Easy Spinach and Feta Pie with Cottage Cheese (Quick Spanakopita-Style Pie)
Spinach and Feta Pie with Cottage Cheese is the kind of easy recipe that quietly becomes a family tradition. It was inspired by a Greek spinach pie that everyone at our table adores, but this version skips the fussy phyllo layering and leans on a sheet of flaky puff pastry instead. The result is golden, buttery and creamy inside, and it comes together in about 15 minutes of hands-on time.
In our house, this savory pie shows up at breakfast on slow weekends, in the picnic basket on sunny days and on the table as an appetizer whenever friends drop by. It is a great treat for breakfast or any time of the day, because the filling is protein-rich and satisfying, yet the pie never feels heavy. Moreover, it slices beautifully and tastes just as good warm as it does at room temperature, which makes it perfect for sharing.
This easy puff pastry pie also fits right into the calendar. It is lovely on an Easter brunch table, a Mother's Day spread, a Christmas morning buffet, a New Year's Eve appetizer board, a Fourth of July picnic, or a Thanksgiving appetizer lineup for guests who prefer a vegetarian option.
Spinach-and-cheese pies have long been a staple of Greek home kitchens, with spanakopita being the best-known example and they often appear around Easter celebrations. Cottage cheese, meanwhile, has become a favorite protein-rich ingredient worldwide, so pairing it with tangy feta feels both classic and fresh.
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Why you will love this recipe
This Easy Spinach and Feta Pie with Cottage Cheese is a quick spanakopita-style pie and the easy spanakopita recipe for beginners you’ve been searching for. Made as an easy spinach and feta puff pastry pie with cottage cheese, it’s a quick spinach feta pie no phyllo sheets with no fussy techniques, just easy home cooking.
- First of all, it is truly easy. You only need a handful of simple ingredients, one bowl, one skillet and a baking sheet, so there is very little cleanup.
- This easy dump and bake spinach pie (or easy dump and bake pie) is one of the best dump and bake dinner recipes for busy weeknights and a quick baked spinach and feta dinner the whole family will enjoy.
- The flavor is wonderful. Creamy cottage cheese, salty feta, tender spinach and fresh dill create a filling that is rich but balanced, wrapped in a crisp, buttery crust.
- It is versatile. You can serve it for brunch, lunch, dinner or as party food, and it works for picnics, potlucks and holiday gatherings.
- It is make-ahead and freezer friendly. You can bake it in advance, slice it and keep it ready for busy days.
- Creamy cottage cheese spinach pie layers meet golden puff pastry spinach pie crust in this cottage cheese pie recipe, a high protein spinach pie with puff pastry that doubles as a high protein savory pie and high protein casserole meal idea.
What you will need
- One sheet of rectangular puff pastry, preferably all-butter, chilled. It forms the flaky, golden base and border.
- Cottage cheese, which adds creaminess and a boost of protein without making the filling heavy.
- Feta cheese, crumbled, for a tangy, salty bite that carries the Greek-inspired flavor.
- Fresh or frozen spinach, which becomes tender and vibrant once wilted and squeezed dry.
- Two large eggs, which bind the filling so it sets into neat, sliceable layers.
- Fresh dill, finely chopped, for a bright, herby aroma that pairs perfectly with feta.
- A pinch of salt, added carefully because feta is already salty.
- Optionally, one egg yolk and a little sour cream, whisked together to brush over the pastry edges for a glossy, deep golden finish.
See recipe card for quantities.
Instructions how to prepare it
Prepare the spinach. Preheat the oven to 400°F (200°C), conventional heat. Line a half sheet baking pan, about 13 x 18 inches (33 x 46 cm), with parchment paper.
Heat a large 12-inch (30 cm) nonstick skillet over medium heat. Add the fresh spinach in batches and cook for 2 to 4 minutes, stirring until wilted. No extra water needed. Let the spinach cool slightly, then squeeze out as much liquid as you can. Chop it finely. Removing the moisture is what keeps the pastry crisp instead of soggy.
Make the filling. In a large 3-quart (3-liter) mixing bowl, combine the cottage cheese, crumbled feta, eggs, chopped dill and prepared spinach. Add the salt and mix well. Taste before adding more, since feta can be quite salty. The filling should be creamy but not watery. If your cottage cheese holds a lot of liquid, drain it before mixing.
Assemble the pie. Place the chilled puff pastry on the prepared baking pan. Spread the filling evenly over the pastry, leaving a border of about ¾ inch (2 cm) all around. Fold the edges slightly over the filling to create a rustic border. In a small bowl, whisk the egg yolk with the sour cream. Brush this mixture lightly over the exposed pastry edges for a golden, appetizing finish.
Bake until golden, rest and serve. Bake for 30 to 40 minutes, until the pastry is puffed and deeply golden and the filling is set in the center. If the edges brown too quickly, cover them loosely with aluminum foil for the rest of the baking time. Let the pie rest for about 10 minutes before slicing. This lets the filling firm up and gives you neat slices. Serve warm or at room temperature with a fresh green salad or sliced tomatoes.
Expert tips
Squeeze the spinach thoroughly.
This is the most important step for preventing a soggy base and getting a crisp, flaky puff pastry pie.
More tips to consider:
- Keep the pastry cold. Cold puff pastry rises higher and develops better flaky layers, so keep it in the fridge until the moment you assemble.
- Use fresh dill. It complements the salty feta and mild cottage cheese beautifully.
- Avoid overfilling. Keep the filling layer even so the center cooks through before the crust gets too dark.
- For a crispier base, bake the pie on the lower-middle oven rack.
- Choose all-butter puff pastry with a short ingredient list for a more natural taste and richer flavor.
Recipe substitutions
- Vegetarian: this recipe is already vegetarian. If you follow a strict vegetarian diet, look for feta and puff pastry labeled vegetarian.
- Gluten-free: use a gluten-free puff pastry sheet and make sure all other ingredients are certified gluten-free.
- Dairy-free: swap the puff pastry for a dairy-free version made with plant-based fat, replace the cottage cheese with crumbled firm tofu or dairy-free ricotta, and use a plant-based feta.
- Vegan: combine the dairy-free swaps above, replace the 2 eggs with ½ cup (120 g) crumbled firm tofu plus 1 tablespoon cornstarch, and brush the edges with a little plant milk mixed with olive oil instead of egg yolk and sour cream.
- Similar products: ricotta can replace cottage cheese for a smoother texture, and goat cheese or halloumi can stand in for part of the feta. Fresh parsley or chives can replace dill, and baby kale or Swiss chard can replace spinach.
Recipe variations
- For a cultural twist, add a pinch of nutmeg and a little lemon zest for a more traditional Greek flavor, or stir in chopped fresh mint.
- For a Mediterranean version, add sun-dried tomatoes, chopped olives or roasted red peppers to the filling.
- For party bites, cut the baked pie into small squares and serve as an appetizer for guests.
- For individual servings, cut the pastry into squares, add a spoonful of filling, fold into triangles and bake until golden for about 20 to 25 minutes.
- For extra herbs, add chopped scallions or fresh parsley. For a little heat, add a pinch of red pepper flakes.
- For a heartier meal, add sautéed mushrooms or caramelized onions to the filling.
How to Serve
It’s also a healthy spinach and feta pie with cottage cheese, great as a high protein breakfast with cottage cheese, cottage cheese breakfast bake, healthy low carb savory breakfast, or savory breakfast idea. Slice it for grab and go breakfast meal prep, savory breakfast meal prep, or a high protein vegetarian meal prep savory pie. Serve it as an easy brunch recipe, holiday appetizer, or easy picnic pie with spinach and feta, a picnic recipe that is also a quick and easy comfort food recipe.
- Serve warm or at room temperature. For brunch, pair it with fresh fruit and coffee or tea. For lunch or dinner, serve it with a crisp green salad, cucumber and tomato salad or a squeeze of lemon. As an appetizer, cut it into small squares and arrange on a board with olives and fresh vegetables.
- To warm leftovers in the oven, heat slices at 350°F (180°C) for 10 to 15 minutes until hot and crisp. To warm on the stovetop, place slices in a nonstick skillet over low heat, cover loosely with a lid for 5 to 8 minutes, then uncover for the last 1 to 2 minutes so the base crisps up.
What Equipment to Use
- A half sheet baking pan, about 13 x 18 inches (33 x 46 cm), lined with parchment paper.
- A large nonstick skillet, 12 inches (30 cm) wide, for wilting the spinach.
- A large 3-quart (3-liter) mixing bowl for the filling.
- A sharp knife and a cutting board for chopping the spinach and dill and for slicing the pie.
- Optionqlly, a small bowl and a pastry brush for the egg yolk glaze in case you do it.
How to Store Leftovers
- Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 350°F (180°C) oven until warmed through to restore the crisp pastry. Avoid the microwave if you want to preserve the flaky texture.
- To freeze, let the baked pie cool completely, slice it, and wrap each slice tightly in parchment and then foil, or place slices in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge, or reheat from frozen at 350°F (180°C) for about 20 minutes until hot in the center.
Frequently Asked Questions (FAQ)
Yes. Bake it up to a day ahead, store it in the fridge and reheat in the oven. It also tastes great at room temperature, which makes it ideal for picnics and parties.
Yes. Thaw 10 ounces (280 g) of frozen chopped spinach completely, then squeeze it very well in a clean kitchen towel until almost dry. Frozen spinach holds more water than fresh, so thorough squeezing is essential. The same rule applies if you add other frozen vegetables, such as chopped kale or artichoke hearts.
Yes. Use gluten-free puff pastry for a gluten-free pie. For a dairy-free version, choose dairy-free puff pastry, plant-based feta and tofu or dairy-free ricotta instead of cottage cheese.
Reheat slices in a 350°F (180°C) oven for 10 to 15 minutes. You can also warm them in a covered nonstick skillet over low heat for 5 to 8 minutes, then uncover briefly to crisp the base. Skip the microwave to keep the pastry flaky.
Yes. Freeze baked, fully cooled slices wrapped tightly for up to 2 months. Thaw overnight in the fridge or reheat from frozen in the oven.
Usually the spinach or cottage cheese held too much liquid. Squeeze the spinach well, drain the cottage cheese if it is watery and bake on the lower-middle rack.
Absolutely. It is a great treat for breakfast or any time of the day, because it is protein-rich yet light enough to enjoy at brunch, lunch or as an afternoon snack.
Final Thoughts
Whether you call it spanakopita, spinach feta bake, easy spinach feta pie, or cottage cheese pie, this spinach and feta pie is a savory breakfast favorite among cottage cheese cake recipes and easy spinach feta puff pastry pie fans alike.
This easy spinach and feta puff pastry pie is simple, golden and made for sharing. Make it for a lazy weekend breakfast, a picnic, a holiday brunch or a casual get-together and watch it disappear.
If you try it, leave a comment and a star rating below and I would love to hear how it turned out. Pin this recipe so you can find it again.
Enjoy easy cooking!
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Pairing
These are my favorite dishes to serve with this Easy Spinach and Feta Pie with Cottage Cheese (Quick Spanakopita-Style Pie):
Easy Spinach and Feta Pie with Cottage Cheese (Quick Spanakopita-Style Pie)
Ingredients
- 1 sheet rectangular puff pastry about 8 to 10 oz (230 to 275 g), chilled
- 1 cup cottage cheese about 9 oz (250 g)
- 4.4 oz 125 g feta cheese, crumbled
- 7 oz 200 g fresh spinach
- 2 large eggs
- ¼ cup 10 to 15 g fresh dill, finely chopped
- ¼ teaspoon salt or to taste
- 1 For brushing: 1 egg yolk and 1 teaspoon sour cream
Instructions
- Prepare the spinach. Preheat the oven to 400°F (200°C), conventional heat. Line a half sheet baking pan, about 13 x 18 inches (33 x 46 cm), with parchment paper. Heat a large 12-inch (30 cm) nonstick skillet over medium heat. Add the spinach in batches and cook for 2 to 4 minutes, stirring until wilted. No extra water is usually necessary. Let the spinach cool slightly, then squeeze out as much liquid as you can. Chop it finely. Removing the moisture is what keeps the pastry crisp instead of soggy.
- Make the filling. In a large 3-quart (3-liter) mixing bowl, combine the cottage cheese, crumbled feta, eggs, chopped dill and prepared spinach. Add the salt and mix well. Taste before adding more, since feta can be quite salty. The filling should be creamy but not watery. If your cottage cheese holds a lot of liquid, drain it before mixing.
- Assemble the pie. Place the chilled puff pastry on the prepared baking pan. Spread the filling evenly over the pastry, leaving a border of about ¾ inch (2 cm) all around. Fold the edges slightly over the filling to create a rustic border. In a small bowl, whisk the egg yolk with the sour cream. Brush this mixture lightly over the exposed pastry edges for a golden, appetizing finish.
- Bake until golden, rest and serve. Bake for 30 to 40 minutes, until the pastry is puffed and deeply golden and the filling is set in the center. If the edges brown too quickly, cover them loosely with aluminum foil for the rest of the baking time. Let the pie rest for about 10 minutes before slicing. This lets the filling firm up and gives you neat slices. Serve warm or at room temperature with a fresh green salad or sliced tomatoes.
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