Broccoli & feta pie on a spinach crust

This broccoli and feta pie is one of my favourite dinner recipes for two as it is very tasty, also full of healthy ingredients such as broccoli, spinach, leek and tomatoes (among some of the not-so-healthy ones like cheese and cheese), it gives you an option to save the leftovers for lunch next day. You can warm it up but it tastes as good when it’s cold.

Broccoli pie with feta cheese on a spinach crust

Course: Dinner, LunchCuisine: EstonianDifficulty: Medium


Prep time


Cooking time


Calories per serving



This is a true homemade style pie that should become a favourite of the whole family. Although quite calorific, it is filled with ingredients good for the body and mind.

Perfect for dinner but suitable for lunch too.

Gluten-free and vegetarian.


  • The spinach pie crust
  • 2 dl (106 g) gluten-free/free from gluten all-purpose or plain flour

  • 0,5 dl (26 g) buckwheat flour

  • 1 dl (63 g) corn flour

  • 0,5 tsp salt

  • 125 g unsalted butter (room temperature)

  • 150 g frozen and thawed spinach (with liquid)

  • The broccoli pie filling
  • 1 raw leek, washed and sliced

  • 200 g raw broccoli florets, washed

  • 200 g feta cheese, cut into small pieces

  • 2 eggs (any size)

  • 2 dl (200 ml) single cream

  • 1 tbsp gluten-free/free from gluten all-purpose or plain flour

  • 2 garlic gloves, peeled and crushed

  • 0,5 tsp salt

  • olive oil for frying

  • On top of the broccoli pie
  • 8-10 cherry tomatoes, cut into halves

  • 2-4 tbsp grated cheddar cheese (mild)


  • Mix dry crust ingredients, add the butter and spinach. Mix well until combined.
  • Press the dough into a 26-28 cm diameter mould bottom and edges.
  • Pre-heat the oven to 200C/180C fan/gas 6.
  • Heat the olive oil and fry the leek slices on a pan for a few minutes. Spread the leek over the uncooked pie crust.
  • Boil some water, add salt and boil the broccoli florets for 3 minutes, drain the water and spread over the leeks.
  • Spread the feta cheese pieces over the pie.
  • Whisk the eggs with single cream and flour, add garlic gloves and salt. Pour the mixture into the mould.
  • Bake in the oven for 20 minutes. Take the pie out, add the halved cherry tomatoes and cheese on top and bake for another 15-20 minutes until golden brown.


  • If you’re feeling lazy, add the tomatoes and cheese straight away and bake the pie in the oven for 35-40 minutes.

Please use the hashtag #TheNonGlutenOne if you make this recipe so I can re-share the love. And do let me know if there’s anything wrong with this recipe. Use my contact page or email me

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