Name: Greek Spinach Pie with Potato Crust Recipe
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Cuisine: Greek
Ingredients: 4-6 tablespoons olive oil, divided; 2 pounds russet potatoes (about 4 or 5 large, oblong potatoes); 2 tablespoons unsalted butter; 2 medium yellow onions, peeled and diced; 2 large garlic cloves, minced (about 1 tablespoon); 2 pounds fresh spinach leaves and tender stems, roughly chopped (see notes for frozen spinach alternative); 1 bunch green onions, trimmed and thinly sliced (white and light green parts only); 1/4 cup fresh dill, chopped; 3 large eggs, whisked; 8 ounces good quality feta cheese, cut into 1/4-inch cubes; 1 teaspoon kosher salt, plus more to taste; 1/2 teaspoon ground black pepper, plus more to taste; 1/8 teaspoon ground nutmeg (optional); 4 green onions, thinly sliced; 2 ounces crumbled or diced feta

Jump to Recipe· 3.9 from 75 reviews

If you are craving something comforting yet fresh with a Mediterranean twist, this Greek Spinach Pie with Potato Crust Recipe will steal your heart and brighten your table. Imagine tender, tender spinach mingled with fragrant dill, onions, and creamy feta cheese, all baked within a golden, crispy potato crust that is as satisfying as it is flavorful. This dish brings together the rustic charm of Greek cuisine and the hearty goodness of potatoes, creating a pie that’s perfect for sharing with family and friends. Whether it’s a weekend lunch or a special gathering, this pie never fails to impress with its delightful textures and vibrant flavors.

Ingredients You’ll Need

A white bowl filled with several fresh ingredients, all clearly separated in sections. On the top left, small white cubes of cheese cover part of the bowl, while next to it, bright green chopped scallions fill the upper middle area. To the right of the scallions, finely chopped dark green dill is placed in a dense pile. Below the scallions and dill is coarse black pepper and small pieces of cooked onions mixed with chopped green herbs, giving a textured dark green and slightly glossy section on the bottom right. On the bottom left side of the bowl, there is a layer of yellow beaten egg mixed with some green leafy herbs. The bowl is set on a blue and white striped cloth, with a white marbled surface beneath. photo taken with an iphone --ar 4:5 --v 7

Gathering fresh, simple ingredients is key to letting the natural flavors of this dish shine. Each ingredient plays an essential role, from the creamy feta and bright dill to the crispy potato rounds that form the irresistible crust. Here’s everything you’ll need to create this wonderful pie:

Olive oil: Adds richness and helps to crisp up the potato crust to golden perfection.
Russet potatoes: Their starchy texture makes for a sturdy and delicious crust that holds the filling beautifully.
Unsalted butter: Gives flavor and helps soften the onions into a sweet base.
Yellow onions: Provide a savory sweetness that complements the spinach perfectly.
Garlic cloves: Infuse the filling with a gentle savory kick, brightening every bite.
Fresh spinach: The star green, packed with earthiness and nutrients.
Green onions: Add a mild onion flavor and fresh crunch in the filling and for garnish.
Fresh dill: Offers a quintessentially Greek herbal note that lightens and elevates the dish.
Eggs: Bind all the filling ingredients together, giving it structure when baked.
Feta cheese: Creamy, salty, and crumbly, it perfectly balances the spinach’s earthiness.
Kosher salt and black pepper: Essential seasonings to bring all the flavors into harmony.
Ground nutmeg (optional): Adds a subtle warm spice that complements the spinach filling beautifully.

How to Make Greek Spinach Pie with Potato Crust Recipe

Step 1: Prepare The Potato Crust

Start by peeling the russet potatoes and slicing them crosswise into thin rounds about an eighth of an inch thick. This slicing technique is key because it ensures each potato round cooks evenly and forms a robust, crispy crust. Heat olive oil in your skillet over medium heat and sauté the potato slices in batches until they develop beautiful browned spots and soften slightly. Drain on paper towels sprinkled with salt and pepper. These potatoes will become the golden frame that hugs your spinach filling perfectly.

Step 2: Make The Filling

With the skillet wiped clean, melt butter over medium heat. Add diced onions and let them cook until tender and translucent; this slow cooking releases their natural sweetness. Stir in the garlic and cook briefly to bring out its aroma without burning it. Next, pile in your fresh spinach in batches, stirring and tossing to wilt it down evenly. The spinach will reduce dramatically but stay vibrant and tender. Drain any excess liquid to avoid sogginess. Once cooled slightly, mix in green onions, fresh dill, whisked eggs, cubes of feta, salt, pepper, and if you like, a pinch of nutmeg for subtle warmth. This filling will be rich, fragrant, and perfectly balanced — the heart of the pie.

Step 3: Assemble and Bake The Pie

Lightly grease your skillet again with olive oil or butter. Begin arranging the cooked potato slices on the bottom and up the sides, overlapping them like cozy shingles. This layering creates a firm, beautiful crust that will hold everything in place. Pour in the spinach filling, smoothing it evenly with the back of a spoon. Cover with foil and bake for 20 minutes, then remove the foil and bake 20 minutes more until the filling is set and the potatoes on the edges are delightfully golden and crisp. It’s pure magic when it comes out bubbly and fragrant from the oven.

How to Serve Greek Spinach Pie with Potato Crust Recipe

A black cast iron skillet is full of two layers: the bottom layer is golden brown cooked potato slices placed neatly in a circular pattern along the edge and center, and the top layer is a mix of bright green cooked spinach and light green chopped onions spread evenly over the potatoes. The skillet is on a blue and white striped cloth, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh garnishes really elevate this dish. Thinly sliced green onions scattered on top add a lively crunch and fresh look. A sprinkling of crumbled or diced feta cheese invites a creamy contrast and makes the pie look invitingly rustic. A drizzle of extra virgin olive oil over the warm pie can also add that luscious final touch.

Side Dishes

Because the pie itself is hearty and flavorful, pairing it with light, bright sides works wonderfully. A crisp cucumber and tomato salad dressed simply with lemon juice and oregano echoes the Mediterranean vibe perfectly. Cold tzatziki or a dollop of Greek yogurt on the side adds creaminess and coolness that beautifully complements the warm pie slices.

Creative Ways to Present

For a festive table, serve the pie directly in the skillet it was baked in to showcase that golden potato crust. You can also prepare individual mini pies by using ramekins lined with potato slices to impress guests at a dinner party. Another fun idea is to turn leftover potato rounds into crisp chips to serve alongside the pie as a crunchy side snack.

Make Ahead and Storage

Storing Leftovers

This Greek Spinach Pie with Potato Crust Recipe stores beautifully in the refrigerator for up to 3 days. Keep it in an airtight container so it doesn’t dry out, and the flavors have a chance to meld even more. It’s an excellent make-ahead dish for busy days or unexpected guests.

Freezing

If you want to enjoy this pie later, it freezes wonderfully. Wrap the cooled pie tightly in plastic wrap and then in foil before placing it in the freezer. It keeps well for up to 2 months. When you’re ready, thaw it overnight in the fridge before reheating for the best texture and flavor.

Reheating

To reheat, place the pie in a preheated oven at 350°F (175°C) for about 15-20 minutes until warmed through and the potato crust crisps up again. Avoid microwaving if possible, since the crust can become soggy, and that golden crispiness is what makes it so special.

FAQs

Can I use frozen spinach instead of fresh?

Yes, you can substitute frozen spinach, but make sure to thaw it completely and squeeze out as much liquid as possible to avoid a watery filling. Using fresh spinach will yield brighter flavors and a better texture, but frozen is a convenient alternative.

What type of cheese works best in this recipe?

Authentic feta cheese is your best bet for that traditional salty tang and crumbly texture. Avoid pre-crumbled feta with preservatives as fresh blocks tend to melt and blend more beautifully into the filling.

Can I make this pie gluten-free?

Absolutely! Since the crust is made from potatoes instead of pastry, this pie is naturally gluten-free. Just double check that any additional ingredients you use, like cheese or seasonings, also don’t contain hidden gluten.

What skillet size is ideal for baking this pie?

A 10- to 12-inch skillet works perfectly. Cast iron is especially good because it holds heat evenly and can go from stove to oven easily. Just make sure your skillet is oven-safe for baking.

Is this dish suitable for vegetarians?

Yes, this pie is completely vegetarian, packed with vegetables, eggs, and cheese. It makes a satisfying main or side dish for anyone avoiding meat.

Final Thoughts

This Greek Spinach Pie with Potato Crust Recipe is truly one of those dishes that feels like a warm hug from the inside out. Its lovely balance of flavors, textures, and aromas will turn any meal into a celebration. Whether you’re an experienced cook or just looking to try something new with familiar ingredients, I encourage you to give this recipe a go. Trust me, once you taste that crispy, golden potato crust paired with savory spinach and feta, it will quickly become a favorite in your recipe collection.

Greek Spinach Pie with Potato Crust Recipe

Ingredients You’ll Need