Greek Spinach Pie
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.
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
- 3 cups all purpose flour
- 1 cup warm water
- 2 tbl spoons oil
- 1/2 spoon oregano
- 1 pound thawed frozen spinach (chopped leaves preferred)
- 2 chopped green shallots (or 1/3 white onion)
- 1/2 cup finely chopped parsley
- 1/3 pound feta cheese (optional)
- salt and pepper to taste
- thyme to taste
Directions
- 1 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.
- 2
Divide the dough into 3 equal balls. Cover them with a damp cloth or plastic wrap to prevent drying while you prepare the filling.- 3
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.- 4
Preheat your oven to 400°F (200°C). Grease an 8x12 inch baking pan.- 5
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.- 6
Spoon half of the spinach filling evenly over the first layer of dough.- 7
Roll out the second dough ball and place it over the filling. Spoon the remaining filling over this second layer.- 8
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.- 9
Bake for approximately 45 minutes, or until the top is golden brown and the edges are crisp.- 10
Let cool slightly before slicing and serving.NoteStorage: 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.
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