Description
This Spinach Egg Cheese Pie is a delightful savory dish that combines the richness of cheeses with the freshness of spinach, all baked into a flaky pie crust. Perfect for any meal of the day!
Ingredients
Scale
Filling:
- 1 tablespoon olive oil
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 5 cups fresh spinach (chopped, or 1 package frozen spinach thawed and drained)
- 4 large eggs
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup crumbled feta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Crust:
- 1 refrigerated pie crust (or homemade)
- 1 egg (beaten, for egg wash)
Instructions
- Preheat and Prep: Preheat the oven to 375°F (190°C) and lightly grease a 9-inch pie dish. Press the pie crust into the dish.
- Sauté Aromatics: Heat olive oil in a skillet, sauté onion and garlic until fragrant.
- Add Spinach: Stir in spinach and cook until wilted if fresh (or warmed through if using frozen).
- Mix Filling: In a bowl, whisk eggs, add cheeses, nutmeg, salt, and pepper. Mix in the spinach mixture.
- Fill Pie: Pour filling into the crust, spread evenly, and brush crust edges with beaten egg.
- Bake: Bake for 35–40 minutes until set and golden. Let cool before serving.
Notes
- For extra flavor, add chopped fresh dill or parsley.
- This pie is versatile and can be enjoyed warm, cold, or at room temperature.
- Leftovers can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 2g
- Sodium: 420mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 115mg
