Vicky'S Spinach Pie
A savory spinach pie with ricotta, cheese, sautéed vegetables, and herbs, perfect for a comforting meal or brunch that appeals to vegetarians and cheese lovers alike.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine ricotta cheese, grated cheese, beaten eggs, sautéed zucchini, sautéed mushrooms, onion and/or garlic, and cooked spinach. Mix well.
- Grease a deep pie pan with oil.
- Pour the mixture into the prepared pie pan and spread evenly.
- Bake in the preheated oven for 40 minutes until golden and set.
Tips & Substitutions
For a creamier texture, consider adding a bit of cream cheese or sour cream to the ricotta mixture. If you don’t have zucchini, you can substitute it with chopped bell peppers or any other favorite vegetable. For added flavor, try mixing in some fresh herbs like dill or parsley. If you prefer a lighter version, use low-fat cheese options.
Serving Suggestions
This spinach pie makes a fantastic main dish and pairs beautifully with a side salad, such as Greek Macaroni Salad. For a heartier meal, serve it alongside roasted vegetables or a light soup. It can also be enjoyed warm or at room temperature, making it a versatile dish for gatherings or meal prep.
Storage & Reheating
To store leftovers, cover the pie tightly with plastic wrap or transfer it to an airtight container. It will keep in the refrigerator for up to 3 days. To reheat, place the pie in a 350°F (175°C) oven for about 15-20 minutes, or until heated through. You can also microwave individual slices for a quick meal.
Nutrition & Diet Analysis (per serving)
Each serving of Vicky'S Spinach Pie contains roughly 1226 calories, with 28g protein, 102g carbohydrates, and 80g fat. It is an excellent source of calcium (64% of the Daily Value), protein (55% of the Daily Value), and vitamin A (40% of the Daily Value), and a good source of potassium and iron. Note that it is relatively high in sodium, at 2539mg per serving (110% 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 frozen spinach instead of fresh?
Yes, you can use frozen spinach for this recipe. Just make sure to thaw it completely and drain any excess water before adding it to the mixture. This will help maintain the right texture and prevent the pie from becoming soggy.
How do I know when the spinach pie is done baking?
The spinach pie is done when the top is golden brown and the center is set. You can check for doneness by inserting a knife in the middle; it should come out clean. If the top browns too quickly, you can cover it loosely with foil during the last few minutes of baking.
Can I add other vegetables to the filling?
Absolutely! Feel free to add other sautéed vegetables such as bell peppers, carrots, or even artichokes. Just be sure to sauté them first to release moisture and enhance their flavors. This flexibility allows you to customize the pie to your 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).