Spinach Pie with Muenster Crust
Elevate your weeknight dinner menu with this show-stopping Spinach Pie with Muenster Crust, a savory masterpiece that blends earthy spinach, creamy feta, and aromatic spices with a flaky, golden crust infused with shredded Muenster cheese. This recipe combines the best of rustic comfort food with a gourmet twist, featuring a rich filling of fresh spinach sautéed with onion, garlic, and nutmeg, bound together with eggs and heavy cream. The highlight is the buttery, cheesy crust that provides the perfect balance of crispness and melt-in-your-mouth texture. Ideal for brunch, lunch, or dinner, this pie is as stunning to serve as it is satisfying to eat. Impress your family or guests with this flavorful, vegetarian-friendly dish that’s as nourishing as it is delicious!
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Recipe Information
Ingredients
- 16 oz Fresh spinach
- 4 tbsp Butter
- 1 medium Yellow onion
- 2 cloves Garlic cloves
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 tsp Nutmeg
- 2 large Eggs
- 0.5 cup Heavy cream
- 0.75 cup Feta cheese
- 2 cups All-purpose flour
- 0.5 cup Unsalted butter (for crust)
- 1 cup Shredded Muenster cheese
- 4 tbsp Ice water
Instructions
Preheat your oven to 375°F (190°C).
To prepare the crust, combine all-purpose flour and 0.5 tsp salt in a large bowl. Cut in the 0.5 cup unsalted butter using a pastry cutter until the mixture resembles coarse crumbs.
Add the shredded Muenster cheese to the flour mixture and stir to combine evenly.
Gradually drizzle in the ice water, mixing with a fork until the dough just comes together. Form it into a disc, wrap in plastic wrap, and refrigerate for at least 20 minutes.
While the crust chills, rinse the spinach thoroughly and blanch it in boiling water for 1-2 minutes until wilted. Drain, cool under cold water, and squeeze out excess moisture. Chop finely and set aside.
In a skillet, melt 4 tbsp butter over medium heat. Add the diced yellow onion and sauté until softened, about 5 minutes. Add minced garlic and cook for 1 minute more.
Stir in the chopped spinach, salt, black pepper, and nutmeg. Cook for another 2 minutes until well combined. Remove the pan from heat and let the mixture cool slightly.
In a bowl, whisk together the eggs and heavy cream. Stir in the crumbled feta cheese. Add the cooled spinach mixture and mix evenly.
On a floured surface, roll out the chilled dough into a circle about 13 inches in diameter. Transfer the dough into a 9-inch pie dish, pressing it into the base and sides. Trim any excess dough.
Pour the spinach filling into the prepared crust, spreading it evenly. Fold any overhanging dough edges inward for a decorative crust.
Bake the spinach pie in the preheated oven for 40-50 minutes, or until the filling is set and the crust is golden brown.
Let the pie cool for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
3578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 253.6 g | 325% | |
| Saturated Fat | 151.9 g | 760% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 1077 mg | 359% | |
| Sodium | 5280 mg | 230% | |
| Total Carbohydrate | 221.7 g | 81% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 7.9 g | ||
| Protein | 93.1 g | 186% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 1946 mg | 150% | |
| Iron | 29.5 mg | 164% | |
| Potassium | 785 mg | 17% | |
*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.
