One of my favorite things to do is spend the afternoon cooking with friends – I especially love when I have someone new to cook with! Every time someone comes over to teach me one of their favorite recipes, it is its own unique experience. Today was so much fun – my friend Amy came over and taught me to make her Spinach Pie recipe! I met Amy on my mom’s trip to Israel – it was an incredible experience and gift that has kept on giving. Amy is one of those people that you can see the kindness in her eyes. She is so easy to talk to and I can’t tell you how much I loved spending the afternoon cooking with her!

spinach pie - super easy to make


Now, on to the recipe that Amy taught me – this Easy Spinach Pie recipe is just that, but more! It is not only easy, is DELICIOUS! This is a great recipe to whip up during the day and pop in the oven in time for dinner!

A close up of a plate of food with a slice of pizza, with Pie and Spinach

Here’s what you need:

  • Refrigerated pie crust
  • 3 tablespoons butter
  • 1 medium sized onion, chopped
  • 1 10-ounce package of frozen chopped spinach, thawed and squeezed dry
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground nutmeg
  • 8 ounces of shredded mozzarella cheese
  • 1 15-ounce container ricotta cheese
  • 1/2 – 3/4 cup parmesan cheese
  • 3 eggs, beaten

Here’s what you do:

  • Preheat oven to 350 degrees
  • Spray pie dish with non-stick cooking spray
  • Place pie crust in dish
  • In a skillet, 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)
  • In a medium sized bowl, mix together the cheeses (ricotta, mozzarella and parmesan) and add the egg – mix well.
  • 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
  • Enjoy!

Spinach Pie - super easy to make


Looking for some other Super Easy Meals? Click on the pictures below:

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  1. 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.

  2. 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.

    1. 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.

    2. 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.

  3. This is a fantastic recipe. Love the taste. Easy to make. I folded all the ingredients in the last step. Delicious. Thanks.