Greek Spinach & Feta Cheese Pies with Yogurt Sauce & Roasted Carrots

Greek Spinach & Feta Cheese Pies

with Yogurt Sauce & Roasted Carrots

55 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

Tonight, we’re celebrating Greek cooking with our take on spanakopita, or savory, hearty spinach pies. Crumbled feta cheese and garlic add exciting flavor to the spinach filling, which comes out of the oven perfectly moist inside of a flaky pastry crust. Roasted rainbow carrots and a refreshing cucumber salad make for delicious sides, served along with a bright, creamy yogurt sauce for dipping.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    510 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Peel the carrots; quarter lengthwise, then halve crosswise. Peel the cucumbers, leaving alternating strips of skin intact; quarter lengthwise, then cut crosswise into ½-inch-thick pieces. Quarter and deseed the lemon.

Make the filling:
2 Make the filling:

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Working in batches, add the spinach; season with salt and pepper. Cook, stirring occasionally, 1 to 3 minutes per batch, or until wilted. Transfer to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the cooked spinach to release as much liquid as possible; discard the liquid. Transfer the drained spinach to a cutting board; finely chop. Transfer to a bowl; season with salt and pepper. Add the cheese (breaking up any larger pieces before adding), half the garlic paste, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Stir to thoroughly combine; season with salt and pepper to taste.

Assemble the pies:
3 Assemble the pies:

Lightly oil a sheet pan. Fill a small bowl with warm water. Place the pastry rounds on a clean, dry work surface. Spoon 3 tablespoons of the filling into the center of each round. Working 1 at a time, using your fingers, lightly moisten the edges of the rounds with water. Carefully fold the rounds in half over the filling, gently pressing out any air pockets. Using a fork, firmly press down on the edges to crimp and seal completely. Carefully transfer to the prepared sheet pan.

Bake the pies & roast the carrots:
4 Bake the pies & roast the carrots:

Place the carrots on a separate sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to thoroughly coat. Arrange in a single, even layer. Bake the pies and seasoned carrots 16 to 18 minutes, or until the pies are golden brown and puffed up and the carrots are tender when pierced with a fork. Remove from the oven. Let stand for at least 2 minutes.

Make the cucumber salad:
5 Make the cucumber salad:

While the pies and carrots bake, pick the mint leaves off the stems; discard the stems. In a medium bowl, combine the cucumbers, the juice of 2 lemon wedges, half the mint leaves (tearing just before adding), and as much of the remaining garlic paste as you'd like. Drizzle with olive oil and season with salt and pepper to taste.

Make the yogurt sauce & serve your dish:
6 Make the yogurt sauce & serve your dish:

While the pies and carrots continue to bake, in a bowl, combine the yogurt, remaining mint leaves (tearing just before adding), and the juice of the remaining lemon wedges; season with salt and pepper to taste. Divide the baked pies, roasted carrots, and cucumber salad among 4 dishes. Serve with the yogurt sauce on the side. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Peel the carrots; quarter lengthwise, then halve crosswise. Peel the cucumbers, leaving alternating strips of skin intact; quarter lengthwise, then cut crosswise into ½-inch-thick pieces. Quarter and deseed the lemon.

2 Make the filling:

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Working in batches, add the spinach; season with salt and pepper. Cook, stirring occasionally, 1 to 3 minutes per batch, or until wilted. Transfer to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the cooked spinach to release as much liquid as possible; discard the liquid. Transfer the drained spinach to a cutting board; finely chop. Transfer to a bowl; season with salt and pepper. Add the cheese (breaking up any larger pieces before adding), half the garlic paste, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Stir to thoroughly combine; season with salt and pepper to taste.

Make the filling:
Assemble the pies:
3 Assemble the pies:

Lightly oil a sheet pan. Fill a small bowl with warm water. Place the pastry rounds on a clean, dry work surface. Spoon 3 tablespoons of the filling into the center of each round. Working 1 at a time, using your fingers, lightly moisten the edges of the rounds with water. Carefully fold the rounds in half over the filling, gently pressing out any air pockets. Using a fork, firmly press down on the edges to crimp and seal completely. Carefully transfer to the prepared sheet pan.

4 Bake the pies & roast the carrots:

Place the carrots on a separate sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to thoroughly coat. Arrange in a single, even layer. Bake the pies and seasoned carrots 16 to 18 minutes, or until the pies are golden brown and puffed up and the carrots are tender when pierced with a fork. Remove from the oven. Let stand for at least 2 minutes.

Bake the pies & roast the carrots:
Make the cucumber salad:
5 Make the cucumber salad:

While the pies and carrots bake, pick the mint leaves off the stems; discard the stems. In a medium bowl, combine the cucumbers, the juice of 2 lemon wedges, half the mint leaves (tearing just before adding), and as much of the remaining garlic paste as you'd like. Drizzle with olive oil and season with salt and pepper to taste.

6 Make the yogurt sauce & serve your dish:

While the pies and carrots continue to bake, in a bowl, combine the yogurt, remaining mint leaves (tearing just before adding), and the juice of the remaining lemon wedges; season with salt and pepper to taste. Divide the baked pies, roasted carrots, and cucumber salad among 4 dishes. Serve with the yogurt sauce on the side. Enjoy!

Make the yogurt sauce & serve your dish:
Browse Steps
1 of 6