I first stumbled upon Jamie Oliver’s Feta Spinach Pie on a lazy Sunday afternoon. I was searching for something to make for lunch that was both satisfying and not too complicated. I knew I had a few simple ingredients in my fridge-spinach, feta, and some puff pastry-and Jamie’s recipe popped up on my feed. It sounded like the perfect combination of flavors. A little savory, a little tangy, and so easy to put together. I remember thinking, “This is going to be good”, and it was. The whole house smelled like comfort food, and every bite felt like a cozy hug.
This dish became one of my go-to recipes whenever I needed something delicious with minimal effort. It’s also a great choice when I want to impress guests with something that’s homey yet fancy.
Now, let’s dive into what makes this pie so incredible!
Jamie Oliver’s Feta Spinach Pie Recipe
Jamie’s Feta Spinach Pie recipe is a gorgeous mix of fresh spinach and crumbled feta, all wrapped in a golden, flaky pastry. It’s simple yet full of flavor. What I love about it is the balance-warm, earthy spinach with the sharp, creamy feta. It’s a comfort food that doesn’t weigh you down. It feels indulgent but isn’t heavy. This pie can serve as a main dish, or you could cut it into smaller pieces for an appetizer or side dish.
Ingredients Needed
Here’s the rundown of what you’ll need:
- Fresh spinach – 500g (or about 4 large handfuls). You can use frozen spinach, but fresh is always better for texture.
- Feta cheese – 200g, crumbled. Opt for a good quality feta for that creamy, tangy kick.
- Puff pastry – 1 sheet. Make sure it’s ready to go. I use pre-rolled pastry for convenience.
- Onion – 1 medium-sized, finely chopped. This adds a subtle sweetness when caramelized.
- Garlic – 2 cloves, minced. It adds depth and a bit of savory goodness.
- Egg – 1, beaten. This is to help bind everything together.
- Olive oil – for sautéing. I always go for a good, fruity extra virgin olive oil.
- Nutmeg – a pinch. It’s a surprising addition but elevates the dish with a warm, aromatic note.
- Salt and pepper – to taste.
How To Make Jamie Oliver’s Feta Spinach Pie
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Prep The Spinach
- If using fresh spinach, sauté it in a hot pan with a little olive oil until it wilts down (takes about 2-3 minutes).
- Drain the spinach in a sieve to get rid of excess water, then squeeze out any remaining liquid with a clean kitchen towel.
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Sauté Onions And Garlic
- In the same pan, add a bit more oil and cook the onions on medium heat until soft and golden.
- Add the garlic and cook for another 1-2 minutes until fragrant.
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Mix The Filling
- In a large bowl, combine the spinach, sautéed onions and garlic, crumbled feta, beaten egg, a pinch of nutmeg, salt, and pepper. Mix everything together until well-combined.
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Prepare The Pastry
- Roll out your puff pastry on a floured surface. Lay it in a pie dish and trim any excess.
- Spoon the spinach and feta mixture into the pastry.
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Seal The Pie
- Fold the edges of the pastry over the filling and press them to seal. You can crimp the edges to make it look fancy.
- Brush the top of the pie with a little beaten egg for a golden finish.
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Bake
- Place the pie in a preheated oven (200°C/400°F) for 25-30 minutes, or until the pastry is golden brown and crisp.
Ingredient Science Spotlight
- Spinach: Fresh spinach is loaded with vitamins A, C, and K, and it’s a great source of iron. But here’s the kicker-cooking spinach actually makes it easier for your body to absorb these nutrients. The heat breaks down oxalates, which can bind to minerals and prevent their absorption.
- Feta Cheese: This salty, crumbly cheese is made from sheep’s milk (or sometimes goat’s milk). Its tanginess adds a burst of flavor to the pie. Feta also has a lower fat content compared to other cheeses, making it a lighter option.
- Puff Pastry: Puff pastry is made by layering dough and butter. As it bakes, the butter steams, creating layers of crispy, flaky goodness. The beauty of it is how light and airy it becomes, while still holding the hearty spinach filling.
Expert Tips
- Use fresh spinach for better flavor and texture. While frozen spinach can be convenient, it often becomes soggy once thawed. If you’re using fresh, make sure to dry it thoroughly after cooking.
- Don’t skip the nutmeg. A tiny pinch goes a long way in enhancing the flavor profile. It’s a subtle, unexpected ingredient that brings out the savory depth in the spinach.
- Brush the pastry with egg wash. This gives the pie a beautiful golden-brown finish and makes it look more polished.
- Make ahead: You can prepare the pie a day in advance. Just refrigerate the assembled pie and bake it off when you’re ready to serve. It’s perfect for meal prep or hosting a dinner party.
Recipe Variations
- Add herbs: Fresh dill, parsley, or basil can all be added to the filling for a fresh burst of flavor.
- Add some heat: If you like a bit of spice, throw in a pinch of red pepper flakes or finely chopped fresh chili peppers.
- Swap the feta: Try swapping feta for goat cheese or ricotta for a different creamy texture and flavor.
- Add nuts: Pine nuts or toasted walnuts bring an interesting crunch that contrasts beautifully with the creamy filling.
Final Words
This Feta Spinach Pie isn’t just a recipe; it’s a comforting, feel-good dish that’s perfect for a cozy meal with family or friends. The balance of flavors is just right, and the process is simple enough to throw together on any given day. It’s a crowd-pleaser without the fuss. The versatility in ingredients and the ease of preparation make it a winner in my kitchen every time.
FAQs
What Makes Jamie Oliver’s Feta Spinach Pie Recipe Special?
The combination of creamy feta cheese and fresh spinach wrapped in flaky pastry gives it a unique, savory flavor. Plus, it’s simple yet packed with ingredients that elevate every bite.
Can I Make Jamie Oliver’s Feta Spinach Pie Ahead Of Time?
Yes! You can prepare it the day before and refrigerate it. Just pop it in the oven to heat up before serving.
What Other Ingredients Can I Add To The Feta Spinach Pie?
You can add herbs like dill or oregano for extra flavor. Some people also mix in a bit of onion or garlic for a deeper taste.