Spinach Stuffed Pie

There’s something magical about a golden, flaky pie crust filled with a rich and savory spinach filling. Whether you call it spinach pie, spanakopita, or simply a hearty stuffed pastry, this dish is the perfect blend of crispiness and creaminess. Spinach Stuffed Pie is not only delicious but also packed with nutrients, making it a comforting yet wholesome meal.

This dish is beloved across many cultures, from the Greek-inspired spanakopita to Middle Eastern fatayer and Italian torta pasqualina. It’s a fantastic vegetarian dish that is satisfying enough for a main course yet elegant enough for a side dish. The combination of spinach, onions, garlic, and creamy cheese wrapped in a buttery crust creates layers of flavor in every bite.

Best of all, this Spinach Stuffed Pie is versatile—you can serve it warm or cold, as an appetizer, snack, or meal. Whether you’re making it for a casual family dinner, a special brunch, or meal prep for the week, this recipe is sure to be a hit! Let’s dive in and make this irresistible pie.

Why You’ll Love This Spinach Stuffed Pie

Spinach stuffed pie is a savory delight with a rich, cheesy filling encased in a crisp, flaky crust. Here’s why you’ll absolutely love this dish:

First, it’s crispy on the outside, creamy on the inside. The contrast between the buttery, golden-brown crust and the soft, cheesy spinach filling makes for a perfectly balanced bite every time.

Second, it’s nutritious yet indulgent. Spinach is packed with iron, vitamins, and antioxidants, while the cheese adds a satisfying richness. If you’re looking for a way to sneak more greens into your diet, this is a delicious way to do it!

Lastly, it’s perfect for meal prep and any occasion. You can bake it ahead of time and enjoy it warm or at room temperature. It makes a great appetizer, side dish, or even a light main course—pair it with a fresh salad or soup for a complete meal.

Preparation Time and Yield

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: Serves 6-8

Nutritional Information (Per Serving)

• Calories: 320
• Carbohydrates: 28g
• Protein: 10g
• Fat: 18g
• Fiber: 3g
• Sugar: 2g

Ingredients for Spinach Stuffed Pie

For the Crust:

• 2 cups all-purpose flour
• ½ teaspoon salt
• ½ cup unsalted butter, chilled and cubed
• ½ cup Greek yogurt (or sour cream)
• 1 egg yolk
• 2-3 tablespoons cold water

For the Filling:

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 4 cups fresh spinach (or 1 ½ cups frozen spinach, thawed and drained)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon dried oregano
• ½ teaspoon crushed red pepper flakes (optional)
• ½ cup ricotta cheese (or cottage cheese)
• ½ cup crumbled feta cheese
• 1 egg, beaten (to bind the filling)

For the Egg Wash:

• 1 egg, beaten with 1 tablespoon milk (for brushing the crust)

Step-by-Step Instructions for Spinach Stuffed Pie

Step 1: Prepare the Dough

1. In a large mixing bowl, combine flour and salt. Add the chilled butter and use your hands or a pastry cutter to work it into the flour until the mixture resembles coarse crumbs.
2. Stir in the Greek yogurt and egg yolk, mixing until the dough starts to come together.
3. Gradually add cold water, one tablespoon at a time, until the dough forms a firm but pliable ball.
4. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.

Step 2: Make the Spinach Filling

1. Heat olive oil in a skillet over medium heat. Add the chopped onion and cook for 3-4 minutes, until soft and translucent.
2. Stir in the garlic and cook for 30 seconds, just until fragrant.
3. Add the fresh spinach, stirring until wilted (about 2 minutes). If using frozen spinach, make sure to drain excess water before adding it to the pan.
4. Season with salt, black pepper, oregano, and red pepper flakes (if using). Remove from heat and let the mixture cool for a few minutes.
5. In a mixing bowl, combine the spinach mixture, ricotta, feta, and beaten egg. Stir until fully combined.

Step 3: Assemble the Pie

1. Preheat your oven to 375°F (190°C).
2. Roll out the chilled dough on a floured surface into two equal-sized circles (about 10 inches each).
3. Place one dough round on a parchment-lined baking sheet. Spread the spinach filling evenly over it, leaving a ½-inch border around the edges.
4. Place the second dough round on top and press the edges together to seal. Use a fork to crimp the edges for a decorative touch.
5. Brush the top of the pie with egg wash for a golden crust. Use a sharp knife to cut a few small slits in the top to allow steam to escape.

Step 4: Bake the Pie

1. Bake in the preheated oven for 30-35 minutes, until the crust is golden brown and crisp.
2. Let the pie cool for 10 minutes before slicing. This helps the filling set and makes it easier to cut.

Step 5: Serve and Enjoy!

Slice into wedges and serve warm or at room temperature. Enjoy it as a main dish, side, or snack!

Ingredient Background

Spinach – A Nutrient-Packed Green

Spinach is the star ingredient in this stuffed pie. Not only is it packed with iron, fiber, and vitamins, but it also adds a rich, slightly earthy taste that pairs beautifully with cheese and herbs. Fresh spinach gives a light and vibrant flavor, while frozen spinach is a great alternative for convenience.

Ricotta and Feta Cheese – The Perfect Creamy Duo

The combination of ricotta and feta cheese brings the perfect balance of creaminess and saltiness. Ricotta creates a smooth, creamy texture in the filling, while feta adds a bold, tangy kick. If you prefer a milder flavor, you can use cottage cheese instead of ricotta or a mix of mozzarella and Parmesan for a different spin.

Homemade Crust – Flaky and Buttery

The buttery, flaky crust makes this spinach stuffed pie stand out. While store-bought puff pastry can be used for convenience, this Greek yogurt-infused dough is light yet sturdy, holding up well to the rich filling while still being delicate and crisp.

Technique Tips for the Best Spinach Stuffed Pie

1. Remove Excess Moisture from Spinach

If using fresh spinach, make sure to cook off excess liquid before mixing it into the filling. If using frozen spinach, squeeze out as much water as possible with a clean kitchen towel to prevent a soggy pie.

2. Chill the Dough for a Perfect Crust

Allowing the dough to rest in the fridge for at least 30 minutes ensures that the butter stays cold, leading to a flakier, crispier crust. If you’re short on time, you can make the dough a day in advance and keep it refrigerated until ready to use.

3. Let the Pie Cool Before Slicing

As tempting as it is to cut into the pie immediately, letting it rest for 10-15 minutes allows the filling to set properly, making slicing much easier.

Alternative Presentation Ideas

Want to serve your Spinach Stuffed Pie in a unique way? Here are a few fun variations:

1. Mini Hand Pies

Instead of making one large pie, roll out the dough and cut it into smaller circles (about 4-5 inches wide). Place a spoonful of filling in the center, fold over, and crimp the edges. Bake until golden for portable, single-serving pies—great for parties or lunchboxes!

2. Spinach Pie Pinwheels

For a fun appetizer twist, roll out the dough into a rectangle, spread the filling evenly, then roll it up into a log. Slice into pinwheels and bake for a crispy, cheesy snack!

3. Open-Faced Galette Style

For a rustic presentation, roll out the dough into a large circle, spread the filling in the center, and fold the edges over the filling, leaving an open top. This creates a beautiful, free-form tart that looks impressive but is easy to make.

Freezing and Storing Spinach Stuffed Pie

This pie is great for meal prep and can be stored for later without losing its flavor or texture.

1. Storing in the Refrigerator

• Once cooled, wrap the pie tightly in foil or plastic wrap and store it in the fridge for up to 4 days.
• To reheat, warm slices in the oven at 350°F (175°C) for 10 minutes to bring back the crispiness.

2. Freezing for Later

• Unbaked Version: Assemble the pie and wrap it tightly with plastic wrap and foil. Freeze for up to 2 months. When ready to bake, thaw overnight in the fridge and bake as usual.
• Baked Version: Let the pie cool completely, then slice and store in freezer-safe containers for up to 3 months. Reheat in the oven for 15-20 minutes at 350°F (175°C).

Healthier Twist Ideas

Looking for ways to make this spinach pie even healthier? Here are some simple modifications:

1. Swap the Crust for Whole Wheat or Phyllo Dough

Using whole wheat flour instead of all-purpose flour adds extra fiber to the crust. Alternatively, using phyllo dough instead of traditional pastry creates a lighter, crispier version of this dish.

2. Add More Vegetables

Boost the nutrition by mixing in mushrooms, zucchini, or bell peppers with the spinach filling. These veggies add more texture and natural sweetness without overpowering the dish.

3. Use Low-Fat Cheese

For a lighter version, swap full-fat ricotta for low-fat cottage cheese, and use reduced-fat feta or mozzarella instead of regular cheese. This cuts down on calories while maintaining a creamy, cheesy texture.

Serving Suggestions for Events

Spinach Stuffed Pie is incredibly versatile and can be served in many ways, depending on the occasion.

1. Elegant Brunch Option

Serve slices of warm spinach pie alongside a light salad, fresh fruit, and a cup of herbal tea for a sophisticated yet simple brunch.

2. Party or Potluck Favorite

Cut the pie into smaller squares or triangles and serve on a platter with a side of tzatziki or hummus for dipping. It makes an easy, crowd-pleasing appetizer.

3. Cozy Family Dinner

Pair the spinach pie with a warm bowl of soup, such as lentil or tomato basil, for a hearty and comforting meal.

Frequently Asked Questions (FAQs)

1. Can I make this pie ahead of time?

Yes! You can assemble the pie a day ahead, store it in the fridge, and bake it fresh the next day.

2. What’s the best way to reheat spinach pie?

Reheat in the oven at 350°F (175°C) for 10-15 minutes to restore crispiness. Avoid microwaving, as it can make the crust soggy.

3. Can I use frozen spinach?

Absolutely! Just make sure to thaw and squeeze out all excess moisture before adding it to the filling.

4. What can I serve with spinach stuffed pie?

It pairs well with a side salad, roasted vegetables, or a bowl of soup for a complete meal.

5. Can I make this pie dairy-free?

Yes! Swap out the ricotta and feta for dairy-free cheese alternatives, and use olive oil instead of butter in the crust.

Conclusion

This Spinach Stuffed Pie is the perfect combination of crispy, creamy, and savory, making it a dish you’ll want to make again and again. Whether you serve it as a light meal, party snack, or elegant brunch dish, it’s always a hit.

Give this recipe a try and let me know how it turns out! Happy baking!

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