Spinach Stuffed Pie Recipe
Golden, flaky, and bursting with creamy cheese and vibrant greens, Spinach Stuffed Pie is the kind of comforting dish that wins everyone over at first bite. This Mediterranean-inspired classic brings together fresh spinach, a trio of rich cheeses, and aromatic herbs inside a tender, buttery crust. Whether you’re serving brunch for friends, packing a picnic, or looking for a family-friendly vegetarian main course, this pie is a true crowd-pleaser—with every slice delivering both nostalgia and bold flavor.
Ingredients You’ll Need
The beauty of Spinach Stuffed Pie lies in the harmony of simple ingredients—each one plays a vital role in creating irresistible taste, texture, and color. From the pillar of fresh greens to the creaminess of cheeses and the warmth of spices, assembling this pie is as satisfying as eating it!
- Olive oil: Adds richness and ensures a perfectly sauteed, aromatic base for the filling.
- Onion (1 medium, finely chopped): Delivers mild sweetness and softens the savory notes of the pie.
- Garlic (3 cloves, minced): A little goes a long way for depth of flavor and irresistible aroma.
- Fresh spinach (10 ounces, chopped): The star of the show, offering vibrant color, flavor, and nutrients.
- Salt (1/2 teaspoon): Essential for balancing and enhancing all the other flavors.
- Black pepper (1/4 teaspoon): Adds subtle heat and complexity to the filling.
- Ground nutmeg (1/4 teaspoon): A secret to aromatic warmth that elevates the creamy cheeses.
- Ricotta cheese (1 cup): Brings creamy texture and delicate flavor to the filling.
- Feta cheese (1/2 cup, crumbled): Gives a salty, tangy kick that makes every bite pop.
- Parmesan cheese (1/2 cup, grated): Adds a nutty, umami-rich component that deepens the taste.
- Eggs (2 large, beaten): The binder—holds the filling together and lends a fluffy structure.
- Fresh dill (1 tablespoon, chopped, optional): Lends herby brightness and a touch of freshness if you like a little something extra.
- Refrigerated pie crusts (2 crusts): The ultimate time-saver—tender and flaky with no fuss!
- Egg (1, beaten for egg wash): Brushed on top for that baker’s golden, glossy finish.
How to Make Spinach Stuffed Pie
Step 1: Sauté the Aromatics
Let’s set the stage for flavor! Warm the olive oil in a large skillet over medium heat, then add your finely chopped onion. Sauté until the onion is soft and translucent, about 5 minutes. Toss in the minced garlic and stir for another minute—this is where your kitchen will begin to smell irresistible.
Step 2: Cook the Spinach
Stir in your fresh chopped spinach. Cook for 4 to 5 minutes, letting the spinach wilt and any liquid evaporate completely. Do a quick taste and season this mixture with salt, black pepper, and a hint of ground nutmeg. A little patience here means no soggy pie later, so cook off as much moisture as possible. Remove from heat and let it cool slightly.
Step 3: Mix the Cheesy Filling
Grab a big mixing bowl and combine your ricotta, crumbled feta, grated Parmesan, beaten eggs, and chopped dill (if using). Stir until everything is well mixed, then fold in the cooled spinach-onion mixture. The result should be a creamy, flavor-packed filling ready for the crust.
Step 4: Assemble the Pie
Roll out one refrigerated pie crust and nestle it into a 9-inch pie dish, making sure it covers the bottom and sides. Spoon the spinach and cheese filling into the crust and spread it evenly, smoothing the top.
Step 5: Add the Top Crust and Seal
Place the second pie crust over the filling. Pinch and crimp the edges to seal the pie shut. For that classic bakery look, cut a few slits in the top to let steam escape. Finally, brush the crust with the remaining beaten egg for a gorgeous shine as it bakes.
Step 6: Bake to Golden Perfection
Pop your Spinach Stuffed Pie in a preheated 375°F oven and bake for 35 to 40 minutes, until the crust is golden and your kitchen smells like heaven. Let it rest for 10 minutes before slicing—it’ll be much easier to serve, and the flavors will be even better.
How to Serve Spinach Stuffed Pie
Garnishes
A simple scattering of fresh dill or chopped parsley brightens up the pie beautifully. For a little extra texture and tang, a dusting of grated Parmesan or a crumble of feta cheese on top is lovely just before serving.
Side Dishes
Spinach Stuffed Pie shines alongside crisp salads dressed in lemony vinaigrette or roasted Mediterranean veggies. For brunch, pair each slice with a bowl of tomato soup or lightly dressed greens—delightfully simple and oh-so satisfying.
Creative Ways to Present
Try cutting the pie into smaller wedges for a stylish appetizer platter. Or stack slices on a wooden board with olives and sun-dried tomatoes for a colorful, Mediterranean-inspired spread. For picnics, pack slices in parchment for easy, elegant finger food.
Make Ahead and Storage
Storing Leftovers
Cool any leftover Spinach Stuffed Pie to room temperature, then cover tightly with foil or transfer to an airtight container. It keeps happily in the refrigerator for up to 3 days, making it an easy, grab-and-go option for quick lunches or snacks.
Freezing
This pie is freezer-friendly! To stash some away, wrap individual slices or the whole (completely cooled) pie in plastic wrap, then foil. Pop into a resealable freezer bag and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
For the tastiest results, reheat slices in a 350°F oven for about 10–15 minutes, or until warmed through and crisp. The microwave works in a pinch, but the crust truly shines when it’s revived in the oven. If reheating from frozen, cover with foil and warm for 20–25 minutes.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Just use one box (about 10 ounces) of frozen spinach, thawed and squeezed dry. Getting rid of all that extra water is key—otherwise, your filling can turn out a bit watery.
What’s the best way to prevent a soggy crust?
Make sure the spinach mixture is thoroughly cooked and cooled before mixing with the cheeses. Cooking off excess liquid ensures your pie stays beautifully firm and sliceable every time.
Can I make Spinach Stuffed Pie ahead of time?
Yes! Assemble the whole pie up to a day in advance and keep it in the fridge, covered. Just add about 5 extra minutes to the bake time if you’re starting from cold.
Is there a vegan version of Spinach Stuffed Pie?
You can swap in plant-based ricotta, feta, and Parmesan, and use a vegan pie crust to create a delicious dairy-free version. Just skip the egg or use a flax egg as the binder!
What can I substitute for ricotta cheese?
Cottage cheese works as a great alternative—just drain it well first. Or, for something richer, try a bit of mascarpone alongside feta and Parmesan.
Final Thoughts
Few things say “welcome” like a homemade Spinach Stuffed Pie warm from the oven. If you haven’t tried making it yourself yet, grab your favorite pie dish and give it a whirl—you’ll be amazed at how quickly it disappears. Here’s to sharing slices (and smiles) with those you love!
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Spinach Stuffed Pie Recipe
- Total Time: 1 hour
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
This Spinach Stuffed Pie is a savory delight filled with a creamy spinach and cheese mixture, encased in a flaky pie crust. Perfect for a comforting meal or a special brunch.
Ingredients
Filling:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 10 ounces fresh spinach, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1 cup ricotta cheese
- 1/2 cup crumbled feta cheese
- 1/2 cup grated Parmesan cheese
- 2 large eggs, beaten
- 1 tablespoon chopped fresh dill (optional)
Crust:
- 1 package refrigerated pie crusts (2 crusts)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven: Preheat the oven to 375°F.
- Sauté onions and garlic: In a skillet, sauté onion until soft, then add garlic and cook.
- Cook spinach: Add spinach, season with salt, pepper, nutmeg, and cook until wilted.
- Prepare filling: Combine cheeses, eggs, dill, and spinach mixture.
- Assemble: Roll out pie crust, add filling, cover with second crust, crimp edges, vent, and brush with egg wash.
- Bake: Bake until golden brown.
- Serve: Let rest before slicing and serving.
Notes
- You can substitute frozen spinach (thawed and squeezed dry) for fresh spinach.
- This pie is delicious warm or at room temperature, perfect for brunch or picnics.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 80 mg
