Spinach Stuffed Pie

I love a good savory pie, so Spinach Stuffed Pie has a regular spot on our table. I kept this version simple so you can make it on weeknights or for company without fuss.

Dad James always asks for extra crust, and Mom Eva taught me to never skip the nutmeg. Sister Jennifer eats the corner slice first and declares it hers.

What You’ll Need

• 1 package (9–10 ounces) frozen spinach, thawed and squeezed dry, or 10 ounces fresh spinach, cooked and drained
• 1 sheet puff pastry or 1 store-bought pie crust
• 1 cup ricotta cheese
• 3/4 cup crumbled feta cheese
• 2 large eggs
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1/4 teaspoon ground nutmeg
• Salt and black pepper to taste
• 1 tablespoon fresh parsley, chopped (optional)
• 1 egg beaten with 1 tablespoon water for egg wash

My Trusted Kitchen Tools

• Large skillet for sautéing
• Mixing bowl
• Whisk or fork
• Wooden spoon or spatula
• Knife and cutting board
• Baking sheet or pie dish
• Pastry brush

Bringing It All Together

• Preheat the oven to 375°F (190°C).
• Sauté the onion in olive oil until soft.
• Add garlic and cook 30 seconds.
• Stir in the spinach and cook until heated through.
• Remove from heat and let cool a few minutes.
• In a bowl, whisk the eggs then add ricotta, feta, nutmeg, salt, and pepper.
• Fold the cooled spinach into the cheese mixture.
• Roll out the pastry or fit the crust into the pie dish.
• Pour the filling into the crust and smooth the top.
• Cover with a second layer of pastry or make a lattice, sealing the edges.
• Brush the top with egg wash.
• Bake 35–45 minutes until golden and set.
• Let the pie rest 10 minutes before slicing.

Making It Your Own (Swaps & Ideas)

I often swap feta for goat cheese for a tangy twist. For a heartier meal, add cooked bacon or sautéed mushrooms. If you want a vegetarian crowd-pleaser, try pairing the pie with a lighter starter like my Amish peanut butter cream pie for dessert at a potluck.

How We Love to Serve It

We serve Spinach Stuffed Pie warm with a crisp green salad and a squeeze of lemon. For a cozy fall plate, I sometimes add roasted root vegetables and a sweet bite like apple cider whoopie pies for dessert. A simple yogurt dip also works well on the side.

A Few Tips For Success

• Squeeze the spinach well so the filling stays firm.
• Taste and adjust salt before filling the crust.
• If using frozen spinach, drain it twice to remove extra water.
• Chill the assembled pie 15 minutes before baking for a flakier crust.

Saving Some For Later

• Cool the pie completely before storing.
• Wrap leftovers tightly and refrigerate up to 3 days.
• Freeze slices in a single layer, then transfer to a bag for up to 2 months.
• Reheat covered in a 350°F oven until warmed through.

From My Kitchen to Yours

I hope this Spinach Stuffed Pie becomes one of your go-to meals. It is simple, comfy, and easy to make your own. I love hearing how you change the recipe, so please do share your tweaks.

Your Questions, Answered

Can I make Spinach Stuffed Pie ahead of time?

Yes. You can assemble the pie and refrigerate it for up to 24 hours before baking. Bring it to room temperature for 20 minutes before putting it in the oven.

Can I use frozen spinach for Spinach Stuffed Pie?

Absolutely. Thaw it fully and squeeze out as much water as you can so the filling does not become soggy.

How do I make Spinach Stuffed Pie vegetarian or heartier?

To keep it vegetarian, use only cheese and vegetables. For a heartier pie add cooked chopped mushrooms, caramelized onions, or cooked lentils to the filling.

Spinach Stuffed Pie

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• Author: sarah
• Total Time: 60 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

Print Recipe

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Description

A savory and comforting spinach stuffed pie, perfect for weeknights or entertaining.

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Ingredients

Scale 1x2x3x

• 1 package (9–10 ounces) frozen spinach, thawed and squeezed dry, or 10 ounces fresh spinach, cooked and drained
• 1 sheet puff pastry or 1 store-bought pie crust
• 1 cup ricotta cheese
• 3/4 cup crumbled feta cheese
• 2 large eggs
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1/4 teaspoon ground nutmeg
• Salt and black pepper to taste
• 1 tablespoon fresh parsley, chopped (optional)
• 1 egg beaten with 1 tablespoon water for egg wash

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Instructions

1. Preheat the oven to 375°F (190°C).
2. Sauté the onion in olive oil until soft.
3. Add garlic and cook for 30 seconds.
4. Stir in the spinach and cook until heated through.
5. Remove from heat and let cool for a few minutes.
6. In a bowl, whisk the eggs then add ricotta, feta, nutmeg, salt, and pepper.
7. Fold the cooled spinach into the cheese mixture.
8. Roll out the pastry or fit the crust into the pie dish.
9. Pour the filling into the crust and smooth the top.
10. Cover with a second layer of pastry or make a lattice, sealing the edges.
11. Brush the top with egg wash.
12. Bake for 35–45 minutes until golden and set.
13. Let the pie rest for 10 minutes before slicing.

Notes

Squeeze the spinach well to keep the filling firm. Chill the assembled pie for 15 minutes before baking for a flakier crust.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 15g
• Cholesterol: 30mg

Keywords: spinach, pie, vegetarian, savory pie, baked pie