Wild Garlic, Spinach & Feta Pie (Spanakopita)
Another great way to use wild garlic is in this Wild Garlic, Spinach & Feta Pie (Spanakopita)—a delicious twist on the classic Greek dish. Traditionally made with spinach, feta, and flaky pastry, I swapped out about a third of the spinach for wild garlic, and wow, what a flavour boost! The mild garlicky notes pair beautifully with the creamy feta and fresh herbs, making this pie an absolute winner.
The filling is packed with goodness—loads of freshly grated nutmeg, bright fresh mint, zesty lemon, and a pinch of chilli flakes for a gentle kick. All of that is wrapped in golden, crispy puff pastry sprinkled with Nigella seeds for extra crunch and flavour. I didn’t quite have enough puff pastry in the freezer, so I had to improvise a bit, but honestly? I love how it turned out! Sometimes, a little kitchen creativity leads to the best results.
Why You’ll Love This Recipe
✔️ A fresh twist on a classic – Wild garlic adds a beautiful depth of flavour.
✔️ Crispy, golden perfection – Flaky puff pastry makes every bite irresistible.
✔️ Rich & savoury – Creamy feta, aromatic herbs, and warm spices make for a perfectly balanced filling.
✔️ Easy to make – No complicated techniques, just layer, fold, and bake!
✔️ Great for any occasion – Perfect for lunch, dinner, or a make-ahead picnic dish.
Serve this Wild Garlic, Spinach & Feta Pie (Spanakopita) warm or at room temperature with a simple salad on the side. However you enjoy it, one thing’s for sure—you’ll be coming back for seconds!
More wild garlic inspiration? The try my Wild Garlic and Lemon Risotto or this Wild garlic butter.
Recipe for the pie inspired by The mediterranean Dish.
Wild Garlic, Spinach & Feta Pie (Spanakopita)
(2 votes, average: 5.00 out of 5)
Loading...Indulge in the flavours of Greece with this delectable Wild Garlic, Spinach & Feta pie. A tasty twist on a classic recipe.
Ingredients
- The filling
- 1 white onion or shallot, finely chopped
- 3-4 garlic cloves, minced
- 1 large leek, washed and finely chopped
- 1 large handful fresh mint (1 - 2 tbsp dried mint will work too)
- 200 g fresh spinach, washed and patted dry
- 200 g wild garlic, washed and patted dry (see notes)
- 250 g feta
- 2 eggs
- Zest of 1 lemon (optional)
- Generous pinch of grated nutmeg
- Pepper & Salt for seasoning
- The crust
- 10 squares of frozen puff pastry
- 1 tsp nigella seeds to sprinkle (optional)
- 1 tsp sesame seeds to sprinkle (optional)
- 1 egg, whisked
- Butter to grease the pie dish
- *Use a 25cm baking dish with 4 cm high rim.
Instructions
Preheat the oven to 200°C and thaw the puff pastry.
The filling
Sauté the onions, leeks with a pinch of salt in some olive oil on a low heat for 8-10 minutes, make sure to not let them brown. Add in the garlic and sauté for another minute until fragrant.
Roughly chop the spinach and wild garlic and add it to the pan in batches. Adding more after each round has wilted enough to make space for the next round.
Continue to cook for ± 15 minutes until almost all of the spinach moisture has evaporated.
Transfer the spinach mix to a large bowl and crumble in the feta, lemon zest, nutmeg and finely chopped mint. Taste and season with pepper and salt to your liking.
The pie
If using a baking tin with removable rim line the bottom with baking paper and grease the sides with butter, if using a solid baking tin grease the bottom and sides generously with butter.
Once the puff pastry has thawed, line the bottom and sides of the baking tin with the puff pastry. Pressing the pastry down carefully with your fingertips to make sure there are no holes. You'll probably have 3 squares left for the top.
Lightly beat the eggs and add 3/4 of it into the spinach mixture.
Spoon the spinach mix into the pastry dish and cover with the remaining puff pastry, pressing down gently around the rim.
Brush with the remaining egg wash onto the pastry and sprinkle over the nigella seeds and sesame seeds if using.
Bake for 30 minutes until the pastry golden and crisp.
Remove from the oven and let rest for a further 30 minutes at least before slicing.
Serve it either warm or at room temperature.
Enjoy!
