Spinach and Feta Filling

Spinach and Feta Filling

A savory blend of wilted spinach, tangy feta, and herbs for pies and pastries.

Total 30 min Makes 16 oz Calories 110/serving

Dietary

Vegetarian, Keto, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy, Eggs

This filling combines squeezed-dry spinach with crumbled feta, sautéed onion, and a touch of nutmeg for a rich, salty mixture. It's the classic base for spanakopita, hand pies, stuffed chicken, or savory tarts, and comes together quickly on the stovetop before cooling for easy handling.

Ingredients

  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 20 ounces fresh spinach, roughly chopped
  • 8 ounces feta cheese, crumbled
  • 2 ounces cream cheese, softened
  • 1 large egg, lightly beaten
  • 2 tablespoons fresh dill, chopped
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt

Method

  1. Heat the olive oil in a 9-inch skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent.

  2. Add the garlic and cook, stirring constantly, until fragrant.

  3. Add the spinach in batches, stirring until wilted and most of the liquid has evaporated.

  4. Transfer the spinach mixture to a colander and press firmly with the back of a spoon to remove as much liquid as possible. Let cool to room temperature.

  5. In a large bowl, combine the cooled spinach mixture, feta, cream cheese, egg, dill, nutmeg, black pepper, and salt. Stir until evenly blended.

  6. Use the filling immediately in pastries or pies, or cover and refrigerate until ready to use.

Rate this recipe

★ 3.9 (1)

Spinach and Feta Filling

This filling combines squeezed-dry spinach with crumbled feta, sautéed onion, and a touch of nutmeg for a rich, salty mixture. It's the classic base for spanakopita, hand pies, stuffed chicken, or savory tarts, and comes together quickly on the stovetop before cooling for easy handling.

30 min 16 oz 110 cal

Ingredients

  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 20 ounces fresh spinach, roughly chopped
  • 8 ounces feta cheese, crumbled
  • 2 ounces cream cheese, softened
  • 1 large egg, lightly beaten
  • 2 tablespoons fresh dill, chopped
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt

Method

  1. 1

    Heat the olive oil in a 9-inch skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent.

  2. 2

    Add the garlic and cook, stirring constantly, until fragrant.

  3. 3

    Add the spinach in batches, stirring until wilted and most of the liquid has evaporated.

  4. 4

    Transfer the spinach mixture to a colander and press firmly with the back of a spoon to remove as much liquid as possible. Let cool to room temperature.

  5. 5

    In a large bowl, combine the cooled spinach mixture, feta, cream cheese, egg, dill, nutmeg, black pepper, and salt. Stir until evenly blended.

  6. 6

    Use the filling immediately in pastries or pies, or cover and refrigerate until ready to use.