Spinach & Feta Puff-Pastry Pie
If you haven't tried this pie before, then you are in for a treat! This flavourful Spinach Feta Pie recipe is a spin-off of the traditional Greek dish "Spanakopita" - only much easier and quicker to make!!
[adrotate group="2"] [adrotate group="4"]- 350g/12.3oz Feta Cheese
- 150g/5.3oz Fresh Baby Spinach
- 100g/3.5oz Sun-dried Tomatoes (chopped)
- 250g/8.8oz Ricotta
- 2 Spring Onions (sliced)
- 3 Large Eggs
- ½ Tsp Ground Nutmeg
- 150g/5.3oz Cheddar Cheese (Shredded)
- Beaten Egg for Egg wash
- Sesame Seeds
- Poppy Seeds
- Puff Pastry
Preheat oven to 180C/350F.
Mix the 3 eggs in a small bowl with the ground nutmeg and pepper.
Butter grease an approximately 29cm x 29cm shallow baking dish.
Lay out the pastry. Crumble the feta cheese on top of the pastry.
Spoon the ricotta over the feta and spread it out with palette knife.
Top with the baby spinach, spring onions and sun-dried tomatoes.
Pour over the beaten eggs and top with shredded cheddar cheese.
Close the pie with remaining puff pastry. Brush the top with beaten egg and sprinkle with sesame and poppy seeds.
Bake in oven on the lower rack shelf for about 1 hour, until pastry is cooked and golden on top.
Remove from oven. Let the pie rest for 5-10 minutes then cut into squares and serve.
Enjoy!