Spinach Stuffed Pie
Spinach Stuffed Pie is a delightful dish that combines the goodness of fresh spinach and creamy cheeses encased in a flaky pie crust. This recipe is not only a feast for the eyes but also a wholesome treat that appeals to both adults and kids. Effortlessly bring together flavors that are both savory and satisfying in a step-by-step manner, allowing you to impress your family or guests with minimal fuss. If you’re looking for a dish that is comforting yet healthy, look no further than this Spinach Stuffed Pie.
Why You’ll Love This Recipe
This Spinach Stuffed Pie is truly a recipe worth making for numerous reasons. First and foremost, the preparation is straightforward, making it accessible for even novice cooks. The simplicity doesn’t sacrifice flavor, and with just a handful of ingredients, you can whip up a family-friendly meal in no time. Additionally, this dish serves as the perfect way to sneak in some greens for picky eaters, all while packing in protein from the cheeses and eggs.
What makes this recipe shine is its versatility. Whether you’re in need of a quick weeknight dinner or an impressive dish for a gathering, this pie adapts seamlessly. It is also a great option for meal prep; you can make it ahead of time and warm it up when needed. Plus, who can resist that golden, flaky crust paired with the creamy, flavorful filling?
Ingredients for Spinach Stuffed Pie
To create this delicious Spinach Stuffed Pie, gather the following ingredients:
- 1 pre-made pie crust (9-inch): Perfectly flaky and ready to hold all that goodness.
- 2 tablespoons olive oil: Provides richness and flavor to the filling.
- 1 medium onion, finely chopped: Adds sweetness and depth to the pie.
- 2 cloves garlic, minced: Aromatic and flavorful, elevating the dish.
- 4 cups fresh spinach, washed and chopped: The star of the show, packed with nutrients and vibrant color.
- 1 cup ricotta cheese: Creamy and rich, adding a luscious texture.
- 1 cup feta cheese, crumbled: Introduces a tangy note that pairs beautifully with spinach.
- 1/2 cup grated Parmesan cheese: A touch of nuttiness that rounds out the filling.
- 2 large eggs: Binds the filling together and adds protein.
- 1/4 teaspoon nutmeg: A subtle hint of warmth and flavor depth.
- Salt and pepper, to taste: Essential for seasoning and enhancing all the flavors.
- 1 tablespoon fresh dill or 1 teaspoon dried dill: Adds a refreshing herbal note.
- 1 egg (for egg wash): Brush on top for that beautiful golden color.
Step-by-Step Directions
Preheat your oven to 375°F (190°C). This ensures that your pie will bake evenly and achieve that perfect golden crust.
Heat the olive oil in a large skillet over medium heat. Once hot, add the chopped onion and sauté until translucent, which should take about 5 minutes.
Incorporate the minced garlic into the mixture and cook for an additional minute, stirring frequently to prevent burning and to release those wonderful aromas.
Gradually add the chopped spinach to the skillet. Stir continuously until the spinach is wilted, about 3-4 minutes. Remove the skillet from heat and allow the mixture to cool slightly.
In a large mixing bowl, combine the ricotta cheese, crumbled feta cheese, grated Parmesan cheese, and eggs. Mix until all ingredients are well merged.
Stir the cooled spinach and onion mixture into the cheese blend. Then, season the filling with nutmeg, salt, pepper, and dill. Ensure all ingredients are incorporated well.
Roll out the pre-made pie crust and fit it into a 9-inch pie dish, gently pressing down to eliminate air bubbles. Trim the excess crust around the edges if necessary.
Spoon the spinach and cheese filling into the pie crust, spreading it evenly throughout.
Roll out the second pie crust and place it over the filling. Seal the edges by crimping them together either with your fingers or a fork. This helps bind everything nicely.
Cut a few slits in the top crust to allow steam to escape while baking. This keeps your pie from bubbling over.
Beat the extra egg in a small bowl and brush it over the top of the pie. This gives it a beautiful, golden finish.
Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is set.
Let the pie cool for about 10 minutes before slicing and serving. This allows the filling to firm up slightly, making it easier to cut.
Tips & Tricks
To elevate your Spinach Stuffed Pie, consider the following chef’s secrets and optional extras:
- Use fresh herbs: In addition to dill, try adding fresh basil or parsley to enhance the flavor profile.
- Make-ahead option: Prepare the filling a day prior and store it in the refrigerator. Assemble the pie just before baking for a fresher taste and to save time.
- Add protein: For added substance, consider folding in some cooked chicken or turkey into the filling.
- Experiment with cheeses: Try using goat cheese for a tangier flavor or adding some mozzarella for extra creaminess.
- Spice it up: Add a pinch of red pepper flakes for a little heat.
Serving Suggestions & Pairings
Serve your Spinach Stuffed Pie warm, accompanied by a side salad for a balanced meal. A simple green salad with light vinaigrette pairs wonderfully, allowing the pie to shine as the main attraction. For a heartier meal, serve with roasted vegetables or a light soup on the side. If you’re entertaining, consider serving with a refreshing beverage like mint lemonade or chilled iced tea, which complements the savory flavors beautifully.
Nutritional Information
While the specifics can vary, a typical serving of Spinach Stuffed Pie contains roughly 300-400 calories. It is rich in protein due to the cheeses and eggs yet also high in fiber thanks to the spinach. This makes it a nutritious choice for those looking to maintain a balanced diet. Feel free to treat yourself with a slice—it’s okay to indulge a little!
Storing Tips & Variations for Spinach Stuffed Pie
If you have leftovers, they can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, consider freezing the pie before baking. Wrap it tightly in aluminum foil and freeze for up to 2 months. When you’re ready to enjoy, simply thaw it overnight in the refrigerator, then bake as directed.
For variations, feel free to experiment with different fillings: try substituting the spinach for other greens like kale or Swiss chard, or mix in seasonal vegetables for extra nutrition and flavor.
Conclusion for Spinach Stuffed Pie
You owe it to yourself to try this Spinach Stuffed Pie recipe right away! It’s a wonderful way to enjoy wholesome ingredients with comfort and flair. The versatile filling and flaky crust make it suitable for any occasion, be it a quiet dinner at home or a festive gathering. So, roll up your sleeves and get ready to create a delicious masterpiece that will delight your taste buds and satisfy your hunger!
FAQs
1. Can I use a homemade pie crust instead of a pre-made one?
Absolutely! Making a homemade crust can elevate your Spinach Stuffed Pie even further. Just ensure it’s rolled out thinly and fits your pie dish properly.
2. Is Spinach Stuffed Pie suitable for freezing?
Yes! You can freeze an unbaked pie for later use. Just make sure to wrap it securely to prevent freezer burn.
3. How do I reheat leftovers?
Reheat leftovers in the oven at 350°F (175°C) for about 15-20 minutes until warmed through. This will help retain the pie’s flaky texture.
4. Can I substitute the cheeses in this recipe?
Definitely! Feel free to mix and match. Just keep in mind that the flavor and texture may change slightly depending on the substitutes.
5. What are some good side dishes to serve with Spinach Stuffed Pie?
A fresh side salad, roasted vegetables, or even a light soup make excellent partners for your Spinach Stuffed Pie. Choose something that balances its richness.
Spinach Stuffed Pie
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful dish that combines fresh spinach and creamy cheeses encased in a flaky pie crust, making it a wholesome treat for both adults and kids.
Ingredients
- 1 pre-made pie crust (9-inch)
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups fresh spinach, washed and chopped
- 1 cup ricotta cheese
- 1 cup feta cheese, crumbled
- 1/2 cup grated Parmesan cheese
- 2 large eggs
- 1/4 teaspoon nutmeg
- Salt and pepper, to taste
- 1 tablespoon fresh dill or 1 teaspoon dried dill
- 1 egg (for egg wash)
Instructions
- Preheat your oven to 375°F (190°C).
- Heat the olive oil in a large skillet over medium heat, then add the chopped onion and sauté for about 5 minutes.
- Add the minced garlic and cook for another minute.
- Gradually add the chopped spinach and stir until wilted, about 3-4 minutes. Remove from heat and cool slightly.
- In a large bowl, combine ricotta, feta, Parmesan cheese, and eggs. Mix well.
- Stir in the cooled spinach and onion mixture, then season with nutmeg, salt, pepper, and dill.
- Roll out the pie crust and fit it into a 9-inch pie dish.
- Spoon the filling into the crust and spread evenly.
- Cover with the second pie crust, sealing edges by crimping.
- Cut slits in the top crust to let steam escape.
- Brush with beaten egg for a golden finish.
- Bake for 35-40 minutes until the crust is golden and filling is set.
- Let cool for 10 minutes before slicing and serving.
Notes
Serve warm with a side salad. You can prepare the filling a day in advance and refrigerate it.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 60mg
