Spinach Pie Recipe | The Recipe Critic

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This delicious spinach pie is packed with spinach and baked into a flaky crust. It’s loaded with three types of cheese, seasoned with onions, garlic, eggs and tons of flavor! Enjoy hot or cold and anytime of the day.

Spinach is a very versatile green and can be the star of the show in many different recipes! Try our favorite spinach salad, this tasty stuffed spinach chicken, or my creamy chicken and mushroom Florentine over a bed of noodles.

Close up of a slice of spinach pie on a small white plate with a fork.

What is spinach pie?

Spinach pie is similar to the classic Greek spanakopita. The difference is the crust, and you’ll love both versions! Spanikopita uses flaky phyllo dough and spinach pie is baked in a traditional pie crust. Spinach pie is delicious and bursting with creamy and cheesy flavors. My recipe uses ricotta cheese, feta cheese, and parmesan cheese. Cheese becomes three times delicious! This spinach pie is very versatile and can be served for breakfast, lunch or dinner. It’s also delicious warm or cold, so enjoy it anytime, anywhere and at any temperature!

You can serve it as a side dish or as an entree. Go with a Greek-inspired theme and enjoy a Greek salad, this chicken, and baklava for dessert!

Ingredients in Spinach

The ingredients for this are actually quite simple! Collect them and make it in a hurry. Follow the recipe card below for exact measurements!

  • Pie Crust: A refrigerated pie crust makes this recipe super easy! Feel free to make your own if you have time.
  • Olive oil: Add oil to the skillet to help cook the onions, garlic, and spinach.
  • Yellow Onion: Finely chopped onion is delicious in this pie.
  • Garlic: Fresh minced garlic adds so much flavor!
  • Spinach: The stems are removed and cut. Fresh spinach is best but check out my tips for frozen spinach!
  • Parsley and Dill: I use fresh parsley and dried dill for extra flavor, but you can use whatever you have.
  • Sliced ​​Feta Cheese: Do not try to replace it with another cheese. Feta is a classic for this dish.
  • Ricotta Cheese: Spinach adds a creamy and cheesy texture to the top.
  • Parmesan Cheese: Here is grated parmesan cheese.
  • Seasonings of Salt: Season and balance all the flavors!
  • Large Eggs: The eggs bind all the ingredients together.

Spinach Pie Recipe

You will love this spinach pie recipe. It’s quick and easy, and it’s surprising how delicious it packs in! All I can say is you should give it a try before you form an opinion because I know you’ll love it! Follow my step-by-step instructions below on the recipe card.

  1. Preheated Oven/Prepare Pie Crust: Preheat oven to 350 degrees Fahrenheit, then line a 12-inch pie dish with pie crust. Place the pie crust in the refrigerator to chill while you prepare the filling.
  2. Saute onion, garlic and spinach: In a large skillet over medium-high heat, saute onion in oil until onion is soft. Add the spinach and garlic and saute until the spinach is wilted. Remove spinach and onion from heat and set aside.
  3. Add cheeses, seasonings and eggs: In a large bowl, combine the parsley, dill, feta, ricotta, Parmesan, salt, pepper, and eggs.
  4. Add to the lettuce mixture: Add the lettuce mixture to the bowl and mix well.
  5. Pour into pie crust: Remove pie crust and pan from fridge and fill with spinach.
  6. burn: Bake the pie for 45-50 minutes, the top of the pie should start to turn golden brown.
  7. Relax and enjoy: Remove from oven and let rest for at least 5 minutes before serving.
First photo of pan-fried spinach, onion and garlic.  Second photo of egg and cheese ingredients in a bowl.  A third photo of the spinach mixture is added to the cheese mixture.  A fourth photo of the filling is attached to the pie dish.

Tips and Variations

I have some tips and variations for when you make this spinach salad! I hope you find them helpful as I wish you success with this recipe.

  • Cheese: Substitute Parmesan cheese if you want to experiment. I think mozzarella or pepper-jack cheese would taste great in this recipe. You can also use cottage cheese in place of ricotta cheese if you’re in a pinch. I stick to full fat!
  • Spinach: You can use frozen spinach. Thaw 10 ounces of frozen spinach, thaw it, and squeeze out any liquid before using.
  • Pie Dish: I used a deep pie dish to fit the filling. If your pie dish is shallow, I suggest using a larger pie dish.

Top view of a baked spinach pie in a white pie dish.

How to store leftovers

Leftover spinach pie is delicious the next day because you can enjoy it for breakfast, lunch, or dinner! Here’s how you can store it for later.

  • in Refrigerator: Once your spinach pie has cooled, store it in an airtight container in the refrigerator. It will last about 3-5 days.
  • to Reheat: You can reheat it in the oven at 325 degrees Fahrenheit for about 15 minutes or until heated through.

A close-up view of a golden serving spatula holding a slice of pie.

More delicious pies to make

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  • Preheat oven to 350 degrees Fahrenheit, then line a 9-inch pie dish with pie crust. Place the pie crust in the refrigerator to chill while you prepare the filling.
  • In a large skillet over medium-high heat, saute onion in oil until onion is tender. Add the spinach and garlic and sauté until the spinach is wilted. Remove spinach and onion from heat and set aside.
  • In a large bowl, combine the parsley, dill, feta, ricotta, Parmesan, salt, pepper, and eggs.
  • Add the lettuce mixture to the bowl and mix well.
  • Remove pie crust and pan from fridge and fill with spinach.
  • Bake the pie for 45-50 minutes, the top of the pie should start to turn golden brown.
  • Remove from oven and let rest for at least 5 minutes before serving.

Calories: 363kilocaloriesCarbohydrates: 21gProtein: 18gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 102mgSodium: 914mgPotassium: 777mgFiber: 3gSugar: 1gVitamin A: 7642IUVitamin C: 27mgCalcium: 529mgIron: 7mg

Nutritional information is calculated automatically, so it can only be used as an approximation.

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