Spinach Pie Recipe
INTRODUCTION
Spinach pie is a delightful dish that combines the goodness of spinach with the rich flavors of cheese and spices. This recipe is not only delicious, but it also provides various health benefits. Spinach is packed with vitamins and minerals, making this dish a nutritious addition to your meal rotation. Whether you are looking for a quick meal prep option or a hearty family dish, spinach pie checks all the boxes.
WHY YOU WILL LOVE THIS RECIPE
This spinach pie is a lighter option compared to many other savory pastries, making it great for meal prep and ideal for those who are conscious about their diet. It is diabetic-friendly and has a low calorie count, making it suitable for anyone aiming for weight loss. This pie is also high in protein due to the cheese and eggs, providing a balanced meal that keeps you full without excessive calories.
HOW TO MAKE Spinach Pie
EQUIPMENT NEEDED
- Large skillet
- Baking pan (9-inch square)
- Mixing bowl
- Brush for olive oil
- Oven
Ingredients You’ll Need
- 3 tablespoons olive oil
- 1 large onion, chopped
- 1 bunch green onions, chopped
- 2 cloves garlic, minced
- 2 pounds spinach, rinsed and chopped
- 1/2 cup chopped fresh parsley
- 1 cup crumbled feta cheese
- 1/2 cup ricotta cheese
- 2 large eggs, lightly beaten
- 8 sheets phyllo dough
- 1/4 cup olive oil, or as needed
STEP-BY-STEP INSTRUCTIONS
- Gather all ingredients.
- Preheat the oven to 350 degrees F (175 degrees C).
- Lightly oil a 9-inch square baking pan.
- Heat 3 tablespoons of olive oil in a large skillet over medium heat.
- Add the chopped onion, green onions, and garlic. Cook and stir until soft and lightly browned, about 5 minutes.
- Stir in the spinach and parsley, adding spinach in batches if it doesn’t all fit in the skillet at once. Cook until spinach is limp and excess liquid has evaporated, about 5 minutes. Remove from the heat and set aside to cool.
- In a large bowl, combine feta cheese, ricotta cheese, and lightly beaten eggs until well combined.
- Stir in the spinach mixture until evenly mixed.
- Lay one sheet of phyllo dough in the prepared baking pan and brush lightly with olive oil.
- Lay another sheet on top, and brush with olive oil. Repeat this step with two more sheets, allowing them to overlap the pan edges.
- Spread the spinach and cheese mixture evenly into the pan. Fold any overhanging phyllo dough over the filling and brush with oil.
- Layer the remaining 4 sheets of phyllo dough on top, brushing each with olive oil.
- Tuck any overhanging dough into the pan to seal the filling.
- Bake in the preheated oven until golden brown, about 30 to 40 minutes.
- Cut into squares and serve while hot.
HOW TO SERVE Spinach Pie
Spinach pie is best enjoyed fresh from the oven but may also be stored for later. For serving, consider cutting the pie into smaller squares for portion control. This dish pairs wonderfully with a fresh green salad or a side of roasted vegetables to keep it healthy and balanced. If you are watching your calorie intake, you might opt for smaller servings while still indulging in this delicious and nutritious treat.
STORAGE & FREEZING: Spinach Pie
You can store spinach pie in the refrigerator for up to 4 days. Make sure it is fully cooled before sealing it in an airtight container. It can also be frozen for longer storage; wrapped tightly, it will keep for up to 3 months. To reheat, simply bake it in the oven until heated through, maintaining its flaky texture.
SERVING SUGGESTIONS
To make your meal even healthier, serve spinach pie with a wedge of lemon or a dollop of Greek yogurt to enhance the dish’s flavors and add a refreshing touch. Another great option is to serve it with a side of cucumber salad for a light balance.
VARIATIONS
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Healthier Version: For a lower-calorie version, opt to use low-fat cheese or substitute half of the cheese with blended cauliflower to reduce the calories while still keeping the lovely flavor.
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High-Protein or Low-Carb Version: To make this recipe even more protein-packed, you can add cooked chicken, turkey, or chickpeas to the spinach mixture. For a low-carb variation, consider using a cauliflower crust instead of phyllo dough.
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Air Fryer Version: To make this dish in an air fryer, prepare the spinach mixture as usual but layer the phyllo dough in an air fryer-safe pan. Air fry at 320 degrees F for about 20-25 minutes, or until golden brown and crispy.
FAQs
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Can I make spinach pie ahead of time?
Yes! You can prepare the filling and phyllo layers in advance, then cover and refrigerate. Bake it just before serving for the best texture. -
Is spinach pie a good option for weight loss?
Absolutely! This spinach pie is a great option for weight loss due to its low-calorie count and high fiber and protein content. -
How long can I freeze spinach pie?
You can freeze spinach pie for up to 3 months. Be sure to wrap it tightly to prevent freezer burn. -
Is spinach pie suitable for those with gluten intolerance?
Traditionally, spinach pie is made with phyllo dough, which contains gluten. To make it gluten-free, substitute the phyllo dough with a gluten-free pastry or a vegetable base.
MAKE-AHEAD TIPS FOR Spinach Pie
Making this spinach pie ahead of time is not only convenient but saves you time during busy days. You can prepare the filling and layer it with the phyllo dough a day in advance. Store it in the refrigerator until you’re ready to bake. This makes it perfect for meal prep and ensures you have a healthy version of a satisfying dish ready to go when hunger strikes.
Spinach pie is an excellent addition to your healthy eating plan. Not only does it provide necessary nutrients, but it also offers a tasty option for those looking for a high protein meal or a dish that can fit into various dietary needs. Enjoy this easy and flavorful recipe today!
Spinach Pie
Ingredients
Method
- Gather all ingredients.
- Preheat the oven to 350 degrees F (175 degrees C).
- Lightly oil a 9-inch square baking pan.
- Heat 3 tablespoons of olive oil in a large skillet over medium heat.
- Add the chopped onion, green onions, and garlic. Cook and stir until soft and lightly browned, about 5 minutes.
- Stir in the spinach and parsley, cooking until spinach is limp and excess liquid has evaporated, about 5 minutes. Remove from heat and set aside to cool.
- In a large bowl, combine feta cheese, ricotta cheese, and lightly beaten eggs until well combined.
- Stir in the spinach mixture until evenly mixed.
- Lay one sheet of phyllo dough in the prepared baking pan and brush lightly with olive oil.
- Lay another sheet on top, and brush with olive oil. Repeat this step with two more sheets, allowing them to overlap the pan edges.
- Spread the spinach and cheese mixture evenly into the pan. Fold any overhanging phyllo dough over the filling and brush with oil.
- Layer the remaining 4 sheets of phyllo dough on top, brushing each with olive oil.
- Tuck any overhanging dough into the pan to seal the filling.
- Bake in the preheated oven until golden brown, about 30 to 40 minutes.
- Cut into squares and serve while hot.