RecipesPies & Baked Goods

Spinach & Feta Pie – Easy & Nourishing!

by Micaela Harrasser

Are you looking for an easy and nourishing bake? Are you a fan of the combo spinach & feta? Then this is what you’re looking for!

This no-fuss baked pie is super quick to assemble. You combine raw spinach, cubed feta with the wet & dry ingredients, place in the oven and patiently wait! Also, this pie is super nice when it’s cold as well, making it the perfect picnic snack!

In this recipe I use milk to make it a bit richer, but you can also use water for a lighter version. I also use fresh spinach because they add more flavor than the frozen ones. For the flour, you can use the mix you prefer! Here I combined three different flours: spelt because it’s super nutritious, rich in protein and I love it; rye for the extra flavor and all-purpose/00 to balance out the flavors (you don’t wat the flour to overpower the other flavors!). Enjoy!

[ratings]

Spinach & Feta Pie - Easy & Nourishing!

Serves: 4x Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 350g flour (I did 200g spelt, 100g 00/all purpose and 50g rye flour)
  • ½ bag dry yeast
  • 275g fresh spinach
  • 170g feta cheese cubed
  • 320ml milk (or water)
  • 60g butter
  • 1 medium egg
  • 15g parmesan cheese freshly grated
  • Salt and pepper a generous pinch

Instructions

  1. Turn the oven to 180C fan.
  2. Lightly oil a baking tray (mine is 20cm x 10cm)
  3. Melt the butter and let it cool on the side.
  4. Rinse, dry and finely chop the spinach.
  5. Cut the feta in small cubes and mix with the spinach.
  6. In a large bowl, combine the flour, yeast and cheese and mix.
  7. In another bowl, combine and mix the wet ingredients (egg, milk and cooled butter).
  8. Add the wet ingredients to the dry ones and mix.
  9. Add a generous pinch of salt and pepper, then add 1/3 of the spinach & feta mix and mix well with a spoon.
  10. Repeat until everything is evenly mixed.
  11. Transfer to the baking tray, and place in the middle of the oven.
  12. Cook until it's done: you will know by inserting a skewer/knife into it and it will come out dry.
  13. Let it cool for a bit before removing from the tray and serving it. Enjoy!

Notes

You can store it in a sealed bag or airtight container in the fridge for up to 4 days.

Leave a Comment

Rate this recipe

* By using this form you agree with the storage and handling of your data by this website.

×

Hello! 

Click on the icon below to open WhatsApp

×