Spinach Stuffed Pie

Hi, I’m Sam from dishfoody.com, where I share recipes that are both comforting and creatively flavorful. If you’re tired of the same boring side dishes or heavy meals, this Spinach Stuffed Pie recipe delivers a beautiful, savory delight filled with tender spinach, creamy cheese, and flaky pastry.

Perfect for brunch, lunch, or as a main dish, this pie combines fresh ingredients and a golden crust to please any appetite. Drawing on years of recipe development, I’ve crafted this easy-to-prepare recipe to bring nutrition and flavor wrapped in every bite. Below you’ll find ingredient guidance, preparation tips, stepwise assembly instructions, flavor variations, and serving ideas.

Why This Spinach Stuffed Pie Works

• Balances nutritious, sautéed spinach with creamy cheese for indulgence
• Uses flaky, buttery pastry for crisp texture and appealing presentation
• Versatile dish, suitable for vegetarian diets and adaptable for different meals
• Uses affordable pantry staples and fresh produce
• Can be made ahead and baked fresh or fully assembled to enjoy later
• Impresses guests as an elegant yet homestyle dish

Choosing the Right Ingredients for Spinach Stuffed Pie

Best Spinach:

• Fresh baby spinach or mature leaves, thoroughly washed and sautéed
• Frozen spinach can work if well-drained

Cheese Selection:

• Ricotta for creaminess, feta or Parmesan for saltiness and depth

Pastry:

• Phyllo dough for crisp layers, puff pastry for buttery richness, or homemade pie crust

Buying Tips:

• Choose fresh, vibrant spinach without yellowing
• Opt for quality cheese and cold pastry for best results

Substitutions:

• Use kale or Swiss chard as alternatives to spinach
• Vegan cheese and plant-based pastry for dairy-free options

Ingredients & Prep for Spinach Stuffed Pie

• 1 lb fresh spinach, washed and chopped
• 1 cup ricotta cheese
• ½ cup crumbled feta cheese
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 package phyllo dough or puff pastry sheets
• ½ cup grated Parmesan cheese
• 2 tablespoons olive oil or melted butter
• Salt and pepper to taste
• 1 egg, beaten (for brushing pastry)

Step-by-Step Cooking Instructions

1. Preheat oven to 375°F (190°C).
2. Sauté onion and garlic in olive oil until translucent. Add spinach and cook until wilted; drain excess moisture.
3. In a bowl, mix sautéed spinach, ricotta, feta, Parmesan, salt, and pepper.
4. Lay one sheet of phyllo or puff pastry in a greased baking dish and brush with beaten egg or butter. Repeat layering pastry sheets, brushing each layer.
5. Spread spinach and cheese mixture evenly over pastry layers.
6. Cover with remaining phyllo or pastry sheets, continuing to brush layers.
7. Trim and tuck edges, brush the top layer with egg.
8. Bake for 30-40 minutes or until golden brown and crispy.
9. Let rest for 10 minutes before slicing.

Pro Tips for Perfect Spinach Stuffed Pie

• Work quickly with phyllo to prevent drying out; cover unused sheets with damp towel
• Drain spinach well to avoid soggy pastry
• Brush each pastry layer with fat for distinct crisp layers

Flavor Variations

Herb Infused:

Add chopped dill, nutmeg, or parsley to filling.

Vegan Option:

Use tofu or cashew cheese and vegan pastry.

Global Twists:

• Greek: Incorporate olives and sun-dried tomatoes
• Italian: Add mozzarella and basil
• Middle Eastern: Season filling with sumac and mint

Serving Suggestions

Serve warm with a crisp green salad or roasted vegetables. Perfect for brunch, lunch, or casual dinner.

FAQs

• Can I prepare ahead? Yes, assemble and refrigerate, bake freshly.
• How long to keep leftovers? Store covered up to 3 days; reheat in oven.
• Is this pie gluten-free? Use gluten-free pastry.

Conclusion

This Spinach Stuffed Pie delivers satisfying layers of savory greens and cheese wrapped in an irresistibly crispy crust. Perfect for any meal or occasion, it’s a recipe that will brighten your table and please every palate. For more vegetable-forward dishes, visit dishfoody.com and try our Vegan Pizza Rolls.

Spinach Stuffed Pie

Print Recipe

Classic Greek spinach stuffed pie (spanakopita) features layers of crisp phyllo pastry filled with a savory mix of spinach, feta, herbs, and onion. Perfect as an appetizer, brunch, or vegetarian main.

• Author: ssam
• Prep Time: 20 mins
• Cook Time: 50 mins
• Total Time: 1 hr 10 mins
• Yield: 12 servings 1x
• Category: Appetizer, Main, Brunch
• Method: Baked
• Cuisine: Greek, Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 20 oz frozen spinach, thawed and well drained
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 cup crumbled feta cheese
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 3 large eggs, lightly beaten
• 3 tbsp fresh parsley, chopped
• 2 tbsp fresh dill, chopped
• 1/4 tsp salt
• 1/4 tsp black pepper
• Pinch of nutmeg
• 16 sheets phyllo dough, thawed
• 1/2 cup melted butter or olive oil for brushing

Instructions

• 1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
• 2. Heat olive oil in a skillet. Sauté onion and garlic until soft.
• 3. Add drained spinach and cook a few minutes to remove moisture. Let cool slightly.
• 4. In a large bowl, mix spinach, onion mixture, feta, ricotta, Parmesan, eggs, herbs, salt, pepper, and nutmeg until blended.
• 5. Layer 8 sheets of phyllo in the baking dish, brushing each sheet with melted butter or oil.
• 6. Spread spinach filling evenly over base.
• 7. Top with remaining 8 sheets phyllo, brushing each with butter or oil.
• 8. Trim or tuck in edges. Score top into squares to aid slicing.
• 9. Bake 45–50 minutes until golden and crisp. Cool slightly before serving.

Notes

• Squeeze spinach well to prevent soggy pie.
• Use fresh baby spinach sauté first if preferred.
• Keeps well at room temperature and great for meal prep or parties.
• Customize with leeks or green onions if desired.

Nutrition

• Serving Size: 1 slice
• Calories: 220
• Sugar: 2g
• Sodium: 420mg
• Fat: 13g
• Saturated Fat: 6g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 17g
• Fiber: 2g
• Protein: 9g
• Cholesterol: 72mg

Keywords: spanakopita, spinach pie, greek pie, vegetarian appetizer, phyllo pastry