Spinach Pie Ii
A savory spinach and ricotta pie with flaky crust and cheesy filling, perfect for brunch, lunch, or dinner, appealing to vegetarians and spinach lovers alike.
Ingredients
Instructions
- Beat 2 eggs and Ricotta cheese until blended.
- Stir in Parmesan cheese, minced onion, thawed and drained spinach, and flour.
- Fill one pie crust with the mixture.
- Top with the second pie crust.
- Brush the top crust with the remaining beaten egg and prick vent holes.
- Bake at 425°F for 15 minutes.
- Reduce oven temperature to 350°F and continue baking for 35 to 40 minutes.
- Let stand for 10 minutes before serving.
Tips & Substitutions
To enhance the flavor of your Spinach Pie, consider adding spices like nutmeg or garlic powder to the ricotta mixture. You can substitute the ricotta with cottage cheese for a lighter option or use fresh spinach if you prefer. Make sure to squeeze out all excess water from the spinach to prevent a soggy pie. For a twist, try adding feta cheese for a Mediterranean flair.
Serving Suggestions
This Spinach Pie is delicious served warm or at room temperature. Pair it with a fresh salad for a light lunch or dinner. It also goes well with a side of Mediterranean dip or stuffed cherry peppers for a complete meal. Consider serving it alongside a slice of Turkish Pilaf for a hearty spread.
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 until warmed through, about 15-20 minutes. You can also microwave individual portions, but the crust may not stay as crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Spinach Pie Ii contains roughly 547 calories, with 14g protein, 90g carbohydrates, and 16g fat. It is an excellent source of protein (27% of the Daily Value), iron (22% of the Daily Value), and calcium (21% of the Daily Value), and a good source of vitamin A and potassium. Note that it is relatively high in sodium, at 557mg per serving (24% 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, which should be cooked down and drained similarly to the frozen variety. This will give your pie a vibrant color and fresh flavor.
How can I make this recipe gluten-free?
To make a gluten-free Spinach Pie, substitute the flour with a gluten-free blend or almond flour. Be sure to use gluten-free pie crusts as well. This will help maintain the texture while accommodating gluten sensitivities.
Can I make this pie ahead of time?
Absolutely! You can prepare the pie a day in advance and store it in the refrigerator before baking. Just cover it tightly with plastic wrap. When ready to bake, remove the wrap and follow the baking instructions. This allows the flavors to meld beautifully.
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).