Spinach Pie Recipe

There’s something downright magical about a slice of spinach pie—especially when it’s golden, creamy, and surrounded by crisp, flaky pastry. This spinach pie comes together so easily, you’ll have a stunning centerpiece for your table (with barely any hands-on time) in about an hour. Whether you need a quick weeknight dinner, a satisfying lunch, or a make-ahead brunch dish, it’s the definition of low-effort, high-reward cooking: fuss-free, loaded with veggies, and every bite packs a soft, cheesy savoriness you’ll want to experience again and again.

Why You’ll Love This Recipe

• Effortlessly Elegant: Puff pastry delivers a bakery-style finish with almost zero effort. No mixing, no kneading—just unroll and go.
• Family-Friendly: Even spinach skeptics fall for the creamy, cheesy filling and the buttery crust.
• Versatile: It slots beautifully into any meal—serve it for dinner, lunch, or slice it up for brunch or picnics.
• Nutritious Comfort: With protein-packed cottage cheese, a heap of spinach, and fragrant herbs, you’ll feel good about every forkful.
• Quick Cleanup: Everything comes together in just one skillet and one bowl, so you can spend more time enjoying and less time scrubbing up.

this Recipe

Ingredients You’ll Need

Here’s what makes this spinach pie such a winning classic, plus what each ingredient adds to the party:

• Yellow Onion: For sweetness, depth, and that irresistible savory aroma as it cooks.
• Garlic: Brings a punch of flavor and warmth; don’t skimp here!
• Olive Oil: For sautéing and subtle richness.
• Cottage Cheese: A secret weapon—it melts into the filling for lightness and creaminess, without making things heavy.
• Parmesan Cheese: Gives salty, nutty goodness and helps build a golden, flavorful top.
• Onion Powder: Deepens the savory backbone; a pantry MVP.
• Dried Parsley and Oregano: Add herby freshness and a hint of earthiness—think classic Mediterranean.
• Nutmeg: Just a couple of pinches transform the filling, giving a gentle, cozy warmth that pairs perfectly with spinach.
• Salt and Pepper: Balances flavors and boosts every ingredient.
• Eggs: Bind everything together and help the filling set up creamy, not runny.
• Frozen Spinach: Thawed and squeezed to remove excess water; easy, affordable, and always ready when you are!
• Puff Pastry: Buttery, flaky, and works like magic as both the base and crust—no need to make your own dough.
• Egg Wash: Just a whisked egg, brushed over the pastry for that golden, beautiful finish.

Tip: Be sure to press all the water from the spinach. Excess moisture can make the crust soggy.

Variations

Want to put your own twist on this spinach pie? Here are some ideas:

• Different Cheeses: Try ricotta, feta, or even shredded mozzarella for a new flavor or texture.
• Veggie Boost: Toss in sautéed mushrooms, red bell pepper, or leeks for extra color and taste.
• Spicy Version: Add a pinch of red pepper flakes or a diced fresh chili for gentle heat.
• Dough Swap: If you can’t find puff pastry, use pie crust, shortcrust pastry, or even phyllo sheets for a lighter finish.
• Meat Lovers: Stir in some crumbled cooked bacon or sausage for a heartier pie.

Spinach pie is wonderfully forgiving—feel free to tailor the flavors to what you have on hand!

How to Make Spinach Pie

Step 1: Prep and Preheat

Preheat your oven to 375°F. Thaw both the frozen spinach (then squeeze out all the moisture) and the puff pastry if you haven’t already.

Step 2: Sauté Onion and Garlic

In a skillet, heat olive oil over medium. Add diced onion and cook until translucent—about 3 to 4 minutes. Toss in the minced garlic and sauté for another 30 seconds, just until fragrant. Set aside.

Step 3: Make the Filling

In a large bowl, combine cottage cheese, grated Parmesan, onion powder, dried parsley, oregano, nutmeg, salt, pepper, and three eggs. Stir in the well-drained spinach, then fold in the cooled sautéed onion and garlic. Mix until everything is well incorporated.

Step 4: Assemble the Pie

On a lightly floured surface, roll out your puff pastry so it fits into your pie dish with some extra hanging over the edges. Gently press it into the dish.

Spoon the spinach filling into the crust, then fold the extra pastry over the edge of the filling—this’ll give you a rustic “crown” that turns beautifully golden as it bakes.

Step 5: Add the Finishing Touch

Whisk your remaining egg and brush it over the exposed pastry. This step guarantees that gorgeous, bakery-style golden brown finish.

Step 6: Bake

Pop the pie into the oven and bake for 40 to 50 minutes, until the crust is golden and the center is set. Let it cool for a few minutes—it’ll slice neater, and the flavors will settle in.

Pro Tips for Making the Recipe

• Get That Spinach Dry: Really squeeze out as much water as you can from the thawed spinach. A tea towel works wonders for this.
• Cool Fillings: Let the sautéed onions and garlic cool a bit before adding to the eggs—prevents scrambling!
• Even Baking: Bake on the lower oven rack, so the bottom pastry cooks through and doesn’t stay soggy.
• No Pie Dish? A round cake pan or even a cast-iron skillet are excellent substitutes.
• Presentation Perfection: Let the pie rest 10 minutes before slicing. It holds together much better!

How to Serve

This spinach pie is delicious warm, room temperature, or even chilled, making it a breeze to serve any time of day. It shines on its own or as part of a larger meal. Here’s how to make the most of it:

• Main Course: Pair with a simple green salad drizzled with lemony vinaigrette for a refreshing contrast.
• Brunch Spread: Add fresh fruit, Greek yogurt, and a loaf of crusty bread to round out the table.
• Entertaining: Slice into smaller wedges for a perfect party appetizer or potluck contribution.

Spinach pie packs beautifully for lunchboxes or picnics—no utensils required if you don’t mind picking it up with your hands!

Make Ahead and Storage

Storing Leftovers

Cool completely, then wrap in foil or store in an airtight container in the fridge for up to 4 days.

Freezing

This pie freezes and reheats surprisingly well. Wrap tightly in plastic wrap and foil, and freeze for up to 2 months. Defrost overnight in the fridge before reheating.

Reheating

To enjoy that crisp crust again, reheat slices in a 350°F oven for about 10 minutes. The microwave works in a pinch, but the pastry won’t be quite as flaky.

Planning ahead? Make the filling a day in advance and keep refrigerated. Then assemble and bake when ready.

FAQs

Can I use fresh spinach instead of frozen?
Absolutely! Use about twice the volume of fresh spinach—just chop and sauté it first until wilted, then let it cool and squeeze out excess liquid before adding to the filling.

Is it possible to make this pie gluten-free?
Yes! Just swap the puff pastry for a gluten-free version available in many supermarkets. Be sure to double-check all your other ingredients for hidden gluten.

Can I prepare this in advance for a party?
Definitely. You can bake the pie a day ahead, then either serve it at room temperature or reheat gently in the oven to restore the crust’s crispness.

What if I don’t have cottage cheese?
No problem! Ricotta cheese makes a great substitute—just use the same amount. For extra richness, a mixture of ricotta and feta works beautifully.

Final Thoughts

If you’re craving something hearty, wholesome, and pleasingly uncomplicated, this spinach pie is your answer. It’s the sort of comforting dish that never fails—balanced, vibrant, and so easy to make your own. Gather your ingredients, roll out that pastry, and treat yourself to a golden slice; once you’ve tried it, this spinach pie might just become a mainstay in your kitchen. Get baking and enjoy every bite!

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