Mediterranean Spinach & Feta Pie Recipe

If there’s one recipe that always makes me think of Mediterranean cooking, it’s a delicious spinach and feta pie. Honestly, I love how simple ingredients like fresh spinach, creamy feta cheese, sun-dried tomatoes and flaky pastry can come together to create something so special.

This Mediterranean Spinach & Feta Pie is rich, creamy, savory and packed with delicious flavors. Every slice has a beautiful combination of tender spinach, tangy feta, fluffy eggs and sweet, slightly chewy sun-dried tomatoes. The golden top and buttery crust make it even harder to resist!

I usually make this pie when I want something a little different from everyday meals. It’s wonderful for weekend brunch, family lunches, light dinners or even meal prep because it tastes just as good the next day.

The best part? You don’t need complicated ingredients or professional cooking skills to make it. With a few simple steps, you’ll have a gorgeous homemade pie that looks impressive and tastes absolutely delicious.

Let’s get started!

Why You’ll Love This Mediterranean Spinach & Feta Pie

• Packed with Mediterranean flavors: Spinach, feta, olive oil and sun-dried tomatoes create a delicious flavor combination.
• Creamy and satisfying: The cheesy egg filling has a soft, rich texture.
• Perfect for any occasion: Serve it for breakfast, brunch, lunch or dinner.
• Great for meal prep: It stores well and can easily be reheated.
• Easy to customize: Add olives, fresh herbs or your favorite Mediterranean vegetables.

Ingredients You’ll Need

Here are the simple ingredients I use to make this delicious spinach and feta pie.

For the Pie

• 1 sheet puff pastry (approximately 250–300 g), thawed if frozen
• 300 g fresh spinach, roughly chopped
• 200 g feta cheese, crumbled
• 5 large eggs
• ½ cup heavy cream
• ½ cup milk
• ½ cup shredded mozzarella cheese
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme
• ¼ teaspoon black pepper
• ¼ teaspoon salt (adjust to taste)
• A pinch of nutmeg (optional)

For the Topping

• ½ cup sun-dried tomatoes, drained and sliced
• 1 tablespoon olive oil
• A little extra crumbled feta
• Fresh oregano or thyme leaves for garnish

Step-by-Step Instructions

Step 1: Prepare the Oven and Baking Dish

Preheat your oven to 180°C (350°F).

Lightly grease a 9-inch (23 cm) round pie dish or springform pan with olive oil or butter.

If you’re using frozen puff pastry, make sure it’s completely thawed but still cool enough to handle.

Step 2: Prepare the Spinach Filling

Heat olive oil in a large skillet over medium heat.

Add the chopped onion and cook for about 3–4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.

Add the spinach in batches and cook until wilted. This usually takes around 3–5 minutes.

Honestly, this is one of the most important steps. Spinach releases quite a lot of water, so don’t skip draining it!

Transfer the spinach mixture to a colander or clean kitchen towel and squeeze out as much excess liquid as possible. Let it cool slightly.

Step 3: Prepare the Creamy Egg Mixture

In a large mixing bowl, whisk together the eggs, heavy cream and milk until smooth.

Add the dried oregano, thyme, black pepper, nutmeg and a little salt.

Stir in the crumbled feta and shredded mozzarella.

Fold in the cooled spinach mixture and gently combine everything.

The filling should look creamy, cheesy and beautifully speckled with green spinach.

Step 4: Prepare the Pastry Base

Place the puff pastry into your prepared baking dish.

Gently press it into the bottom and up the sides of the dish. Trim any excess pastry if necessary.

Prick the bottom lightly with a fork to prevent excessive puffing.

For an extra crisp base, you can blind-bake the pastry for approximately 10 minutes using baking weights or dried beans over parchment paper.

Step 5: Assemble the Pie

Pour the spinach and feta mixture evenly over the pastry base.

Spread the filling gently with a spatula.

Arrange the sliced sun-dried tomatoes over the top, pressing some slightly into the filling.

Sprinkle with a little extra feta cheese and drizzle with olive oil.

I love adding plenty of sun-dried tomatoes because their sweet and tangy flavor balances the salty feta beautifully.

Step 6: Bake Until Golden

Place the pie in the preheated oven and bake for approximately 40–50 minutes.

The top should become beautifully golden, and the center should be set but still slightly soft.

If the pastry edges begin browning too quickly, loosely cover them with aluminum foil.

To check whether it’s ready, insert a knife or toothpick near the center. It should come out without liquid egg mixture.

Step 7: Cool and Serve

Remove the pie from the oven and allow it to rest for 10–15 minutes before slicing.

This helps the filling settle and makes serving much easier.

Finish with fresh oregano or thyme leaves and a light drizzle of olive oil.

Slice, serve and enjoy!

Helpful Cooking Tips for the Perfect Spinach & Feta Pie

1. Remove Excess Water From Spinach

This is probably my biggest tip! Spinach contains lots of moisture, which can make your pie watery. Always squeeze out as much liquid as possible after cooking.

2. Use Good-Quality Feta Cheese

Feta is one of the main ingredients, so its flavor really matters. I recommend using authentic Greek-style feta made from sheep’s milk or a sheep-and-goat milk blend.

3. Don’t Overmix the Filling

Gently combine everything to keep the filling light and creamy.

4. Don’t Skip the Resting Time

Allowing the pie to rest before cutting helps it hold its shape. Cutting it too early can make the filling fall apart.

5. Watch the Pastry Edges

Puff pastry can brown quickly. If the edges become golden before the center is cooked, cover them loosely with foil.

6. Add Extra Mediterranean Flavor

You can add chopped Kalamata olives, roasted red peppers, fresh parsley or a little lemon zest for an extra flavor boost.

What to Serve With Mediterranean Spinach & Feta Pie

This pie is delicious on its own, but I also enjoy serving it with a few simple sides.

Here are some of my favorite combinations:

• Greek salad: Fresh cucumber, tomatoes, red onion, olives and a lemon-olive oil dressing make a refreshing side.
• Roasted vegetables: Roasted zucchini, bell peppers and eggplant complement the savory filling.
• Fresh green salad: A simple salad with balsamic dressing balances the richness of the pie.
• Tzatziki sauce: Creamy Greek yogurt, cucumber, garlic and lemon make a wonderful dip.
• Roasted potatoes: Crispy garlic and herb potatoes turn this pie into a more filling family meal.

For brunch, I usually serve it with fresh fruit, a simple salad and a cup of coffee.

Storage and Reheating Instructions

How to Store Leftovers

Allow the pie to cool completely before storing.

Place leftover slices in an airtight container and refrigerate for up to 3–4 days.

Can You Freeze Spinach and Feta Pie?

Yes! This pie freezes well.

Wrap individual slices tightly in plastic wrap or place them in freezer-safe containers. Freeze for up to 2 months for best quality.

Thaw overnight in the refrigerator before reheating.

How to Reheat

For the best texture, reheat slices in the oven at 160°C (320°F) for approximately 10–15 minutes, or until warmed through.

You can also use an air fryer at a moderate temperature until heated through.

Microwaving works too, although the pastry may become softer.

Nutrition Information (Approximate Per Serving)

The following nutritional values are estimates based on 8 servings.

Nutrition values may vary depending on the pastry, cheese and other ingredients used.

Frequently Asked Questions

1. Can I Make Mediterranean Spinach & Feta Pie Without Puff Pastry?

Absolutely! You can make this recipe without pastry for a crustless spinach and feta pie. Simply grease your baking dish, pour in the filling and bake until the center is set. It will have a texture similar to a crustless quiche.

2. Can I Use Frozen Spinach Instead of Fresh Spinach?

Yes! Frozen spinach works perfectly. Use approximately 250 g of frozen spinach, thaw it completely and squeeze out all the excess water before adding it to the filling.

3. How Do I Know When the Pie Is Fully Cooked?

The top should be golden brown, and the center should be set rather than liquid. A knife inserted near the middle should come out without wet egg mixture. If the center still jiggles significantly, give it another 5 minutes in the oven.

4. Can I Prepare This Pie Ahead of Time?

Yes! You can prepare the spinach mixture and egg filling a day ahead and store them separately in the refrigerator. Assemble and bake when you’re ready.

You can also bake the entire pie ahead of time, refrigerate it and reheat before serving.

5. What Other Ingredients Can I Add to This Recipe?

There are so many delicious possibilities! Kalamata olives, roasted red peppers, caramelized onions, artichoke hearts and fresh parsley all work beautifully. You can also add a little Parmesan cheese for extra savory flavor.