Tested till perfect Spinach and Feta Pie

Spinach and Feta Pie

The key to this rustic vegetarian pie filled with classic Greek flavours is the pastry: it's made with extra-virgin olive oil. You can make the pie up to five days ahead and serve it warm or at room temperature.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: November 2002

Recipe4 out of 5 based on 8 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 1-3/4 cups 1-3/4cupsall-purpose flour
  • 1 tsp 1tspsalt
  • 1 tsp 1tspbaking powder
  • 1/3 cup 1/3cupextra-virgin olive oil
  • 1/3 cup 1/3cupmilk
  • 1 1eggeggs


  • 2 tbsp 2tbspextra-virgin olive oil
  • 1 1sweet onionsweet onions, chopped
  • 5 5green oniongreen onions, chopped
  • 3 bags (eah 10 oz/284 g) 3bags (eah 10 oz/284 g)fresh spinach, trimmed
  • 1-1/2 cups 1-1/2cupscrumbled feta cheese
  • 3/4 cup 3/4cupshredded mozzarella cheese
  • 2 2eggeggs
  • 1/2 cup 1/2cupchopped mint
  • 1/2 cup 1/2cupchopped dill
  • 1/2 cup 1/2cupchopped parsley
  • 1-1/2 tsp 1-1/2tspsalt
  • 1-1/2 tsp 1-1/2tsppepper
  • 1 pinch 1pinchground cloves
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In large bowl, whisk together flour, salt and baking powder. In separate bowl, whisk together oil, milk and egg; pour over dry ingredients. Using wooden spoon, stir to form fairly smooth dough. Turn out onto lightly floured surface; knead until smooth, about 2 minutes. Press into disc; wrap with plastic wrap and refrigerate for 30 minutes. (Make-ahead: Refrigerate for up to 5 days.)

Filling: Meanwhile, in skillet, heat 1 tbsp (15 mL) of the oil over medium heat; cook sweet and green onions, stirring, until softened, about 2 minutes. Transfer to large bowl.

In batches, place spinach in large pot with just the water clinging to leaves; cover and cook over medium-high heat, stirring once, until wilted, about 3 minutes. Transfer to sieve; press to remove moisture. Add to onions along with feta and mozzarella cheeses, eggs, mint, dill, parsley, salt, pepper and cloves; mix well.

On lightly floured surface, roll out dough to 16-inch (40 cm) circle. Loosely roll around rolling pin; unroll onto 9-inch (23 cm) cast-iron skillet or baking dish, letting dough hang over edge. Mound filling in centre; lift pastry up over filling, letting pastry fall naturally into folds and leaving 5-inch (12 cm) opening in centre. (Make-ahead: Cover and refrigerate for up to 4 hours.)

Bake in bottom third of 375°F (190°C) oven until pastry is golden and filling is steaming, about 45 minutes. (Make-ahead: Let cool for 30 minutes. Refrigerate until cold. Cover and refrigerate for up to 1 day. Reheat in 375°F/190°C oven for 30 minutes.)

Transfer to cutting board or serving plate if desired. Let stand for 10 minutes. Cut into wedges.

Nutritional Information Per serving: about

cal 402 pro 15g total fat 23g sat. fat 8g
carb 37g fibre 6g chol 101mg sodium 1,152mg

% RDI:

calcium 34 iron 42 vit A 94 vit C 113
folate 95
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