Spinach Stuffed Pie
A delightful savory pie filled with vibrant green spinach and creamy cheeses, perfect for family gatherings or a quiet night in.
Ingredients
Pie Crust
- 1 pre-made pie crust (9-inch) 1 pre-made pie crust (9-inch) A convenient base that cradles the delicious filling.
Filling
- 2 tablespoons 2 tablespoons olive oil Adds richness and depth of flavor.
- 1 medium 1 medium onion, finely chopped Brings sweetness and aroma to the filling.
- 2 cloves 2 cloves garlic, minced Adds a punch of flavor that elevates the dish.
- 4 cups 4 cups fresh spinach, washed and chopped The star ingredient that gives the pie its vibrant color and nutrition.
- 1 cup 1 cup ricotta cheese Provides creaminess and a slight sweetness.
- 1 cup 1 cup feta cheese, crumbled Adds a salty and tangy bite.
- 1/2 cup 1/2 cup grated Parmesan cheese Enhances the cheesy goodness with depth.
- 2 large 2 large eggs Binds the filling together for the perfect texture.
- 1/4 teaspoon 1/4 teaspoon nutmeg A subtle spice that rounds out the flavors.
- to taste Salt and pepper, to taste Essential for seasoning.
- 1 tablespoon 1 tablespoon fresh dill or 1 teaspoon dried dill Adds fragrant herbal notes.
- 1 egg 1 egg (for egg wash) Gives the crust a beautiful golden finish.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic to the skillet and cook for an additional minute, stirring frequently to prevent burning.
- Gradually add the chopped spinach to the skillet and stir constantly until wilted, about 3-4 minutes. Remove from heat and let cool slightly.
- In a bowl, combine ricotta cheese, feta cheese, grated Parmesan cheese, and eggs. Mix until well combined.
- Stir in the cooled spinach and onion mixture, adding nutmeg, salt, pepper, and dill.
Assembly
- Roll out the pie crust into a pie dish, pressing down gently and trimming edges if needed.
- Spoon the spinach and cheese filling into the crust evenly.
- Roll out a second pie crust, place it over the filling, seal edges, and cut slits on top to release steam.
- Brush the top with beaten egg.
Baking
- Bake for 35-40 minutes until the pie is golden brown.
- Let cool for 10 minutes before slicing and serving.
Notes
For a creamier filling, you can add a dollop of sour cream. Use fresh herbs for a brighter flavor and feel free to experiment with seasonal vegetables.