Open Spinach, Feta and Mozzarella Pies: a complete home recipe

COOK IT AT HOME

Open Spinach, Feta and Mozzarella Pies

Spinach releases enough liquid to soften a bread base unless it is squeezed before mixing. These open pies use a modest layer of lemony spinach with two cheeses: feta adds savory sharpness and mozzarella helps the topping melt together. The complete yeast dough is rolled into individual rounds rather than wrapped around the filling. This makes the topping visible and gives the edges room to brown.

Makes

4 open pies

Prep

35 minutes

Cook

18 minutes

Additional time

60–90 minutes rising; 10 minutes dough resting

A home-kitchen recipe to accompany this guide. Ingredient brands and equipment can change cooking times; use the texture and doneness cues below.

Ingredients

• 300 g all-purpose flour, plus 20 g for rolling
• 180 ml lukewarm water, about 100°F/38°C
• 3 g instant yeast
• 1 teaspoon sugar
• 1/2 teaspoon fine salt
• 2 tablespoons olive oil, for dough
• 300 g frozen chopped spinach, thawed
• 120 g feta, crumbled
• 120 g low-moisture mozzarella, grated
• 1 small onion, about 80 g, very finely diced
• 1 tablespoon olive oil, for filling
• 1 tablespoon lemon juice
• 1 teaspoon sumac
• 1/4 teaspoon black pepper

Step-by-step method

1. Mix the flour, yeast, sugar and salt in a bowl. Add the lukewarm water and the 2 tablespoons dough oil. Stir into a shaggy dough, then knead for 8–10 minutes until smooth and supple, using the rolling flour only as needed. Cover in the bowl and let rise for 60–90 minutes, until nearly doubled.
2. Squeeze the thawed spinach firmly in a clean towel until little liquid comes out. Heat the filling oil in a skillet over medium heat and soften the onion for 5 minutes. Add the squeezed spinach and stir for 2 minutes to evaporate remaining moisture. Transfer to a bowl and cool.
3. Mix the cooled spinach with lemon juice, sumac, pepper and feta. Keep the mozzarella separate. Heat the oven to 450°F/230°C and line two trays with parchment suitable for that heat.
4. Divide the dough into four balls, rest covered for 10 minutes, then roll into 20 cm/8 inch circles. Put on the trays and press a shallow well in each center, leaving a 1 cm rim. Divide the spinach mixture evenly over the rounds without packing it into a thick mound.
5. Scatter the mozzarella over the spinach. Bake for 13–18 minutes, rotating trays halfway, until the cheese is melted with light brown spots and the bases are golden and cooked through. If the top browns early, move the tray to a lower rack for the final few minutes.
6. Rest on a rack for 5 minutes before cutting. This releases steam from underneath and keeps the melted cheese from sliding off as soon as the pie is lifted.

Helpful tips & substitutions

• Use low-moisture mozzarella rather than a ball packed in water. Both the spinach and cheese need moisture control in an open bread pie.
• Feta supplies salt, so the filling has none added initially. Taste the cooled spinach-and-feta mixture before assembly if your brand is particularly mild.

Storage & make-ahead

Refrigerate leftovers within 2 hours, or 1 hour above 90°F/32°C, at 40°F/4°C or below. Use within 3 days. Reheat topped breads to 165°F/74°C; a covered first few minutes prevents the topping from drying before the center is hot. Freeze cooled portions for up to 2 months.

How to serve it

Serve with cucumber yogurt or a tomato salad. The pies can be quartered for a shared bakery plate alongside a plain za’atar bread.