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
Scale
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
