I love creamy spinach and feta pie. It is just such an awesome comfort food.
For some unknown reason I have been craving this pie, so I just had to give into my cravings and just make the pie!
The first time I had a spinach pie, was years ago in a pub…yes, I did actually venture out to pubs now and then (usually with work colleagues). You know we used to have our best meetings in pubs, I kid you not…. Anyway that was then and this is now, and the now, is that I cannot recreate that pie to perfection. That pub does not even exist anymore, so I can’t even sweet talk the chef for his recipe 😦 . All I can say, is that it was creamy, and delicious and it was served with mashed potatoes. Big whoop ! I know…. so frustrating…..
Anyway, so this is my version of the pie, as best as I can get it. It is creamy, and it is delicious and I just adore the thick puff pastry which I just plonked on the top….and between you and me…I don’t even think the mashed potato is necessary (I just serve this with a load of other veggies). But, you try it, and judge for yourself, if you want the mash, go for it. 🙂
Creamy Spinach and Feta Pie
Preparation time: 10 minutes
Cooking time: 20 – 30 minutes
Total time: 30 – 40 minutes
Serves 4 – 6
Puff Pastry (approximately 400 grams)
1 bunch fresh spinach, de-veined and chopped
1 large onion, chopped
plus, a little butter to saute the onion
1 x beaten egg for basting the pastry top
100 gram butter
100 gram flour
3 cups milk
4 feta cheese disc’s (approximately 400 g feta cheese)
250 gram fresh cream
salt and pepper
Preheat oven to 180 degrees Celsius/ 350 degrees Fahrenheit
Cook spinach your desired way. I microwaved mine for 1 minute, drained.
Then, blitz in a food processor.
Squeeze out any excess water. (From one bunch of spinach, you should have approximately 200/225 gram chopped, processed and cooked spinach)
Saute the diced onion in a little butter.
Now, to do the white sauce:
Add the butter into a medium-sized pot, over a medium heat. Melt the butter. Take the pot off the stove and add the flour. With a wooden spoon, stir the flour into the melted butter well. It will eventually all smooth out and form like a ball effect. Then place back onto medium heat and gradually add the milk, a little at a time (I usually do from a half to a full cup at a time), continuously stir, it will thicken and again will collect onto the wooden spoon, After one cup of milk, then add the crumbled feta, add a little more milk, and continue this way until the milk is finished. Add the cream and spinach. Taste. Then season well, and taste again. Add a good amount of nutmeg. Taste again.
Place the spinach mixture into pie dish and top with puff pastry.
Using a basting brush, brush the top of the pastry with a little beaten egg.
Place pie on a baking tray and put in a preheated oven until golden brown.
NB* This Creamy Spinach and Feta Pie can easily be made Gluten-Free, by using a Gluten-Free pastry