Spinach Pie puts a pie crust twist on the traditional Greek Spanakopita. Instead of the classic flakey phyllo layers, this version features a premade crust filled with a flavorful mixture of spinach, ricotta, mozzarella, Parmesan, and eggs. Easy to bake for breakfast, lunch, or dinner.
Spinach and Ricotta Pie
Prepare to savor a Spinach Pie recipe that transforms the classic Greek spinach pie (Spanakopita) into a rich and comforting dish! Swapping the traditional rectangular sheet of phyllo dough for a pie crust, this round version is packed with a flavorful filling of spinach, 3 types of cheese, and eggs. It’s a fresh take on a Mediterranean favorite!
This was super easy and delicious. Thinking about having another slice. Yummy.
Spinach Pie vs. Greek Spinach Pie (Spanakopita): What’s the Difference?
While both dishes are prepared with a savory combination of spinach and cheese, the key difference lies in the crust. Traditional Greek Spinach Pie, or Spanakopita, features delicate layers of phyllo dough, creating a light, flaky puff pastry texture. In contrast, Spinach Pie often uses a heartier pie crust as a more substantial base to hold the filling. A Spanakopita recipe typically highlights feta cheese and Mediterranean herbs, while Spinach Pie may incorporate cheeses like ricotta, mozzarella, and Parmesan for a creamier filling. Both are delicious, but their styles suit different preferences.
Ingredients for the Perfect Spinach Pie
- Refrigerated pie crust
- Butter
- Onion: Feel free to replace or add in some chopped scallion or minced garlic.
- Frozen spinach: You can use fresh spinach for this recipe, but it reduces significantly when cooked so you may need a lot!
- Salt
- Pepper
- Ground nutmeg
- Mozzarella cheese
- Ricotta cheese
- Parmesan cheese
- Eggs
See the recipe card for full information on ingredients and quantities.
How to Make a Delicious Spinach Pie
- Prepare The Pan: Place the pie crust in a pie pan sprayed with non-stick cooking spray.
- Make The Spinach Mixture: Melt butter and saute the onion in a skillet on medium heat until soft and tender. Add spinach, salt, pepper, and nutmeg, and cook for about 4 minutes to remove any excess moisture.
- Form The Filling: In a medium sized bowl, mix together the cheeses and beaten eggs. Add the spinach mixture and stir everything together. Pour the filling into the pie crust.
- Bake: Bake in the oven at 350 degrees Fahrenheit for 45 – 60 minutes until the center is set and the top is golden brown.
- Slice And Serve: Rest the pie for 10 minutes before slicing. Serve and enjoy!
Serving Suggestions
Spinach pie is incredibly versatile and can be served in various ways. Here are some serving suggestions to complement your dish:
Serve It As A Side: As a side dish, a savory pie pairs perfectly with a refreshing Greek salad, complete with cucumbers, tomatoes, olives, and feta.
Make It A Morning Meal: Bake your spinach pie for breakfast or brunch and serve it alongside fresh fruit and Greek yogurt.
Make It The Main Meal: Spinach pie also works well as a light lunch when served with a simple green salad or roasted veggies. For a main meal, pair it with a heartier side dish, like roasted potatoes or a bowl of soup, making it a filling yet balanced dish.
Tips for Making Spinach and Ricotta Pie
- Create The Crust: Let the refrigerated pie crust sit at room temperature for 10–15 minutes before unrolling to prevent cracking. Gently press it into your pie dish and crimp the edges for a polished look. For extra flavor, feel fre to sprinkle a pinch of Parmesan or dried herbs onto the crust before adding the filling.
- Blind Bake: To avoid a soggy base, you can blind bake the crust for about 8–10 minutes at 375°F (190°C). This ensures a crisp base for your filling. Let it cool slightly before adding the spinach mixture.
- Squeeze The Spinach: Thaw the frozen spinach, thoroughly squeezing out all excess liquid before mixing it with the other ingredients, to avoid a watery filling.
- Brush Before Baking: You can brush the top edges of the crust with an egg wash (beaten egg mixed with a splash of water or milk) to achieve a golden, bakery-style finish.
Variations for Spinach Pie Recipes
Change The Cheese: Add a mix of cheeses like Kefalotyri (a Greek feta cheese made with sheep or goat’s milk), Gruyère, or cream cheese for extra richness. Swap mozzarella with cheddar for a sharper flavor.
Make It Mediterranean-Inspired: Include sun-dried tomatoes, Kalamata olives, and crumbled feta in the filling. Add a touch of oregano or dill for an authentic Mediterranean vibe.
Pack In More Protein: Mix in cooked, crumbled sausage, diced ham, or shredded chicken to make the pie heartier.
Vegan Version: Use a dairy-free pie crust and replace the ricotta with a blend of silken tofu and nutritional yeast. Substitute vegan cheese for mozzarella and Parmesan.
Herb-Infused Flavor: Enhance the flavor with fresh herbs like parsley, basil, or mint. A sprinkle of fresh thyme or rosemary in the crust adds a fragrant twist.
Cook Without A Crust: Turn it into a frittata-style dish by baking the spinach and cheese mixture in a greased pie dish without a crust. A great gluten free alternative!
Serve It Spicy: Add a kick with diced jalapeños, crushed red pepper flakes, or a dash of hot sauce in the filling.
Prepare With Phyllo Dough (Spanakopita-Style): Substitute the pie crust with phyllo dough by layering 5-6 phyllo pastry sheets (brushing each layer lightly with melted butter or olive oil) in the bottom of the pie dish, then adding the filling. Top with another 5-6 layers of phyllo dough to create the top crust and bake until golden and crispy.
Prepare With Puff Pastry: Instead of using a pie crust, you can line the pie dish with one or two sheets of puff pastry instead. You may need to roll it out slightly to fit the dish. Add the filling, top with another sheet of puff pastry (if you prefer a top crust), seal the edges and poke a few small holes in the top to let steam escape. Bake until puffed up and golden brown.
How to Store and Reheat Spinach Pie for Best Results
Spinach pie can be made a day or two ahead of time and stored in the fridge. If you want to make it even earlier, you can prepare it, assemble it, and freeze it for later baking. Just ensure you bake it fresh when ready to serve for the best texture.
- Make Ahead: Spinach pie can be made a day or two ahead of time and stored in the fridge. Or you can prepare it, assemble it, and freeze it for later baking.
- To Store: Once completely cooled, wrap leftovers in plastic wrap or aluminum foil. If you have individual slices left over, wrap each slice separately for easier reheating. Store in an airtight container to further protect it from moisture and odors in the fridge.
- To Freeze: Wrap tightly in plastic wrap and foil. You can freeze spinach pie for up to 2 months for best quality. After that, it may start losing flavor or texture. Thaw in the fridge overnight before reheating
- To Reheat: Reheat in the oven at 350°F for 15-20 mins, covered with foil or in the microwave for 1-2 mins, covered with a damp paper towel. To reheat from frozen, bake at 350°F for 60-70 mins or slices for 20-25 mins.
To keep the crust crispy, you can reheat in a skillet on medium heat for a few minutes.
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Spinach Pie
Ingredients
- 1 Refrigerated pie crust
- 3 tablespoons butter
- 1 medium sized onion chopped
- 12 ounce package of frozen chopped spinach thawed and squeezed dry
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon ground nutmeg
- 8 ounces shredded mozzarella cheese
- 15 ounce container ricotta cheese
- ½-¾ cup parmesan cheese
- 3 eggs beaten
Instructions
- Preheat oven to 350 degrees
- Spray pie dish with non-stick cooking spray. Place pie crust in dish1 Refrigerated pie crust
- In a skillet on medium heat, melt the butter and saute the onion until it is soft and tender. Add spinach (be sure to squeeze all of the water out of it), salt, pepper and nutmeg for about 4 minutes (all of the water from the spinach should evaporate)3 tablespoons butter, 1 medium sized onion, 12 ounce package of frozen chopped spinach, ½ teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon ground nutmeg
- In a medium sized bowl, mix together the cheeses (ricotta, mozzarella and parmesan) and add the egg – mix well.8 ounces shredded mozzarella cheese, 15 ounce container ricotta cheese, ½-¾ cup parmesan cheese, 3 eggs
- Add the spinach and onion mixture and mix everything together
- Place the mixture on top of the pie crust and spread evenly
- Bake 45 – 60 minutes until the center is set and the top is starting to brown
- Rest the pie for 10 minutes before slicing.
Jenn’s Notes
- Make Ahead: Spinach pie can be made a day or two ahead of time and stored in the fridge. Or you can prepare it, assemble it, and freeze it for later baking.
- To Store: Once completely cooled, wrap leftovers in plastic wrap or aluminum foil. If you have individual slices left over, wrap each slice separately for easier reheating. Store in an airtight container to further protect it from moisture and odors in the fridge.
- To Freeze: Wrap tightly in plastic wrap and foil. You can freeze spinach pie for up to 2 months for best quality. After that, it may start losing flavor or texture. Thaw in the fridge overnight before reheating
- To Reheat: Reheat in the oven at 350°F for 15-20 mins, covered with foil or in the microwave for 1-2 mins, covered with a damp paper towel. To reheat from frozen, bake at 350°F for 60-70 mins or slices for 20-25 mins.
- Let the refrigerated pie crust sit at room temperature for 10–15 minutes before unrolling to prevent cracking. Gently press it into your pie dish and crimp the edges for a polished look. For extra flavor, feel fre to sprinkle a pinch of Parmesan or dried herbs onto the crust before adding the filling.
Delicious! It turned out great.
Just made it. Hope it tastes as good as it looks. On a Keto regimen and I just made without the pie crust.
Hello! Could I substitute greek yogurt for the ricotta?
Wonderful recipe. I made it during the Covid-19 lockdown and had to modify slightly because I didn’t have the required Riccotta on hand.
I did have a 4 oz package of Feta Crumblings, Excess Mozzerella and Cottage cheese on hand. I mixed the Feta with 5.5 oz of Cottage Cheese and 5.5 oz of aditional Mozzarella and it worked out fine, I poured the whey off the top into the mix to make it softer.
( I also had some Fresh spinach I had to use up and chopped in an aditional 5 oz or so when adding the frozen spinach to the sauteed onion).
Since I was going no where, I made my crust from scratch. I ended up with twice as much pie dough as I needed as the recipe was for a full crust and not just the bottom, so I got pie dough set aside for another project in the future.
These notes might be helpful for someone who is in a pinch. Thanks for an outstanding recipe.
I made this for Thanksgiving and while the flavor was good, everyone commented that it was dry and overcooked. I actually cooked it at 350 for 45 minutes, and that was too long. It needed something else to make it moist – maybe another egg? It didn’t slice very easily. Not sure how to fix this because it did taste good, but the texture wasn’t pleasant.
I should also add that I had leftover filling. I used a frozen pie crust, not deep dish. Maybe a deep dish crust would have made a difference. I used the leftover filling for a GF alternative – just popped it in a small casserole dish and baked it alongside the pie. (It was also dry.) I think this would be a a great GF side without the crust.
I make this pie all the time. It’s a favorite for everyone that eats it. Maybe the spinach was dried out too much. Love this recipe.
I made this into two calzones and they are yummy!
ohhhhhh good idea!
This is a fantastic recipe. Love the taste. Easy to make. I folded all the ingredients in the last step. Delicious. Thanks.
This was super easy and delicious. Thinking about having another slice. Yummy.
Delicious pie. I love spinach so this recipe is a must for me. Yum!