Feta and Spinach Free Form Pie
Delight in the rustic charm of this Feta and Spinach Free Form Pie, an effortlessly elegant dish that combines a flaky, homemade pastry with a savory filling of fresh spinach, creamy feta, and aromatic dill. This versatile recipe showcases a golden crust, brushed with an egg wash and sprinkled with optional sesame seeds for added texture and flavor. Perfect as a light lunch, a crowd-pleasing appetizer, or a centerpiece for your next brunch, this pie is as visually stunning as it is delicious. With simple ingredients and straightforward preparation, this recipe brings together wholesome, Mediterranean-inspired flavors in a free-form presentation that’s both casual and gourmet. Easy to make yet undeniably impressive, this savory pie will quickly become a go-to favorite for any occasion.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Unsalted butter
- 0.5 teaspoons Salt
- 4 tablespoons Ice water
- 10 ounces Fresh spinach
- 8 ounces Feta cheese
- 2 large Eggs
- 2 cloves Garlic cloves, minced
- 1 tablespoon Olive oil
- 2 tablespoons Fresh dill, chopped
- 0.25 teaspoons Ground black pepper
- 1 tablespoon Milk
- 1 tablespoon Sesame seeds (optional)
Instructions
In a large bowl, combine the all-purpose flour and salt. Cut in the cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Add the ice water one tablespoon at a time, mixing gently until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
Heat olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
Add the fresh spinach to the skillet and cook until wilted, about 3-4 minutes. Remove from heat and let it cool slightly.
In a medium bowl, beat one egg. Crumble the feta cheese into the bowl and stir in the cooked spinach, fresh dill, and ground black pepper. Mix until well combined.
On a floured surface, roll out the chilled dough into a rough 12-inch circle. Transfer the dough to the prepared baking sheet.
Spoon the spinach and feta mixture onto the center of the dough, leaving a 2-inch border around the edges.
Gently fold the dough edges over the filling, pleating as needed to form a free-form pie. The center of the filling will remain exposed.
Beat the remaining egg with the milk to make an egg wash. Brush the edges of the dough with the egg wash.
Sprinkle sesame seeds over the crust, if using.
Bake the pie in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is set.
Allow the pie to cool slightly before slicing and serving.
Nutrition Facts
Calories |
533 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.3 g | 48% | |
| Saturated Fat | 21.9 g | 109% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 161 mg | 54% | |
| Sodium | 652 mg | 28% | |
| Total Carbohydrate | 36.1 g | 13% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 1.0 g | ||
| Protein | 13.7 g | 27% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 275 mg | 21% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 118 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
