🥧 Roasted Sweet Potato, Spinach & Feta Pie with Cranberries and Walnuts
A delicious savory pie filled with tender roasted sweet potatoes, fresh spinach, creamy feta cheese, crunchy walnuts, and sweet dried cranberries. Baked in a golden, flaky crust, this comforting dish is perfect for holiday dinners, brunch, or a cozy family meal.
⏱️ Prep Time: 25 minutes
🔥 Cook Time: 45–55 minutes
🍽️ Servings: 6–8
🌡️ Oven Temperature: 375°F (190°C)
🛒 Ingredients
🥧 For the Crust
- 1 ready-made 9-inch pie crust
- 1 tsp olive oil for brushing
🍠 For the Sweet Potatoes
- 2 medium sweet potatoes, peeled and thinly sliced
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp dried thyme
🥬 For the Spinach Filling
- 2 cups fresh spinach, chopped
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 tbsp olive oil
- ½ cup crumbled feta cheese
- ¼ tsp black pepper
🥛 For the Creamy Egg Mixture
- 3 large eggs
- ¾ cup heavy cream or whole milk
- ¼ tsp salt
- ¼ tsp ground nutmeg (optional)
🍒 For the Toppings
- ½ cup crumbled feta cheese
- ⅓ cup dried cranberries
- ¼ cup chopped walnuts
- 5–6 fresh sage leaves
👩🍳 Detailed Step-by-Step Instructions
1. 🍠 Roast the Sweet Potatoes
- Preheat your oven to 400°F (200°C).
- Peel the sweet potatoes and cut them into thin, even slices, approximately ¼ inch thick.
- Arrange the slices on a baking sheet lined with parchment paper.
- Drizzle with olive oil and sprinkle with salt, black pepper, and dried thyme.
- Toss gently to coat all the slices evenly.
- Roast for 15–20 minutes, turning halfway through, until slightly golden and fork-tender.
- Remove from the oven and allow them to cool slightly.
2. 🥬 Prepare the Spinach Filling
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the diced onion and sauté for 3–4 minutes until soft and translucent.
- Add the minced garlic and cook for another 30 seconds until fragrant.
- Stir in the chopped spinach and cook for 2–3 minutes until wilted.
- Continue cooking briefly to remove excess moisture.
- Remove the skillet from the heat and allow the spinach mixture to cool slightly.
- Stir in ½ cup crumbled feta cheese and black pepper.
3. 🥛 Prepare the Creamy Egg Mixture
- In a medium mixing bowl, crack 3 large eggs.
- Add heavy cream or whole milk.
- Sprinkle in salt and nutmeg, if using.
- Whisk everything together until smooth and creamy.
- Set the mixture aside while preparing the pie crust.
4. 🥧 Assemble the Pie
- Reduce the oven temperature to 375°F (190°C).
- Place the ready-made pie crust into a 9-inch pie dish.
- Gently press the crust against the bottom and sides.
- Prick the bottom lightly with a fork.
- Prebake the crust for 8–10 minutes, following the package directions if different.
- Spread the prepared spinach mixture evenly across the bottom.
- Arrange the roasted sweet potato slices over the spinach in slightly overlapping layers.
- Slowly pour the creamy egg mixture over the filling, allowing it to settle between the vegetables.
- Sprinkle the remaining ½ cup of crumbled feta cheese evenly over the top.
5. 🍒 Add Cranberries & Walnuts
- Scatter the dried cranberries across the pie.
- Sprinkle chopped walnuts evenly over the filling.
- Arrange a few fresh sage leaves on top.
- Gently press the toppings into the filling so they stay in place during baking.
6. 🔥 Bake Until Golden
- Place the assembled pie on the middle rack of the preheated oven.
- Bake at 375°F (190°C) for 30–35 minutes, or until the filling is set and the top is lightly golden.
- Check the center by gently shaking the pie dish. It should have only a slight wobble, not a liquid center.
- If the crust edges begin browning too quickly, cover them loosely with aluminum foil.
- Remove from the oven and let the pie rest for 10 minutes before slicing.
7. 🍽️ Serve & Enjoy
- Cut the pie into generous wedges using a sharp knife.
- Garnish with additional fresh sage leaves if desired.
- Serve warm alongside a fresh green salad, roasted vegetables, or a light yogurt dressing.
- Enjoy the delicious combination of creamy feta, sweet potatoes, tangy cranberries, and crunchy walnuts!
💡 Helpful Cooking Tips
- Avoid a soggy crust: Remove excess moisture from the spinach before assembling.
- Slice evenly: Thin, evenly sliced sweet potatoes roast more consistently.
- Use good-quality feta: Creamy feta provides the best flavor and texture.
- Toast the walnuts: Toast them lightly before adding for a deeper nutty flavor.
- Don’t overbake: Remove the pie once the egg filling has set.
- Allow resting time: Letting the pie rest makes slicing easier.
❓ Frequently Asked Questions
Q: Can I make this pie ahead of time?
Yes! Bake the pie a day in advance, refrigerate it, and reheat before serving.
Q: Can I replace feta cheese?
Yes. Goat cheese or ricotta can be used for a different creamy flavor.
Q: Can I use frozen spinach?
Absolutely! Thaw it completely and squeeze out excess water before cooking.
Q: How long does this pie last?
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Q: Can I make this recipe without a crust?
Yes! Pour the filling into a greased pie dish and bake until set for a delicious crustless version.
🥗 Nutritional Information
Approximate values per serving, based on 8 servings:
- Calories: 340–400 kcal
- Protein: 10–13 g
- Carbohydrates: 30–35 g
- Fat: 22–26 g
- Fiber: 3–4 g
Actual nutrition depends on the crust, dairy, and portion sizes.
❤️ Why You’ll Love This Recipe
This roasted sweet potato and spinach pie combines naturally sweet vegetables with creamy, savory feta and a flaky golden crust. The dried cranberries add festive sweetness, while the walnuts provide a satisfying crunch.
It’s a wonderful vegetarian dish for Thanksgiving, Christmas, weekend brunches, and family gatherings.
✨ Perfect for: Holiday brunch, Thanksgiving dinner, Christmas celebrations, vegetarian meals, and cozy family dinners.
