Description
A savory and comforting spinach stuffed pie, perfect for weeknights or entertaining.
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 375°F (190°C).
- Sauté the onion in olive oil until soft.
- Add garlic and cook for 30 seconds.
- Stir in the spinach and cook until heated through.
- Remove from heat and let cool for 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 for 35–45 minutes until golden and set.
- 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