Spinach Pie Smith
Creamy spinach and Swiss cheese baked in a flaky crust, offering a savory, cheesy flavor profile perfect for brunch, lunch, or light dinner. Suitable for vegetarians.
Ingredients
Instructions
- In a bowl, combine the chopped thawed spinach, minced onion, and diced Swiss cheese.
- Spread the spinach mixture into the bottom of a deep ten-inch pie plate.
- In a food processor, blend the flour, salt, butter, and baking soda until it forms a coarse meal.
- Add the eggs, milk, pepper, and nutmeg to the food processor and blend until smooth.
- Pour the blended mixture over the spinach in the pie plate.
- Bake at 400°F for 40 to 45 minutes or until lightly browned and puffed.
Tips & Substitutions
For a lighter version, consider using low-fat Swiss cheese or substituting half of the spinach with kale. If you don’t have Swiss cheese, Gruyère or mozzarella can work as well. To enhance flavor, try adding garlic or herbs like dill to the spinach mixture. Ensure the spinach is well-drained to prevent excess moisture in the pie.
Serving Suggestions
This spinach pie is delicious served warm or at room temperature. Pair it with a light salad for a refreshing meal, or serve it alongside a bowl of soup for a cozy lunch. It also makes a great appetizer when cut into small squares. For a sweet finish, consider serving with Lemonade Drop Cookies for a delightful contrast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in the oven at 350°F for about 15-20 minutes or until heated through. Alternatively, you can microwave individual portions for 1-2 minutes, ensuring they are covered to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Spinach Pie Smith contains roughly 881 calories, with 12g protein, 79g carbohydrates, and 59g fat. It is an excellent source of vitamin A (38% of the Daily Value), dietary fiber (34% of the Daily Value), and iron (25% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 462mg per serving (20% 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 10-12 ounces of fresh spinach. Sauté it in a pan until wilted, then drain and chop before mixing it with the other ingredients. This will give your pie a fresher taste and vibrant color.
How do I know when the pie is done baking?
The pie is done when it is lightly browned on top and has puffed up. You can also insert a knife into the center; if it comes out clean, your pie is ready. Keep an eye on it in the last few minutes of baking to prevent over-browning.
Can I make this pie ahead of time?
Absolutely! You can prepare the spinach mixture and the batter a day in advance and store them separately in the refrigerator. On the day you plan to serve, simply combine and bake. This makes it a convenient option for gatherings or meal prep.
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).