If you’re yearning for a dish that’s equal parts comfort food and showstopper, Spinach Stuffed Pie is the one that always wins my heart. Imagine layers of tender spinach, three glorious cheeses, and a whisper of nutmeg, all snuggled beneath a golden, flaky crust. Whether you’re serving a cozy weeknight dinner, a cheerful brunch, or impressing friends at a potluck, this pie delivers. It’s deeply savory, beautifully sliceable, and somehow manages to taste even better the next day. There’s just something magical about the combination of creamy filling and buttery crust, and after your first bite, you’ll understand why Spinach Stuffed Pie has a permanent place in my rotation!
Ingredients You’ll Need
Spinach Stuffed Pie shines with a handful of classic, unfussy ingredients that meld together in the most irresistible way. Each item is chosen not just for flavor, but for how it transforms the texture and visual appeal of every bite.
- Olive oil: Brings a touch of richness and helps soften the aromatic veggies to a silky base.
- Onion: Adds gentle sweetness and an aromatic lift that rounds out the savory flavors.
- Garlic: For warmth and depth—don’t skip, it’s what makes the filling irresistible!
- Fresh spinach (chopped): Provides the gorgeous green body and tender bite; you can use frozen in a pinch, just squeeze it dry.
- Salt: Enhances and balances all the other flavors.
- Black pepper: Adds subtle heat and complexity.
- Ground nutmeg: Lends a subtle, almost mysterious warmth that lifts the cheeses and greens.
- Ricotta cheese: Delivers creamy, mild richness—it’s the backbone of the filling.
- Feta cheese: Brings a salty, tangy zing that wakes up every forkful.
- Parmesan cheese: Finishes things off with a nutty, umami boost and a little extra savoriness.
- Large eggs (beaten): Binds the filling together, making it sliceable yet still tender.
- Pie crust (refrigerated or homemade): The all-important base that makes this a pie—not just a casserole—crispy, flaky, and golden.
- Milk (for brushing): Ensures you’ll get a lustrous, inviting sheen on your finished crust.
How to Make Spinach Stuffed Pie
Step 1: Prepare the Oven and Pie Crust
Start by preheating your oven to 375°F (190°C). While the oven is warming up, grab your favorite 9-inch pie dish and lay out the pie crust—homemade or store-bought, whichever suits your mood. Press it gently into the dish, smoothing out any air bubbles, and let the edges hang over for now; you’ll trim or crimp them later, so there’s no need for perfection just yet.
Step 2: Sauté the Aromatics and Spinach
Warm the olive oil in a large skillet over medium heat. Add your chopped onion and cook for 3 to 4 minutes, stirring occasionally until it turns translucent and begins to soften. Stir in the minced garlic and let its aroma bloom, about one minute. Next, pile in the chopped spinach—it may seem like a lot, but it cooks down quickly. Sauté everything until the spinach is tender and any liquid has evaporated, about 5 minutes. Sprinkle in the salt, pepper, and nutmeg, and give it all a good toss. Now, take the skillet off the heat and let the mixture cool for a few minutes—you don’t want it too hot when you mix it with the cheeses and eggs.
Step 3: Make the Filling
In a large mixing bowl, combine the ricotta, crumbled feta, Parmesan, and beaten eggs. Stir until everything looks creamy and well-blended. When the spinach mixture has cooled slightly, fold it into the cheese mixture, making sure the spinach is evenly distributed throughout. This is when the magic happens—each spoonful should be flecked with green and studded with cheese.
Step 4: Assemble the Pie
Spoon the luscious spinach and cheese filling straight into your waiting pie crust, smoothing the top with a spatula or the back of a spoon. Now you can fold or crimp the edges of the crust to your liking—rustic or fancy both work beautifully. For the crowning touch, brush the exposed crust with milk to give it a stunning golden finish as it bakes.
Step 5: Bake to Perfection
Slide your assembled pie into the hot oven and bake for 35 to 40 minutes. Keep an eye out for that moment when the filling is set but still tender, and the crust is deeply golden brown. If the crust seems to be browning too quickly, you can shield the edges with a bit of foil. Once it’s ready, let your Spinach Stuffed Pie rest for at least 10 minutes—this helps the filling set up and makes slicing so much easier.
How to Serve Spinach Stuffed Pie
Garnishes
When it comes to garnishing Spinach Stuffed Pie, a bright sprinkle of fresh herbs like dill, parsley, or chives wakes up the green flavors and adds an eye-catching pop of color. A dusting of extra Parmesan right before serving gives it a little savory boost. If you want a touch of zest, a few grates of lemon peel really take it to another level.
Side Dishes
This savory pie doesn’t need much to make a memorable meal, but it pairs beautifully with a crisp arugula or spring greens salad dressed simply in olive oil and lemon. For a heartier spread, consider roasted new potatoes or a simple tomato-cucumber salad—fresh flavors that balance the rich filling. Even a bowl of soup, like tomato or roasted red pepper, turns this into pure comfort food.
Creative Ways to Present
If you want to wow your guests (or just delight yourself), try baking the filling in individual ramekins for portable pies, or use puff pastry for a lighter, flakier version. Mini Spinach Stuffed Pie tartlets are a hit at parties and brunches, and leftovers can be cut into small squares for a playful twist on savory finger food. However you slice it, this pie always impresses!
Make Ahead and Storage
Storing Leftovers
Any leftover Spinach Stuffed Pie stores beautifully. Once the pie has cooled, cover it tightly with foil or transfer slices to an airtight container. It will keep in the refrigerator for up to 3 days, and I find that the flavors deepen overnight, making leftovers even tastier!
Freezing
If you want to have Spinach Stuffed Pie at the ready for a last-minute meal, this recipe freezes well. Let the pie cool completely, then either wrap the whole pie tightly in plastic and foil, or portion it into individual slices for easy reheating. Store in the freezer for up to 2 months—just be sure to thaw overnight in the fridge before reheating.
Reheating
To bring your Spinach Stuffed Pie back to its just-baked glory, reheat slices in a 350°F (175°C) oven for about 10 to 15 minutes, until warmed through and the crust is crisp again. You can microwave it in a pinch, but the oven ensures your pie stays flaky and delicious.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Thawed and very well-drained frozen spinach works perfectly in this Spinach Stuffed Pie. Just make sure to squeeze out as much moisture as possible to avoid a soggy filling.
What can I add to make the filling more flavorful?
Feel free to fold in chopped sun-dried tomatoes, sautéed mushrooms, or a pinch of red pepper flakes to add more depth and flavor. These ingredients complement the classic spinach and cheese beautifully.
Can I make this Spinach Stuffed Pie ahead of time?
Yes, you can assemble the pie and refrigerate it (unbaked) for several hours or even overnight. When you’re ready to serve, just bake as directed, adding a few extra minutes if baking from cold.
Is there a gluten-free option for the crust?
Of course! Substitute your favorite gluten-free pie crust or pastry dough. Many stores carry ready-made versions, or you can make your own—just watch the bake time, as gluten-free crusts may brown a bit faster.
Does Spinach Stuffed Pie taste good at room temperature?
It’s delicious served warm, but it’s also lovely at room temperature—making it an ideal choice for picnics, potlucks, and brunch buffets. The flavors meld together as the pie cools, so don’t worry if it isn’t piping hot.
Final Thoughts
I hope you’re as excited as I am to bring Spinach Stuffed Pie into your kitchen. It’s one of those feel-good recipes that works for any occasion and is impossible not to love. If you try it, let me know how it turns out—I have a feeling it’ll become a regular favorite for you, too!
Print
Spinach Stuffed Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Spinach Stuffed Pie is a delicious savory pie filled with a flavorful mixture of spinach, cheeses, and aromatic spices, all nestled in a buttery pie crust. It’s a perfect dish for a cozy family dinner or a gathering with friends.
Ingredients
Filling:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, 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
Crust:
- 1 sheet refrigerated or homemade pie crust
- 1 tablespoon milk, for brushing
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Cook the filling: In a skillet, sauté onion and garlic. Add spinach, season, and cook until wilted. Let cool.
- Prepare the filling: Mix ricotta, feta, Parmesan, and eggs. Stir in the cooled spinach mixture.
- Assemble the pie: Roll out the pie crust, fill with the spinach mixture, and brush with milk.
- Bake: Bake for 35-40 minutes until set and golden.
- Serve: Let it rest before slicing and serving.
Notes
- You can use thawed and drained frozen spinach if fresh is not available.
- Enhance the flavor with sun-dried tomatoes or cooked mushrooms.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 2g
- Sodium: 470mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 95mg
