Spinach Pie

5 from 1 vote

Spinach Pie features a pie crust filled with a creamy mixture of spinach, eggs, and a blend of three cheeses. Delicious served warm or cold, it's a comforting dish for any occasion.

Prep Time10

Cook Time45

Rest time10

Total Time1 5

Course: Dinner, Side Dish

Cuisine: American, Greek

Servings: servings

Calories: 376kcal

Author: Jennifer Fishkind

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 dish
1 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.

Notes

Storage :

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.

Tips :

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.

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