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
Scale
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.
