Green Spinach Feta Shamrock Pie (Printable)
Vibrant savory pie with spinach, tangy feta, and fresh herbs baked in a golden crust. Shaped for festive flair.
# What You'll Need:
→ For the Pie Crust
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon salt
03 - 1/2 cup cold unsalted butter, cubed
04 - 1/3 cup cold water
→ For the Filling
05 - 2 tablespoons olive oil
06 - 1 medium onion, finely chopped
07 - 2 garlic cloves, minced
08 - 1 pound fresh spinach, washed and roughly chopped (or 12 ounces frozen spinach, thawed and squeezed dry)
09 - 1/2 cup fresh parsley, chopped
10 - 1/4 cup fresh dill, chopped
11 - 1/4 teaspoon ground nutmeg
12 - 1/2 teaspoon black pepper
13 - 1/2 teaspoon salt
14 - 8 ounces feta cheese, crumbled
15 - 2 large eggs, lightly beaten
16 - Zest of 1 lemon
→ For Assembly
17 - 1 large egg, beaten (for egg wash)
18 - Sesame seeds or poppy seeds (optional, for garnish)
# Directions:
01 - In a large mixing bowl, combine the all-purpose flour and salt. Add the cold, cubed unsalted butter and use your fingertips to rub it into the flour mixture until it resembles coarse crumbs.
02 - Gradually incorporate the cold water, mixing until the dough just comes together. Form the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for a minimum of 30 minutes.
03 - Heat the olive oil in a large skillet over medium heat. Sauté the finely chopped onion for 3 to 4 minutes until softened. Add the minced garlic and cook for an additional 1 minute until fragrant.
04 - Add the fresh spinach to the skillet and cook until it is wilted and any excess moisture has evaporated, approximately 5 minutes. Allow the cooked spinach to cool slightly.
05 - Stir in the chopped fresh parsley, chopped fresh dill, ground nutmeg, black pepper, and salt. Remove the skillet from the heat and let the mixture cool completely.
06 - In a separate large bowl, combine the cooled spinach mixture with the crumbled feta cheese, lightly beaten eggs, and lemon zest. Mix thoroughly until all ingredients are well combined.
07 - Preheat your oven to 375°F. On a lightly floured surface, roll out two-thirds of the chilled pie dough to fit the base and sides of a 9-inch round pie tin or a shamrock-shaped tin. Gently press the dough into the tin and trim any excess.
08 - Evenly spoon the spinach-feta filling into the prepared pie crust.
09 - Roll out the remaining pie dough. Using a cookie cutter or knife, cut out shamrock leaf shapes. Arrange these dough shapes on top of the filling, overlapping them slightly to create a festive design.
10 - Brush the pastry topping with the beaten egg wash. If desired, sprinkle with sesame seeds or poppy seeds for garnish.
11 - Bake the pie for 35 to 40 minutes, or until the crust is golden brown and the filling is set.
12 - Allow the pie to cool for at least 10 minutes before slicing and serving.
# Expert Advice:
01 -
- It's a fantastic way to sneak in a boatload of greens, even for the pickiest eaters.
- The tangy feta and fresh herbs create such a satisfying flavor explosion that feels both comforting and elegant.
02 -
- Never skip squeezing excess water from the spinach. A watery filling leads to a soggy crust, and nobody wants that.
- Working with cold butter and cold water for the crust really is key. It ensures those flaky layers we all dream of.
03 -
- For an extra layer of flavor and texture, toast a few pine nuts and sprinkle them over the filling before baking.
- If you're short on time, a good quality store-bought puff pastry can be a fantastic shortcut for the crust.