This rustic Greek Spinach Pie is a comforting masterpiece of flaky, tender dough wrapped around a vibrant, herbaceous filling. The combination of fresh spinach, sharp feta cheese, and aromatic oregano creates a perfect balance of salty, earthy, and bright flavors. Unlike store-bought puff pastry, this simple flour-and-water dough offers a unique, chewy texture that holds up beautifully to the moist filling. It is an ideal dish for casual weeknight dinners, lazy weekend lunches, or as a hearty side dish for Mediterranean-themed gatherings. Serve it warm with a simple green salad or enjoy it cold as a portable snack. The versatility of this recipe allows you to customize the cheese or herb levels to your taste, making it a reliable favorite for any home cook looking to add a touch of Greek hospitality to their table.
Greek Spinach Pie
Description
This rustic Greek Spinach Pie is a comforting masterpiece of flaky, tender dough wrapped around a vibrant, herbaceous filling. The combination of fresh spinach, sharp feta cheese, and aromatic oregano creates a perfect balance of salty, earthy, and bright flavors. Unlike store-bought puff pastry, this simple flour-and-water dough offers a unique, chewy texture that holds up beautifully to the moist filling. It is an ideal dish for casual weeknight dinners, lazy weekend lunches, or as a hearty side dish for Mediterranean-themed gatherings. Serve it warm with a simple green salad or enjoy it cold as a portable snack. The versatility of this recipe allows you to customize the cheese or herb levels to your taste, making it a reliable favorite for any home cook looking to add a touch of Greek hospitality to their table.Ingredients
Directions
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In a large bowl, combine the flour, oil, and warm water. Mix until a dough forms, then knead for 2-3 minutes, adding small amounts of additional flour if necessary until the dough is smooth and no longer sticks to your hands.
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Divide the dough into 3 equal balls. Cover them with a damp cloth or plastic wrap to prevent drying while you prepare the filling.
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For the filling, ensure the thawed spinach is well-drained to remove excess moisture. In a bowl, combine the spinach, chopped shallots (or onion), parsley, feta cheese (if using), oregano, thyme, salt, and pepper. Mix thoroughly.
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Preheat your oven to 400°F (200°C). Grease an 8x12 inch baking pan.
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On a floured surface, roll out the first dough ball into a rectangle slightly larger than your baking pan. Place it in the pan, allowing the edges to hang over the rim.
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Spoon half of the spinach filling evenly over the first layer of dough.
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Roll out the second dough ball and place it over the filling. Spoon the remaining filling over this second layer.
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Roll out the final dough ball and place it on top. Fold the overhanging dough edges from all layers inward to seal the pie. Use a fork to prick several holes through the top layer to allow steam to escape.
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Bake for approximately 45 minutes, or until the top is golden brown and the edges are crisp.
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Let cool slightly before slicing and serving.
Note
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispness.
Variations: While feta adds a classic tang, this pie is delicious without it. You can also add diced potatoes or onions to the filling for extra heartiness.
Tips: Ensure the spinach is thoroughly drained before mixing. Excess moisture is the enemy of a crisp bottom crust.
