Spinach Corn Pie
Indulge in the comforting goodness of Spinach Corn Pie, a savory delight that brings together the creamy richness of cheese with the wholesome flavors of fresh spinach and sweet corn. Nestled inside a golden, flaky pie crust, this recipe features a luscious cheese sauce made from cream cheese, cheddar, and a hint of nutmeg for a warm, aromatic touch. The filling, packed with vibrant spinach and tender corn kernels, is both hearty and nutritious. Perfect for family dinners or cozy gatherings, this pie is easy to prepare, taking just 20 minutes of prep time before it bakes to bubbly perfection. Serve it warm for a satisfying main course, or pair it with a crisp salad for a well-rounded meal. Spinach Corn Pie is your go-to recipe for comfort food that doesn’t compromise on flavor or presentation!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 300 grams Fresh spinach
- 1 cup Sweet corn kernels (cooked or canned, drained)
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 1.5 cups Milk
- 100 grams Cream cheese
- 1 cup Grated cheddar cheese
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.25 teaspoons Nutmeg
- 1 piece Pie crust (homemade or store-bought)
- 1 piece Egg (beaten)
Instructions
Preheat your oven to 375°F (190°C).
Wash the spinach thoroughly. Blanch it in boiling water for 1-2 minutes, then drain and squeeze out any excess liquid. Chop the spinach finely and set aside.
Melt the butter in a saucepan over medium heat. Add the flour and cook for 1-2 minutes, stirring constantly to create a roux.
Gradually add the milk to the roux, whisking continuously to prevent lumps from forming. Cook until the mixture thickens into a creamy sauce.
Stir in the cream cheese, grated cheddar cheese, salt, pepper, and nutmeg. Continue stirring until the cheese has melted and the sauce is smooth.
Add the chopped spinach and corn into the cheese sauce. Mix well and remove from heat.
Roll out the pie crust and place it into a pie dish, trimming any excess. Pour the spinach and corn filling into the crust, spreading it evenly.
Brush the edges of the crust with the beaten egg for a golden finish.
Bake the pie in the preheated oven for 30-35 minutes, or until the crust is golden and the filling is bubbling.
Allow the pie to cool for 5-10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
2763 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.0 g | 232% | |
| Saturated Fat | 87.6 g | 438% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 506 mg | 169% | |
| Sodium | 5414 mg | 235% | |
| Total Carbohydrate | 209.3 g | 76% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 39.2 g | ||
| Protein | 82.2 g | 164% | |
| Vitamin D | 5.7 mcg | 29% | |
| Calcium | 1706 mg | 131% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 1487 mg | 32% | |
*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.
