Recipe description
June 16, 2026
Spinach Feta Lentil Pie
A comforting spinach lentil pie that supports gentle digestion and fiber variety.
Protein Rich
Fiber Rich
Leafy Greens
90%
General Gut Health Match
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Overall
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We found the following allergens in the recipe ingredients: milk, egg, tree_nut
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Takes about 2 minutes.
Why this recipe fits you
- Rich in plant-based fiber from lentils and greens.
- Diverse plant ingredients promote gut-friendly microbial diversity.
- Balanced with protein, fiber, and polyphenol-rich herbs.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Spinach
12
tablespoon
Cheese, fetta
6
slice
Lentils
6
tablespoon
Onion, red
1
piece
Garlic
2
piece
Oil, olive
2
tablespoon
Egg
2
piece
Puff pastry
1
piece
Salt
1
teaspoon
Instructions
1
Preheat the oven to 200°C (400°F).
2
In a pan, heat olive oil and sauté chopped onion and minced garlic until translucent.
3
Add lentils and cook for a few minutes, then mix in spinach until wilted.
4
Stir in crumbled feta cheese, salt, and black pepper.
5
Roll out the puff pastry and line a baking dish with it.
6
Pour the lentil-spinach mixture into the pastry and fold over any excess pastry.
7
Bake for 25-30 minutes until golden brown.
8
Let cool slightly before serving.
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Nutrition
420 kcal
Calories
17 g
Protein
48 g
Carbohydrates
11 g
Fiber
6 g
Sugar
12 g
Fat
4 g
Saturated fat
0.9 g
Salt
FAQ
What are the main components of Spinach Feta Lentil Pie?
Lentils provide protein and fiber; spinach adds iron and polyphenols; feta creates a creamy layer—together in a simple, satisfying pie.
Is this dish vegetarian or vegan?
As written, it's vegetarian due to feta. For vegan, substitute dairy-free feta or omit the cheese.
Can I make this gluten-free?
Yes—use a gluten-free pie crust or make a crustless version; check labels for gluten-containing ingredients.
How do I bake and serve it?
Bake until the filling is set and lightly golden; slice and serve with a side salad or roasted vegetables.
How long do leftovers keep?
Refrigerate in an airtight container for 3–4 days; freeze for longer storage.
How can I adapt it for dairy-free or lactose-free diets?
Use a dairy-free feta substitute or omit the cheese and use a plant-based alternative.
Can I freeze it before or after cooking?
You can freeze both unbaked assembled pie or baked slices; thaw in the fridge and reheat gently.
How can I reduce sodium or calories?
Choose low-sodium feta, rinse canned lentils, add more greens and vegetables, and watch portion sizes.
What substitutions work if I don’t have spinach or lentils?
Try kale or chard for greens; brown or green lentils work; canned lentils are convenient.
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