Need an easy vegetarian recipe that's fancy enough to serve at a dinner party? This is it. These mushroom, spinach, and feta pies are incredibly simple yet totally delicious. They're sure to be a hit with vegetarians and meat-eaters alike.
This mushroom, spinach and feta pie is a really simple dish. But it's a wonderful thing to serve if you have a dinner party where a vegetarian is attending.
It makes for a great simple entree that everyone can enjoy, or can be served as an amazing vegetarian appetizer.
I know quite often the thought of catering to a vegetarian diner can be confusing and daunting - thanks in no small part to my pet peeve of people who call themselves vegetarian and yet eat fish or some other type of meat.
But really it doesn't need to be. It also doesn't necessarily mean you have to cook a completely separate dish just for the vegetarian.
This Greek-inspired mushroom, spinach and feta pie is so full of flavor that I guarantee the meat eaters in the party will be satisfied (I should know, I tested it on my meat eater husband).
If you're looking for some even fancier dinner party worthy vegetarian meals, check out these creations:
📖 Recipe
Ingredients
- 2 onions, small, peeled and chopped
- 2 cloves garlic
- 1 tablespoon olive oil
- salt and pepper, to taste
- ¼ cup white wine
- 21 oz mushrooms
- 5 oz spinach
- 3 oz feta cheese
- 4 sheets of frozen puff pastry, low fat, defrosted
- 1 egg, beaten
Instructions
- Place a large frying pan over a medium heat and add the olive oil and onions. Cook the onions until golden.
- Add the mushrooms, garlic and salt and pepper to taste, and cook until the mushrooms are softened before adding the white wine. Simmer in the wine for 10 minutes.
- Add the spinach and cook until wilted and set aside to cool.
- Preheat the oven to 355 Fahrenheit (180 degrees Celsius) and line 2 baking trays with grease-proof baking paper.
- Cut the pastry into quarters. Top one quarter with the mushroom mixture and crumble a quarter of the feta on top. Top with one of the pastry quarters and press to seal the edges. Repeat with the remaining pastry and mixture.
- Cut a small hole in the center of the top of each pie and brush with beaten egg.
- Bake for 20 to 25 minutes, or until golden and puffed.
Soma says
I was just telling my hubby that I desperately feel like eating a mushroom friand:-) and here I arrive looking at these gorgeous treat. I don't care for the meat. This is so good that I can almost taste it. Awww.. I don't see Texas on the list:-(
delicieux says
Hi Soma 😀 unfortunately we don't have time to visit all the places we want to go to. 🙁 We had hoped to at least have a stop pover in Texas on our way home, but in the end that wasn't to be.
Nisrine M. says
This is even better than a spanakopita. Must try iy. Hubby would like it. My recent post The Chicory-Coffee Trend
Lisa @ Tarte du Jour says
Your pies look truly delectable! Have a lovely and relaxing trip!
delicieux says
Thanks Lisa!! 😀
Dzenana says
Oh wow, these look so good! I used to love the spinach and feta traingles you could get from bakeries when I was little, bt growing up they all started to taste pretty bland..I should definitely give home made ones a crack! My recent post Upside-Down Pear Cake
muppy says
that looks really really yummy! I'm excited about your trip to america, can't wait to here about the restaurants!
delicieux says
Thanks Muppy 😀 I'll be sure to post as many photos as I can.
Stephanie says
These look so good! Have a wonderful vacation! All 3 of those cities have wonderful restaurants and of course lots of great things to see. My recent post Slow Cooker Monday- Chickpea Curry
delicieux says
Thanks Stephanie! 🙂
Min {Honest Vanilla} says
Wow what a well-planned trip ahead! Looks like I must ask for your itinerary when I do visit US 🙂 The pie has such wonderful golden hue and crisp finishing! Drool~
delicieux says
Thanks Min 😀 I will be more than happy to give you our itinerary if you want it. Are you planning on visiting the US soon?
@fitterthanchoc says
This is a beauty ! I don't particularly plan my holiday around restaurants that I want to visit. I usually arrive in a city, and ask the locals what is good around the area, or start researching when I'm there. I can't wait to hear about your exciting trip too! Sounds like you're gonna have lotsa fun - a gastronomic holiday:)
delicieux says
It certainly will be a gastronomic holiday and a sightseeing holiday. I am so excited. I plan to share as many photos as possible, so watch out 😉
Bunny Eats Design says
These look really good. I always keep puff pastry in the freezer for any pies that need to be made. I've never seen or heard of low fat puff pastry before. What's that all about? Less butter? No butter? Is there any taste or texture difference? I sometimes plan meals when we go on holiday. Like when we were in Hong Kong recently, I was adamant that we would try a private kitchen dinner, but which private kitchen, I didn't really mind. Usually though, it's specific dishes that I want to try in specific countries rather than specific restaurants. I prefer eating my favourite recipes in their country/place of origin. It's magic. Like trying Peking Duck in Beijing, eating Pho in Vietnam, green curry in Thailand etc. Culinary tourism. I like it.
delicieux says
Hi Bunny Eats Design, Thanks for visiting 🙂 This is the puff pastry I used I don't notice any difference in this pastry compared to regular puff pastry. I love trying recipes in their country of origin too, but I think with the United States I've seen and read about so many fantastic chefs I'm really interested in trying their food.
Maria @ Scandifoodie says
This sounds great, what a delicious vegetarian meal!
delicieux says
Thanks Maria 😀
Ellie @ KitchenWench says
I can't say that I plan trips around restaurants - rather, scenery that I want to explore and take photos of 🙂 On another note, I've always loved the mushroom, spinach and feta combination and make a dish very similar to this about once a month as it stores well in the freezer and makes for a quick meal when you're too tired to cook 🙂
Sylvie@GITK says
All my vacations revolve around food, not necessarily restaurants, but any local food. That's what vacations are all about, scouring the city for the best things to eat! I know you guys are going to have a fantastic time, you've picked some great cities to visit. My recent post lemon raspberry tart simple elegance and a guest post
delicieux says
I agree Sylvie, vacations are all about finding the best local places to eat...and shop! 😉
Nicole@HeatOvenTo350 says
Enjoy your vacation! I think you're going to see more sights and eat more place than this girl who's lived in the US her whole life. Enjoy!
delicieux says
Thanks Nicole. 😀 I'll be sharing as many photos of our trip as I can here, so you can live vicariously through our trip 😉
Sukaina says
Have a fabulous holiday! Instead of plannign my trips around food, I plan them around shopping 🙂 Pie looks great btw My recent post A Visit to The Farmers Market- Radish and Baby Spinach Salad
delicieux says
While I love the foodie aspect of a holiday I definitely love the shopping aspect as well. I've got a lot of shops listed that I want to visit New York. I can't wait! 😀
Trudy~Veggienumnum says
You're going to have so much fun... wow dinning out in San Fran and NY!! Super Awesome!! These little pies look cooked to perfection, lovely golden puff pastry, yum!! My recent post Baked Polenta & Romesco Sauce w- A Warm Bean Salad
Nadia says
A trip to the US sounds great! It's one of my dreams too, planned for next year! Have a lovely time there and enjoy your stay! The recipe sounds pretty good too, I have omnivorous friends coming for a visit and I will cook it for them, hope they won't miss the meat with that delight in the plate. Thanks for the recipe! 🙂
Kitty says
Sounds so delicious! I love the US - we are off there in 3 weeks ourselves! Only Vegas and LA with a smattering of other places (Grand Canyon, Palm Springs, Phoenix, Tucson etc.). In Vegas, we like Bouchon but please steer clear of Bobby Flay at Caesers Palace. Ridiculously disappointing. I want to eat at a Mario Batali restaurant in Vegas this time - still to work out which one!
Nemo says
Looks delicious! Can we use normal feta? And what can I use as an alternative to white white and can this be applied to all recipes?
delicieux says
Hi Nemo 😀 You can use normal feta, or even perhaps goats cheese. I like Danish Feta because of it's creamy consistency, and it tends to be less salty than regular feta.
Siobhan Landis says
Nice! I hadn't considered doing puff-pastry for my savory pies, but that looks fantastic!I make a curried vegetable/feta cheese tart (which is fantastic), and I think the puff-pastry approach may be a winner - I'll try it next time!http://www.naturallyradiant.info/site/curried-feta-tart/
CC11 says
These were delicious!
delicieux says
I'm so glad you enjoyed them 😀 I loved these little pies too and they are so easy to put together.
Dainel Hine says
Just made these, thank you, really tasty good depth of flavour quick and easy recipe.Love you blog, keep up the good work!
Nicole @ Delicious Everyday says
Thank you so much Daniel 🙂 I'm so glad you enjoyed the mushroom pies as well.
Maureen says
This recipe is delicious! I just made them as you suggested and added the truffle salt! Thank you vey much for making this available!
Nicole says
You're so welcome - I'm glad you enjoyed it!
Brenda says
Delicious! This is a “once in a while food” due to the calorie, fat, protein, and sodium level. It’s truly a treat.