Spinach Pie Recipe

Make dough

In a large bowl, whisk together 4 cups flour and 2 tsp salt. Cut 1.5 cups cold unsalted butter (cubed) into the flour using a pastry cutter or two forks until mixture resembles coarse crumbs with some pea-sized pieces.

Stir in 2 tbsp olive oil (optional). Drizzle in 3/4 cup cold water a few tablespoons at a time, mixing gently until dough just comes together. Do not overwork.

Divide dough into three equal portions (about 1 1/3 cups flour each). Flatten each portion into a disk, wrap in plastic, and refrigerate at least 30 minutes (or up to 2 days).

When ready to assemble, remove dough from refrigerator 15 minutes before rolling to slightly soften.

Cook spinach and aromatics

Heat 2 tbsp extra-virgin olive oil in a large skillet over medium heat. Add 1 cup finely chopped onion and cook until softened and translucent, 5–7 minutes. Add 3 minced garlic cloves and cook 1 minute until fragrant.

Add 10 cups packed fresh spinach in batches, stirring and allowing it to wilt between additions. Continue until all spinach is wilted and reduced. Remove from heat and let cool slightly.

Drain and chop spinach

Transfer wilted spinach to a colander or clean dish towel. Press or squeeze out as much liquid as possible (aim for at least half the cooked volume removed). Chop the drained spinach roughly and transfer to a large mixing bowl.

Combine filling ingredients

To the bowl with spinach add 2 cups crumbled feta, 1 cup ricotta, and 3 whole eggs. Add 2 tbsp chopped fresh dill, 2 tbsp chopped fresh parsley, 1/4 tsp nutmeg, 1 tsp salt, and 1/2 tsp black pepper. Stir until evenly combined and mostly uniform. Taste and adjust salt/pepper as needed (remember feta is salty).

Preheat and prepare pans

Preheat oven to 375°F (190°C). Lightly butter or oil one 9-inch (23 cm) deep-dish pie pan or two 9-inch tart pans (you will make a three-crust pie: bottom crust, filling, and top crust with decorative third crust or lattice).

On a lightly floured surface, roll out one dough disk to about 12 inches diameter for the bottom crust. Fit into the prepared pan, pressing gently into corners and up the sides with a slight overhang. Trim excess leaving about 1/2 inch overhang.

Roll out the second dough disk to about 12 inches and transfer to a baking sheet — this will become the inner cover (middle crust). If making a sealed three-crust structure, place this disk over the filling later with vents; alternatively roll second disk slightly smaller to act as a partial cover.

Fill and add middle crust

Spoon the spinach–feta filling into the bottom crust, smoothing the top so it is even but not packed. If using the second disk as an inner cover, lay it over the filling and crimp edges to seal with the bottom crust. Cut 4–6 small slits in the middle crust to vent steam.

Roll out the third dough disk to cover the pie (top crust). Place it over the sealed pie and trim edges. Tuck the top edge under the bottom edge and flute or crimp to create a tight seal and decorative edge. Alternatively create a lattice or decorative cut-outs with this third crust for a layered look.

Egg wash and finish

Whisk 1 egg yolk with 1 tsp water. Brush the top crust with the egg wash for color. Brush melted butter (2 tbsp) over edges and sprinkle optional 1 tsp sesame or nigella seeds. Make a few additional vents if top is solid.

Bake

Place pie on a baking sheet to catch any drips. Bake in preheated oven for 45–60 minutes, until crust is golden brown and filling is set (center should register about 160–165°F/71–74°C if using a thermometer). If crust browns too quickly, tent loosely with foil after 30–35 minutes.

Allow pie to cool on a rack at least 20–30 minutes before slicing so filling firms and slices hold together. Serve warm or at room temperature.