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Delicious spinach stuffed pie served on a plate

Spinach Stuffed Pie

A comforting and flavorful spinach stuffed pie with a creamy filling of spinach, feta cheese, and aromatic herbs, perfect for family gatherings or dinner parties.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Appetizer, Dinner, Main Course
Cuisine: Mediterranean
Calories: 290
Ingredients Method Notes

Ingredients
  

For the Pie Crust
  • 1 9-inch pie crust 1 pre-made pie crust (9-inch) The outer layer that cradles all the delicious filling, perfectly flaky and buttery.
For the Filling
  • 2 tablespoons 2 tablespoons olive oil For sautéing the vegetables and infusing the dish with healthy fat.
  • 1 medium 1 medium onion, finely chopped The aromatic base for the filling, adding sweetness and depth to the flavor.
  • 2 cloves 2 cloves garlic, minced Adds a delightful punch and enhances the overall aroma.
  • 4 cups 4 cups fresh spinach, washed and chopped The star of the show, providing nutrition and vibrant color.
  • 1 cup 1 cup ricotta cheese Creamy and mild, it adds richness and helps bind the filling.
  • 1 cup 1 cup feta cheese, crumbled Tangy and salty, it provides a unique flavor contrast.
  • 1/2 cup 1/2 cup grated Parmesan cheese Salty and nutty, elevating the taste of the entire dish.
  • 2 large 2 large eggs These act as a binding agent for the filling.
  • 1/4 teaspoon 1/4 teaspoon nutmeg A warm spice that complements the flavor of the spinach beautifully.
  • Salt and pepper to taste Salt and pepper, to taste Essential for seasoning and enhancing the natural flavors.
  • 1 tablespoon 1 tablespoon fresh dill or 1 teaspoon dried dill Adds a freshness and unique taste to the stuffing.
  • 1 egg 1 egg (for egg wash) For that golden, crispy finish on the pie.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). This ensures even cooking for that golden crust you’re after.
  2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion, sautéing until it becomes translucent, roughly about 5 minutes.
  3. Next, add the minced garlic to the skillet and cook for an additional minute, stirring frequently to prevent burning.
  4. Gradually add the chopped spinach to the skillet, stirring until wilted, which should take about 3-4 minutes. Once it’s wilted, remove from heat and let the mixture cool slightly.
  5. In a large mixing bowl, combine the ricotta cheese, crumbled feta cheese, grated Parmesan cheese, and eggs. Mix until well combined.
  6. Stir the cooled spinach and onion mixture into the cheese mixture. Add nutmeg, salt, pepper, and dill. Mix until all ingredients are well incorporated.
  7. Roll out the pre-made pie crust and fit it into a 9-inch pie dish, pressing it down gently to remove any air bubbles. Trim the edges if necessary to make it neat.
Assembly
  1. Spoon the spinach and cheese filling into the pie crust, spreading it evenly.
  2. Roll out the second pie crust and place it over the filling. Seal the edges by crimping them with your fingers or a fork. Cut a few slits in the top crust to allow steam to escape.
  3. Beat the extra egg in a small bowl and brush it over the top of the pie for a golden finish.
Baking
  1. Bake the pie in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is set.
  2. Allow the pie to cool for about 10 minutes before slicing and serving.

Notes

Consider adding a pinch of red pepper flakes for a bit of heat or substituting the fresh herbs with whatever you have on hand. Let the filling cool properly before assembling to avoid sogginess. Experiment with various types of cheese like mozzarella for a gooey texture.