These spinach and feta pies combine wilted baby spinach, creamy feta, fresh dill, and warm nutmeg in a crispy golden puff pastry shell. A Mediterranean-inspired savory pie that's elegant enough for entertaining yet simple enough for weeknight dinners.
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In a pan over medium heat, add olive oil and sauté the finely diced onion until soft and translucent.
Add the minced garlic and cook for another minute until fragrant.
Add the roughly chopped spinach and cook, stirring, until it has completely wilted.
Remove the pan from the heat and allow the spinach mixture to cool completely.
Transfer the cooled spinach mixture to a large mixing bowl.
Add the crumbled feta, minced dill, nutmeg, black pepper, and salt to the bowl. Mix until well combined.
Unroll the sheet of puff pastry. Using a small plate or bowl as a guide, cut out large circles.
Spoon the filling onto one half of each pastry circle.
Fold the empty half of the pastry over the filling to create a half-moon shape. Press the edges to seal.
Crimp the sealed edges with a fork, then trim any excess dough with a sharp knife for a clean edge.
Place the assembled pies on a baking sheet.
In a small bowl, whisk together the egg yolk and cream to create an egg wash.
Brush the tops of the pies with the egg wash. Score the tops lightly with a knife and poke a hole for steam to escape.
Sprinkle with poppy seeds, if desired.
Bake in a preheated oven at 200°C (400°F) for 25-30 minutes, until golden brown and puffed.
Remove from the oven and immediately brush with melted butter. Serve warm.
Cool pies completely, then refrigerate in an airtight container for up to 3 days or freeze unbaked for up to 2 weeks; reheat in a 350°F oven for 10-15 minutes until warmed through.
Yes, assemble the pies and freeze them unbaked for up to 2 weeks. Bake directly from frozen, adding 5-10 minutes to bake time until golden.
Squeeze excess moisture from the cooked spinach filling before wrapping. This removes water that would steam the pastry during baking.
Ricotta can replace feta for a milder, creamier filling, though you'll lose the characteristic tang. Use equal amounts and reduce added salt.
Cut the puff pastry sheet into 4-6 rectangles depending on preference—larger pies are easier to handle, smaller ones are better for appetizers or sides.
Fresh dill is preferred for flavor, but dried dill works; use 2 tsp dried dill instead of 2 tbsp fresh, as dried is more concentrated.
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