Dinner ideas

Greek spinach and fetta pie

Perfect for one!

This popular Greek spinach and fetta pie made with flaky puff pastry is perfectly sized for one so you can enjoy any time you get a craving.

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1.Preheat oven to 220°C. Line an oven tray with baking paper.
2.Combine cheeses, oregano, onion, olives, spinach and 2 tablespoons of dill in a small bowl; add all but 1 teaspoon of the beaten egg and mix well. Season with freshly ground black pepper. (Reserve remaining egg to brush pastry).
3.Using a 24cm plate or bowl as a guide, cut out a circle from the pastry. Spoon ricotta mixture over one half of the pastry, leaving a 2cm border. Brush border with reserved beaten egg; fold pastry over to enclose filling; press edge to seal. Brush top with remaining beaten egg.
4.Place pie on tray; bake for 20 minutes or until pastry is browned.
5.Meanwhile, combine remaining dill, yoghurt and garlic in a small bowl. Serve pie with dill yoghurt and a green salad.

Uncooked pie can be prepared several hours ahead. Store covered, in the fridge.


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