© 2013 Green Kitchen Stories Spinach_feta_pie_1

The Perfect Picnic Pie

There is a small organic food store a few blocks from where we live. Apart from always having really nice fresh herbs and vegetables they also sell Turkish filo pastry hand pies called Börek, filled with spinach and feta cheese (similar to the Greek Spanakopita). And delicious mini baklavas. They make them daily and sell them waaaay too cheap. Almost everyone who visits their store leaves with a Börek in their hand and a baklawa tucked down in their bag. Us included. It is impossible not to. Every time we’ve been munching on them we’ve talked about making something similar at home. A few weeks ago we finally did.

Instead of going down the filo pastry route, we used the flavors from the Börek in a more westernized type of pie. The crust was made from ground oats and almond flour and turned out very light and delicious. We bought feta cheese from the same food store. Even though we are not cheese connoisseurs we can definitely recommend trying a better quality feta cheese than regular pre-packed store cheese. It certainly makes a difference. The pie turned out so much tastier than we expected. Full of flavor, rich but not too heavy. It is the perfect dish to bring on a picnic or a potluck, since it is just as good hot as it is cold. We recommend serving it with a simple tomato salad. The freshness from the tomatoes balances the richness of the pie perfectly.

If you are more curious about our neighborhoods we should add that we are working on a food guide to our favorite places in Stockholm. Or at least around the area where we live. So stay tuned for that.


Spinach and Feta Pie with an Oat Crust
Serves 4-8, depending on how large pieces you crave

For the crust
1/2 cup (65 g) gluten-free oat flour (buy or simply ground rolled oats in a mortar or food processor)
1/3 cup (45 g) ground almond flour
2 tbsp corn starch
½ tsp sea salt
3 tbsp cold-pressed coconut oil or organic butter
3 tbsp ice-cold water

For the filling
3 eggs
5 1/2 oz (150 g) feta cheese 
1 tsp dried oregano
½ tsp red chilli flakes
½ tsp grated nutmeg
2 tbsp olive oil
2 spring onions, finely chopped
1 garlic clove 
2 cups (150 g) fresh spinach, firmly packed 
Salt and black pepper

Preheat the oven to 180C/350F/gas mark 4. Combine the oat and almond flours, cornflour and sea salt in a bowl. Add the coconut oil and ice-cold water. With your hands, work the dry ingredients towards the centre until a dough forms. Gather the dough into a ball, wrap in clingfilm, then chill for about 30 minutes.

Press the dough evenly into a 20cm / 8 inch tart case. Trim the dough flush with the edge of the case. Prick the bottom with a fork and blind bake for about 10 minutes. Reduce the oven to 170C/325F/gas mark 3.

Crack the eggs into a mixing bowl, whisk for 30 seconds, then crumble in the feta cheese. Stir in the oregano, chilli flakes, nutmeg and a pinch of salt and pepper. Set aside.

Heat the olive oil in a large frying pan on a medium-high heat. Add the spring onions and garlic and fry for about 3 minutes until golden. Add half of the spinach and a pinch of salt. Stir the spinach gently until it wilts, then add the rest and keep on stirring until wilted. Remove from the heat and pour into the mixing bowl containing the egg and cheese mixture. Stir well until everything is combined.

Spoon the filling into the crust. Bake for about 30 minutes until the filling is firm and golden. Let it cool for a while before serving.


This recipes was first published in The Guardian’s article The 10 Best Picnic Recipes.


  1. Teti Konstantinidou
    Posted 24 May ’13 at 13:16 | #

    This is a lovely spinach & ‘feta’ cheese tart. I don’t know about the Turkish recipe but we don’t ever use oregano garlic or chilli in traditional Greek ‘spanakopita’ and I’m really curious to see how it tastes. Greek housewives often make the filling with (mostly) spinach, leek, ‘spring onions, ‘feta’ cheese, dill, egg, salt and pepper.

  2. Posted 24 May ’13 at 13:29 | #

    This looks like such a dream!

  3. Posted 24 May ’13 at 13:44 | #

    1st comment ! It’s been a while since I discovered your blog ! It’s a very good-looking blog, I keep the idea of the oat crust ! I like to change from the (delicious) base pastry of my mom (she makes 2 very large tarts with 250g of flour with a very thin crust !). I guess the tart is quite small here ? The fennel-tomato-saffron idea was delicious even with some changes.

  4. Posted 24 May ’13 at 15:38 | #

    I really like the combination of spinach and feta, and your oat crust looks so good!

  5. Olga
    Posted 24 May ’13 at 17:18 | #

    I also love this “aubergine” store! Their fega cheese and böreks are fantastic!

  6. Posted 24 May ’13 at 17:18 | #

    I bet the place is a Bosnian place. Börek, how you call it, or Burek how it is called in Bosnia, is actually a dough pastry usually filled with meat. There are also variations on the same made with potatoes (Krompirusa), or with cheese (Sirnica). The real deal is when you are “craftsmen” enough to make the dough by yourself. Here is a link on how that looks like :) http://www.whats4eats.com/meats/bosanski-burek-recipe

    • Vla
      Posted 8 May ’14 at 15:18 | #

      Börek has its origins in the Turkish cuisine (cf. Baklava) and is one of its most significant and, in fact, ancient elements of the Turkish cuisine, having been developed by the Turks of Central Asia before their westward migration to Anatolia.

      Börek in Turkish language refers to any dish made with yufka. The name comes from the Turkic root bur- ‘to twist’,[5][6] (similar to Serbian word savijača (from savijati – to twist) which also describes a layered dough dish).

  7. Bell
    Posted 24 May ’13 at 17:23 | #

    you guys are amazing…! i am always looking through your book for inspiration for meals!

  8. Posted 24 May ’13 at 18:43 | #

    Can’t wait for that Stockholm guide! Happy weekend.

  9. Gözde
    Posted 24 May ’13 at 20:08 | #

    It’s the store at Nytorgsgatan by Coop, isn’t it? I love that store! And the owners are great people.

  10. Modini
    Posted 24 May ’13 at 22:07 | #

    This looks like the perfect summerlunch :) This evening I made your Oat & Apple Bisquits, AGAIN!(because yesterday evening I ate the last one I had in the freezer) I cant be without them looks like :) I found a very good combination : Oat % Apple Bisquits with butter and Cranberry&Blueberry Jam from St.Dalfour, I cant get enough of it :)
    I got your book now and it looks great! Many recipes marked and ready to be made. Thanks!!

  11. Rachelle
    Posted 25 May ’13 at 03:30 | #

    I just made this tonight and shared it with my brother for our weekly meal together. WE LOVED IT! Such a lovely taste with the almond/oat crust and the saltiness of the feta. The only thing I substituted was the nutmeg – I used cinnamon instead (I am allergic to nutmeg).

    Thank you for posting…can’t wait to make my way through everything else on your site!

  12. Posted 25 May ’13 at 05:42 | #

    This looks lovely for brunch! I don’t have a tart pan, but I think I still need to make this soon! :)

  13. Posted 25 May ’13 at 09:50 | #

    Spinach and feta is a classic, but this makes it whole new again! Looks gorgeous, and when i’m off my dairy-elimonation diet, i’m sure gonna try it out. Saw your book in a Amsterdam bookstore; thats on top of my list!

  14. Posted 25 May ’13 at 15:29 | #

    Oh, in my country we eat a lot “burek”, that’s what we call it. in general, in Croatia, Serbia and Bosnia & Herzegovina it is a specialty.. we eat it especially after a night out ;). I love to make my own filo pastry, and fill it often with young cow cheese, sometimes adding spinach, or pumpkin.. etc.. I love this kind of pie that you made.. and it’s true about feta cheese, there’s a huge difference between real greek feta and other feta cheese sold in markets.

  15. Posted 26 May ’13 at 03:53 | #

    just found your blog. adore it. looking fwd to earing the stockholm guide – i’m putting one together myself for several different cities for my own blog :)

  16. Djoeke
    Posted 26 May ’13 at 13:25 | #

    Börek tastes delicious, I can’t resist them either.
    I’m really looking forward to your Stockholm guide, I’m gong to Stockholm next week! :)

  17. emily
    Posted 26 May ’13 at 14:12 | #

    That looks so good!!

  18. Posted 26 May ’13 at 17:47 | #

    I think I know that store, I brought their Börek once to a picnic in Vitabergsparken, and it was a real success.

  19. Posted 26 May ’13 at 20:22 | #

    this looks amazing and makes me feel like going on a picnic! thanks so much for sharing :) (now it only it would stop raining)

  20. Posted 26 May ’13 at 21:40 | #

    Your recipes are always so inspiring. They would turn any meat lover into a vegetarian overnight! You have managed to create recipes that don’t make it look as though you’re “making do” without meat, as so many other meatless sites do. I really appreciate veggies being the focal point of a meal & 90% of what we should eat. Thank you.

  21. Ivana
    Posted 26 May ’13 at 22:44 | #

    Hi there,
    This sounds like a really nice recipe. Can’t wait to try it out. I’ve got one question though..Do you think arrow root could be used instead of the corn starch in the crust?

    Thanks so much,

    • Posted 26 May ’13 at 23:44 | #

      Hi Ivana, yes you can definitely use arrowroot instead of corn starch. We often do that ourselves.

  22. G
    Posted 26 May ’13 at 23:52 | #
  23. Posted 27 May ’13 at 21:02 | #

    Mmm, that oat crust looks particularly lovely. I have a soft spot for spanokopita; I’ll have to give börek a go!

  24. Sarah
    Posted 27 May ’13 at 22:10 | #

    Hmmm-delicious, made this tonight but my crust was out of sunflower-seeds an chickpea-flour. BTW, I could use a foodguide for Copenhagen this summer :)

  25. Linda
    Posted 28 May ’13 at 01:11 | #

    A quick question – when you say corn starch do you mean what we in Europe call cornflour (ie ground corn – yellowish) or the starch extracted from corn (white and finer)?? They have both in my local shop and after a lot of Googling about the difference, I’m a bit confused.
    Thanks. can’t wait to try the recipe.

    • Posted 28 May ’13 at 11:47 | #

      Hi Linda. It is the white and finer corn starch, you can also use tapioca starch or arrowroot.
      Happy Cooking

  26. Valeria
    Posted 28 May ’13 at 02:33 | #

    I am really looking forward to see your food guide on Stockholm. I’m leaving on July 31st for a year of exchange studies at KTH and a guide is what I’ll most need given that it’s a new city for me.

    This pie also looks delicious. I’ll probably be making it as one of the last meals before leaving because for this one I can find all the ingredients in my home country, yay!! (:

  27. Posted 28 May ’13 at 09:01 | #

    So glad that I stumbled across your site while searching for banana blossom recipes ;) Love your photos too.. and now I might need to try out this pie sometime.. Meanwhile, I will eat vicariously (and weightlessly!) through your blog posts!

  28. Posted 28 May ’13 at 15:23 | #

    I am trying your recipe for sure, sounds lovely.

  29. Julia
    Posted 28 May ’13 at 21:52 | #

    Delicious! Another great recipe, thank you!!

  30. Posted 29 May ’13 at 19:49 | #

    I wouldn’t want to use filo pasty either…it’s quite a challenge to work with :(. Great recipe, now to get that tart pan out of the deep part of the cabinet. I will have to look for some almond flour at local market.

  31. Posted 30 May ’13 at 05:05 | #

    This was delicious!!! I made 2 different variations:

    1. asian green mix with mozzarella and basil
    2. sweet potato, swiss chard and parsley

    both versions were so good! Thanks for the idea. :)


  32. Posted 30 May ’13 at 20:31 | #

    I love that you bring a decadent meal to a picnic! Yum.

  33. Sandra
    Posted 31 May ’13 at 02:16 | #

    Very good! I made this tonight and enjoyed it even in a tart pan larger than suggested. Thank you for continuing to share good recipes!

  34. Katie
    Posted 31 May ’13 at 03:57 | #

    Just made this and it was SO good! My kids and I loved it. I’ve missed spanakopita since having to go gluten free and this is a perfect substitute; even better. Thanks for the great recipes!

  35. Candela
    Posted 31 May ’13 at 12:19 | #

    Yesterday I received the book.It’s absolutly beautifull,inspiring,mouthwatering!! LOVE,LOVE,LOVE your book!
    Thank you so much for this present.
    (It’ll be my present for friends too)
    And this tart sound delicious. ;)

  36. Bianca
    Posted 31 May ’13 at 13:32 | #

    Made this tonight and it was amazing!! I have been a silent follower of your blog for a while now; just want to say thank you so much – you inspire me and make meal times very special! Looking forward to ordering your book for my mum and I. Sending love from Australia xx

  37. Vero
    Posted 3 Jun ’13 at 21:00 | #

    HI! I love your recipes! they are AMAZING!!!
    I can’t cook anything with almonds, what can I use to replace them??
    THANK YOU!!!!

  38. Posted 6 Jun ’13 at 03:40 | #

    Beautiful presentation as usual :)

  39. Posted 6 Jun ’13 at 05:19 | #

    Delicious – my first GF crust and I love it. The coconut flavor is so rich and perfumed. The crust was a little crumbly…did I not chill it enough? But otherwise perfect. I like the little kick from the red pepper flakes. I used an extra egg, goat cheese, lemon zest and arugula and it was lovely. I can’t wait to have another slice for breakfast tomorrow. Thanks for sharing.

  40. Melbourne
    Posted 7 Jun ’13 at 01:45 | #

    Love this receipe, but I’m hopeless with creating crust pastry. Other than using filo pasty, what else could I use? I’ve never come across a healthy alternative to it.


  41. Shalene
    Posted 18 Jun ’13 at 05:22 | #

    Lovely! I’ve recently discovered I have an almond intolerance. What would you recommend subbing for the almond flour? Would organic corn meal work?

  42. Posted 19 Jun ’13 at 16:57 | #

    Wow das sieht grandios aus.. da tropft mir direkt der zahn! Wird sobald wie etwas zeit haben nach gebacken!

    grüße andre

  43. Pat
    Posted 21 Jun ’13 at 14:47 | #

    Got all the ingredients but forgot the spinach of all things! I used the Kale I had from my friend’s garden. This recipe is absolutely delicious! I can’t wait to make it again with spinach.

  44. Irina
    Posted 29 Jul ’13 at 19:38 | #

    I just made it – soooo delicious! Thank you for the recipe :)

  45. Malin
    Posted 2 Aug ’13 at 10:54 | #

    Absolutely delicious! Even my father, who is very sceptical when it comes to vegetarian food, thought it was particularly flavoursome and tasty! And the crust was just as crunchy as you want it to be ;)

  46. Posted 15 Aug ’13 at 13:00 | #

    One of the most delicious pastries ever! I also used kale…I highly recommend trying this pie!

  47. Stephie
    Posted 21 Aug ’13 at 18:51 | #

    Thankyou thankyou THANKYOU for including the conversions! Makes it so much less stressful – the cups-to-grams tables I look for online never seem to match up. Made this a few times and love it.

  48. sash
    Posted 8 Sep ’13 at 03:07 | #

    making this now, smells great, I cut it down as making for 2 and would make more crust next time as it didn’t seem to go far

  49. Geena
    Posted 22 Sep ’13 at 15:48 | #

    Thank you so much for sharing this recipe! It was so delicious. I can’t wait to try your other recipes :)

  50. Posted 29 Sep ’13 at 15:08 | #

    Thanks for sharing the crust recipe, I had a try a couple of weeks ago and I can say for sure it’s delicious!!!

  51. Posted 6 Oct ’13 at 13:07 | #

    That pie really looks amazing. Can’t wait to try it on my own.

    Greets Franziska aka In der Tarte

  52. kyriaki
    Posted 11 Dec ’13 at 00:28 | #

    thank you for this tasty pie.. I have to say that no extra pitch of salt was needed after all! The salty feta was enough..

  53. Yasmina
    Posted 11 Jan ’14 at 20:41 | #


  54. Mariam
    Posted 15 Jan ’14 at 08:29 | #

    Wow you guys, this recipe reaaallyy impressed! I made it for my family and my brother who loves his meat and junk food asked me “is it healthy, because it’s so good there’s no way it is!”! My parents also loved it and my amazing chef of a mother even asked for the recipe! Thank you so much!Also, I doubled the recipe because the first time I tried it it made a really small amount and I added extra spinach because I had some that needed to be used, I just chopped it first.

  55. Posted 26 Jan ’14 at 19:49 | #

    Just made and ate this. Delicious, but I would reduce the amount of red pepper and feta next time, maybe add another 1/2 cup of spinach. Thanks for another inspiring recipe.

  56. Sarah
    Posted 23 Feb ’14 at 03:45 | #

    This looks so yummy! Can I leave the corn starch out?

  57. Posted 26 Feb ’14 at 06:20 | #

    I just wanted to thank you, I love and admire your blog, it’s authenticity, it’s gorgeous posts, the travels you take and of course your incredible recipes!! I have made this at least ten times and it’s always wonderful. I plan to blog about it tomorrow as well!! Tak! xox

  58. Henni
    Posted 15 Mar ’14 at 10:11 | #

    Hi! I’ll do this tonight. This recipe looks amazing! Is there anything I can use instead of spinach? I can’t find fresh spinach this time of the year. :( Has anyone tried kale for instance?

  59. Posted 12 May ’14 at 03:26 | #

    I made this on the weekend for Mothers day, its was fantastic…

    i did a few changes to suit what was in the fridge, i added rainbow chard and kale with the spinach, and i added some roast pumpkin, and i used cottage cheese….all worked beautifully ! thank you , the crust and the pipe were perfect consistency

  60. Gillian Wheeler
    Posted 16 Sep ’14 at 11:19 | #

    You could substitute the oregano for mint- delicious

  61. Ingrid
    Posted 5 Oct ’14 at 11:44 | #

    Hi David and Luise,

    If I were to make this pie with grated parsnip and carrot, would you still recommend the cheese? I’d like to make it, but not with spinach. I hope you can give me some advise!


    • Posted 6 Oct ’14 at 23:38 | #

      HI Ingrid, I am actually not sure how those vegetables would work with the cheese since we haven’t tried it. It might work. But I would perhaps try a coconut milk and egg filling together with carrots and parsnip instead?
      Let us know what you decide on and how it turns out!

      • Ingrid
        Posted 7 Oct ’14 at 00:26 | #

        Hi David,

        That’s a good idea. I’ll try it next time since I baked it today with a egg and sheep ricotta filling (including the carrot and parsnip). That worked out perfectly. But I like the coconut idea too! Will let you know how that turns out. Thanks for replying :).


  62. Fran
    Posted 5 Nov ’14 at 21:16 | #

    Hi David and Luise,
    Is it possible to use buckwheat flour instead of oat flour?
    Also, I tried to make the pie, but when I was about to gather the dough into a ball I had some difficulties… the dough wouldn’t stick together and was falling apart looking like breadcrumbs… any idea why?! Thanks.


  63. Linh Chi
    Posted 5 Dec ’14 at 15:43 | #

    is it possible to make the recipe vegan?

  64. Fanny
    Posted 8 Jul ’15 at 17:24 | #


    Betyder “blind bake” förgrädda på svenska? Jag försökte slå upp det men hittade ingen översättning…

    Blir så fantastiskt inspirerad av er både på bloggen och Instagram, tusen tack för att ni delar era recept med oss!


    • Posted 11 Jul ’15 at 15:11 | #

      Ja precis. Alltså grädda pajskalet först utan fyllningen för att det ska få rätt konsistens.

      • Fanny
        Posted 12 Jul ’15 at 09:51 | #

        Tack snälla!

  65. Posted 20 Jul ’15 at 10:06 | #

    I love this!! Has anyone tried a vegan version? There’s just too many lactose intolerant and vegan friends in my circles.

  66. Posted 23 Jan ’16 at 21:16 | #

    I find myself cooking only recipes from your index these days! This evening I tried the Pie and after an initial ‘big shouting moment’ because I thought I screwed up the dough, I was so surprised that all turned out so yummy!!!
    Will do this one again next Weekend for a friend’s b-day bash!
    Thanks for your great taste! :)

  67. Maryna
    Posted 25 Jan ’16 at 23:31 | #

    Guys, first of all let me thank you for an amazing and beautiful work you do! All your recipes and pictures are a real masterpiece. In fact, you are the only source of recipes that I am sure of because they always (!) turn out delicious. And here there is another proof why you are so great – my husband likes all the dishes from Green Kitchen Stories. All I’ve made! And he is one veeeeeery picky Italian.

    I have made this pie like a thousand times already, it really became one of the old times favourites in our family. There is one substitution I’d recommend for those who are watching their calories intake: tvorog (fiocchi di latte, cottage cheese or quark depending on the country) instead of feta. I add around 300 g of tvorog instead of feta and some more salt or sprinkles of parmiggiano on top to make up for missing salt. If your tvorog is shaped like little balls (in fact, that’s how they do fiocchi di latte here in Italy), I give it a spin with a mixer before adding it. Comes out tasting fantastic and even more guilt-free :)

  68. Shazia
    Posted 28 Sep ’16 at 22:26 | #

    What would be a good substitute for almond flour. Have both wheat and nut allergies in the family.


  69. Brandy Wall
    Posted 25 Jul ’17 at 22:11 | #

    Hello! I just have to share with you that I have made this a dozen times for friends and it is ALWAYS a hit! Their husbands will stop me to tell me how much they love this dish :). My family adores it as well!

  70. Natasha
    Posted 3 Mar ’19 at 21:47 | #

    Hoping to make this for dinner this week. Wondering if the dough for the crust can be made a day or two ahead of time?

Post a Comment

Your email is never published nor shared. Required fields are marked *