Cheese and Spinach Pie
Golden, flaky, and bursting with flavor, this Cheese and Spinach Pie is the ultimate comfort food with a Mediterranean twist. Featuring a luscious filling made from sautéed fresh spinach, creamy ricotta, tangy feta, and a hint of nutty Parmesan, this savory pie combines three cheeses for an irresistible depth of flavor. Enhanced with aromatic garlic, a touch of nutmeg, and encased in buttery puff pastry, it’s a crowd-pleaser perfect for brunch, lunch, or even dinner. The easy prep and straightforward assembly make it ideal for both weeknight meals and special occasions. Serve it warm with a crisp green salad for a wholesome, satisfying dish that highlights the best of home baking. Keywords: Cheese and Spinach Pie, spinach and cheese recipe, puff pastry pie, savory pie recipe, Mediterranean spinach pie.
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Recipe Information
Ingredients
- 500 grams Fresh spinach
- 200 grams Feta cheese
- 150 grams Ricotta cheese
- 50 grams Parmesan cheese
- 2 large Eggs
- 2 cloves Garlic cloves
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.25 teaspoons Nutmeg
- 2 sheets Puff pastry sheets
- 2 tablespoons All-purpose flour (for dusting)
- 1 portion Egg wash (1 egg beaten with 1 tablespoon water)
Instructions
Preheat your oven to 180°C (350°F).
Wash the spinach thoroughly. Heat 1 tablespoon of olive oil in a large skillet over medium heat and sauté the spinach until wilted. Remove from heat, allow to cool, then squeeze out any excess water and chop finely.
In the same skillet, heat the remaining 1 tablespoon of olive oil and sauté the minced garlic for 1 minute until fragrant. Add the chopped spinach back into the skillet and stir to combine. Set aside to cool.
In a large mixing bowl, combine the feta cheese, ricotta cheese, Parmesan cheese, eggs, salt, black pepper, and nutmeg. Mix until well combined.
Add the cooled spinach mixture to the cheese mixture and stir until the filling is evenly combined.
Lightly flour your work surface and roll out one puff pastry sheet. Place it into a greased 9-inch pie dish, allowing the edges to hang over the sides.
Spoon the spinach and cheese filling into the pastry-lined dish, smoothing it out evenly.
Roll out the second puff pastry sheet and place it over the filling. Trim excess pastry, then pinch the edges of the top and bottom crusts together to seal. Use a fork or your fingers for crimping the edges for a decorative touch.
Cut a few small slits in the top of the pastry to allow steam to escape during baking.
Brush the top crust with the egg wash to create a golden finish.
Place the pie in the preheated oven and bake for 40-45 minutes, or until the pastry is golden brown and flaky.
Remove the pie from the oven and allow it to cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
2151 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.8 g | 195% | |
| Saturated Fat | 64.9 g | 324% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 872 mg | 291% | |
| Sodium | 4968 mg | 216% | |
| Total Carbohydrate | 104.1 g | 38% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 2.6 g | ||
| Protein | 101.0 g | 202% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 2633 mg | 203% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 629 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
