There’s something utterly comforting about the smell of spinach pie baking in the oven — it takes me right back to my grandmother’s cozy kitchen, where the air was always thick with the scent of herbs and warm, flaky crusts. This recipe isn’t just any spinach pie, it’s *the* one that vanished in minutes at every family gathering and earned me the nickname “pie queen” among my cousins. It’s like a savory, spinach-filled hug wrapped in golden layers. If you’ve ever loved a good quiche or a spinach and feta pastry, this recipe will feel like an old friend you’re reconnecting with. What’s magical about it is how it manages to be so richly flavorful yet surprisingly simple to pull together—something that’s saved many busy nights when I didn’t have hours to fuss over dinner. Trust me, once you make this spinach pie, it might just become your next go-to comfort food.
What is Spinach Pie?
Think of spinach pie as the hearty, soulful cousin of spanakopita, a traditional Greek dish that’s all about luscious spinach and creamy cheese wrapped—or layered—in crispy, flaky pastry. It’s essentially a savory pie packed with tender cooked spinach, tangy cheese, and a blend of herbs that sings with every bite. The beauty of this dish is how approachable it is; no fancy techniques or exotic ingredients required. You’re basically folding a handful of easily available pantry staples into something irresistibly delicious. Some versions are encased in phyllo dough, others in a buttery pie crust, but at its heart, spinach pie is this perfect balance of green goodness and cheesy indulgence, making it a crowd-pleaser whether you’re serving it up for a casual weeknight or a festive weekend brunch.
Why you’ll love this recipe?
What I love most about this spinach pie is how it hugs both your taste buds and your schedule. The flavor is so rich and layered—first you get the earthiness of the spinach, then the creamy punch of feta or ricotta, then the subtle zest of fresh herbs like dill or parsley. It’s like every forkful tells a little story. And yet, it’s a total breeze to make. I remember the first time I tried to make a complex spinach pastry, it turned into a flaking disaster. This recipe is my simplified answer: all the joy and none of the stress. Plus, the ingredients are budget-friendly—spinach, a few eggs, some cheese, and a sturdy crust—and you might already have them on hand.
Versatility is another win here. I’ve served this pie warm for breakfast on lazy Sundays, chilled it for summer picnics, and even packed it up for work lunches. Swap cheeses or add a hint of garlic and lemon zest to suit your mood or pantry. If you adore dishes like quiche lorraine or savory strudels, this spinach pie is in the same delicious league but with its own humble twist. Honestly, it’s become my secret weapon for “I want comfort but don’t want to cook forever” nights. My kids? They ask for seconds—sometimes thirds—and that’s the real test, right?
How do you make Spinach Pie?
Quick Overview
Making this spinach pie is all about layering simple, fresh ingredients into a tender, flaky package without any fuss. First, you’ll prep your spinach filling—cooked down, drained well, and mixed with creamy cheese and herbs. Then comes the fun part: layering it inside a buttery crust (store-bought or homemade, both work beautifully). A quick brush of egg wash turns it gorgeously golden in the oven. The steps feel super rewarding and the whole kitchen smells like a dream while it bakes. The best part? The entire prep takes less than 30 minutes—and the payoff is seriously worth every forkful.
Ingredients
For the main battery (crust):
- 2 ½ cups all-purpose flour (for a tender crust, fresh, unbleached works great)
- 1 tsp salt (to balance flavors)
- 1 cup unsalted butter, chilled and diced (makes the crust flaky—don’t skip this step!)
- 5-6 tbsp ice cold water (add gradually, so you get just the right dough texture)
For the Filling:
- 1 lb fresh spinach (or use frozen, just squeeze out every drop of moisture)
- 1 cup crumbled feta cheese (classic, tangy, perfect)
- ½ cup ricotta or cream cheese (for extra creaminess—this is my secret tip)
- 3 eggs, beaten (holds the filling together like a charm)
- 2 garlic cloves, minced (for a subtle kick)
- ½ cup finely chopped onion or shallots (softened in a bit of olive oil)
- ¼ cup fresh dill or parsley, chopped (greens that lift the flavor)
- Salt and pepper, to taste
For the Glaze:
- 1 egg yolk with 1 tbsp water or milk (for that perfect golden crust shine)
- Optional: a pinch of sesame seeds or nigella seeds for a little crunch and beauty
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Set your oven to 375°F (190°C). Prepare a 9-inch pie dish by lightly buttering it or lining it with parchment paper to avoid sticky situations later. While the oven warms up, you can whisk together your crust dough or grab your chilled store-bought crust to let it come to room temp—this avoids cracking.
Step 2: Mix Dry Ingredients
In a bowl, whisk your flour and salt together until evenly combined. This little step ensures your crust bakes with a consistent texture and that the salt hits every bite just right. I’ve learned that skipping this step can leave pockets of uneven seasoning, and nobody wants surprises like that.
Step 3: Mix Wet Ingredients
Cut the butter into the flour using your fingers or a pastry cutter, until the mixture looks like coarse meal with pea-sized clumps. Slowly add the ice cold water, a tablespoon at a time, mixing gently with your hands until the dough just holds together. Too much water means a tough crust, and too little makes it crumbly. Trust me, err on the side of less water—you can always add a bit more.
Step 4: Combine
Form the dough into a disc, wrap it snugly in plastic, and pop it in the fridge for at least 20 minutes. This rest helps relax the gluten so the crust stays tender when baked. Meanwhile, get started on the filling.
Step 5: Prepare Filling
Saute your onions and garlic gently in olive oil until softened and fragrant. If using fresh spinach, wilt it in the pan until it’s just collapsed, then transfer to a sieve or clean kitchen towel and squeeze out as much moisture as possible. Too much water here will make your pie soggy—this has been my biggest lesson! Mix the spinach with cheeses, eggs, herbs, and season well with salt and pepper. Give it a good stir.
Step 6: Layer & Swirl
Roll out your chilled dough on a lightly floured surface to fit your pie dish’s bottom and sides. Press it in gently, trimming any extras. Pour the spinach mixture in evenly. Some days, I drizzle an extra splash of olive oil on top for that rustic shine. For more fun, you can even swirl in a bit of ricotta to get this gorgeous marbled look—makes it look like a bakery masterpiece without the effort.
Step 7: Bake
Brush the exposed crust edges with your egg wash to get that beautiful golden-brown finish. Bake for about 40-45 minutes or until the crust is golden and the filling is set but still slightly jiggly in the center—it will firm up as it cools. My oven tends to brown the edges faster, so I usually cover with foil halfway through. All ovens bake a little differently, so keep an eye, especially the first time you make it.
Step 8: Cool & Glaze
Let the pie cool at least 20 minutes before glazing or slicing, so the filling sets properly and the flavors marry. If you want, brush a little more olive oil over the top for warmth and shine, or sprinkle on a few fresh herbs for color. It smells incredible right now, a sign it’s almost time to eat!
Step 9: Slice & Serve
Use a sharp knife to cut neat wedges. This pie stands up beautifully, so no worries about it falling apart. Serve warm or at room temperature on a rustic wooden board, maybe with a dollop of yogurt or tzatziki on the side. My family often polishes this off with a crisp salad and a big glass of iced tea or fresh lemonade.
What to Serve It With
For Breakfast: Pair this spinach pie with a rich, dark roast coffee and a side of cherry tomatoes or fresh fruit. The savory notes balance so beautifully with a bright, juicy orange or crisp apple.
For Brunch: Lay it out on a large platter with a mixed greens salad, sliced avocado, and a chilled glass of sparkling wine or mimosa. It adds an elegant flair without needing a ton of effort.
As Dessert: Okay, it’s not sweet, but with a dollop of yogurt sweetened with honey and a sprinkle of cinnamon, it’s a delightful, lighter finish after a heavy meal.
For Cozy Snacks: Wrapped in a damp paper towel and microwaved for 20 seconds, it’s the ultimate afternoon pick-me-up alongside a cup of herbal tea or a cold glass of milk. My kids love this for after-school snacks, and it’s quick enough to make even on busy evenings.
This pie has become a family tradition in many ways. Sometimes, we serve it alongside roasted veggies and grilled chicken for a full meal. Other times, it’s just the pie and hearty laughter echoing through the kitchen.
Top Tips for Perfecting Your Spinach Pie
Spinach Prep: Moisture is the enemy here. Always, always squeeze the cooked spinach or thawed frozen spinach until it’s nearly dry. I use a clean kitchen towel or cheesecloth—wringing gently until no more water comes out. Less moisture means a non-soggy, firm filling. For grating, fresh spinach works better chopped really fine rather than shredded, so it blends evenly.
Mixing Advice: When mixing the wet and dry for the crust, handle it as little as possible. Over-mixing warms the butter and makes the crust tough. The difference between a flaky and a dense crust lies here. Also, for the filling, don’t over-beat the eggs; gently fold in ingredients to keep the texture light and moist.
Swirl Customization: Want to get fancy? Add dollops of ricotta or cream cheese in the filling and swirl lightly with a knife before baking. It creates this gorgeous marbled effect that’s both pretty and creamy. You can even swirl in some pesto or sun-dried tomato paste if you like bold flavors—my husband’s favorite twist!
Ingredient Swaps: Not a fan of feta? Try goat cheese or even cream cheese. For a dairy-free version, skip the cheese and substitute eggs with a flaxseed “egg” (1 tbsp ground flaxseed + 3 tbsp water) plus silken tofu for creaminess. It’s a texture adventure, but I’ve done it, and it works surprisingly well with a touch more seasoning.
Baking Tips: Position the pie in the middle rack for even baking. Depending on your oven, check after 35 minutes—if the crust is browning too quickly, cover with foil. Use a toothpick to test the filling; it should come out clean or with just a few moist crumbs. Don’t rush the cooling—it sets just like it should.
Glaze Variations: Instead of egg wash, brush melted butter or olive oil and sprinkle seeds—sesame or nigella—for a rustic flair. If you’re avoiding eggs, a light milk or plant milk brush works fine too. My kids love when I add a tiny pinch of smoked paprika into the glaze for a hint of smoky sweetness.
I’ve learned the hard way that rushing these steps usually ends with a soggy bottom or a pie that falls apart. So take a breath, enjoy the process, and remember that a little imperfection makes it uniquely yours.
Storing and Reheating Tips
Room Temperature: This pie keeps nicely on the counter for up to 24 hours covered loosely with foil or a clean kitchen towel. It’s actually tastier the next day, once the flavors have mingled.
Refrigerator Storage: Store leftover spinach pie in an airtight container or tightly wrapped with plastic wrap. It’ll stay fresh for 3-4 days. Reheat gently in a 325°F oven for 10-15 minutes to crisp up the crust again—microwaving tends to make it a bit soggy, though it’s tempting when you’re in a pinch.
Freezer Instructions: Wrap individual slices tightly in plastic wrap then foil to avoid freezer burn. Freeze for up to 3 months. Thaw overnight in the fridge, then reheat in the oven until warmed through. This is a lifesaver when you want a ready-made dinner after a hectic day.
Glaze Timing Advice: If you plan to store the pie for a while before eating, I suggest adding the egg wash glaze just before baking. For reheated leftovers, a quick brush of melted butter after warming adds a lovely shine and freshness.
Frequently Asked Questions
Final Thoughts
This spinach pie recipe feels like a cozy hug on a plate, and I swear, it’s the one dish that never fails to bring smiles and happy ‘mmmm’s’ around the table. What started as a family tradition has slowly become my own – a simple, authentic dish you can make with little fuss and lots of love. Whether you’re new to making pies or you’re like me and have been trying to perfect your crust for years, this one’s got a special place in my heart—and hopefully in yours too. If you give it a whirl, I’d love to hear how it turns out or what little twists you add! Drop a comment, share a picture, or even your pie fails (I’ve had many, no judgment here). Happy baking and here’s to warm kitchens and full bellies!
spinach pie
Ingredients
Main Ingredients
- 1 pie crust store-bought or homemade pie crust
- 5 large eggs
- 0.5 cup heavy whipping cream
- 9 oz fresh baby spinach, cooked about 8 to 10 ounces
- 0.5 cup feta cheese, crumbled
- 1 cup mozzarella cheese, shredded
- 0.75 teaspoon salt
- 0.5 teaspoon fresh ground black pepper
- 0.01 teaspoon ground nutmeg a pinch
Instructions
Preparation Steps
- Preheat oven to 375°F.
- Roll out the chilled pie crust and press it into the bottom of a 10-inch pie dish.
- Prick the pie crust all over with a fork and bake in the oven for 10 minutes.
- In a mixing bowl, lightly whisk the eggs and add heavy whipping cream, beating well.
- In a separate bowl, combine the cooked spinach with feta and mozzarella cheeses.
- Stir the spinach and cheese mixture into the egg mixture. Season with salt, black pepper, and nutmeg.
- Pour the egg mixture into the pre-baked pie crust.
- Bake the pie in the oven for 50 to 60 minutes, or until the filling is set.
- Allow to cool for 10 to 15 minutes before serving; it can be served warm or cold.
