If you’ve been searching for a cozy, satisfying dish that feels like a warm hug on a plate, this Spinach Stuffed Pie Recipe is exactly what you need. It beautifully combines tender spinach with creamy ricotta, tangy feta, and a hint of nutmeg, all wrapped in a golden, flaky crust. Every bite bursts with flavor and texture, making it a perfect centerpiece for any meal without any fuss. Whether for a casual family dinner or an impressive dish to share with friends, this pie has become one of my all-time favorites and I am so excited to pass it along to you.
Ingredients You’ll Need
The beauty of this Spinach Stuffed Pie Recipe lies in its simplicity. Each ingredient plays a star role, delivering freshness, creaminess, and a perfect balance of seasoning that makes every bite irresistible.
- Olive oil: Adds a fruity richness and is perfect for sautéing the onions and spinach.
- Small onion (finely chopped): Provides a sweet, aromatic base that softens beautifully when cooked.
- Garlic (minced): Brings a subtle, savory depth to the filling.
- Fresh spinach (chopped): The star green ingredient that offers vibrant color, nutrition, and a mild earthiness.
- Salt: Enhances all the flavors and balances the natural sweetness of vegetables.
- Black pepper: Adds a gentle hint of heat and complexity.
- Ground nutmeg: Just a pinch gives the filling a warm, fragrant note you won’t want to skip.
- Ricotta cheese: Contributes a creamy, luscious texture that tames the spinach perfectly.
- Crumbled feta cheese: Adds a delightful tang and saltiness that brightens the pie’s flavor profile.
- Grated Parmesan cheese: Brings a nutty, savory boost for a deeply satisfying taste.
- Large eggs (beaten): Bind all the ingredients together and help the filling set beautifully.
- Pie crust sheet: Use either refrigerated or homemade for a buttery, flaky shell that holds everything in.
- Milk (for brushing): Creates that gorgeous golden-brown finish on the crust when baked.
How to Make Spinach Stuffed Pie Recipe
Step 1: Prepare the filling
Begin by heating olive oil in a large skillet over medium heat, then add finely chopped onion. Cook until the onion becomes soft and translucent, about 3 to 4 minutes, which helps develop a sweet and mellow base flavor. Next, stir in the minced garlic and cook for one more minute to release its aroma without burning. Toss in your chopped spinach and sauté until wilted and all excess moisture disappears—this is important to keep your pie crust from becoming soggy. Season the mixture with salt, pepper, and a gentle touch of nutmeg before removing it from heat. Let the filling cool slightly to avoid cooking the eggs you’ll add later.
Step 2: Combine the cheeses and eggs
In a large bowl, mix together ricotta, crumbled feta, grated Parmesan, and beaten eggs. These creamy and crumbly cheeses create layers of richness and complexity in the filling, while the eggs act as the glue that holds everything together once baked. Then gently fold in your cooled spinach mixture until fully combined. This step ensures every bite of pie will have the perfect balance of flavors and textures.
Step 3: Assemble the pie
Roll out your pie crust sheet and carefully press it into a 9-inch pie dish, making sure it evenly covers the bottom and sides. Pour the prepared filling into the crust and smooth the top with a spatula. Now, fold or crimp the edges to create a beautiful border that seals in the filling. Don’t forget to brush the edges with milk — this simple touch encourages a stunning golden-brown color as it bakes.
Step 4: Bake to perfection
Pop the pie into a preheated 375°F (190°C) oven. Bake for 35 to 40 minutes until the filling is set, and the crust turns a warm, inviting golden brown. The baking time allows the flavors to meld and the cheeses to firm up while maintaining a moist and tender texture. Once out of the oven, let the pie rest for about 10 minutes—this resting period helps the filling set even more, making slicing easier and neater.
How to Serve Spinach Stuffed Pie Recipe
Garnishes
A sprinkle of freshly grated Parmesan or a handful of chopped fresh herbs like dill or parsley instantly elevates the presentation and adds a fresh burst of color and flavor. You might also consider a light drizzle of olive oil or a few cracked black peppercorns on top for a rustic finish that invites you to dig in.
Side Dishes
This pie pairs beautifully with crisp, refreshing salads such as a simple arugula and lemon vinaigrette or a tangy cucumber-yogurt salad. Roasted vegetables or a bowl of hearty tomato soup can round out the meal and keep the Mediterranean vibe flowing.
Creative Ways to Present
If you want to impress guests, serve the pie in individual mini tart pans, perfect for personalized portions. Another idea is to cut the pie into small squares or wedges and place them on a platter with dipping sauces like tzatziki or a spicy roasted red pepper dip to introduce exciting flavor contrasts.
Make Ahead and Storage
Storing Leftovers
Your Spinach Stuffed Pie Recipe leftovers keep well covered in the refrigerator for up to 3 days. Store the pie in an airtight container or wrap it tightly with plastic wrap to maintain moisture and freshness without letting the crust soften too much.
Freezing
To freeze, cool the pie completely and then wrap it securely in aluminum foil or freezer-safe wrap. Properly stored, it will stay good for up to 2 months. When ready to enjoy, thaw overnight in the fridge before reheating.
Reheating
Warm up leftovers in a preheated oven at 350°F (175°C) for 15 to 20 minutes or until heated through to help the crust regain its crisp texture. Microwaving is faster but risks making the crust soggy, so I recommend the oven if you have time.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Frozen spinach works well in this recipe as long as you thaw it completely and squeeze out all excess water before adding it to the filling. This step prevents a watery pie and keeps the crust wonderfully flaky.
Is it possible to make this pie vegan?
To make a vegan version, substitute vegan ricotta and feta alternatives, replace eggs with a flaxseed or chia seed egg, and use a dairy-free pie crust. The flavors will be a little different but still delicious and satisfying.
Can I prepare the filling ahead of time?
Yes, you can prepare the spinach mixture and cheese filling in advance and keep it refrigerated for up to a day. Assemble the pie just before baking for optimal freshness and texture.
What can I add to the filling for extra flavor?
Feel free to add chopped sun-dried tomatoes, sautéed mushrooms, or even some toasted pine nuts. These additions introduce new textures and savory notes that complement the spinach and cheese beautifully.
How do I know when the pie is done?
The pie is ready when the crust is golden brown and the filling is set, not jiggly. You can gently press the top or insert a toothpick; it should come out clean or with just a few moist crumbs.
Final Thoughts
This Spinach Stuffed Pie Recipe is a wonderful way to bring comfort and savory delight to your table with minimal effort. Its vibrant flavors, creamy texture, and golden crust make it a crowd-pleaser every time. I can’t wait for you to try making it and sharing it with your loved ones — it’s truly a recipe that feels like home in every bite.
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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 delightful Mediterranean-inspired savory pie featuring a creamy ricotta, feta, and Parmesan cheese filling mixed with sautéed spinach and aromatic spices. Perfect as a wholesome main course, this dish combines tender pie crust with a flavorful, nutrient-rich filling that’s baked to golden perfection.
Ingredients
For the 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
For the Crust
- 1 sheet refrigerated or homemade pie crust
- 1 tablespoon milk (for brushing)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s at the right temperature for baking the pie evenly and achieving a golden crust.
- Sauté Onions and Garlic: In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and cook for 3 to 4 minutes until it becomes soft and translucent. Then stir in the minced garlic and cook for an additional minute to release its aroma.
- Cook Spinach: Add the chopped spinach to the skillet and cook for about 5 minutes until wilted and any excess moisture evaporates. This step is important to avoid a soggy pie. Season the mixture with salt, black pepper, and ground nutmeg. Remove from heat and allow it to cool slightly.
- Prepare Filling Mixture: In a large bowl, combine the ricotta cheese, crumbled feta, grated Parmesan, and beaten eggs. Stir in the slightly cooled spinach mixture until the filling is homogeneous and ready to be used.
- Prepare Pie Crust: Roll out the pie crust and gently press it into a 9-inch pie dish, ensuring the dough covers the bottom and sides evenly.
- Fill the Pie: Spoon the spinach and cheese mixture into the prepared pie crust and spread it evenly. Fold or crimp the edges of the crust for a neat finish.
- Brush and Bake: Brush the top edges of the crust with milk to help achieve a beautiful golden brown color as it bakes. Place the pie in the preheated oven and bake for 35 to 40 minutes until the filling is set and the crust is crisp and golden.
- Rest and Serve: Remove the pie from the oven and let it rest at room temperature for 10 minutes. This allows the filling to firm up slightly for easier slicing and enhances the flavors before serving.
Notes
- You can substitute frozen spinach (thawed and well-drained) if fresh spinach is not available.
- For added flavor and texture, consider adding chopped sun-dried tomatoes or cooked mushrooms to the filling mixture.
- Ensure excess moisture is cooked out of the spinach to prevent a soggy pie crust.
- For a crispier crust, you can pre-bake (blind bake) the pie crust for 5-7 minutes before adding the filling.
