Spinach Pie with Pancetta

Spinach Pie with Pancetta

6 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    28 m
  • Ready In

    1 h 48 m
Susan D.
Recipe by  Susan D.

“This is my version of the classic Greek spinach pie called spanakopita. The flavors tend to be a little bolder than you'll find in the traditional version.”

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Adjust Servings

Original recipe yields 8 servings



  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8 inch pie plate.
  2. Heat the olive oil in a skillet over medium heat. Add the red onions; cook and stir until tender and transparent, about 5 minutes. Stir in the garlic and pancetta, cook until the pancetta is crispy, about 8 minutes. Reduce heat to low. Mix in the spinach and feta cheese. Remove skillet from the heat.
  3. Arrange the Provolone cheese to completely cover the bottom of the prepared pie plate. Spoon the spinach mixture over the cheese. Cover with the puff pastry sheet, trimming the edges to fit the pie plate. Brush top of pastry with the egg white.
  4. Bake pie in preheated oven until the crust is golden brown, about 15 minutes. Cool 1 hour before serving.

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Reviews (6)

Rate This Recipe
Laura K.

Laura K.

This is a winner! It does taste just like the Greek dish. I used a can of crescent rolls I had and is worked perfect. I suppose you could top it with pie crust as well. I also used fresh spinach chopped. We will make this again. Thank you so much!



I loved this! Not a lot of prep time, texture is wonderful and the flavours are incredible. Thank you for sharing.



I made this at a family gathering and everyone loved it, or they are very good liars! They also asked for the recipe.

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Amount Per Serving (8 total)

  • Calories
  • 314 cal
  • 16%
  • Fat
  • 23.8 g
  • 37%
  • Carbs
  • 16.7 g
  • 5%
  • Protein
  • 8.9 g
  • 18%
  • Cholesterol
  • 17 mg
  • 6%
  • Sodium
  • 319 mg
  • 13%

Based on a 2,000 calorie diet



previous recipe:

Spinach Pie V


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Spinach Cheese Pie