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Spinach Stuffed Pie

Irresistible Spinach Stuffed Pie That'll Warm Your Soul

This Spinach Stuffed Pie combines creamy ricotta and tangy feta with fresh spinach, delivering a comforting and delicious meal.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dinners
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pie Crust
  • 1 9-inch pre-made pie crust This saves time and gives you a perfect, flaky crust without the fuss.
For the Filling
  • 2 tablespoons olive oil Essential for sautéing the veggies and adding richness.
  • 1 large medium onion, finely chopped Brings sweetness and depth.
  • 2 cloves garlic, minced Adds a punch of aromatic goodness.
  • 10 ounces fresh spinach, washed and chopped The star of the dish.
  • 15 ounces ricotta cheese Provides a creamy texture.
  • 4 ounces feta cheese, crumbled Adds a tangy kick.
  • ¼ cup grated Parmesan cheese Enhances cheesy goodness.
  • 2 large eggs Acts as a binder.
  • ¼ teaspoon nutmeg Offers warmth.
  • to taste salt Essential for flavor.
  • to taste pepper Essential for flavor.
  • 1 teaspoon fresh dill (or dried) Brings a fresh touch.
For the Topping
  • 1 large egg (for egg wash) Ensures a golden finish.

Equipment

  • large skillet
  • Mixing Bowls
  • 9-inch pie dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes until translucent and fragrant.
  3. Add minced garlic and sauté for an additional minute, stirring to prevent burning.
  4. Gradually add the washed and chopped spinach, stirring continuously for 3-4 minutes until wilted. Remove from heat and let cool.
  5. In a mixing bowl, combine ricotta, crumbled feta, grated Parmesan, and 2 eggs. Mix until smooth.
  6. Fold the cooled spinach mixture into the cheese blend, adding nutmeg, salt, pepper, and dill. Stir gently.
  7. Roll out and fit the pre-made pie crust into a 9-inch pie dish, trimming excess crust.
  8. Spoon the spinach and cheese filling into the pie crust evenly.
  9. Place the second pie crust over the filling, crimp the edges, and cut slits in the top crust.
  10. Beat the additional egg for egg wash and brush the top crust for a golden finish.
  11. Bake in the preheated oven for 35-40 minutes until the crust is golden and filling feels firm.
  12. Allow to cool for about 10 minutes before slicing and serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 12gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 500mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 1500IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Ensure spinach is well-wilted to avoid sogginess. Adjust seasonings before sealing the pie. Cool before slicing for better presentation.

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