Spinach Pie Without Crust
A savory spinach pie with smoked pork, cheese, and eggs, baked until golden—perfect for family dinners or a hearty vegetarian-inspired main dish with rich flavors.
Ingredients
Instructions
- Heat olive oil in a skillet.
- Saute chopped onions until translucent.
- Combine cooked and drained spinach with the sautéed onions and let cool.
- Add diced smoked pork chops, grated Parmesan cheese, ricotta cheese, beaten eggs, salt, and pepper to the spinach mixture.
- Grease an 8 x 13-inch Pyrex dish and dust with bread crumbs.
- Pour the mixture into the prepared dish.
- Bake at 425°F for 40 minutes.
- Reheat at 375°F, covered, for 40 minutes before serving.
- Cut into bite-sized squares and serve.
Tips & Substitutions
For added flavor, consider sautéing garlic along with the onions. If you want a lighter version, substitute turkey bacon for the smoked pork chops. Feel free to experiment with different cheeses, such as feta or mozzarella, for a unique twist. Also, ensure the spinach is thoroughly drained to avoid a watery texture in the pie.
Serving Suggestions
This spinach pie makes a hearty main dish and pairs wonderfully with a light *Florentine Salad for a balanced meal. Consider serving it alongside roasted vegetables or a simple side of quinoa for added nutrition. It can also be enjoyed at room temperature, making it perfect for picnics or potlucks.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F for about 20-25 minutes, covered with foil to retain moisture, or until heated through. Allow it to cool slightly before serving again to maintain its texture.
Nutrition & Diet Analysis (per serving)
Each serving of Spinach Pie Without Crust contains roughly 691 calories, with 19g protein, 54g carbohydrates, and 45g fat. It is an excellent source of protein (38% of the Daily Value) and calcium (20% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 688mg per serving (30% 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 for this recipe?
Yes, you can use fresh spinach! You'll need about 2 pounds of fresh spinach. Sauté it until wilted before draining and using it in the recipe. This will enhance the flavor and texture of the dish.
How do I prevent the pie from being too watery?
To prevent excess moisture, make sure to thoroughly drain the cooked spinach and squeeze out any remaining water with a clean kitchen towel. Also, avoid overcooking the spinach initially, as this can release more water during baking.
Can I make this dish ahead of time?
Absolutely! You can prepare the spinach mixture a day in advance and store it in the refrigerator. Just assemble and bake when ready to serve. This allows the flavors to meld beautifully, enhancing the overall taste.
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).