90 min
Spinach-Onion Cheddar Quiche with Flaky Crust
A deeply savory, sliceable brunch quiche with jammy onion, plenty of spinach, sharp cheddar, and a crisp bottom crust.
Vegetarian Dinners
Deep-Dish Spinach & Feta Lattice Pie with Dill
Golden puff-pastry lattice encloses a generous, sliceable filling of dry spinach, tangy feta, ricotta and fresh dill in this substantial Greek-inspired bake.
Directions
Dry the spinach thoroughly
Place the thawed spinach in a clean lint-free towel in four batches and twist firmly over the sink until no more liquid drips out. Break apart the compacted spinach with your fingers. You should have about 4 tightly packed cups; excess water would make the deep filling gummy.
Cook the aromatics
Heat the olive oil in a 12-inch skillet over medium heat. Add the onion and 1/2 teaspoon salt and cook for 7 to 8 minutes, until soft and translucent. Add the scallions and garlic and cook for 1 minute. Spread the mixture on a plate and cool for 10 minutes.
Mix the filling
In a large bowl, combine the dry spinach, cooled onion mixture, black pepper, nutmeg, feta, ricotta, eggs, dill, parsley, lemon zest and remaining 1/2 teaspoon salt. Fold just until evenly mixed, leaving visible pieces of feta like those in the finished slices.
Prepare the pan and pastry
Heat the oven to 400°F with a heavy sheet pan on the center rack. Line a deep 9-inch square metal baking pan with a parchment sling. On a lightly floured surface, roll one cold puff-pastry sheet to a 12-inch square and fit it across the bottom and up the sides. Refrigerate the lined pan.
Cut the lattice strips
Roll the second cold pastry sheet to a 10-inch square. Cut it into eight even 1 1/4-inch strips with a sharp knife or pizza wheel. Set the strips on parchment and refrigerate them while filling the pie; cold pastry holds a cleaner lattice and rises higher.
Add the deep spinach layer
Spread the filling evenly inside the cold pastry shell and press it gently into the corners without compacting it hard. Trim the pastry walls to a 1-inch overhang. The filling should remain visibly thick and green, with distinct white feta pockets throughout.
Weave and glaze the lattice
Arrange four pastry strips parallel across the filling. Fold back alternating strips, add one crosswise strip and unfold; repeat with the remaining strips to form a loose lattice. Trim the ends, fold the bottom-crust overhang inward and press to seal. Brush exposed pastry with egg wash and add sesame seeds if using.
Bake until deeply golden
Set the pie pan directly on the preheated sheet pan and bake for 48 to 55 minutes, rotating once, until the lattice and side crust are deep golden and the center of the egg-bound filling reaches 165°F. If the lattice browns before the center is hot, tent loosely with foil.
Rest and cut cleanly
Cool in the pan for 20 minutes so the filling sets and steam escapes from the crust. Use the parchment sling to lift the pie, then cut into 8 rectangles with a serrated knife. Each piece should show a golden lattice, dark spinach and white feta pockets, matching the photograph.
Why this works
Why it worksAggressively squeezing the thawed spinach removes enough water for a tall filling that slices cleanly without soaking the puff pastry.
Why it worksCooling the cooked aromatics protects the eggs from scrambling, while feta pieces and drained ricotta create both tangy pockets and a cohesive interior.
Why it worksCold pastry and a preheated sheet pan encourage a crisp base and defined lattice, while a 20-minute rest lets the deep filling stabilize before cutting.
Useful kitchen gear
Tools that make this easier.
Compare the function and specifications first; skip anything your kitchen already handles well.
Paid links: As an Amazon Associate I earn from qualifying purchases. You pay no additional cost.
Compare on AmazonDigital kitchen scaleAccurate spinach, feta and pastry weights keep the filling substantial without overwhelming the crisp lattice crust.See current options →
Compare on AmazonStainless mixing bowl setA roomy bowl makes it easier to distribute feta, herbs and eggs through four packed cups of dry spinach without crushing the cheese.See current options →
Compare on AmazonHeat-safe oven mittsSecure hand protection helps when rotating and lifting the hot, deep pan without damaging its crisp lattice top.See current options →
Swaps & notes
Easy swaps
- Use 3 pounds fresh mature spinach instead of frozen: wilt it in batches, cool completely, chop and squeeze until very dry before measuring 4 packed cups.
- Replace ricotta with 8 ounces well-drained full-fat cottage cheese pulsed briefly until mostly smooth; do not substitute additional salty feta one-for-one.
- Frozen pie dough can replace puff pastry for a denser, less flaky crust; roll both rounds into squares, make the same lattice and bake until the filling reaches 165°F.
Cook notes
- Keep puff pastry cold but flexible. If it becomes soft or greasy while rolling or weaving, refrigerate it on parchment for 10 minutes before continuing.
- Block feta holds recognizable white pockets better than precrumbled feta, which is often dry and coated to prevent clumping.
- A light-colored metal pan on a preheated sheet pan browns the bottom more reliably than glass. If using glass, do not place it on preheated metal because thermal shock can break it.
Storage
Refrigerate cooled spinach pie in an airtight container within 2 hours for up to 4 days. Reheat uncovered on a rack over a sheet pan at 350°F for 15 to 20 minutes, until crisp and 165°F in the center; microwaving softens the pastry. Freeze baked slices for up to 2 months, thaw overnight in the refrigerator and reheat the same way.
Questions
Why is my spinach-and-feta pie filling watery?
The spinach or ricotta retained too much liquid, or the pie was cut while piping hot. Squeeze the spinach in small batches until completely dry, drain loose ricotta and rest the baked pie for the full 20 minutes before slicing.
Can I assemble the spinach pie a day ahead?
Yes. Assemble and glaze it, cover the pan tightly and refrigerate for up to 18 hours. Add a fresh light coat of egg wash before baking directly from the refrigerator, allowing 5 to 10 extra minutes and verifying a 165°F center.
How do I keep the puff-pastry lattice defined?
Thaw the pastry only until flexible, roll on a lightly floured surface and chill the cut strips before weaving. Do not stretch the lattice tight, and brush only the exposed top with egg wash so the cut edges can expand freely.
Cook next
More recipes you’ll like
90 min
120 min
Crispy Baked Eggplant Parmesan with Basil Tomato Sauce
Oven-crisped Parmesan-panko eggplant is layered with bright tomato sauce, mozzarella and basil for a sliceable vegetarian casserole without deep frying.
50 min
Warm Butternut Quinoa Salad with Feta & Cranberries
Caramelized squash and mushrooms, fluffy quinoa, tangy feta, tart cranberries, and tender greens tossed in maple-Dijon dressing.
37 min
Smoky Red Pepper Shakshuka with Feta
Eggs gently cooked in a smoky tomato and red-pepper sauce with cumin, feta, herbs, and warm pita for dipping.
Deep-Dish Spinach & Feta Lattice Pie with Dill
Screen stays awake when supported.
1. Dry the spinach thoroughlyPlace the thawed spinach in a clean lint-free towel in four batches and twist firmly over the sink until no more liquid drips out. Break apart the compacted spinach with your fingers. You should have about 4 tightly packed cups; excess water would make the deep filling gummy.
2. Cook the aromaticsHeat the olive oil in a 12-inch skillet over medium heat. Add the onion and 1/2 teaspoon salt and cook for 7 to 8 minutes, until soft and translucent. Add the scallions and garlic and cook for 1 minute. Spread the mixture on a plate and cool for 10 minutes.
3. Mix the fillingIn a large bowl, combine the dry spinach, cooled onion mixture, black pepper, nutmeg, feta, ricotta, eggs, dill, parsley, lemon zest and remaining 1/2 teaspoon salt. Fold just until evenly mixed, leaving visible pieces of feta like those in the finished slices.
4. Prepare the pan and pastryHeat the oven to 400°F with a heavy sheet pan on the center rack. Line a deep 9-inch square metal baking pan with a parchment sling. On a lightly floured surface, roll one cold puff-pastry sheet to a 12-inch square and fit it across the bottom and up the sides. Refrigerate the lined pan.
5. Cut the lattice stripsRoll the second cold pastry sheet to a 10-inch square. Cut it into eight even 1 1/4-inch strips with a sharp knife or pizza wheel. Set the strips on parchment and refrigerate them while filling the pie; cold pastry holds a cleaner lattice and rises higher.
6. Add the deep spinach layerSpread the filling evenly inside the cold pastry shell and press it gently into the corners without compacting it hard. Trim the pastry walls to a 1-inch overhang. The filling should remain visibly thick and green, with distinct white feta pockets throughout.
7. Weave and glaze the latticeArrange four pastry strips parallel across the filling. Fold back alternating strips, add one crosswise strip and unfold; repeat with the remaining strips to form a loose lattice. Trim the ends, fold the bottom-crust overhang inward and press to seal. Brush exposed pastry with egg wash and add sesame seeds if using.
8. Bake until deeply goldenSet the pie pan directly on the preheated sheet pan and bake for 48 to 55 minutes, rotating once, until the lattice and side crust are deep golden and the center of the egg-bound filling reaches 165°F. If the lattice browns before the center is hot, tent loosely with foil.
9. Rest and cut cleanlyCool in the pan for 20 minutes so the filling sets and steam escapes from the crust. Use the parchment sling to lift the pie, then cut into 8 rectangles with a serrated knife. Each piece should show a golden lattice, dark spinach and white feta pockets, matching the photograph.