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Spinach Stuffed Pie

Spinach Stuffed Pie: Creamy Comfort in Every Flaky Bite

Experience the delightful flavors of Spinach Stuffed Pie, a comforting dish that transforms spinach into a creamy treasure encased in a flaky crust.
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Prep Time 30 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 9-inch Pre-made Pie Crust Choose store-bought or homemade for a personal touch.
For the Filling
  • 2 tablespoons Olive Oil Can substitute with any neutral oil.
  • 1 medium Onion Chopped; shallots are a great alternative.
  • 2 cloves Garlic Minced; fresh garlic is best.
  • 4 cups Fresh Spinach Chopped; frozen spinach can be used if well-drained.
  • 1 cup Ricotta Cheese Can be substituted with cottage cheese.
  • 1 cup Feta Cheese Goat cheese can also be a substitute.
  • ½ cup Grated Parmesan Cheese Nutritional yeast works as a vegan option.
  • 2 large Eggs Acts as a binder; flax eggs can be used for vegan.
  • ¼ teaspoon Nutmeg Can be omitted or substituted with allspice.
  • Salt and Pepper To taste.
  • 1 tablespoon Fresh Dill Can substitute with dried dill or other fresh herbs.
For Garnish
  • 1 egg For Egg Wash Or use milk/non-dairy milk.

Equipment

  • 9-inch pie dish
  • large skillet
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and gather your ingredients and 9-inch pie dish.
  2. Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for about 5 minutes, until translucent.
  3. Add minced garlic and cook for 1 minute, then stir in chopped spinach and cook until wilted, about 3-4 minutes.
  4. In a mixing bowl, combine ricotta, feta, and grated Parmesan. Crack in large eggs and mix until smooth.
  5. Fold cooled spinach mixture into cheese filling. Season with nutmeg, salt, and pepper, mixing well.
  6. Fit one pie crust in the pie dish, spoon in the filling, and cover with a second crust, sealing the edges and cutting vents.
  7. Brush the top with a beaten egg and bake for 35-40 minutes until golden brown.
  8. Remove from the oven and cool for about 10 minutes before slicing and serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 12gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 500mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 1500IUVitamin C: 20mgCalcium: 300mgIron: 3mg

Notes

Ensure to drain spinach well to prevent a soggy crust. Blind-bake the bottom crust for crispness if desired.

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