If you are searching for a delightful, wholesome dish that feels like a warm hug on a plate, this Zucchini and Spinach Pie Recipe is your new best friend. Loaded with fresh vegetables, tangy feta, and a hint of Parmesan, this savory pie is as colorful as it is flavorful. It’s perfect for brunch, a light dinner, or whenever you want to impress your guests with a Mediterranean-inspired bite that tastes like pure comfort. Whether you’re a longtime fan of veggie pies or just discovering the joy of combining zucchini and spinach in a baked dish, this recipe will quickly become a kitchen staple.
Ingredients You’ll Need
This recipe shines because it relies on simple, fresh ingredients that each play a crucial role in creating a perfect balance of taste, texture, and color. Every component contributes something special, whether it’s the silky spinach, the soft zucchini, or the lovely cheeses that bring it all together.
- 2 tablespoons olive oil: Adds a fruity richness that elevates the vegetables as they sauté.
- 1 small onion, finely chopped: Provides a subtle sweetness and depth when softened.
- 2 garlic cloves, minced: Brings aromatic warmth that complements the greens beautifully.
- 2 cups grated zucchini (squeezed dry): Offers moisture and tenderness without sogginess, essential for perfect pie texture.
- 2 cups fresh spinach, chopped (or 1 cup frozen spinach, thawed and drained): Gives vibrant color and a healthy boost while blending smoothly with the other ingredients.
- 4 large eggs: Bind the filling, adding a soft, custardy structure to the pie.
- 1 cup crumbled feta cheese: Imparts tanginess and saltiness that make every bite pop.
- ½ cup grated Parmesan cheese: Adds a nutty, savory accent enhancing the overall flavor.
- ¼ cup chopped fresh parsley or dill: Fresh herbs bring brightness and a touch of garden-fresh aroma.
- ½ teaspoon dried oregano: Introduces a classic Mediterranean undertone.
- Salt and black pepper to taste: Season to enhance all natural flavors without overpowering them.
- ½ cup all-purpose flour (or gluten-free blend): Provides structure to the filling for a slice that holds beautifully.
- 1 teaspoon baking powder: Lightens the pie, ensuring it’s not too dense.
- Optional: ½ cup shredded mozzarella for topping: Creates a golden, melty finish that’s utterly irresistible.
How to Make Zucchini and Spinach Pie Recipe
Step 1: Prepare and Cook the Vegetables
Start by heating olive oil in a skillet over medium heat. Toss in the finely chopped onion and cook gently for 3 to 4 minutes until it softens and becomes translucent. Next, add the minced garlic, grated zucchini, and chopped spinach. Cook the mixture for another 4 to 5 minutes, stirring occasionally, until the vegetables are tender and any excess moisture has evaporated. This step is essential to prevent a watery pie later on. Remove the skillet from the heat and let the mixture cool slightly—this keeps the eggs from scrambling when combined.
Step 2: Mix the Filling
In a large bowl, whisk together the eggs, crumbled feta cheese, grated Parmesan, fresh herbs, dried oregano, salt, and pepper. Stir to combine the flavors well. Then gently fold in the flour and baking powder to create a thick, cohesive batter. Finally, add the cooled vegetable mixture and fold it in until everything is well incorporated without over-mixing. This combination of ingredients creates a wonderfully balanced pie filling that is both light and richly flavorful.
Step 3: Bake to Golden Perfection
Preheat your oven to 375°F and lightly grease a 9-inch pie dish or baking pan. Pour the pie mixture into the dish, smoothing the top evenly. If you love a cheesy crust, sprinkle the shredded mozzarella cheese over the top now. Bake the pie in your preheated oven for 35 to 40 minutes. You’ll know it’s ready when the top turns a gorgeous golden brown and the center feels firm to the touch. Once baked, allow the pie to cool for 5 to 10 minutes before slicing to ensure that the pieces hold their shape.
How to Serve Zucchini and Spinach Pie Recipe
Garnishes
Adding fresh, bright garnishes transforms this pie into an eye-catching centerpiece. Try sprinkling some additional chopped parsley or dill over each slice for a burst of color and fresh flavor. A few thin lemon wedges on the side can add a lovely zesty contrast that complements the creamy cheeses beautifully.
Side Dishes
This Zucchini and Spinach Pie Recipe pairs wonderfully with simple, fresh sides. A crisp green salad tossed with a light vinaigrette works perfectly to balance the richness of the pie. Roasted cherry tomatoes or a bowl of marinated olives will also elevate your meal with Mediterranean flair, making every dinner feel a bit more special.
Creative Ways to Present
For brunch or buffet-style serving, cut the pie into small squares and present on a decorative platter alongside colorful vegetable crudités. Alternatively, serve individual slices wrapped in parchment and tied with kitchen twine for a charming picnic option. No matter how you present it, the vibrant colors and inviting textures will draw everyone in.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator. The pie keeps well for up to 3 days, making this recipe perfect for quick lunches or easy dinners after a busy day.
Freezing
You can freeze this pie either as a whole or in individual slices. Wrap it tightly in plastic wrap and then foil to protect against freezer burn. When stored properly, it stays delicious for up to 2 months. Just remember to thaw overnight in the fridge before reheating.
Reheating
Reheat leftover zucchini and spinach pie gently in a preheated oven at 350°F for about 10 to 15 minutes. This helps maintain the crispy top and moist interior. Microwaving is okay for quick reheats but may soften the crust, so oven reheating is preferred whenever possible for the best texture.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Just be sure to thoroughly thaw and drain the frozen spinach to remove as much liquid as possible. This prevents your pie from becoming soggy and helps maintain the ideal texture.
Is there a gluten-free version of this recipe?
Yes, simply swap the all-purpose flour for a gluten-free flour blend. The baking powder already helps with rising, so the texture will stay light and tender even without gluten.
Can I substitute feta with another cheese?
Feta brings a distinct tang and saltiness, but you can experiment with goat cheese or ricotta for a milder flavor. Just keep in mind these will change the overall taste profile slightly.
How do I prevent the pie from becoming watery?
The key is squeezing out excess moisture from the grated zucchini and properly cooking down the vegetable mixture before adding it to the batter. This reduces water content and avoids a soggy pie.
Can this pie be served cold or at room temperature?
Yes! This pie is delicious warm, at room temperature, or cold. It makes a fantastic picnic food or make-ahead brunch option that tastes great no matter how you serve it.
Final Thoughts
This Zucchini and Spinach Pie Recipe is a true winner in my kitchen, combining vibrant veggies, creamy cheeses, and fresh herbs into one unforgettable dish. It’s easy to make, versatile enough for any meal of the day, and comforting in every bite. I can’t recommend it enough—go ahead and try it out for yourself. I promise it will become a beloved favorite in your recipe collection just as it has in mine.
Print
Zucchini and Spinach Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Main Course, Brunch
- Method: Baking
- Cuisine: Mediterranean-Inspired
- Diet: Vegetarian
Description
A delicious and healthy zucchini and spinach pie packed with fresh vegetables, feta, and Parmesan cheese, baked to golden perfection. Perfect for brunch, lunch, or a light dinner, this Mediterranean-inspired savory pie is low in carbs, rich in protein, and easy to prepare.
Ingredients
Vegetables
- 2 cups grated zucchini (squeezed dry)
- 2 cups fresh spinach, chopped (or 1 cup frozen spinach, thawed and drained)
- 1 small onion, finely chopped
- 2 garlic cloves, minced
Cheese and Dairy
- 4 large eggs
- 1 cup crumbled feta cheese
- ½ cup grated Parmesan cheese
- Optional: ½ cup shredded mozzarella for topping
Dry Ingredients and Herbs
- ½ cup all-purpose flour (or gluten-free blend)
- 1 teaspoon baking powder
- ¼ cup chopped fresh parsley or dill
- ½ teaspoon dried oregano
- Salt and black pepper to taste
Oils
- 2 tablespoons olive oil
Instructions
- Preheat and Prepare Pie Dish: Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish or baking dish to prevent sticking.
- Sauté Vegetables: In a skillet over medium heat, warm the olive oil and sauté the finely chopped onion for 3 to 4 minutes until softened and translucent. Add the minced garlic, grated zucchini, and chopped spinach, cooking for an additional 4 to 5 minutes. This helps soften the mixture and evaporate excess moisture. Remove from heat and let cool slightly.
- Mix Filling Ingredients: In a large bowl, whisk together the eggs, crumbled feta, grated Parmesan, chopped herbs (parsley or dill), oregano, salt, black pepper, flour, and baking powder until well combined.
- Combine Veggies with Egg Mixture: Fold the cooked vegetable mixture into the egg and cheese mixture gently until everything is thoroughly incorporated.
- Assemble Pie: Pour the combined mixture into the prepared pie dish, smoothing the top with a spatula. If using, sprinkle shredded mozzarella evenly over the top.
- Bake: Place in the preheated oven and bake for 35 to 40 minutes until the top is golden brown and the center is set and firm to the touch.
- Cool and Serve: Remove the pie from the oven and let it cool for 5 to 10 minutes before slicing. This helps the pie hold its shape when cutting. Serve warm or at room temperature.
Notes
- Serve warm or at room temperature for best flavor and texture.
- Pairs wonderfully with a simple green salad for a light meal.
- Ideal as a brunch dish or a light main course.
- Can be made a day ahead and reheated gently in the oven without losing moisture.
