When it comes to creating comfort food that feels both cozy and fresh, this Hashbrown, Spinach, Tomato and Feta Pie checks all the boxes. With its golden, crispy hashbrown crust cradling a creamy, cheesy, veggie-packed filling — this recipe is a total game-changer for brunch or a light dinner.

The best part? This recipe combines pantry basics with fresh produce, making it incredibly easy to whip up even on busy mornings. I love how the hashbrown crust creates the perfect contrast to the soft, savory spinach and the juicy burst of tomato. And that crumbled feta? It’s the salty, tangy crown jewel of every bite!

This Hashbrown, Spinach, Tomato and Feta Pie is also a fantastic make-ahead option for meal prep. You can bake it once and enjoy slices for days, whether you serve it warm, room temp, or straight from the fridge. It’s great for feeding family, entertaining brunch guests, or even sneaking in veggies for picky eaters.

No rolling pins, no fancy skills — just simple, real ingredients and lots of flavor. If you’ve been craving a dish that’s hearty yet light, this recipe deserves a permanent spot on your rotation.

What Makes This Hashbrown, Spinach, Tomato and Feta Pie Special?

Crispy Hashbrown Crust: No boring pastry here! The hashbrown base bakes up beautifully crisp and golden.
Veggie-Packed Goodness: Spinach and tomatoes bring freshness, nutrients, and vibrant color to every bite.
Feta Cheese Flavor Punch: Crumbled feta offers a salty, creamy balance to the vegetables.
Simple Ingredients, No Fuss: Mostly pantry staples, this pie comes together without complicated techniques.
Meal Prep Friendly: Make it ahead and reheat for breakfasts, lunches, or dinners all week long.

Whether you’re hosting brunch, meal prepping for the week, or simply need a cozy dinner, this pie is a must-try. Plus, the hashbrown crust saves time and skips the usual dough-rolling stress!

Ingredient Notes

Hashbrowns: Fresh or frozen shredded potatoes will work. If using frozen, thaw and squeeze out excess water for the crispiest crust.
Spinach: Fresh baby spinach wilts beautifully, but frozen spinach (thawed and drained) can also be used in a pinch.
Tomatoes: Cherry tomatoes add juicy pops of sweetness. You can substitute with diced Roma or heirloom tomatoes.
Feta Cheese: The salty, creamy flavor is key here. Crumbled goat cheese or ricotta can be used as alternatives.
Eggs: Act as the binder for the filling. Large, free-range eggs give the best texture.
Milk or Cream: Whole milk or half-and-half makes the filling creamy and rich.
Olive Oil or Butter: Used to sauté the spinach and grease the pie dish.

Optional Equipment:

Non-stick pie dish or cast iron skillet for baking.
Cheesecloth or paper towels for squeezing moisture from hashbrowns.

How To Make Hashbrown, Spinach, Tomato and Feta Pie

Preheat the oven to 375°F (190°C). Lightly grease a 9-inch pie dish or skillet with olive oil or butter.
Make the hashbrown crust. Press thawed and squeezed hashbrowns into the dish, forming an even layer on the bottom and sides. Drizzle with a little olive oil and bake for 25-30 minutes until the edges are crisp and golden.
Prepare the filling. While the crust bakes, sauté spinach in olive oil over medium heat for 2-3 minutes until wilted. Drain any excess liquid.
Whisk the eggs and milk. In a large bowl, whisk 4 eggs with 1/3 cup milk or cream until smooth. Stir in salt and pepper to taste.
Assemble the pie. Layer the sautéed spinach and halved cherry tomatoes into the baked hashbrown crust. Pour the egg mixture over the top and sprinkle with crumbled feta.
Bake. Return the dish to the oven and bake for 30-35 minutes, or until the filling is set and slightly puffed, and the top is lightly golden.
Cool and serve. Let the pie rest for 10 minutes before slicing. Serve warm or at room temperature.

Storage Options

Room Temperature: Store any leftovers at room temp for up to 2 hours.
Refrigeration: Place slices in airtight containers and refrigerate for up to 4 days.
Freezing: Wrap individual slices tightly and freeze for up to 2 months. Thaw overnight in the fridge.
Reheating: Warm slices in a 350°F oven for 10-15 minutes or microwave for 1-2 minutes until heated through.

Variations and Substitutions

Mediterranean Twist: Add chopped kalamata olives and sun-dried tomatoes.
Meaty Version: Stir in cooked bacon, sausage, or diced ham for extra protein.
Vegan Option: Use plant-based egg replacers and dairy-free feta alternatives.
Seasonal Swaps: Replace spinach with kale, arugula, or Swiss chard based on the season.
Herb Lovers: Add fresh basil, dill, or parsley to the egg mixture for an aromatic boost.

Frequently Asked Questions

Can I use store-bought hashbrowns?
Absolutely! Frozen hashbrowns work great, just be sure to thaw and squeeze out the moisture first.

Why is my crust soggy?
The hashbrowns need to be well-drained and pre-baked to create a crisp base. Excess water causes sogginess.

Can I make this pie ahead of time?
Yes! Bake, cool, and refrigerate. Reheat slices as needed for a quick meal.

Can I substitute the feta cheese?
Sure — goat cheese, ricotta, or even shredded cheddar will work, though the flavor will change.

Can I freeze the whole pie?
Yes, but I recommend slicing before freezing for easy reheating and portion control.

Conclusion

If you love a recipe that blends crispy textures with creamy, savory flavors, this Hashbrown, Spinach, Tomato and Feta Pie is a must-try! Whether it’s brunch with friends, a quick weeknight dinner, or meal prep for busy days, this pie delivers flavor and satisfaction every time.

I’d love to hear how yours turns out — feel free to leave a comment or tag your photo on social media!

Hashbrown, Spinach, Tomato and Feta Pie

Author: Sofia
Prep Time: 15 minutes
Cook Time: 65 minutes
Total Time: 1 hour 20 minutes
Yield: 6 servings 1x

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Ingredients

Scale

3 cups thawed hashbrowns
2 cups baby spinach
1 cup cherry tomatoes, halved
4 large eggs
1/3 cup milk or cream
3/4 cup crumbled feta cheese
Salt and pepper to taste
1 tablespoon olive oil

Instructions

Preheat oven to 375°F (190°C). Grease a 9-inch pie dish.
Press hashbrowns into the dish, drizzle with olive oil, and bake for 25-30 minutes until golden.
Sauté spinach until wilted, then drain.
Whisk eggs, milk, salt, and pepper in a bowl.
Layer spinach and tomatoes into the crust, pour egg mixture over, and top with feta.
Bake for 30-35 minutes until set and golden. Let rest 10 minutes before slicing.

Nutrition

Calories: 240 kcal
Sodium: 520 mg
Fat: 15 g
Carbohydrates: 18 g
Fiber: 2 g
Protein: 9 g