Spinach Stuffed Pie
A delightful dish with a flaky crust and a creamy, savory filling of fresh spinach, garlic, and rich cheeses, perfect for any occasion.
Ingredients
For the pie crust
- 1 pre-made pie crust (9-inch) 1 pre-made pie crust (9-inch) buttery and flaky, the perfect base
For the filling
- 2 tablespoons 2 tablespoons olive oil adds depth and flavor
- 1 medium onion 1 medium onion, finely chopped provides a sweet and aromatic base
- 2 cloves 2 cloves garlic, minced brings warmth and complexity
- 4 cups 4 cups fresh spinach, washed and chopped packed with nutrients
- 1 cup 1 cup ricotta cheese creamy and rich for a luscious filling
- 1 cup 1 cup feta cheese, crumbled adds a salty tang
- 1/2 cup 1/2 cup grated Parmesan cheese for richness and umami
- 2 large 2 large eggs binds the filling together
- 1/4 teaspoon 1/4 teaspoon nutmeg enhances the flavors
- Salt and pepper, to taste essential for seasoning
- 1 tablespoon 1 tablespoon fresh dill or 1 teaspoon dried dill elevates the dish
- 1 egg 1 egg (for egg wash) ensures a golden finish
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until it’s translucent, about 5 minutes.
- Add the minced garlic to the skillet and cook for an additional minute.
- Gradually add the chopped spinach to the skillet, stirring constantly until wilted, about 3-4 minutes. Remove from heat and let it cool slightly.
- In a large mixing bowl, combine the ricotta, feta, Parmesan, and eggs. Mix until fully combined.
- Stir the cooled spinach and onion mixture into the cheese mixture. Add nutmeg, salt, pepper, and dill, blending well.
- Roll out the pre-made pie crust into a 9-inch pie dish, pressing down to remove air bubbles and trim the edges.
- Spoon the spinach and cheese filling into the crust evenly.
- Roll out the second pie crust over the filling, seal the edges, and cut slits in the top crust.
- Beat the extra egg and brush it over the top crust.
Baking
- Bake the pie in the preheated oven for 35-40 minutes, until the crust is golden brown and the filling is set.
- Allow the pie to cool for about 10 minutes before slicing and serving.
Notes
For added flavor, consider different herbs, sautéed mushrooms, or various cheeses. Store leftovers properly and consider using kale instead of spinach for variations.