Easter Spinach Pie
A savory Easter spinach pie featuring tender spinach, ham, and cheeses encased in flaky pastry, perfect for festive gatherings and family dinners.
Ingredients
Instructions
- In a large bowl, beat eggs until foaming.
- Cook spinach according to package directions; turn into strainer to drain and press out liquid.
- In a 10-inch skillet, cook onions in hot oil until wilted (about 5 minutes).
- Stir spinach and onions into eggs with ham, Parmesan cheese, Ricotta cheese, salt, and pepper.
- Line a 10-inch pie plate with half of the pastry.
- Add spinach mixture to the pie plate.
- Cover with remaining pastry.
- Cut 6 (1-inch) vents in the top pastry.
- Seal and flute edges.
Tips & Substitutions
For a lighter version, consider substituting the ham with sautéed mushrooms or a mix of bell peppers for a vegetarian option. If fresh spinach is available, use about 1 pound, sautéed until wilted. Ensure you squeeze out as much moisture from the spinach as possible to prevent a soggy pie. For added flavor, try incorporating herbs like dill or nutmeg.
Serving Suggestions
This pie is best served warm, and pairs beautifully with a fresh side salad or a Mediterranean-style dish like Dolmadesstuffed Vine Leaves. Consider offering a dollop of Greek yogurt or tzatziki on the side for added creaminess. A light red wine or sparkling water can complement the flavors nicely.
Storage & Reheating
Store any leftover Easter Spinach Pie in an airtight container in the refrigerator for up to 3 days. To reheat, place individual slices in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also microwave slices, though the crust may not remain as crisp.
Nutrition & Diet Analysis (per serving)
Each serving of Easter Spinach Pie contains roughly 671 calories, with 13g protein, 58g carbohydrates, and 44g fat. It is an excellent source of protein (26% of the Daily Value), calcium (25% of the Daily Value), and vitamin A (25% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 703mg per serving (31% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach! You'll need about 1 pound. Sauté it in a pan until wilted, then squeeze out any excess moisture before adding it to the mixture.
What can I use instead of Parmesan cheese?
If you don't have Parmesan cheese on hand, Pecorino Romano or Grana Padano can be excellent substitutes, providing a similar salty flavor. For a dairy-free option, try nutritional yeast.
How long does the pie need to bake?
Bake the pie in a preheated oven at 375°F (190°C) for about 35-40 minutes, or until the crust is golden brown and the filling is set. Keep an eye on it to prevent over-browning.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).