Spinach Pies Recipe
Make Spinach Pies Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Filling
Pastry & Finish
Method
Filling
- 1
Prepare spinach
Wash the spinach thoroughly to remove grit. If using baby spinach, trim any large stems. Bring a large pot of salted water to a boil, add the spinach in batches and blanch for 30–45 seconds until wilted. Drain immediately in a colander and rinse under cold running water to stop cooking. Squeeze out as much liquid as possible from the spinach using clean hands or by pressing in a fine-mesh sieve; then chop roughly. You should end up with about 4 cups packed (after draining).
- 2
Cook aromatics
In a large skillet over medium heat, warm 3 tablespoons olive oil. Add the finely chopped onion and a pinch of salt, sauté 6–8 minutes until translucent and lightly golden. Add the minced garlic and cook 30–60 seconds until fragrant, taking care not to brown.
- 3
Combine filling
Add the chopped, drained spinach to the skillet and stir to combine with the onion and garlic. Cook 1–2 minutes to warm through and evaporate excess moisture. Remove from heat and transfer to a large mixing bowl to cool slightly. Crumble in 250 g feta and add 120 g ricotta. Beat 2 eggs lightly and add to the bowl. Stir in 2 tablespoons dill, 2 tablespoons parsley, 1 teaspoon ground nutmeg, 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon lemon zest if using. Taste and adjust seasoning — the feta brings saltiness, so add additional salt sparingly. Mix until well combined.
Pastry & Assembly
- 4
Preheat and prepare
Preheat the oven to 190°C (375°F). Line a baking sheet with parchment paper or lightly grease a 9x13-inch baking pan if making larger pies. Unroll thawed phyllo sheets and cover with a lightly damp towel to prevent drying out. Melt 100 g unsalted butter (or measure olive oil) and set next to the phyllo along with a pastry brush and the beaten egg for wash.
- 5
Assemble individual pies
To make 8 individual square/triangle pies: Place one phyllo sheet on a clean work surface and brush lightly with melted butter. Top with a second sheet and brush again. Cut the stacked sheets into 4 equal rectangles (you’ll get 8 stacked rectangles total from 2 sheets if desired). Place about 2–3 tablespoons of the spinach filling near one short edge of each rectangle. Fold the corner over to form a triangle, continuing to fold in triangle shapes (like folding a flag) until sealed, tucking any loose edges underneath. Brush the outside with butter. Alternatively, to make a single large pie: butter a 9x13 pan, layer 4–5 full phyllo sheets brushing each with butter, spread the filling evenly, then layer the remaining 3–4 sheets on top, brushing each with butter. Tuck edges and trim as desired.
- 6
Egg wash and seeds
Brush each assembled pie or the top of the large pie with the beaten egg. Sprinkle sesame seeds over the top if using. This gives a glossy, golden finish.
- 7
Bake
Bake in the preheated oven 20–25 minutes for individual pies, or 30–40 minutes for a large pie, until the pastry is deep golden and crisp and the filling is set. Rotate the baking sheet halfway through for even browning.
- 8
Rest and serve
Remove from oven and let rest 5–10 minutes before serving so filling firms slightly. Serve warm or at room temperature. Leftovers keep refrigerated up to 3 days and reheat in a 175°C (350°F) oven for 8–10 minutes to re-crisp.
