Spinach Pie Recipe: Spinach pie is a savory, nutrient-rich dish loved across many cultures—from the flaky Greek spanakopita to Middle Eastern fatayer. What makes it such a favorite? It’s comforting, versatile, and packed with the goodness of greens and cheese. Whether you’re preparing it for a family gathering or a cozy weeknight dinner, spinach pie delivers flavor in every bite.
While recipes vary from region to region, the basic components remain simple: spinach, cheese, eggs, herbs, and a crispy pastry shell or crust. The best part? It’s highly adaptable. You can load it up with onions, garlic, or mushrooms—or keep it classic. Spinach pie is also an excellent way to sneak vegetables into your meals without compromising on taste.
This guide will walk you through every step of making a perfect spinach pie, from prepping your ingredients to baking it golden-brown.
Ready to get your hands doughy? Let’s dive in.
Ingredients Needed
To create a flavorful and well-balanced spinach pie, you’ll need a mix of fresh produce, dairy, and a reliable crust. Here’s a breakdown:
Main Ingredients:
- 1 lb (450g) fresh spinach (or 10 oz frozen)
- 1 cup crumbled feta cheese
- 1/2 cup grated Parmesan cheese
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 3 eggs
- Salt and pepper to taste
- 1 tsp dried oregano
- 1/4 tsp nutmeg (optional)
- 2 tbsp olive oil
For the Crust:
- 1 box of phyllo dough (thawed) or homemade pastry crust
- 1/2 cup melted butter or olive oil for brushing
Optional Add-ons and Variations:
- 1/2 cup ricotta cheese for a creamier filling
- Chopped fresh herbs like parsley or dill
- Cooked mushrooms or leeks for added texture
- A sprinkle of red chili flakes for a spicy kick
The secret to a great spinach pie is balance. You want the spinach to shine but not overpower the creamy, cheesy center. The herbs enhance the earthiness, while the crust provides that all-important crunch.
Kitchen Tools You’ll Need
Having the right tools makes the cooking process smoother and more enjoyable. Here’s what you’ll need:
Essential Utensils:
- A large skillet or sauté pan
- Mixing bowls
- Whisk or fork
- Baking dish (9×13 or round pie dish)
- Pastry brush
- Sharp knife and cutting board
Tips for Easy Prep:
- Use pre-washed baby spinach to cut down prep time.
- Let frozen spinach thaw and squeeze out excess moisture to avoid a soggy filling.
- Keep your phyllo dough covered with a damp towel while working to prevent it from drying out.
Spinach pie doesn’t demand fancy equipment, just a bit of love and organization in the kitchen. With your ingredients and tools ready, you’re well on your way to baking up a comfort-food classic.
Step-by-Step Instructions
Now comes the fun part—bringing everything together. Follow these five steps for a pie that’s crisp on the outside and packed with flavor inside.
Step 1: Preparing the Spinach
If you’re using fresh spinach, start by rinsing and chopping it roughly. Heat a large skillet with 1 tablespoon of olive oil. Add the spinach and sauté for 3-4 minutes until wilted. Let it cool slightly and squeeze out any excess water using a clean kitchen towel.
For frozen spinach, thaw it completely and press out as much liquid as possible. Excess moisture is your enemy here—it can turn your filling mushy and your crust soggy.
Once dry, transfer the spinach to a large mixing bowl. This forms the base of your filling and determines the pie’s texture, so don’t skip the draining step.
Step 2: Making the Filling
To the bowl of spinach, add chopped onions, minced garlic, and crumbled feta. Crack in the eggs, sprinkle the oregano, nutmeg (if using), salt, and pepper. Mix everything thoroughly until well combined.
If you’re using ricotta, fold it in gently at this point. The eggs act as a binder, helping the filling stay firm while baking.
Taste your filling (before adding raw eggs if you’re concerned) and adjust the seasoning. Some cheeses like feta are salty, so go easy on the added salt.
Step 3: Preparing the Crust
Preheat your oven to 375°F (190°C). If using phyllo dough, brush a baking dish with melted butter or oil. Lay the first sheet of phyllo, letting the edges hang over the sides. Brush it with butter, then repeat with 5-6 more sheets, layering and brushing each one.
For a homemade crust, roll it out to fit your dish and press it into the bottom and sides. Prick it with a fork to prevent bubbling.
The crust acts as the golden container for your filling, so take your time here. A well-prepared crust makes a big difference in taste and texture.
Step 4: Assembling the Pie
Now that your crust is in place and your filling is ready, it’s time to bring it all together.
Spoon the spinach and cheese mixture evenly into the crust or phyllo-lined dish. Use a spatula to spread it out, ensuring the mixture reaches every corner. It should be evenly packed but not overly compressed—leave a bit of fluffiness for that light, airy texture when baked.
If you’re using phyllo dough, fold the overhanging edges of the sheets inward over the top of the filling. Then, layer 5-6 additional phyllo sheets on top, brushing each one with melted butter or oil as you go. Tuck in the edges or trim the excess if needed.
Use a sharp knife to lightly score the top phyllo layers in the pattern you’d like your pieces to follow. This not only makes cutting easier after baking but also helps steam escape for an extra-crispy top.
Don’t rush the assembly—this step seals in all the flavor and makes your pie visually appealing. That golden crust with leafy green hints peeking through is your reward for the effort.
Step 5: Baking to Perfection
Slide your assembled spinach pie into the preheated oven and bake at 375°F (190°C) for 35 to 45 minutes. You’ll know it’s done when the top turns a beautiful golden brown, and the edges are crisp.
Keep an eye on it during the final 10 minutes—phyllo can brown quickly. If the top is browning too fast, cover it loosely with aluminum foil to prevent burning.
Let the pie rest for about 10-15 minutes after removing it from the oven. This allows the filling to set and makes slicing much easier. If you dig in too soon, the slices may fall apart, and all that cheesy goodness could ooze out before you get a proper bite.
Trust the process and allow the resting time—your patience will pay off with perfectly cut, steamy slices packed with flavor.
Serving Suggestions
Spinach pie is incredibly versatile when it comes to serving. Whether you’re enjoying it as a main course or a side, there are many ways to dress it up.
Pair it with:
- A crisp garden salad with vinaigrette
- Roasted vegetables like carrots, zucchini, or bell peppers
- Greek yogurt or tzatziki on the side
- A bowl of tomato or lentil soup for a cozy combo
For breakfast, pair a slice with scrambled eggs or a smoothie. At lunch or dinner, serve it with a hearty salad and some olives on the side. It also works well as an appetizer for parties—just cut it into small squares and serve it on a platter with toothpicks.
Spinach pie doesn’t need much help to shine, but complementary sides make it even more satisfying.
Storage and Reheating Tips
How to Store:
- In the Fridge: Wrap leftover slices in foil or place them in an airtight container. Store in the fridge for up to 4 days.
- In the Freezer: Spinach pie freezes well. Wrap individual slices or the whole pie in plastic wrap and aluminum foil. Label and store for up to 2 months.
How to Reheat:
- In the Oven: Preheat to 350°F (175°C) and heat for 10–15 minutes. This keeps the crust crisp.
- In the Microwave: Use this only if you’re in a rush—microwaving makes the crust softer. Place a slice on a microwave-safe plate and cover loosely with a paper towel. Heat for 60–90 seconds.
Want to prep ahead? Assemble the pie fully, wrap it, and refrigerate for up to 24 hours before baking. This is a great time-saving trick for holidays or gatherings.
FAQs about Spinach Pie Recipe
1. Can I make spinach pie ahead of time?
Yes, you can assemble the pie up to a day ahead. Cover and refrigerate it, then bake fresh when ready to serve.
2. Is spinach pie freezer-friendly?
Absolutely! Freeze the baked or unbaked pie tightly wrapped for up to 2 months. Thaw overnight before reheating or baking.
3. Can I substitute fresh spinach with frozen?
Yes, just make sure to thaw and squeeze out all excess moisture before using it in the filling to avoid sogginess.
4. What type of cheese works best in spinach pie?
Feta is the classic choice for tangy flavor, but you can mix in ricotta, mozzarella, or Parmesan for different textures and richness.
5. How can I make it gluten-free?
Use gluten-free pastry dough or phyllo substitutes. Also, double-check that your cheese and seasonings are gluten-free.
Conclusion
Making a spinach pie from scratch may seem like a task, but it’s one of those dishes that rewards you at every step. From the sizzling of onions to the smell of a buttery, golden crust coming out of the oven—every moment is deliciously worth it.
You’ve now got a recipe that can fit into nearly any meal plan, occasion, or craving. Customize it to your liking, whether you prefer a dairy-heavy filling or want to keep things vegan with tofu and plant-based cheese. It’s comfort food with a conscience—packed with iron, calcium, and lots of leafy green love.
The next time you’re in the mood for something hearty yet wholesome, remember this guide and whip up your very own spinach pie. Happy baking!
