Green Spinach and Feta Shamrock Pie (Print)
A vibrant savory pie with fresh spinach, feta cheese, and herbs in a golden crust shaped for festive flair.
# Ingredient List:
→ 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
→ 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
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
→ Assembly
17 - 1 egg, beaten for egg wash
18 - Sesame seeds or poppy seeds for garnish, optional
# How-To Steps:
01 - In a large bowl, combine flour and salt. Add cold cubed butter and rub between fingertips until mixture resembles coarse breadcrumbs. Gradually incorporate cold water, mixing until dough just comes together. Form into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
02 - Heat olive oil in a large skillet over medium heat. Sauté chopped onion for 3 to 4 minutes until softened. Add minced garlic and cook for 1 minute. Add spinach and cook until wilted and excess moisture has evaporated, approximately 5 minutes. Allow to cool slightly, then stir in parsley, dill, nutmeg, pepper, and salt. Remove from heat and cool completely.
03 - In a large bowl, combine the cooled spinach mixture with crumbled feta cheese, beaten eggs, and lemon zest. Mix thoroughly until evenly distributed.
04 - Preheat oven to 375 degrees Fahrenheit. On a floured surface, roll out two-thirds of the dough to line a 9-inch round or shamrock-shaped pie tin, fitting it into the base and sides. Trim excess dough. Spoon the spinach-feta filling evenly into the crust. Roll out remaining dough and cut into shamrock leaf shapes. Arrange decoratively on top, overlapping slightly. Brush pastry with beaten egg and sprinkle with seeds if desired.
05 - Bake for 35 to 40 minutes, until crust is golden brown and filling is set. Allow to cool for 10 minutes before slicing and serving.
# Expert Suggestions:
01 -
- The combination of flaky, buttery crust with the earthy spinach and tangy feta creates this incredible contrast that makes people think you spent all day in the kitchen.
- The festive shamrock shape brings such joy to the table that even the pickiest eaters cant resist trying just one small piece before inevitably asking for seconds.
02 -
- If using frozen spinach, squeezing out ALL the moisture is absolutely crucial - I once skipped this step and ended up with a pie that could only be described as spinach soup in a crust.
- Letting the filling cool before adding the eggs prevents them from cooking prematurely, which I discovered the hard way after ruining an entire batch with scrambled eggs throughout my spinach mixture.
03 -
- Blind baking the bottom crust for about 10 minutes before adding filling ensures you never suffer the dreaded soggy bottom, especially when using juicier vegetables like tomatoes.
- Brushing the inside of the bottom crust with a thin layer of beaten egg creates a protein barrier that helps keep moisture from the filling from seeping into your perfect pastry.