Spinach Pie Parma
A savory spinach pie with crunchy crouton crust, melted cheeses, and seasoned spinach, perfect for a hearty vegetarian main or side dish that appeals to all ages.
Ingredients
Instructions
- Combine croutons and melted margarine; mix well and press into the bottom of a 9-inch pie plate to form the crust.
- In a bowl, combine Parmesan cheese, chopped spinach, cottage cheese, Monterey Jack cheese, beaten eggs, chopped onion, and minced garlic.
- Mix thoroughly until well combined.
- Spoon the spinach mixture over the prepared crust.
- Bake at 350°F for 35 minutes or until the filling is set.
- Sprinkle with remaining Parmesan cheese and let stand for five minutes before serving.
Tips & Substitutions
For a gluten-free version, substitute croutons with gluten-free breadcrumbs. If you want to enhance the flavor, consider adding nutmeg or fresh herbs like dill or parsley to the spinach mixture. Additionally, for a creamier texture, swap out half of the cottage cheese for ricotta. This dish is versatile, so feel free to add other vegetables or cheeses you enjoy.
Serving Suggestions
This spinach pie makes a delightful main dish for brunch or lunch. Pair it with a fresh salad, like Broccoli Salad With Feta Cheese *, or serve alongside a tangy dipping sauce, such as Spicy Roasted Red Pepper Dip, for an extra kick. It can also be enjoyed warm or at room temperature, making it perfect for picnics.
Storage & Reheating
Store leftover spinach pie in an airtight container in the refrigerator for up to three days. To reheat, place slices in a preheated oven at 350°F for about 15-20 minutes, or until warmed through. You can also microwave individual servings for a quick option, but the oven will help maintain the crust's texture.
Nutrition & Diet Analysis (per serving)
Each serving of Spinach Pie Parma contains roughly 412 calories, with 13g protein, 53g carbohydrates, and 17g fat. It is an excellent source of protein (26% of the Daily Value) and calcium (24% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 871mg per serving (38% 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! If using fresh, you will need about 1 pound. Sauté the fresh spinach in a little olive oil until wilted before adding it to the mixture. Make sure to drain any excess moisture to prevent a soggy pie.
Is it possible to make this recipe ahead of time?
Absolutely! You can prepare the pie up to the baking step, cover it, and refrigerate it for up to 24 hours. When ready to bake, simply remove it from the fridge and bake as directed, adding a few extra minutes to the cooking time if it's cold.
Can I freeze the spinach pie?
Yes, this spinach pie freezes well! To freeze, cool completely after baking, then wrap it tightly in plastic wrap and aluminum foil. It can be kept in the freezer for up to 2 months. To reheat, thaw overnight in the fridge and bake at 350°F 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).