The Best Spinach and Feta Pie Recipe (Moroccan Briouats Style!)

What if I told you that the most impressive appetizer at your next dinner party could be made with just a handful of simple ingredients and folded like a beautiful origami creation? That’s exactly what you’ll discover with this amazing Spinach and Feta Pie Recipe inspired by traditional Moroccan briouats!

These crispy, golden triangles are not your ordinary spinach pie. They’re elegant finger foods that look like they came from a fancy restaurant, but they’re surprisingly easy to make at home. Each bite delivers a perfect balance of creamy feta cheese, fresh spinach, and aromatic herbs wrapped in layers of buttery, flaky pastry.

What Makes This Spinach and Feta Pie Recipe Special

This Spinach and Feta Pie Recipe takes inspiration from Moroccan briouats – those incredible triangle-shaped pastries that are crispy on the outside and bursting with flavor on the inside. What makes this recipe truly special is how it transforms everyday ingredients into something extraordinary.

Time Requirement: 45 minutes total (15 minutes prep, 30 minutes cooking) Difficulty Level: Easy to Medium (perfect for beginners who want to try something new!) Serves: 6-8 people as an appetizer or 4 people as a main dish

The beauty of this recipe lies in its versatility. You can make these pies ahead of time, freeze them for later, or even change up the fillings to suit your taste. Plus, they’re naturally vegetarian and can easily be made vegan with a simple cheese swap!

Essential Ingredients:

Let’s talk about what makes this Spinach and Feta Pie Recipe so delicious. Each ingredient plays a crucial role in creating the perfect bite:

The Star Players:

• Fresh Spinach (4 cups): Choose baby spinach for the best texture. It wilts beautifully and doesn’t have tough stems. If you only have regular spinach, remove the thick stems first.
• Feta Cheese (8 oz): This tangy, creamy cheese is the heart of the filling. Use block feta and crumble it yourself – it tastes much better than pre-crumbled!
• Phyllo Pastry (1 package): These paper-thin sheets create those amazing crispy layers. Keep it covered with a damp towel while working.

The Supporting Cast:

• Yellow Onion (1 medium): Adds sweetness and depth. Yellow onions work best, but white onions are fine too.
• Garlic (3 cloves): Fresh garlic is a must! It brings warmth and richness to the filling.
• Fresh Herbs (1/4 cup each of parsley and dill): These herbs add brightness and authentic Mediterranean flavor.
• Eggs (2 large): They bind everything together and add richness.
• Olive Oil (1/2 cup): Use good quality olive oil for brushing the phyllo layers.
• Salt and Black Pepper: To taste

Smart Substitutions:

• No feta? Try goat cheese, ricotta, or even cream cheese
• Frozen spinach? Use 10 oz frozen spinach, thawed and squeezed dry
• No phyllo? Puff pastry works too, though the texture will be different
• Vegan option? Use cashew cream or vegan feta substitute

Step-by-Step Instructions: Creating Your Masterpiece

Step 1: Prepare Your Workspace

First, let your phyllo pastry thaw completely if it’s frozen. This usually takes about 2 hours at room temperature. While it’s thawing, preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Step 2: Make the Filling

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and cook for 5 minutes until it’s soft and golden. Add the minced garlic and cook for another minute until fragrant.

Add the fresh spinach to the pan in batches, stirring until wilted. This might seem like a lot of spinach, but it will shrink down considerably! Once all the spinach is wilted, remove the pan from heat and let it cool for 5 minutes.

In a large bowl, crumble the feta cheese. Add the cooled spinach mixture, beaten eggs, chopped herbs, salt, and pepper. Mix everything together gently – you want to keep some texture in the filling.

Step 3: Prepare the Phyllo

Unroll your phyllo pastry and cover it with a slightly damp kitchen towel. This prevents it from drying out while you work. Working with phyllo can seem tricky, but don’t worry if it tears – just patch it up and keep going!

Step 4: Assemble Your Pies

Take one sheet of phyllo and brush it lightly with olive oil. Place another sheet on top and brush again. Cut this double layer into 4 strips lengthwise.

Place 2 tablespoons of filling at the bottom of each strip. Fold the phyllo over the filling to create a triangle, then keep folding triangle over triangle until you reach the end of the strip. It’s like folding a flag!

Brush the completed triangle with olive oil and place it seam-side down on your prepared baking sheet. Repeat with the remaining phyllo and filling.

Building Your Recipe Base: Pro Tips for Success

The Perfect Filling Consistency

Your filling should be moist but not wet. If there’s too much liquid, your phyllo will get soggy. After cooking the spinach, press it gently with a clean kitchen towel to remove excess moisture.

Phyllo Handling Secrets

• Work quickly but don’t rush – phyllo dries out fast
• If a sheet tears, just overlap the pieces and continue
• Keep unused phyllo covered with a damp towel
• Brush every layer with oil for maximum crispiness

Presentation Tips

• Arrange your finished pies on a beautiful platter with fresh herbs as garnish
• Serve them warm for the best texture and flavor
• Add a small bowl of Greek yogurt with chopped cucumber for dipping
• Dust lightly with paprika for a pop of color

Storage and Make-Ahead Tips: Planning for Success

Make-Ahead Magic

You can prepare these pies up to 24 hours in advance! Assemble them completely, then cover and refrigerate. When ready to serve, brush with a little extra olive oil and bake as directed.

Freezing Instructions

These pies freeze beautifully! Place assembled, unbaked pies on a baking sheet and freeze until solid. Transfer to freezer bags and store for up to 3 months. Bake directly from frozen, adding 5-10 minutes to the cooking time.

Storage Tips

• Cooked pies: Store in the refrigerator for up to 3 days
• Reheating: Use a 350°F oven for 5-7 minutes to restore crispiness
• Filling only: Can be made 2 days ahead and refrigerated

Recipe Variations: Make It Your Own

Mediterranean Mix

Add sun-dried tomatoes, olives, and oregano to the filling for a Greek-inspired twist.

Protein Power

Stir in cooked ground lamb, chicken, or turkey for a heartier version.

Cheese Lovers

Mix different cheeses like ricotta, goat cheese, or even a little parmesan with the feta.

Vegan Version

Replace feta with cashew cream and use aquafaba (chickpea liquid) instead of eggs.

Spice It Up

Add a pinch of red pepper flakes, cumin, or smoked paprika for extra warmth.

Sweet Spinach

Add a handful of golden raisins and pine nuts for a sweet-savory combination.

Conclusion: Your Culinary Adventure Awaits

This Spinach and Feta Pie Recipe is more than just a dish – it’s your ticket to creating something truly special in your own kitchen. Whether you’re hosting a dinner party, looking for a impressive appetizer, or simply want to try something new, these Moroccan-inspired pies deliver every time.

The beauty of this recipe lies in its flexibility. Once you master the basic technique, you can experiment with different fillings, spices, and presentations. Don’t be afraid to make it your own! Try different herbs, add your favorite vegetables, or experiment with various cheese combinations.

Remember, cooking is about joy and creativity. If your first attempt isn’t perfect, that’s completely normal! Each time you make these pies, you’ll get better at handling the phyllo and perfecting your folding technique.

So gather your ingredients, put on your favorite music, and get ready to create something beautiful. Your family and friends will be amazed by these elegant, restaurant-quality pies that you made with your own hands. Happy cooking, and enjoy every delicious bite of your homemade Spinach and Feta Pie Recipe!