Spinach and feta pan pie



25 min


50 min



Spinach and feta pan pie

Spinach and feta pan pie. (Photo, Roberto Caruso.)

Crispy spanakopita is a great appetizer, so we turned it into a satisfying vegetarian main course. Using frozen spinach is a time saver; be sure to squeeze the water out very well.


  • 2 300-g pkgs frozen chopped spinach , thawed
  • 2 eggs
  • 1 egg , separated
  • 1/2 250-g brick cream cheese , at room temperature, cubed
  • 2 tsp olive oil
  • 1 onion , finely chopped
  • 1 1/2 cups crumbled feta
  • 1 tbsp dried dill
  • 1/4 tsp salt
  • 1/4 tsp nutmeg
  • 1/2 450-g pkg frozen Tenderflake puff pastry sheets , thawed


  • PREHEAT oven to 400F. Squeeze spinach well to remove excess moisture. It should measure about 2 cups.
  • BEAT 2 eggs with 1 egg white and cream cheese in a medium bowl, until combined.
  • HEAT a medium (10-in.) oven-safe frying pan over medium. Add oil, then onion. Cook until onion is soft, about 3 min. Stir in spinach, feta, dill, salt and nutmeg. Remove from heat. Stir in egg mixture until evenly distributed.
  • CUT out holes all over pastry with the large end of a piping tip, or a paring knife, so steam can escape during baking. Cover filling with pastry, stretching dough to the edges of pan. Tuck in corners.
  • BAKE in centre of oven until crust is lightly browned, 20 min min. Beat reserved egg yolk and brush over pastry. Continue baking until golden brown, about 5 more min.

Watch how it's done!

Nutrition (per serving)

  • Calories
  • 405,
  • Protein
  • 16 g,
  • Carbohydrates
  • 22 g,
  • Fat
  • 29 g,
  • Fibre
  • 4 g,
  • Sodium
  • 796 mg.
  • Excellent source of
  • Folate