Spinach & Cheese Puff Pastry Pie

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Crispy, golden layers of puff pastry filled with creamy spinach and cheese – your new go-to savory snack or light meal.

Servings: 9 squares | Prep Time: 15 mins | Bake Time: 30–35 mins | Total Time: 50 mins
Dietary Badges: ✅ Vegetarian ✅ Freezer-Friendly

🧾 Ingredients Checklist:

  • Puff pastry sheets (2, thawed)
  • Cooked spinach (squeezed dry)
  • Ricotta or cottage cheese
  • Feta cheese (crumbled)
  • Shredded mozzarella (optional)
  • Egg (for filling and brushing)
  • Onion (finely diced, optional)
  • Olive oil or butter
  • Salt & pepper
  • Sesame seeds (for topping)

📋 Instructions:

  1. Preheat oven to 375°F (190°C).
    Line a baking tray with parchment paper.
  2. Make the filling:
    In a pan, sauté onions in olive oil (if using). Add spinach to remove excess moisture. In a bowl, combine spinach, ricotta, feta, one egg, salt, pepper, and mozzarella.
  3. Assemble base layer:
    Place one puff pastry sheet on the baking tray. Spread the spinach filling evenly, leaving 1/2 inch around the edges.
  4. Add top layer:
    Place second puff pastry sheet on top. Seal edges with a fork. Score into 9 squares with a knife (don’t cut all the way through).
  5. Brush and top:
    Brush with beaten egg. Sprinkle sesame seeds on top.
  6. Bake for 30–35 mins:
    Bake until golden and puffed. Let rest 5 minutes before cutting through.

📝 Notes:

  • Best served warm but delicious at room temp.
  • Use frozen spinach, fully thawed and squeezed dry, for ease.
  • This dish is similar to Greek spanakopita but with a pastry twist.

📸 Hero Image:

(Refer to image: top-left shows filling on base sheet, top-right shows sealed and scored top sheet, bottom shows golden-baked pie cut into perfect squares, one piece held up to reveal the cheesy spinach interior.)

✨ Introduction:

This Spinach and Cheese Puff Pastry Pie is the definition of cozy-meets-elegant. Think spanakopita vibes with the buttery crunch of puff pastry – ideal for brunch, lunchboxes, or a satisfying meatless dinner.

I made this the first time to impress guests and now it’s on constant rotation. It’s that good.

🍳 Step-by-Step Cooking Guide

🧅 Sauté the Spinach

Start by cooking out moisture from spinach and lightly sautéing onions for extra depth.

Tip: Frozen spinach works great – just squeeze it dry in a clean kitchen towel.

🧀 Mix the Filling

In a mixing bowl, combine ricotta, feta, spinach, and egg. Season well.

Optional: Add shredded mozzarella for extra gooey texture.

🥟 Assemble the Pie

Lay out one puff pastry sheet. Add filling evenly. Cover with second sheet. Seal edges with a fork.

🔪 Score Before Baking

Lightly score the top into 9 squares – this makes slicing easier post-bake and gives that signature puff pie look.

🥚 Brush and Top

Egg wash = golden finish. Sesame seeds = texture and visual appeal.

🔥 Bake Until Puff and Gold

Bake at 375°F (190°C) until deeply golden and puffed up.

🧾 Ingredient Details & Substitutions

🥬 Ingredient Highlights:

  • Spinach: Fresh or frozen. Must be dry.
  • Cheese Mix: Ricotta adds creaminess, feta gives salt and tang, mozzarella adds melt.
  • Puff Pastry: Store-bought is perfect. Thaw completely before use.

🔁 Substitutes:

  • No feta? Use goat cheese or just increase ricotta and salt slightly.
  • Vegan? Use dairy-free cheeses and egg replacer; brush with plant milk.
  • Gluten-Free? Use GF puff pastry (available in select stores).

🛠 Equipment Tips

  • Baking Tray & Parchment: Prevents sticking and ensures even browning.
  • Fork: To seal edges tight.
  • Sharp Knife: Scoring helps steam escape and makes cutting cleaner post-bake.

🍽 Recipe Variations & Serving Suggestions

🧄 Flavor Boosts:

  • Add minced garlic to the spinach.
  • Mix in a pinch of nutmeg for warmth.
  • Top with a drizzle of honey for sweet-savory contrast.

🍄 Other Add-Ins:

  • Mushrooms (sautéed first)
  • Caramelized onions
  • Chopped sun-dried tomatoes

🍽 Serve With:

  • Greek salad or tomato cucumber salad
  • Yogurt or tzatziki dip
  • A glass of crisp white wine or sparkling water with lemon

❄️ Storage & Make-Ahead Tips

🧊 Storage:

  • Keeps in fridge up to 4 days in airtight container.
  • Reheat in oven at 350°F (175°C) for 10 mins to revive crispiness.

❄️ Freezing:

  • Freeze slices individually. Reheat directly from frozen in oven for 20 mins.

🕒 Make-Ahead:

  • Assemble the pie and refrigerate covered for up to 24 hours before baking.

🍴 Nutrition Facts (Estimated per square)

Calories: 220 | Carbs: 18g | Protein: 7g | Fat: 14g
Allergens: Dairy, Gluten, Egg

Diet Highlights:
✅ High in calcium from cheese
✅ Vegetarian
✅ Contains iron from spinach

❓ FAQs

Q: Can I use phyllo instead of puff pastry?
A: Yes! Use 6–8 layers, brushing each with olive oil or butter.

Q: Can I make this crustless?
A: Not with the same results – puff pastry is essential to this version’s texture.

Q: How do I keep the pastry from getting soggy?
A: Squeeze all water out of the spinach and don’t overfill the pie.

💬 Story Behind the Recipe

This recipe reminds me of Sunday brunches at my aunt’s house – her spanakopita was legendary. I wanted to recreate that same flavor with a shortcut: puff pastry. After a few iterations, this version became a staple. It’s nostalgic, comforting, and always a hit with guests – even spinach skeptics.

💛 Reader Interaction

Have you tried this with a twist? Maybe added mushrooms or a spicy version? Let me know in the comments – I love hearing how you make it your own!

📢 Call-to-Action

Bake this savory spinach pie for your next gathering – or just treat yourself to a flaky, cheesy square of comfort.
Tag your photos with #ZestSpinachPie and show me how yours turned out!

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