Green Spinach Feta Shamrock Pie (Print Version)
Vibrant savory pie, packed with fresh spinach, tangy feta, and herbs. Baked in a golden crust, perfect for festive tables.
# 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 cloves garlic, 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 egg, beaten (for egg wash)
18 - Sesame seeds or poppy seeds (optional, for garnish)
# Directions:
01 - In a large bowl, combine flour and salt. Incorporate cold butter with fingertips until the mixture resembles coarse crumbs. Gradually add cold water, mixing until the dough just forms. Shape into a disk, wrap in plastic, and refrigerate for 30 minutes.
02 - Heat olive oil in a large skillet over medium heat. Sauté the chopped onion for 3–4 minutes until softened. Add minced garlic and cook for an additional minute. Introduce the spinach and cook until it wilts and any excess moisture evaporates, approximately 5 minutes. Allow to cool slightly. Stir in parsley, dill, nutmeg, black pepper, and salt. Remove from heat and let cool completely. In a separate large bowl, combine the cooled spinach mixture with crumbled feta cheese, lightly beaten eggs, and lemon zest. Mix thoroughly.
03 - Preheat oven to 375°F. On a lightly floured surface, roll out two-thirds of the dough to fit the base and sides of a 9-inch round or shamrock-shaped pie tin. Gently press the dough into the tin and trim any excess pastry from the edges. Evenly spoon the spinach-feta filling into the prepared crust. Roll out the remaining dough and cut into shamrock leaf shapes. Arrange these shapes on top of the filling, overlapping slightly for a decorative, festive appearance. Brush the top pastry with the beaten egg wash and sprinkle with sesame or poppy seeds if desired.
04 - Bake for 35–40 minutes, or until the crust is golden brown and the filling is firm and set. Allow the pie to cool for 10 minutes before slicing and serving.
# Expert Tips:
01 -
- It's a surprisingly elegant way to get greens into your diet without feeling like you're eating "healthy" food.
- The shamrock shape isn't just for show; it genuinely makes everyone smile when you bring it to the table.
02 -
- Don't overwork your pie dough; it's the quickest way to a tough crust, a lesson I learned through many rubbery pie experiments.
- Squeezing as much water as possible from the spinach after cooking is crucial; otherwise, your pie will be soggy.
03 -
- Use an ice-cold egg wash for an extra golden and shiny crust, it really makes a difference.
- If you don't have a shamrock cutter, you can freehand cut shapes or use a small round cookie cutter for a polka-dot effect.