Name: Spinach Stuffed Pie Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Mediterranean
Ingredients: 1 sheet frozen puff pastry, thawed; 1 lb frozen chopped spinach, thawed and thoroughly drained; 1 tablespoon olive oil; 1 yellow onion, diced; 1 clove garlic, minced; 1 cup cottage cheese; 1/4 cup grated Parmesan cheese; 1/8 teaspoon ground nutmeg; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 3 large eggs (2 for filling, 1 for egg wash)

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If you’re looking for a showstopper centerpiece that’s as easy to create as it is impressive to serve, Spinach Stuffed Pie is your answer. This Mediterranean favorite layers creamy, savory spinach filling inside a golden, flaky puff pastry crust for a pie that’s both comforting and elegant. Whether you’re inviting friends for a casual weekend lunch or planning a festive brunch, this pie brings flavor, color, and celebration to any table. Freshness from spinach, richness from cheese, and the luscious crunch of pastry make every bite a pure joy.

Spinach Stuffed Pie Recipe - Recipe Image

Ingredients You’ll Need

This recipe comes together with just a handful of humble ingredients, each one playing a starring role. From the rich, creamy cheese blend to the vivid, leafy spinach, every component lends its flavor, texture, and even color to ensure the Spinach Stuffed Pie is as delightful as possible.

Frozen Puff Pastry Sheet: The shortcut to a golden, flaky shell without fuss — just thaw and you’re ready to roll.
Frozen Chopped Spinach: Packs a vibrant green punch and is super easy to prep; make sure to drain it thoroughly for a non-soggy pie.
Olive Oil: Used to sauté the onions and garlic, giving the filling depth and Mediterranean appeal.
Yellow Onion: Adds a gentle sweet note and soft texture to the filling.
Garlic Clove: Just enough to bring a mellow garlicky aroma and round out the flavors.
Cottage Cheese: A creamy, protein-rich base that keeps the filling light and slightly tangy.
Parmesan Cheese: For a salty, nutty boost and an extra layer of savory flavor.
Ground Nutmeg: The classic spinach pie secret — just a pinch warms up the filling beautifully.
Salt: Essential to bring out all the natural flavors in every bite.
Freshly Ground Black Pepper: For gentle heat and complexity.
Eggs: Two bind the filling together; one gives the pastry a glossy, golden top.

How to Make Spinach Stuffed Pie

Step 1: Prepare the Oven and Pastry

Start by preheating your oven to 375°F (190°C). While the oven is warming up, allow your puff pastry to fully thaw if it isn’t already — this helps prevent cracks. Gently unroll the pastry and press it into your pie dish, leaving any extra dough hanging over the edges to fold over later. If you love an extra-crispy crust, you can pre-bake the pastry for 10 minutes before adding the filling.

Step 2: Sauté the Onions and Garlic

Heat the olive oil in a skillet over medium heat. Toss in the diced onion and let it gently cook, stirring often until it’s soft and translucent, about five minutes. Add the minced garlic and let it bloom; just one more minute is enough. Remove the pan from heat and set the mixture aside to cool slightly so it doesn’t cook the eggs later.

Step 3: Mix the Cheesy Spinach Filling

In a large bowl, beat together the cottage cheese, grated Parmesan, nutmeg, salt, pepper, and two of the eggs until smooth and creamy. Make sure your spinach is well-drained (squeeze out all excess moisture with a clean kitchen towel) to avoid a watery filling. Fold the spinach and your cooled onion-garlic mixture into the cheese blend, stirring until everything is perfectly combined.

Step 4: Assemble the Spinach Stuffed Pie

Spoon the lush spinach filling into your prepared puff pastry shell, smoothing it out so it’s evenly distributed. Fold the edges of the pastry back over the filling, creating a rustic, free-form look. Whisk the remaining egg and softly brush it over the exposed pastry; this simple touch results in an irresistibly glossy, golden crust.

Step 5: Bake and Rest

Slide the pie into the oven and bake for 45 minutes, or until the pastry is beautifully puffed and deeply golden. The aroma is your cue that something wonderful is happening! Let the Spinach Stuffed Pie cool for about five minutes once it’s out of the oven, making it easier to slice while the filling sets perfectly.

How to Serve Spinach Stuffed Pie

Garnishes

For a fresh, lively finish, try scattering a handful of chopped fresh parsley or dill over the top just before serving. A sprinkle of extra Parmesan adds a cheesy flourish, while a few lemon zest curls bring brightness that wakes up the savory flavors of the pie.

Side Dishes

The beauty of Spinach Stuffed Pie is its versatility: pair it with a crisp green salad tossed in a sharp vinaigrette, or serve with roasted baby potatoes for a more filling meal. A bowl of tomato soup on the side also makes for a cozy, complete dinner, especially on cooler days.

Creative Ways to Present

For something a little different, consider baking the pie in mini tart pans for individual servings — perfect for picnics or lunchboxes. Or, just before serving, top each slice with a dollop of Greek yogurt or a drizzle of herb oil to create a beautifully plated dish that never fails to impress.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, Spinach Stuffed Pie will keep beautifully in the fridge for up to three days. Let the pie cool completely, then cover it tightly with foil or transfer to an airtight container to preserve its flavor and texture.

Freezing

This pie freezes well, so consider making an extra! Allow the baked pie to cool entirely, then wrap it in foil and place in a freezer-safe bag. It can be stashed away for up to two months, making quick work of unexpected cravings or last-minute lunches.

Reheating

To reheat, place leftover slices in a preheated 350°F (175°C) oven for about 10-15 minutes, or until warmed through and the pastry crisps up again. For frozen pie, thaw overnight in the fridge before reheating. Avoid the microwave if you can, as it can soften the pastry.

FAQs

Can I use fresh spinach instead of frozen in Spinach Stuffed Pie?

Absolutely! Just cook down about 1.5 pounds of fresh spinach in a pan, squeeze out excess liquid, and use it in place of frozen. The flavor will be even brighter, and you’ll love the vibrant color it brings.

What’s the best substitute for cottage cheese?

You can easily swap in ricotta cheese for a smoother filling or even crumbled feta for a tangier, saltier twist. Each brings its own personality to the Spinach Stuffed Pie, so try your favorite.

Can I make the pie ahead of time?

Yes! You can prepare the filling and assemble the pie up to a day in advance. Just cover it well and keep it chilled in the fridge. Bake just before serving for maximum flakiness and freshness.

How do I prevent my pie from getting soggy?

The trick is to drain the spinach very well and avoid watery ingredients. Patting the puff pastry with a paper towel if it feels damp and using the optional extra step of par-baking the crust helps keep the bottom crisp.

Is Spinach Stuffed Pie suitable for meal prep?

It’s a fantastic meal prep option. Make it ahead, slice, and store the portions for grab-and-go lunches, easy weeknight dinners, or even as a hearty breakfast alongside some fruit.

Final Thoughts

There’s something quietly magical about serving a Spinach Stuffed Pie and watching everyone around the table light up with the first bite. Whether you’re looking for a nourishing main dish or a new recipe to impress guests, this pie shines every time. Give it a try and let it become a beloved part of your kitchen repertoire!

Spinach Stuffed Pie Recipe

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4.6 from 19 reviews

Author: admin
Total Time: 1 hour
Yield: 8 slices 1x
Diet: Vegetarian

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Description

Indulge in this savory and satisfying Spinach Stuffed Pie, a delightful vegetarian dish perfect for a cozy dinner. This recipe combines the earthy flavors of spinach and creamy cheeses encased in a flaky puff pastry crust.

Ingredients

Scale

Puff Pastry:

1 sheet frozen puff pastry, thawed

Spinach Filling:

1 lb frozen chopped spinach, thawed and thoroughly drained
1 tablespoon olive oil
1 yellow onion, diced
1 clove garlic, minced
1 cup cottage cheese
1/4 cup grated Parmesan cheese
1/8 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 large eggs (2 for filling, 1 for egg wash)

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Instructions

Preheat Oven: Preheat oven to 375°F (190°C).
Sauté Onion: In a skillet, heat olive oil and sauté onion until soft, about 5 minutes. Add garlic and cook for 1 minute. Remove from heat and cool slightly.
Prepare Filling: In a bowl, mix cottage cheese, Parmesan, nutmeg, salt, pepper, and 2 eggs until smooth. Stir in spinach and onion-garlic mixture.
Assemble Pie: Line a pie dish with puff pastry, fill with spinach mixture, fold edges over, and brush with beaten egg.
Bake: Bake for 45 minutes until golden and puffed. Let cool before slicing.