Greek spinach and fetta pie

Perfect for one!

  • 30 mins cooking
  • Serves 1
  • Print
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.
Looking for more vegetarian pie recipes?


  • ½ cup (120g) firm fresh ricotta
  • 50 grams fetta, crumbled
  • 1 teaspoon dried oregano
  • 1 green onion, sliced thinly
  • 1 tablespoon finely chopped pitted kalamata olives
  • 40 grams baby spinach leaves, sliced thinly
  • ¼ cup coarsely chopped fresh dill
  • 1 egg, beaten lightly
  • 1 sheet puff pastry
  • ¼ cup (70g) greek-style yoghurt
  • 1 small clove garlic, crushed
  • green salad, to serve


  • 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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