Spinach Stuffed Pie

Spinach Stuffed Pie is a delightful blend of textures and flavors, where a golden, flaky crust hides a lush filling of wilted spinach, creamy ricotta, tangy feta, and warming nutmeg, all brightened by fresh dill. Each bite offers a tender, savory experience that feels both comforting and a little indulgent. Whether you’re cooking for family dinner or prepping ahead for an easy weeknight meal, this vegetarian pie makes every slice a crowd-pleaser. Let’s dive into the magic of making this savory pie from scratch!

Key Ingredients

Before we get rolling, here’s what you’ll need to assemble this savory pie:

• 1 pre-made pie crust (9-inch): Golden, flaky base that cradles the rich spinach and cheese filling.
• 2 tablespoons olive oil: Provides a flavorful sauté medium and helps soften the aromatics.
• 1 medium onion, finely chopped: Adds sweetness and depth after being gently sautéed.
• 2 cloves garlic, minced: Delivers a punch of savory aroma that elevates every bite.
• 4 cups fresh spinach, washed and chopped: The lush green star that wilts down into the creamy filling.
• 1 cup ricotta cheese: Creates a light, creamy texture that balances the tangier cheeses.
• 1 cup feta cheese, crumbled: Brings a salty, tangy kick to contrast the mild ricotta.
• 1/2 cup grated Parmesan cheese: Adds umami richness and helps firm up the filling.
• 2 large eggs: Bind the cheeses and spinach into a cohesive, sliceable filling.
• 1/4 teaspoon nutmeg: Imparts a warm, subtle spice that complements the greens.
• Salt and pepper, to taste: Essential seasonings to enhance all the flavors.
• 1 tablespoon fresh dill or 1 teaspoon dried dill: Brightens the filling with a fresh, herbal note.
• 1 egg (for egg wash): Brushed on top for a glossy, golden-brown crust.

How To Make Spinach Stuffed Pie

Ready to turn these ingredients into a beautiful pie? Follow these steps for a foolproof assembly and baking process that yields a perfectly set, golden-topped masterpiece.

1. Preheat your oven to 375°F (190°C) to ensure an even bake.

2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

3. Add the minced garlic to the skillet and cook for an additional minute, stirring constantly to avoid burning.

4. Gradually add the chopped spinach, stirring until wilted, about 3–4 minutes. Remove the pan from heat and let the mixture cool slightly.

5. In a large bowl, combine the ricotta, crumbled feta, grated Parmesan, and eggs. Mix thoroughly until smooth.

6. Fold the cooled spinach and onion into the cheese mixture. Season with nutmeg, salt, pepper, and dill, stirring until fully incorporated.

7. Roll out one pie crust and fit it into a 9-inch pie dish, pressing to remove air bubbles and trimming any excess dough.

8. Spoon the spinach-cheese filling into the crust, spreading it into an even layer.

9. Roll out the second crust and lay it over the filling. Seal the edges by crimping with fingers or a fork, then cut a few slits on top to vent steam.

10. Beat the extra egg and use it to brush the top crust for a glossy finish.

11. Bake for 35–40 minutes, until the crust is deep golden and the filling is set.

12. Let the pie rest for about 10 minutes before slicing to allow the filling to firm up.

Serving Suggestions

This savory pie is versatile and pairs beautifully with a variety of sides and accompaniments. Here are some ideas to elevate your meal:

• Serve warm slices alongside a crisp green salad tossed with a tangy vinaigrette for a bright contrast.
• Offer a dollop of Greek yogurt or tzatziki on each slice to add a cool, creamy element.
• Pair with a chilled glass of white wine like sauvignon blanc to complement the fresh dill and cheese.
• Slice into wedges and arrange on a brunch platter with fresh fruit and crusty bread for a leisurely weekend meal.

Tips For Perfect Spinach Stuffed Pie

With a few insider tips, you’ll master this spinach pie in no time. Keep these pointers in mind to achieve the best flavor and texture:

This pie can be made ahead of time by assembling it fully, covering it tightly with plastic wrap, and refrigerating until you’re ready to bake.

You can substitute frozen spinach for fresh—just thaw completely and press out excess water to avoid a soggy filling.

For an extra flavor boost, stir in a dash of lemon juice to the filling before baking to brighten the cheese mixture.

Experiment with herbs like basil or parsley if you’re feeling adventurous, swapping or adding to the dill for a personalized twist.

How To Store It

Proper storage ensures your pie stays fresh and delicious, whether you’re saving leftovers or prepping ahead:

• Refrigeration: After cooling to room temperature, wrap the pie tightly in plastic wrap or store slices in an airtight container for up to 3 days.
• Freezing: Slice and freeze individual pieces in sealed freezer bags for up to 2 months; thaw overnight in the fridge before reheating.
• Reheating: Warm slices in a 325°F (163°C) oven for 10–15 minutes until heated through, or microwave on medium power for 60–90 seconds.
• Make-ahead: Assemble the pie up to the egg-wash step, cover, and refrigerate for up to 24 hours; brush with egg wash just before baking.

Frequently Asked Questions

Here are answers to common questions about making and serving this pie:

• What can I use in place of fresh spinach?

You can substitute a 10-ounce package of frozen spinach for the fresh. Thaw it completely, then press or squeeze out as much liquid as possible before adding it to the skillet. This helps prevent a soggy filling and ensures the crust bakes up crisp.

• How can I prevent the bottom crust from becoming soggy?

Make sure the spinach mixture is well drained and cooled before filling the crust. You can also blind-bake the bottom crust for 5–7 minutes at 375°F (190°C) before adding the filling. Finally, preheat your oven fully so the crust starts to set immediately.

• Can I prepare the pie ahead of time?

Yes. Assemble the pie according to instructions, cover tightly with plastic wrap, and refrigerate for up to 24 hours. Before baking, let it sit at room temperature for about 15 minutes, then brush with egg wash and bake as directed.

• How do I know when the pie is fully baked?

The pie is done when the top crust turns a deep golden brown and the filling is set with no visible jiggle in the center. For extra assurance, an instant-read thermometer inserted into the filling should read at least 160°F (71°C).

• Can I customize the cheeses or herbs in this recipe?

Absolutely. While ricotta, feta, and Parmesan give a classic flavor and creamy texture, you can swap in soft goat cheese or shredded mozzarella for variation. You can also replace or add herbs like parsley, basil, or fresh mint for a different aromatic profile. A squeeze of lemon juice brightens up the filling as well.

• How should I store and reheat leftovers?

After cooling to room temperature, wrap leftover slices tightly in foil or store in an airtight container in the refrigerator for up to 3 days. To reheat, warm slices in a preheated 325°F (163°C) oven for 10–15 minutes until heated through, or microwave on medium power for 60–90 seconds.

What Makes This Special

This Spinach Stuffed Pie stands out thanks to its irresistibly flaky crust and the harmonious blend of creamy cheeses, tender spinach, garlicky onion, and a whisper of nutmeg—all lifted by bright dill. It’s a versatile crowd-pleaser that feels fancy enough for guests yet simple enough for a cozy family dinner. Go ahead and print this recipe to save for busy weeknights or leisurely weekend cooking. If you give it a try, drop a comment below with your feedback or any questions—I’d love to hear how yours turns out!

Print Recipe

Spinach Stuffed Pie

Author: Emily Roberts Courses: Dinner

Difficulty: Intermediate Prep Time 20 mins Cook Time 40 mins Rest Time 10 mins Total Time 1 hr 10 mins

Calories: 310

Description

Rich ricotta and tangy feta mingle with wilted spinach, garlic, and onion in a golden-crusted pie. Each slice offers a tender, savory bite lifted by fresh dill and a warm hint of nutmeg.

Ingredients

Scale

1/2x 1x 2x 3x

• 1 pre-made pie crust (9-inch)

• 2 tablespoons olive oil

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 4 cups fresh spinach, washed and chopped

• 1 cup ricotta cheese

• 1 cup feta cheese, crumbled

• ¹⁄₂ cup grated Parmesan cheese

• 2 large eggs

• ¹⁄₄ teaspoon nutmeg

• Salt and pepper, to taste

• 1 tablespoon fresh dill or 1 teaspoon dried dill

• 1 egg (for egg wash)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic to the skillet and cook for an additional minute, stirring frequently to prevent burning.
4. Gradually add the chopped spinach to the skillet, stirring until wilted, which should take about 3-4 minutes. Remove from heat and let cool slightly.
5. In a large mixing bowl, combine the ricotta cheese, crumbled feta cheese, grated Parmesan cheese, and eggs. Mix until well combined.
6. Stir the cooled spinach and onion mixture into the cheese mixture. Add nutmeg, salt, pepper, and dill. Mix until all ingredients are well incorporated.
7. Roll out the pre-made pie crust and fit it into a 9-inch pie dish, pressing it down gently to remove any air bubbles. Trim the edges if necessary.
8. Spoon the spinach and cheese filling into the pie crust, spreading it evenly.
9. Roll out the second pie crust and place it over the filling. Seal the edges by crimping them with your fingers or a fork. Cut a few slits in the top crust to allow steam to escape.
10. Beat the extra egg in a small bowl and brush it over the top of the pie for a golden finish.
11. Bake the pie in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is set.
12. Allow the pie to cool for about 10 minutes before slicing and serving.

Note

• This pie can be made ahead of time and refrigerated until you are ready to bake it.
• You can substitute frozen spinach for fresh, just make sure to drain any excess water.
• For a richer flavor, add a dash of lemon juice to the filling before baking.
• Experiment with different herbs like basil or parsley for added flavor.

Keywords: spinach stuffed pie, savory pie recipe, ricotta spinach pie, feta cheese pie, vegetarian pie recipe, golden crust pie