If you’re craving something cozy, nourishing, and delicious, this Spinach-Feta Pie with Sweet Potato Crust is about to become your new favorite dinner or brunch recipe. It’s everything you love about a classic Greek-inspired spinach-feta pie – creamy, garlicky, and full of flavor, but with a naturally sweet, golden sweet potato crust that adds beautiful color and extra nutrients.
This Spinach-Feta Pie with Sweet Potato Crust brings together Greek yogurt, eggs, spinach, onion, garlic, and a touch of milk for a protein-rich filling that feels indulgent yet light. The crumbly feta adds that irresistible salty tang, while the sweet potato crust balances it with a hint of sweetness and perfectly crisp edges.
Whether you’re meal prepping for the week, hosting brunch, or just want a healthy comfort dish that feels gourmet, this pie hits every note – savory, creamy, and deeply satisfying, all while staying wholesome and gluten-free. If you crave something sweet afterwards, try my Cinnamon Vanilla Banana Pancakes or Healthy Sweet Potato Brownies!
Why You’ll Love This Spinach-Feta Pie
- Naturally gluten-free – no flour in the crust!
- Fiber-rich thanks to spinach and sweet potatoes.
- Protein-packed from Greek yogurt, eggs, and feta.
- Perfect for meal prep – tastes even better the next day.
- Easy to make, with simple ingredients.
Spinach-Feta Pie with Sweet Potato Crust
Ingredients (for one 9-inch pie)
Sweet Potato Crust
- 3 medium sweet potatoes
- 2 tablespoons melted butter
- ½ teaspoon salt
Filling
- 3 large eggs
- 1 cup Greek yogurt (full-fat for richness)
- ⅓ cup milk (whole or 2%)
- 2 cups fresh spinach, chopped (or 1 cup cooked and drained)
- 1 small onion, finely chopped
- 2–3 garlic cloves, minced
- 75 g feta cheese
- 7 cherry tomatoes, sliced
- 1–2 tablespoons olive oil or butter
- Salt and freshly ground black pepper, to taste
- Pinch of nutmeg (optional — adds a cozy depth)
Instructions
1. Preheat the oven to 400°F (200°C).
2. Prepare the sweet potato crust:
Peel and cut the sweet potatoes, then boil them for about 20–30 minutes until tender. Let cool slightly, then mash with melted butter and salt. Grease a pie dish lightly with olive oil, then press the sweet potato mixture evenly into the dish, covering the bottom and sides. Use the back of a spoon or your fingers to smooth the layer.
Bake for 15–20 minutes, until set and slightly golden around the edges.
3. Prepare the filling:
Heat olive oil or butter in a skillet over medium heat.
Sauté the onion until soft and translucent (about 5 minutes).
Add garlic and cook another 30–60 seconds until fragrant.
Add chopped spinach and cook until wilted. Season lightly with salt, pepper, garlic powder, and onion powder. Set aside to cool.
In a large bowl, whisk together eggs, Greek yogurt, and milk until smooth. Stir in the spinach mixture and taste to adjust seasoning.
4. Assemble & bake:
Pour the filling into the prepared crust, add the sliced cherry tomatoes, and sprinkle the crumbled feta on top.
Bake at 350°F (175°C) for 35–45 minutes, or until the center is set and the top is lightly golden.
5. Cool & serve:
Let the pie rest 5–10 minutes before slicing. Enjoy warm or chilled — it’s delicious both ways!
Notes
- To save time, bake the sweet potatoes the day before.
- Add extra protein: try roasted chickpeas, shredded chicken, or tofu on the side.
- Store leftovers in the fridge for up to 3 days – perfect for quick lunches!
