A Taste of Home with This Savory Favorite
Have you ever noticed how a simple aroma can transport you back decades in an instant? Whenever I pull a golden, flaky spinach stuffed pie out of the oven, I am immediately six years old again, standing on a stool in my grandmother’s kitchen back in Texas. While she was famous for her BBQ, she had this wonderful neighbor, Mrs. Pappas, who introduced us to the magic of savory greens wrapped in pastry. I remember the way the steam would rise, smelling of earthy herbs and salty cheese, promising a meal that felt like a warm hug. Now, as a husband to Emily and a father to Adams and Jana, I’ve realized that cooking isn’t just about food; it’s about making people happy. This easy spinach pie recipe has become a staple in the Sharif household because it bridges that gap between gourmet flavor and kid friendly comfort. Whether you call it a spanakopita variation or a spinach cheese pie, the result is always the same: empty plates and happy smiles. Grab your apron, because we are about to make some memories!
Table of Contents
- Why You’ll Love This spinach stuffed pie
- Ingredients for spinach stuffed pie
- How to Make spinach stuffed pie
- Pro Tips & Variations
- spinach stuffed pie Serving Suggestions
- spinach stuffed pie Storage & Reheating
- FAQ about spinach stuffed pie
- Final Thoughts
Why You’ll Love This spinach stuffed pie
There are a million reasons to fall in love with this spinach stuffed pie, but for me, it comes down to versatility. If you are looking for a budget spinach pie that tastes like a million dollars, this is it. Here is why this recipe is a winner in our home:
- It is incredibly sneaky: My son Adams, who is twelve now, used to be suspicious of anything green. But when that green is tucked inside a homemade spinach pie with puff pastry or a buttery crust, he asks for seconds. It is a fantastic way to get those nutrients in without a fight.
- Perfect for any meal: We eat this for Sunday brunch, a light lunch, or a centerpiece for an easy weeknight dinner. It even works cold, which Jana loves taking in her school lunchbox.
- Customizable: Whether you prefer a spanakopita pie crust variation or a more traditional spinach feta pie, you can swap ingredients based on what is in your pantry.
- Crowd Pleaser: I often bring this to potlucks. Just like my Cranberry Cream Cheese Crumb Pie, it disappears within minutes of being set on the table.
- Make Ahead Magic: You can prep the filling a day in advance, making the actual assembly a breeze when you are tired after work.
Ingredients for spinach stuffed pie
To make the perfect spinach and cheese pie, quality matters. I always tell Emily that the best recipes start with fresh, simple components. Here is what you will need:
- Spinach: You can use fresh baby spinach or frozen chopped spinach. If usage frozen, make sure to squeeze every drop of liquid out. No one likes a soggy pie!
- Feta Cheese: This provides that iconic salty, tangy punch. Look for a block in brine for the best flavor.
- Cottage Cheese or Ricotta: This adds a creamy texture. While spanakopita usually focuses on feta, using ricotta for cottage cheese substitutions makes it extra rich.
- Onions and Garlic: The aromatic foundation. I like to sauté them until they are soft and sweet.
- Eggs: These act as the binder, holding our spinach stuffed pie filling together.
- Pie Crust or Puff pastry: For a spinach pie in pie crust, use a standard flaky dough. For a lighter, crunchier version, go with homemade spinach pie with puff pastry.
- Herbs: Fresh dill and parsley are game changers here.
- Nutmeg: Just a pinch. It sounds odd, but it elevates the spinach and cheese beautifully.
How to Make spinach stuffed pie
Making a greek spinach pie doesn’t have to be intimidating. I remember helping Mrs. Pappas fold the pastry. She would say, Benjamin, don’t overthink it, let the dough tell you what it needs. Here is my simplified approach to the spinach stuffed pie.
Step-by-Step Instructions
- Preheat and Prep: Start by preheating your oven to 375 degrees Fahrenheit. While that warms up, lightly grease your pie dish or tart pan. If you are using frozen spinach, thaw it and use a clean kitchen towel to wring out all the moisture. This is the most important step for a crispy spinach stuffed pie.
- Sauté the Aromatics: In a large skillet over medium heat, add a splash of olive oil. Sauté your onions until they are translucent and fragrant. Add the minced garlic and cook for just another minute until the smell fills your kitchen. This is the moment Jana usually wanders in and asks, What’s for dinner, Dad?
- Mix the Filling: In a large mixing bowl, combine the spinach, sautéed onions, garlic, crumbled feta, and your choice of cottage cheese or ricotta. Whisk your eggs and fold them in, along with the fresh dill, parsley, and that vital pinch of nutmeg. Season with a little salt and plenty of black pepper.
- Prepare the Crust: Line your prepared dish with the bottom layer of pie crust or several sheets of buttered phyllo if you are going for a spanakopita style. If you love a good dessert crust, you might appreciate the technique used in my Sugar Cookie Cheesecake, but for this savory dish, we want something buttery and flaky.
- Fill and Seal: Pour the spinach mixture into the crust, spreading it out evenly. Place the second crust on top. You can do a full covering with vents cut in the middle, or get creative with a lattice. Pinch the edges to seal them tight. My wife Emily likes it when I brush the top with an egg wash for that professional, golden sheen.
- Bake to Perfection: Place the pie in the center of the oven and bake for 35 to 45 minutes. You are looking for a deep golden brown color on the crust and a filling that feels set. The smell of the spinach feta pie will be absolutely irresistible at this point.
- Cool and Serve: Let the pie rest for at least 10 to 15 minutes before slicing. This allows the cheese and eggs to firm up so you get those perfect, clean wedges.
Pro Tips & Variations
Even a simple spinach pie can be elevated with a few tricks I have learned over the years. To make this low fat spinach feta pie, you can use egg whites instead of whole eggs and choose a low fat ricotta. It still tastes amazing! On the flip side, if you want something truly decadent, try adding a handful of shredded parmesan or even a little bit of sharp white cheddar to the mix.
If you have some extra time, I highly recommend using fresh spinach and wilting it in the pan with the onions. It provides a slightly different, brighter flavor than the frozen variety. For those who enjoy a bit of acidity, a tiny splash of balsamic vinegar mixed into the spinach can brighten the whole dish. If you are looking for a sweet treat to follow this savory main, check out my Orange Ginger Honey Cakes for the perfect flavor balance.
For a vegan spinach pie, you can substitute the cheese with a tofu based feta and the eggs with a commercial egg replacer or a flax meal slurry. The puff pastry in many stores is actually accidentally vegan, just check the labels! For more ideas on plant based alternatives or budget friendly cooking, I often look at resources like Budget Bytes for inspiration on keeping meals affordable without sacrificing taste.
spinach stuffed pie Serving Suggestions
When I serve this spinach stuffed pie, I like to keep the sides light and fresh. A crisp Greek salad with cucumbers, tomatoes, and kalamata olives is a natural fit. Since the pie is quite rich, the acidity of a lemon vinaigrette really clears the palate. For a heartier family meal, I sometimes roast some lemon herb potatoes on a separate sheet pan while the pie is baking.
If you are hosting a brunch, this pie looks beautiful alongside a fruit platter or even some Strawberry Cheesecake Cookies for a sweet finish. I have also found that a simple bowl of tomato soup makes this a cozy, comforting lunch on a rainy day. For an extra touch of elegance, serve each slice with a dollop of tzatziki or Greek yogurt on the side.
spinach stuffed pie Storage & Reheating
Leftover spinach cheese pie is a gift to your future self. It keeps beautifully in the refrigerator for up to 4 days. Wrapped tightly in plastic wrap or stored in an airtight container, it stays fresh and flavorful. To reheat, I strongly suggest using the oven or a toaster oven at 350 degrees for about 8 to 10 minutes. This restores the crispy spinach stuffed pie texture that the microwave just can’t replicate.
You can also freeze this pie! If you are a fan of freezer meals, you can bake the pie, let it cool completely, and then wrap it in foil and plastic. It will stay good for up to 3 months. When you are ready to eat, thaw it in the fridge overnight and bake until warmed through. It is almost as good as the day it was made!
FAQ about spinach stuffed pie
Can I make this as an easy spinach pie recipe with puff pastry?
Absolutely! Puff pastry is a wonderful shortcut. Just follow the same filling instructions and sandwich the mixture between two sheets of thawed puff pastry. It results in a very light, flaky, and buttery finish that kids especially love.
What is the difference between this and a traditional spanakopita?
A traditional spanakopita usually uses many layers of very thin phyllo dough and focuses heavily on spinach, feta, and onions. This spinach stuffed pie is a bit more robust, often using a standard pie crust and adding creamy elements like cottage cheese or ricotta for a smoother texture.
Can I use different greens?
Yes! While it is a spinach pie, you can easily mix in some Swiss chard or kale. Just make sure to sauté tougher greens like kale a bit longer so they are tender before they go into the pie.
How do I prevent a soggy bottom?
The secret to a crispy spinach stuffed pie is removing moisture. Whether using fresh or frozen spinach, squeeze it dry. Additionally, you can bake the pie on the lowest rack of the oven for the first 15 minutes to ensure the bottom crust gets enough heat. For more tips on perfect crusts, you might enjoy reading about my Easy Cranberry Crumble Bars.
Final Thoughts
At the end of the day, food is about the people gathered around the table. Whether it is a busy Tuesday night or a slow Sunday morning, this spinach stuffed pie brings a little bit of comfort and a lot of nutrition to my family. Cooking for Emily, Adams, and Jana is my favorite way to say I love you. I hope this recipe finds a special place in your home just as it has in ours. Every time you smell that buttery crust and earthy spinach, remember that you are creating a tradition. If you enjoyed this recipe, please save it to your favorite Pinterest board, leave a comment below with your favorite variations, and don’t forget to subscribe to our newsletter for more recipes from the Sharif kitchen. Happy cooking, and grab your apron for the next one!
Spinach Stuffed Pie
Ingredients
Equipment
Method
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease a pie dish or tart pan.
- If using frozen spinach, thaw and squeeze out excess moisture using a clean kitchen towel.
- In a large skillet over medium heat, add olive oil. Sauté the diced onion until translucent, about 5 minutes. Add minced garlic and cook for 1 more minute.
- In a large mixing bowl, combine the spinach, sautéed onions, garlic, crumbled feta, and ricotta. Whisk the eggs in a separate bowl and fold into the mixture. Add chopped dill, parsley, nutmeg, salt, and black pepper. Stir until well combined.
- Line the prepared pie dish with one sheet of pie crust or puff pastry.
- Pour the spinach mixture into the crust, spreading evenly. Top with the second crust sheet. Pinch edges to seal and cut vents in the top. Optional: brush with egg wash for a golden shine.
- Bake in the preheated oven for 35-45 minutes, until the crust is deep golden brown and the filling is set.
- Let the pie cool for 10-15 minutes before slicing into wedges.
