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This savory spinach pie is packed with spinach and baked in a flaky crust. It’s loaded with three kinds of cheeses, onion, garlic, eggs, and seasoned with tons of flavor! Enjoy it warm or cold, and any time of day.
Spinach is such a versatile green and can be the star of the show in many different recipes! Try our favorite spinach salad, this tasty stuffed spinach chicken, or my creamy chicken and mushroom florentine over a bed of noodles.
What is Spinach Pie?
Spinach pie is similar to classic Greek spanakopita. The difference is the crust, and you will love both versions! Spanikopita uses flakey fillo dough, and spinach pie is baked in a traditional pie crust. Spinach pie is savory and creamy and bursting with cheesy flavors. My recipe uses ricotta cheese, feta cheese, and parmesan cheese. Triple the cheese, making it 3 times as delicious! This spinach pie is so versatile and can be served for breakfast, lunch, or dinner. It’s also tasty warm or cold, so enjoy it anytime, anywhere, and at any temperature!
You can serve this as a side dish or as an entree. Go along with the Greek-inspired theme and enjoy it with Greek salad, this chicken, and of course baklava for dessert!
Ingredients in Spinach Pie
The ingredients to this are actually pretty simple! Gather them up and hurry and make this. Follow the recipe card below for exact measurements!
- Pie Crust: Refrigerated pie crust makes this recipe so easy! Feel free to make your own if you have the time.
- Olive Oil: Oil the skillet to help cook the onions, garlic, and spinach.
- Yellow Onion: Minced onion is delicious in this pie.
- Garlic: Fresh minced garlic adds so much flavor!
- Spinach: Stems removed and chopped. Fresh spinach is best but see my tips for frozen spinach!
- Parsley and Dill: I use fresh parsley and dried dill for added flavor, but you can use whatever you can find.
- Crumbled Feta Cheese: Don’t try to substitute this for another cheese. The feta is classic to this dish.
- Ricotta Cheese: Adds a creamy and cheesy texture to the spinach pie.
- Parmesan Cheese: Shredded parmesan cheese here.
- Salt and Pepper: Season and balance all the flavors!
- Large Eggs: The eggs bind all of the ingredients together.
Spinach Pie Recipe
You are going to love this spinach pie recipe. It is quick and easy and will surprise how flavor packed it is! All I can say is that you have to give it a try before you form an opinion because I know you’re going to LOVE it! Follow my step-by-step instructions below in the recipe card.
- Preheat Oven/ Prepare Pie Crust: Preheat the oven to 350 degrees Fahrenheit then line a 12-inch pie dish with the pie crust. Place it in the refrigerator to keep the pie crust cold while you prepare the filling.
- Saute the Onion, Garlic, and Spinach: In a large skillet over medium-high heat, saute the onion in the oil until the onion is tender. Add the spinach and garlic and saute until the spinach has wilted down. Remove the spinach and onion from the heat and set aside.
- Add the Cheeses, Seasonings, and Eggs: In a large bowl, whisk together the parsley, dill, feta, ricotta, parmesan, salt, pepper, and eggs.
- Stir in the Spinach Mixture: To the bowl add in the spinach mixture and mix thoroughly.
- Pour Into the Pie Crust: Remove the pie crust and pan from the fridge and fill it with the spinach filling.
- Bake: Bake the pie for 45-50 minutes, the top of the pie should start to turn a golden brown.
- Rest and Enjoy: Remove from the oven and allow it to rest for at least 5 minutes before serving.
Tips and Variations
I have some tips and variations below for when you make this spinach pie! I hope you find them helpful because I want this recipe to be a success for you.
- Cheese: Switch out the parmesan cheese if you want to experiment. I think mozzarella or pepper-jack cheese would be so tasty in this recipe. You can also use cottage cheese in place of ricotta cheese if you’re in a pinch. I would stick to full-fat though!
- Spinach: You can use frozen spinach. Thaw 10 ounces of frozen spinach, thaw it, then thoroughly squeeze out any liquid before using.
- Pie Dish: I used a deep pie dish to fit the filling. If your pie dish is shallow, I’d suggest using a bigger pie dish.
How to Store Leftovers
Leftover spinach pie is delicious the next day because you can enjoy it for breakfast, lunch, or dinner! Here is how you can store it for later.
- In the Refrigerator: Once your spinach pie has cooled, then place it in an airtight container in the refrigerator. It will last about 3-5 days.
- To Reheat: You can reheat this in the oven at 325 degrees Fahrenheit for about 15 minutes or until warmed through.
More Savory Pies To Make
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Spinach Pie
Ingredients
- 1 refrigerated pie crust, or homemade
- 3 tablespoons olive oil
- ⅔ cup yellow onion, minced
- 3 cloves garlic, minced
- 20 ounces spinach, stems removed and chopped
- ¼ cup fresh parsley, chopped
- 3 tablespoons dried dill
- 1 cup crumbled feta cheese
- 1 cup ricotta cheese
- 1 cup shredded parmesan cheese
- 1 teaspoon salt
- 1 teaspoon pepper
- 3 large eggs, beaten
Instructions
- Preheat the oven to 350 degrees Fahrenheit then line a 9-inch pie dish with the pie crust. Place it in the refrigerator to keep the pie crust cold while you prepare the filling.
- In a large skillet over medium high heat, saute the onion in the oil until the onion is tender. Add the spinach and garlic and saute until the spinach has wilted down. Remove the spinach and onion from heat and set aside.
- In a large bowl, whisk together the parsley, dill, feta, ricotta, parmesan, salt, pepper, and eggs.
- To the bowl add in the spinach mixture and mix thoroughly.
- Remove the pie crust and pan from the fridge and fill it with the spinach filling.
- Bake the pie for 45-50 minutes, the top of the pie should start to turn a golden brown.
- Remove from the oven and allow it to rest at least 5 minutes before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The directions were very easy to follow and the pie came out fine. I feel it needs something like lemon juice or something creamier. Also, in the opening paragraph it called for a 12” pie crust. I searched everywhere for that size crust and couldn’t find one. Then when I went to make it the recipe says a 9”in pie plate. I ended up using a 9.5” pan.
Is it possible to make this in a casserole dish without the pie crust. Less carbs ?
1/4 cup of dried dill? That seems like an awful lot. More than a whole bottle.
Hello! Thank you so much for catching that! 1/4 cup of fresh dill will work in this recipe but if you use dried dill, I would use 2-3 tablespoons. Let me know what you think!