Pork And Spinach Pie
A savory pork and spinach pie with melted cheese, perfect for family dinners or gatherings, combining hearty flavors with a flaky crust for a satisfying meal.
Ingredients
Instructions
- Place the unbaked pie shell on a baking sheet.
- Bake at 400°F for 5 minutes, then remove from oven and reduce temperature to 325°F.
- Spread shredded cheese on the bottom of the pie shell and set aside.
- In a skillet, brown the pork sausage and drain off the fat.
- Stir the seasoned stuffing mix and thawed, squeezed dry spinach into the sausage; spoon the mixture over the cheese in the pie shell.
- Beat the eggs with milk and pour the mixture over the sausage in the pie shell.
- Bake uncovered at 325°F for 50 to 55 minutes until a knife inserted near the center comes out clean.
- Let stand for 10 minutes before serving.
Tips & Substitutions
For added flavor, consider incorporating herbs such as thyme or oregano into the sausage mixture. If you prefer a healthier option, substitute the bulk pork sausage with turkey sausage or a vegetarian sausage alternative. You can also experiment with different cheeses, like cheddar or feta, to personalize the flavor profile of your pie.
Serving Suggestions
This savory pork and spinach pie is delicious on its own but pairs beautifully with Paul'S Watercress Salad for a refreshing contrast. Serve with a side of roasted vegetables or a light soup for a complete meal. It also makes a great brunch dish alongside fresh fruit or a yogurt parfait.
Storage & Reheating
Store any leftover pork and spinach pie in an airtight container in the refrigerator for up to 3 days. To reheat, place individual slices in the microwave for 1-2 minutes or warm the entire pie in a preheated oven at 325°F until heated through, about 20-25 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Pork And Spinach Pie contains roughly 1266 calories, with 64g protein, 94g carbohydrates, and 70g fat. It is an excellent source of protein (127% of the Daily Value), calcium (111% of the Daily Value), and vitamin A (55% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 2560mg per serving (111% 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! Just sauté about 1 pound of fresh spinach until wilted, then squeeze out excess moisture before adding it to the sausage mixture. This will give your pie a vibrant, fresh flavor.
Can I make this pie ahead of time?
Absolutely! You can prepare the pie up to the baking step, cover it well, and refrigerate for up to 24 hours. When ready to bake, simply remove it from the fridge and bake as directed, adding a few extra minutes if it's cold from the fridge.
Is it possible to freeze the cooked pie?
Yes, you can freeze the baked pork and spinach pie. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 2 months. To reheat, thaw in the refrigerator overnight and warm in the oven until heated through.
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).