Spinach Pie Superb
A savory spinach pie featuring a flaky crust, melted cheeses, and fresh herbs, perfect for brunch or light dinner, appealing to vegetarians and cheese lovers alike.
Ingredients
Instructions
- Cook the frozen chopped spinach according to package directions and drain well, squeezing out excess moisture.
- In a bowl, combine the shredded Cheddar cheese, eggs, salt, chopped green onions, and chopped parsley.
- Stir in the cooked spinach until evenly mixed.
- Pour the mixture into a slightly baked 9-inch unbaked pie shell.
- Slice the tomato thinly and place the slices on top of the filling.
- Sprinkle grated Parmesan cheese over the tomato slices.
- Bake in a preheated oven at 450°F for 35 minutes until golden and set.
Tips & Substitutions
For an extra flavor boost, consider adding a pinch of nutmeg or a dash of hot sauce to the spinach mixture. You can substitute the sharp Cheddar with feta cheese for a tangy twist. If you prefer a gluten-free option, use a gluten-free pie crust or make a crustless version by greasing a pie dish and baking the filling directly.
Serving Suggestions
This spinach pie is perfect for brunch or a light dinner and pairs beautifully with a fresh green salad or a side of roasted vegetables. Consider serving it alongside a creamy dip like Nifty Fifty Dip for extra flavor. It also makes a great appetizer when cut into smaller pieces for gatherings.
Storage & Reheating
Store leftover spinach pie in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a preheated oven at 350°F for about 15-20 minutes or until heated through. You can also microwave individual slices for quick reheating, but the oven will help maintain the texture of the crust.
Nutrition & Diet Analysis (per serving)
Each serving of Spinach Pie Superb contains roughly 350 calories, with 14g protein, 54g carbohydrates, and 10g fat. It is an excellent source of iron (31% of the Daily Value), protein (28% of the Daily Value), and vitamin C (25% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 1636mg per serving (71% 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 squeeze out excess moisture before adding it to the mixture.
How can I make this pie ahead of time?
You can prepare the spinach filling and assemble the pie in advance. Cover it and store it in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.
Is this recipe suitable for freezing?
Yes, this spinach pie can be frozen. After baking, let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 2 months. To reheat, thaw in the refrigerator overnight and then 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).