry-lined dish and spread evenly, pressing gently to level.

Top crust or lattice (optional)

Roll out the remaining dough and either cover the pie fully (fold and crimp edges to seal) or cut into strips for a lattice top. If covering fully, cut a few slits in the top to vent steam. Tuck and crimp the edges to seal. Trim excess dough.

Egg wash

Whisk together 1 whole egg and 1 tablespoon milk. Brush the top of the pastry lightly with the egg wash for a golden finish.

Bake

Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 40–50 minutes, until the crust is golden and the filling is set (a knife inserted in the center should come out mostly clean). If the edges brown too quickly, cover them with foil.

Cool and serve

Remove from oven and let the pie cool on a wire rack for at least 15–20 minutes to allow the filling to set. Slice and serve warm or at room temperature. Leftovers keep refrigerated for up to 3 days.