This easy Spinach and Feta Pie is a delicious, quick meal that’s perfect for any occasion. With its flaky, golden crust and flavorful spinach, feta, and dill filling, it’s sure to impress. You can use frozen spinach and swap in your favorite herbs for extra flexibility.
This Spinach and Feta Pie Recipe Is From 5 Ingredients Mediterranean Cookbook by Jamie Oliver.
Ingredients Needed:
- 350g frozen spinach (defrosted)
- 500g self-raising flour (plus extra for dusting)
- 2 bunches of dill (40g)
- 200g feta cheese
- 75g sesame seeds
How To Make Spinach and Feta Pie:
- Preheat the oven: Preheat your oven to 220°C (425°F).
- Defrost and drain the spinach: Defrost the spinach and squeeze out any excess liquid to prevent the pie from becoming soggy.
- Make the dough: In a large bowl, mix the self-raising flour with a pinch of sea salt. Gradually add 325ml of water while stirring with a fork. Once it comes together, knead the dough with flour-dusted hands until smooth. Let it rest on a large oiled surface.
- Prepare the filling: Finely chop the dill and spinach, including the stalks. Crumble the feta cheese and mix it with the spinach and dill. Season with a pinch of black pepper.
- Roll out the dough: Stretch or roll out the dough on the oiled surface to roughly 40cm x 60cm.
- Assemble the pie: Carefully lift half of the dough into an oiled 30cm x 40cm tray, leaving the other half overhanging. Spread the spinach mixture evenly across the dough in the tray, leaving a 2cm gap around the edges.
- Seal the pie: Fold the overhanging dough over the filling and press or twist the edges to seal the pie.
- Add sesame seeds: Rub the top of the pie with olive oil, then sprinkle the sesame seeds evenly over the surface, pressing them into the dough to stick.
- Bake the pie: Bake the pie on the bottom shelf of the oven for 25 minutes, or until golden brown.
- Serve: Enjoy the pie hot, at room temperature, or cold from the fridge.
Recipe Tips
- Drain the spinach well: Make sure to squeeze out as much water as possible from the defrosted spinach to avoid a soggy pie.
- Knead the dough thoroughly: Knead the dough until it’s smooth for the best texture.
- Chop the dill and spinach finely: This helps spread the flavors evenly throughout the pie.
- Seal the edges well: Make sure to press or twist the edges firmly to prevent any filling from spilling out during baking.
- Press sesame seeds into the dough: Pressing the sesame seeds firmly onto the dough ensures they stick well and add extra crunch.
How To Store & Reheat Leftovers
Store: Allow the pie to cool completely before storing. Place in an airtight container and refrigerate for up to 3 days.
Freeze: If freezing, wrap individual slices in cling film and place in a freezer-safe container for up to 3 months.
Reheat: Reheat in a preheated oven at 180°C (350°F) for 10-15 minutes, or until warmed through. You can also reheat in the microwave for 1-2 minutes, but it might lose some crispness.
Nutrition Facts
- Calories: 454 kcal
- Fat: 15.9g
- Saturated Fat: 6.1g
- Protein: 9.3g
- Carbohydrates: 59.9g
- Sugars: 1.5g
- Fiber: 4.3g
- Salt: 2.3g
Try More Jamie Oliver 5 Ingredients Recipes:
- 5 Ingredients Squash Agrodolce
- 5 Ingredients Stuffed Courgettes
- 5 Ingredients Rummaniyeh
- 5 Ingredients Winter Greens Gnocchi
- 5 Ingredients Aubergine Flatbreads
Jamie Oliver 5 Ingredients Spinach and Feta Pie
Description
Jamie Oliver 5 Ingredients Spinach and Feta Pie is made with frozen spinach, self-raising flour, dill, feta cheese, and sesame seeds. This tasty Spinach and Feta Pie recipe creates a delicious and savory dinner that takes about 40 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 220°C (425°F).
- Defrost and drain the spinach: Defrost the spinach and squeeze out any excess liquid to prevent the pie from becoming soggy.
- Make the dough: In a large bowl, mix the self-raising flour with a pinch of sea salt. Gradually add 325ml of water while stirring with a fork. Once it comes together, knead the dough with flour-dusted hands until smooth. Let it rest on a large oiled surface.
- Prepare the filling: Finely chop the dill and spinach, including the stalks. Crumble the feta cheese and mix it with the spinach and dill. Season with a pinch of black pepper.
- Roll out the dough: Stretch or roll out the dough on the oiled surface to roughly 40cm x 60cm.
- Assemble the pie: Carefully lift half of the dough into an oiled 30cm x 40cm tray, leaving the other half overhanging. Spread the spinach mixture evenly across the dough in the tray, leaving a 2cm gap around the edges.
- Seal the pie: Fold the overhanging dough over the filling and press or twist the edges to seal the pie.
- Add sesame seeds: Rub the top of the pie with olive oil, then sprinkle the sesame seeds evenly over the surface, pressing them into the dough to stick.
- Bake the pie: Bake the pie on the bottom shelf of the oven for 25 minutes, or until golden brown.
- Serve: Enjoy the pie hot, at room temperature, or cold from the fridge.
Notes
- Drain the spinach well: Make sure to squeeze out as much water as possible from the defrosted spinach to avoid a soggy pie.
- Knead the dough thoroughly: Knead the dough until it’s smooth for the best texture.
- Chop the dill and spinach finely: This helps spread the flavors evenly throughout the pie.
- Seal the edges well: Make sure to press or twist the edges firmly to prevent any filling from spilling out during baking.
- Press sesame seeds into the dough: Pressing the sesame seeds firmly onto the dough ensures they stick well and add extra crunch.
Jamie Oliver Spinach and Feta Pie