Save This savory spinach pie features a crisp, golden puff pastry crust enveloping a rich filling of fresh spinach sautéed with onion and garlic, blended with creamy feta, ricotta, and Parmesan cheeses. Enhanced with nutmeg, dill, and seasoning, it bakes to a warm, comforting dish perfect for main meals or brunch. The pie can be served warm or at room temperature, ideal alongside a fresh salad. Variations include adding sun-dried tomatoes or mushrooms for enhanced flavor.
Discovering this savory spinach pie felt like uncovering a Mediterranean treasure. Its golden, flaky crust and creamy filling quickly became a comforting favorite to share with friends and family on chilly weekends.
I’ll never forget the first time unexpected guests arrived, and this pie came out of the oven just in time. It saved the evening and turned into a legendary story we still laugh about.
Ingredients
- Ready-made puff pastry: Perfect for a flaky, buttery crust without fuss, though homemade always adds a special touch.
- Fresh spinach: Gives that fresh, vibrant green color and tender texture, but frozen works in a pinch.
- Feta cheese: Adds salty creaminess that pairs wonderfully with the spinach.
- Ricotta cheese: Smooths out the texture making the filling wonderfully soft.
- Eggs: Help bind everything together creating a rich, set filling.
- Parmesan cheese: Adds an extra layer of depth and nuttiness.
- Fresh dill: Optional but adds a bright herbaceous note that lifts the flavors.
- Olive oil, garlic, onion, nutmeg, salt, and pepper: Essential aromatics and seasoning that make the filling sing.
Instructions
- Get Everything Ready:
- Preheat your oven to 200°C (400°F) and line your pie dish with thawed puff pastry. Take a moment to admire the flakiness lying there, then prick the base gently with a fork and pop it in the fridge while preparing the filling.
- Sauté and Wilt:
- Warm olive oil in a skillet, letting the fragrance rise as you soften the onion until translucent. Add minced garlic, inhaling that intoxicating aroma for a minute before tossing in spinach. Watch it wilt or heat through, then press out any extra moisture so your pie doesn’t get soggy.
- Mix the Filling:
- In a bowl, whisk eggs until frothy, then fold in feta, ricotta, Parmesan, nutmeg, salt, pepper, and dill. Add the cooled spinach mixture, stirring lovingly until everything blends into a creamy, herby melody.
- Fill and Bake:
- Pour this mixture into your chilled crust, smoothing the surface before brushing the edges with beaten egg for that irresistible golden finish. Slide it into the oven and bake for 35 to 40 minutes until the top gleams golden and the filling is set but still tender.
- Cool and Serve:
- Let your pie cool for about 10 minutes to settle the filling, then slice and serve warm—perhaps with a crisp green salad for balance.
Save This pie has become more than food in our home—it’s a symbol of comfort and celebration, bringing loved ones together around the table with warm smiles and full hearts.
Keeping It Fresh
Using fresh spinach whenever possible really brightens the filling’s flavor. If you must use frozen, be sure to thaw completely and press the spinach thoroughly to avoid watery filling that dulls the pie’s flaky crust.
Serving Ideas That Clicked
Serve warm or at room temperature alongside a crisp green salad or tangy tomatoes. Leftovers make a fantastic quick lunch, and reheating gently maintains the flaky crust impressively well.
A Time This Recipe Saved the Day
I recall a busy weekend when fresh dinner plans fell through—this pie was my rescue. Simple ingredients turned into an impressive dish that felt like a hug on a plate.
- Don’t forget to brush the edges with egg for that golden glow.
- For extra flavor, sauté mushrooms or add sun-dried tomatoes into the filling.
- Store leftovers in the fridge and reheat gently for best taste.
Save Thanks for spending some time with this recipe—it’s always a joy to share kitchen secrets. Here’s to many warm moments and delicious slices ahead.
Common Questions
- → Can frozen spinach be used instead of fresh?
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Yes, frozen spinach can be thawed, drained, and used to maintain the pie’s texture and flavor.
- → What type of cheese is best for a creamy filling?
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A combination of feta, ricotta, and Parmesan cheeses provides a balanced creamy and tangy texture.
- → How do I ensure the crust stays flaky and crisp?
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Using cold puff pastry and brushing edges with egg wash before baking helps achieve a golden, flaky crust.
- → Can I add other vegetables to the filling?
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Yes, adding sun-dried tomatoes or sautéed mushrooms complements the spinach and enhances flavor.
- → What is the best way to store leftovers?
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Store cooled portions in an airtight container in the fridge for up to 3 days and reheat gently before serving.
