Spinach Cheese Pie
A golden, flaky, and savory delight packed with fresh spinach and a creamy blend of cheeses.
Ingredients
- •1 package (16 oz) frozen chopped spinach, thawed and squeezed very dry
- •1 cup ricotta cheese (250g)
- •1 cup shredded mozzarella cheese (115g)
- •1/2 cup crumbled feta cheese (75g)
- •2 large eggs, lightly beaten
- •1/4 cup grated Parmesan cheese (25g)
- •1/4 teaspoon ground nutmeg
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
- •1 package (approx. 14 oz) refrigerated pie crusts or puff pastry, thawed
Instructions
- 1
Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish.
- 2
In a large mixing bowl, combine the thoroughly dried spinach, ricotta, mozzarella, feta, Parmesan, eggs, nutmeg, salt, and pepper until well incorporated.
- 3
Roll out one sheet of the pastry and press it into the bottom and up the sides of the prepared pie dish.
- 4
Pour the spinach and cheese mixture into the crust, spreading it evenly with a spatula.
- 5
Top with the second sheet of pastry, trimming the edges and crimping them to seal, or cut into strips to create a lattice top.
- 6
Cut a few small slits in the top crust to allow steam to escape while baking.
- 7
Bake for 30 to 35 minutes, or until the pastry is golden brown and the filling is set.
- 8
Allow the pie to cool for at least 10 minutes before slicing to ensure the filling holds its shape.
💡 Chef tips
- The most important step is squeezing the spinach; use a clean kitchen towel or cheesecloth to remove as much moisture as possible to prevent a soggy crust.
- You can assemble the pie up to 4 hours in advance and keep it in the refrigerator before baking.
- Store leftovers in an airtight container in the fridge for up to 3 days and reheat in a 350°F oven to restore crispness.
✅ How it should turn out
The finished pie features a beautifully crisp, golden-brown crust that yields to a savory, aromatic center with a rich, creamy texture and a bright, earthy spinach flavor.