For the past several years, I've hosted an annual Pi Day celebration featuring an assortment of pies. As you might remember from geometry class, pi is a circle's circumference divided by its diameter. If you round to two decimal places, you get 3.14, so Pi Day is celebrated on 3/14, or March 14.
I tend to switch up my dessert pie recipes (although blackberry pie and pumpkin pie are in heavy rotation), and my brother-in-law always brings something fabulous—past contributions have included pecan and Oreo pies. However, this spinach feta pie has become my go-to savory option. It comes together relatively quickly thanks to the pre-made puff pastry and frozen spinach, and it's a vegetarian dish that's a hit with omnivores too.
The pie is best fresh from the oven when the puff pastry is crisp. However, you can prepare the pie a few hours in advance, cover it tightly with plastic warp, and refrigerate it until you're ready to bake it.
Adapted from Budget Bytes
Serves 8
Ingredients:
- 1 tablespoon olive oil
- 1 cup finely chopped onion
- 4 cloves garlic, minced
- 8-ounce package of feta in brine, drained
- 1/4 cup grated Parmesan
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon nutmeg
- 2 eggs
- (2) 10-ounce packages frozen spinach, thawed overnight in refrigerator
- 2 sheets puff pastry, thawed according to package directions
Preheat the oven to 375 degrees Fahrenheit.
Heat medium pan over medium heat. Add oil and tilt pan to evenly coat. Add onion and garlic and sauté over medium heat until the onions are soft and translucent, about 5 minutes. Remove the onions and garlic from the heat and allow to cool slightly.
Crumble the feta in a large bowl and add the Parmesan, salt, pepper, nutmeg, and eggs. Stir to combine.
Squeeze out as much water as possible from the thawed spinach. Add the squeezed spinach and sautéed onion and garlic to the bowl with the cheese mixture. Stir to combine.
Roll one sheet of the thawed puff pastry out until it is approximately 10 inches by 10 inches.
Place the rolled pastry dough in a 9-inch pie dish. Evenly spoon the spinach and cheese mixture into the pastry-lined dish.
Roll out the second sheet of puff pastry to a 10 inch by 10 inch square and and if desired, cut out a pi symbol or other shape in the center. Place the rolled pastry dough on top of the spinach filling. Trim any excess and fold and crimp the edges together. If you haven't already cut a shape into the top crust, cut several slits in the top crust to allow the steam to escape while baking.
Bake the spinach pie for about 45 minutes, or until the pasty on top has puffed up and turned golden brown.
Remove the spinach pie from the oven and allow to cool for about five minutes. Slice and serve.
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