Spinach Pie I
A savory spinach pie featuring well-drained spinach, ricotta, and Parmesan cheeses, baked to golden perfection. Ideal for vegetarian meals, brunch, or light dinners with rich flavors.
Ingredients
Instructions
- Mix together the drained chopped spinach, ricotta cheese, grated Romano or Parmesan cheese, beaten eggs, milk, and flour.
- Pour the mixture into a 9-inch uncooked Pet-Ritz pie shell.
- Generously sprinkle with Parmesan cheese on top.
- Dot with butter and lightly sprinkle with paprika.
- Bake at 350°F (175°C) for about 40 minutes, covering the edges of the crust with foil if needed.
- Serve the spinach pie hot or cold.
Tips & Substitutions
For a creamier texture, consider adding a bit more ricotta or a splash of cream. You can substitute fresh spinach for frozen if you have it, just make sure to cook and drain it well. If you're out of Romano or Parmesan, any hard cheese like Pecorino can work. Don't skip the paprika as it adds a lovely color and flavor.
Serving Suggestions
Serve the spinach pie warm, garnished with a sprinkle of extra cheese and a dash of paprika. It pairs beautifully with a light salad or a side of roasted vegetables. For a Mediterranean touch, consider serving it alongside Saganaki (Fried Cheese) or a bowl of Cabbage And White Bean Soup to round out the meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a preheated oven at 350°F (175°C) until warmed through, about 15-20 minutes. Alternatively, you can microwave individual slices for a quick reheat, but the oven will keep the crust crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Spinach Pie I contains roughly 436 calories, with 9g protein, 57g carbohydrates, and 20g fat. It is an excellent source of dietary fiber (31% of the Daily Value) and calcium (21% of the Daily Value), and a good source of protein and iron. It also contributes 9g of dietary fiber toward your daily target.
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, cooked down and well-drained. Make sure to remove excess moisture to avoid a soggy pie.
Can I make this pie ahead of time?
Absolutely! You can prepare the filling and assemble the pie in advance, then cover and refrigerate it for up to 24 hours before baking. Just add a few extra minutes to the baking time if it's cold from the fridge.
What can I serve with spinach pie?
This spinach pie is versatile and pairs well with a simple side salad or roasted vegetables. For a more substantial meal, consider serving it with Mediterranean recipes like Eggplant And Friends or a warm bowl of soup.
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).