Spinach And Cheese Pie
A savory spinach and cheese pie featuring Swiss and Parmesan cheeses, with a creamy filling and a flaky crust, perfect for cheese lovers and brunch gatherings.
Ingredients
Instructions
- Hollow out the centers of the unbaked pie crust.
- Sauté the hollowed-out center with chopped celery, bell pepper, and onion in margarine until tender.
- In a mixing bowl, combine the thawed and drained chopped spinach, shredded Swiss cheese, sliced scallions, beaten eggs, Worcestershire sauce, grated Parmesan cheese, and light cream or milk.
- Pour the mixture into the prepared pie crust.
- Bake in a preheated oven at 375°F (190°C) for about 40 minutes or until the filling is set and golden brown.
Tips & Substitutions
For added flavor, consider sautéing some garlic or adding a pinch of nutmeg to the spinach mixture. If you don't have Swiss cheese, Gruyère or mozzarella can work as substitutes. To lighten the dish, use half-and-half instead of light cream. Make sure to thoroughly drain the spinach to avoid a watery filling.
Serving Suggestions
This Spinach and Cheese Pie pairs beautifully with a crisp green salad or a side of roasted vegetables for a balanced meal. For a heartier option, serve with some crusty bread. It also makes a great brunch dish alongside a fresh fruit salad or can be enjoyed as a light dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) until warmed through, about 15-20 minutes. For a quicker option, microwave individual slices for 1-2 minutes, ensuring they are heated evenly.
Nutrition & Diet Analysis (per serving)
Each serving of Spinach And Cheese Pie contains roughly 337 calories, with 15g protein, 40g carbohydrates, and 14g fat. It is an excellent source of calcium (36% of the Daily Value), protein (30% of the Daily Value), and vitamin C (25% of the Daily Value), and a good source of vitamin A and iron. Note that it is relatively high in sodium, at 1234mg per serving (54% 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 of fresh spinach to replace the frozen. Sauté it until wilted, then drain thoroughly before adding it to the mixture to ensure the pie doesn't become watery.
Is it possible to make this pie ahead of time?
You can also freeze the unbaked pie for up to 2 months. Just wrap it well and bake from frozen, adding extra time to the baking process.
What can I serve with this pie?
This pie works well with a variety of sides. Consider serving it with a light salad dressed in vinaigrette or some roasted potatoes. For a comforting meal, pair it with a creamy soup. Additionally, it makes a great centerpiece for a brunch spread.
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).