Chickpea Spinach and Feta Pie Recipe (Crispy, Healthy & Vegetarian!)
This Chickpea, Spinach, and Feta Pie recipe is a delicious and healthy vegetarian pie that is easy to make, protein-rich, and packed with Mediterranean flavor. Made with layers of flaky phyllo pastry, creamy feta cheese, chickpeas, and nutrient-rich spinach, this delicious pie is the perfect comfort food.
For a meatless Monday dinner, this vegetarian chickpea pie is a great choice. It’s delicious, filling, budget-friendly, and a great way to add more plant-based protein to your diet. Inspired by Mediterranean cuisine and similar to a modern twist on Greek spanakopita, this spinach and chickpea pie combines bold flavors, flaky textures, and healthy ingredients in one satisfying dish.
Get ready to fall in love with this Mediterranean Spinach Feta Pie—a nutritious vegetarian dish that’s sure to become a staple in your home.
Reasons To Love This Chickpea, Spinach and Feta Pie ❤️
✔️ High-Protein Vegetarian
Packed with protein-rich chickpeas and calcium-loaded feta cheese, this pie is the perfect hearty option for vegetarians seeking a balanced and satisfying meal.
✔️ Bursting with Mediterranean Flavor
Inspired by Greek and Mediterranean cuisine, the combination of fresh baby spinach, herbs, creamy feta, and golden phyllo creates a savory pie that’s full of flavor.
✔️ Easy & Make-Ahead Friendly
Whether you’re cooking for a weeknight dinner or prepping for the week ahead, this savory pie can be made in advance, stored, and even frozen.
✔️ Crispy, Golden & Delicious
With layers of buttery phyllo pastry baked to golden crisp perfection, every bite delivers texture and taste that rivals traditional spanakopita or savory tarts.
✔️ Budget-Friendly & Wholesome
Made with pantry staples like canned chickpeas, frozen spinach, and simple spices, this recipe offers a nutritious and budget-conscious meal for the whole family.
📝 Ingredients You’ll Need for Chickpea Spinach and Feta Pie
This hearty vegetarian savory pie blends bold Mediterranean flavors with wholesome, high-protein ingredients. Each item is essential for achieving that crispy, cheesy, and satisfying bite in every slice. Below is a complete list of ingredients you’ll need to recreate this delicious spinach and feta phyllo pie.
- 🧄 2 tablespoons olive oil – Extra virgin for authentic Mediterranean flavor
- 🧅 1 small onion, finely chopped – Adds sweetness and depth to the pie filling
- 🧄 2 garlic cloves, minced – For an aromatic, bold flavor
- 🌿 4 cups baby spinach (fresh or frozen) – Rich in iron and essential nutrients
- 🥫 1½ cups canned chickpeas, drained and rinsed – A great source of plant-based protein and fiber
- 🧀 ¾ cup crumbled feta cheese – Tangy and salty, balances the earthiness of spinach
- 🥚 2 large eggs – Binds the filling for structure and richness
- 🧂 ½ teaspoon black pepper + salt to taste – Enhances all the flavors
- 🥧 8–10 sheets of phyllo pastry – Thin and crispy layers for the golden crust
- 🧈 3 tablespoons melted butter or olive oil (for brushing) – Helps phyllo brown and crisp up beautifully
🛒 Pro Tip: You can find high-quality phyllo dough and authentic feta cheese at Whole Foods or your local Mediterranean grocery store.
🥧 How to Make Chickpea, Spinach and Feta Pie (Step-by-Step Guide)
Making this healthy Mediterranean pie is easy, quick, and perfect for both weeknight dinners and meal prep. Follow the steps below to create a delicious, crispy spinach feta phyllo pie packed with protein from chickpeas.
Step 1: Sauté the Aromatics
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add chopped onions and garlic. Cook until soft and fragrant — about 4–5 minutes. This forms the flavor base for your savory chickpea spinach pie.
Step 2: Add Spinach & Chickpeas
Stir in 4 cups of fresh spinach (or 2 cups frozen spinach, thawed and squeezed dry). Add 1.5 cups of cooked or canned chickpeas (drained & rinsed). Cook for 5–6 minutes until spinach wilts and chickpeas are slightly toasted. Season with salt, pepper, and a pinch of nutmeg.
Step 3: Mix in the Feta & Eggs
Remove the skillet from heat. Let it cool slightly, then fold in 1 cup of crumbled feta cheese and 2 beaten eggs. The eggs help bind the filling, and the feta adds that iconic Mediterranean tang.
Step 4: Layer with Phyllo Dough
Brush a pie dish or baking pan with olive oil. Layer 4–6 phyllo sheets at the bottom, brushing each layer with oil. Spoon the spinach-chickpea mixture over the crust. Cover with 4 more sheets, tucking in the edges and brushing the top with oil for extra crispiness.
Step 5: Bake to Golden Perfection
Bake in a preheated oven at 375°F (190°C) for 35–40 minutes or until the top is golden brown and crisp. Let it rest for 10 minutes before slicing. Serve warm or at room temperature for the best flavor.
🔧 Pro Tips for Best Results:
- Always squeeze moisture out of the spinach to prevent soggy pie.
- Use quality Greek feta for authentic flavor.
- Keep phyllo covered with a damp cloth while working to prevent drying out.
🧑🍳 Tips for Success: Chickpea, Spinach and Feta Pie
Cook this Mediterranean chickpea and spinach pie with these expert tips that ensure a crispy crust, perfectly balanced flavors, and a nutritious vegetarian meal that’s meal-prep friendly and fuss-free.
- Drain and Dry the Spinach Thoroughly
Excess water can lead to a soggy pie. Use paper towels or squeeze the cooked spinach in a clean kitchen towel to remove moisture before mixing it with the chickpeas and feta. - Use High-Quality Feta Cheese
Opt for authentic Greek feta cheese for a tangy, creamy texture that melts beautifully and elevates the flavor of your spinach and feta phyllo pie. - Generously Oil Your Phyllo Sheets
To get that irresistible golden crunch, lightly brush each layer of phyllo dough with olive oil or melted butter. Don’t skip this step — it ensures that your vegetarian savory pie turns out flaky and flavorful. - Let the Pie Cool Before Slicing
Allow the pie to cool for at least 10–15 minutes before cutting. This helps the filling set and keeps the layers intact — especially important for beautiful presentation and texture. - Want It Gluten-Free?
Swap phyllo with gluten-free pastry sheets or try a chickpea flour crust to enjoy this gluten-free Mediterranean pie recipe.
💡 Tip: Add a sprinkle of sesame or nigella seeds on top of the phyllo layers for a beautiful, crunchy finish and extra flavor!
🍽️ Delicious Serving Suggestions
This Chickpea Spinach and Feta Pie pairs beautifully with light sides and vibrant dips. Whether you’re enjoying it warm from the oven or as a cold slice for lunch, these serving ideas will enhance your vegetarian Mediterranean meal to the next level. Perfect for family dinners, healthy lunchboxes, or brunch tables!
🥗 Classic Greek Salad
A crisp, tangy salad of cucumbers, tomatoes, olives, and feta to complement the rich pie filling.
Get the Recipe →
🥒 Creamy Tzatziki Dip
Cool, refreshing cucumber-yogurt dip makes the perfect partner for this savory pie.
Make Tzatziki Now →
🍅 Tomato Lentil Soup
A hearty, protein-packed soup that pairs perfectly with the crispy texture of phyllo pie.
View Soup Recipe →✨ Bonus Tips for Serving
- Slice and serve warm with a drizzle of olive oil and lemon juice.
- Great for picnics or served cold in lunchboxes with fresh fruit.
- Reheat in an air fryer or oven to restore crispiness before serving leftovers.
- Pair with a healthy homemade hummus or olive tapenade.
Delicious Recipe Variations for Chickpea, Spinach and Feta Pie
This chickpea spinach and feta pie recipe is not only flavorful but also extremely versatile! Here are some exciting variations and substitutions to suit your dietary preferences, taste, or whatever you have in the fridge. These Mediterranean-inspired twists make it easy to adapt for vegan, gluten-free, high-protein, or kid-friendly meals.
🐔 Add Lean Chicken (High-Protein Option)
Want to boost the protein even more? Add diced cooked chicken breast or shredded rotisserie chicken to the chickpea and spinach mix. This makes it a satisfying, high-protein pie—perfect for post-workout meals or active lifestyles.
🌱 Make It Vegan
To turn this into a vegan spinach and chickpea pie, replace feta with vegan feta or crumbled tofu with lemon juice and nutritional yeast. Use plant-based egg substitutes or flax eggs (1 tbsp flax + 3 tbsp water) to bind the filling. This variation is dairy-free, egg-free, and just as satisfying!
🧅 Add Caramelized Onions or Sun-Dried Tomatoes
Enhance the flavor with sweet caramelized onions or tangy sun-dried tomatoes. These add richness and umami that pair beautifully with feta and chickpeas. This variation is perfect for a gourmet-style vegetarian dinner or brunch.
🌾 Use Puff Pastry or Gluten-Free Crust
Don’t have phyllo pastry? Swap with puff pastry for a buttery, flaky twist. For a gluten-free chickpea pie, use gluten-free phyllo or a homemade almond flour crust. This makes the pie accessible to everyone!
🧄 Spice It Up!
Add a little heat with crushed red pepper flakes, cumin, or a dash of smoked paprika. These spices deepen the Mediterranean flavor and add a satisfying kick. Perfect for those who love bold taste!
No matter which twist you try, these spinach and feta pie variations ensure that you never get bored.
🧊 Storage, Freezing & Reheating
Thinking how to store leftover chickpea spinach and feta pie? Here’s everything you need to know about keeping it fresh, freezer-friendly, and crispy when reheated—perfect for meal prep and make-ahead lunches!
Refrigeration
Let the pie cool completely before storing. Wrap slices or whole pie in foil or airtight glass containers and refrigerate for up to 4 days.
Freezing Tips
This spinach and feta pie with chickpeas freezes beautifully! Wrap baked slices in parchment and foil, then place in a zip-top bag. Freeze for up to 2 months. Thaw overnight in the fridge for best results.
Reheating
To keep the phyllo pastry crispy, reheat slices in a preheated oven (350°F / 175°C) or toaster oven for 8–10 minutes. Avoid microwaving as it may soften the crust.
💡 : Freeze your chickpea feta pie in individual slices for quick grab-and-go lunches!
🥧 Frequently Asked Questions about Chickpea, Spinach & Feta Pie
Yes, puff pastry can be used as a substitute, though the texture will be richer and more buttery compared to the traditional crispiness of phyllo dough. Make sure to thaw and roll it out evenly for best results.
Typically, phyllo dough contains gluten. To make a gluten-free version, look for gluten-free phyllo or use a gluten-free pie crust instead. The filling itself is naturally gluten-free.
Yes, canned spinach can be used in a pinch. Just be sure to drain it thoroughly to avoid excess moisture in the pie. Fresh or frozen spinach is preferred for better flavor and texture.
To avoid a soggy crust, make sure to drain and squeeze the spinach well. Also, bake the pie on a lower oven rack to ensure the bottom gets evenly cooked and crispy.
Assemble the pie and freeze it unbaked, tightly wrapped. Bake straight from frozen by adding 10–15 minutes to the cooking time. You can also freeze leftovers after baking for up to 3 months.
Chickpea, Spinach and Feta Pie
This Chickpea, Spinach, and Feta Pie is a delicious, savory vegetarian dish with a Mediterranean flair. Creamy feta, hearty chickpeas, and tender spinach are wrapped in crispy golden phyllo pastry for a comforting, satisfying meal. Ideal for lunch, dinner, or entertaining guests.
Ingredients
For the Filling:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 can (15 oz) chickpeas, drained and rinsed
- 5 cups fresh spinach (or 10 oz frozen, thawed and drained)
- 1 teaspoon dried oregano
- ½ teaspoon ground nutmeg
- Salt & pepper to taste
- 1 tablespoon fresh lemon juice
- ⅓ cup chopped fresh parsley (optional)
- 1½ cups crumbled feta cheese
- 2 large eggs, lightly beaten
For the Pastry:
- 8–10 sheets of phyllo pastry
- ¼ cup olive oil or melted butter (for brushing)
Instructions
- Preheat Oven:
Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish or round baking dish. - Sauté the Veggies:
Heat olive oil in a skillet over medium heat. Add chopped onion and cook for 4–5 minutes until soft. Add garlic and cook another minute. - Add Spinach & Chickpeas:
Add spinach and cook until wilted (if using fresh) or heated through (if using frozen). Stir in chickpeas, oregano, nutmeg, salt, pepper, and lemon juice. Cook for 2–3 more minutes. - Combine Filling:
Remove from heat. Stir in parsley, crumbled feta, and eggs. Mix well. - Assemble the Pie:
Layer 4–5 phyllo sheets in the pie dish, brushing each layer with olive oil/butter and letting excess hang over the sides. Spoon in the filling and spread evenly. - Top the Pie:
Cover with 4–5 more phyllo sheets, brushing each with oil/butter. Tuck in the edges or fold over the overhanging bottom layers. Score the top lightly with a sharp knife (optional). - Bake:
Bake for 35–40 minutes, or until the top is golden brown and crisp. - Cool & Serve:
Let rest for 10 minutes before slicing. Serve warm or at room temperature.
Notes
- Make Ahead: Assemble the pie up to a day in advance, cover, and refrigerate. Bake before serving.
- Gluten-Free Option: Use gluten-free pastry sheets if available.
- Add Protein: Add chopped cooked chicken or turkey for a meaty variation.
- Cheese Swap: Try ricotta or goat cheese for a different flavor.
- Frozen Spinach Tip: Be sure to squeeze out as much moisture as possible to avoid a soggy pie.
Serving Suggestions:
- Serve with a fresh Greek salad or cucumber yogurt dip (tzatziki).
- Pair with a bowl of tomato soup for a cozy meal.
- Great for brunch, lunchboxes, or picnic-style platters.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 304Total Fat: 26gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 108mgSodium: 502mgCarbohydrates: 10gFiber: 1gSugar: 4gProtein: 9g
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