Spinach & Cheese Puff Pastry Pie

Golden, flaky puff pastry filled with a creamy, savory spinach-and-cheese mixture—perfect for brunch, lunch, or an easy appetizer.

Ingredients

• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 500 g (1 lb) fresh spinach, chopped *(or 300 g frozen spinach, thawed and squeezed dry)*
• 200 g (7 oz) feta cheese, crumbled
• 200 g (7 oz) ricotta *(or cream cheese)*
• 2 large eggs, divided *(1 for filling; 1 yolk for egg wash)*
• 1 tbsp milk (for egg wash)
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried oregano *(or dill)*
• 2 sheets puff pastry, thawed
• Sesame seeds, for topping

Method

• 1

  Step 1: Heat the oven and prep the pan

  Preheat the oven to **200°C (400°F)**. Line a baking tray/sheet pan with parchment paper.

• 2

  Step 2: Sauté the aromatics

  Heat the **olive oil** in a skillet over medium heat. Add the **onion** and cook **3–4 minutes** until soft and translucent. Add the **garlic** and cook **30 seconds** until fragrant.

• 3

  Step 3: Cook and dry the spinach

  Add the **spinach** and cook, stirring, until wilted and most moisture evaporates. If using **frozen spinach**, squeeze it very dry first, then briefly cook it in the pan to drive off any remaining moisture. Remove from heat and **cool completely**.

• 4

  Step 4: Mix the filling

  Add the cooled spinach mixture to a large bowl. Add the **feta, ricotta (or cream cheese), 1 egg, salt, pepper, and oregano (or dill)**. Stir until evenly combined and creamy (not watery).

• 5

  Step 5: Assemble the pie

  Place **1 sheet puff pastry** on the prepared tray. Spread the filling evenly over the pastry, leaving a small border around the edges. Top with the **second pastry sheet** and press edges to seal (crimp with a fork).

• 6

  Step 6: Score and finish the top

  Score the top into squares (do not cut all the way through). Whisk the **egg yolk** with **1 tbsp milk**, brush over the top, and sprinkle with **sesame seeds**.

• 7

  Step 7: Bake and cool

  Bake **30–35 minutes** until deeply golden and puffed. Cool **10 minutes**, then cut along the score lines and serve.

Tips

• **Prevent soggy pastry:** Squeeze spinach very dry and let the filling **cool completely** before assembling.
• **Extra-flaky option:** **Chill the assembled pie for 10 minutes** before baking.
• **Cheese options:** Swap some ricotta for **cream cheese**, or add **mozzarella** for a stretchier bite.
• **Flavor boost:** Add a **pinch of nutmeg** to the filling (pairs especially well with spinach).
• **Make-ahead:** Assemble up to **1 day ahead** and refrigerate unbaked; bake as directed.
• **Storage:** Refrigerate leftovers airtight up to **3 days**; reheat in the oven for best crispness.
• **Freezing:** Bake, cool completely, portion, and freeze up to **2 months**; reheat from frozen in the oven until hot and crisp.

Nutrition (per serving, estimate)