Love spanakopita? Take it up a notch with this indulgent Spinach Pie—a flaky, cheesy delight that’s perfect for brunch, lunch, or dinner.
There’s something truly special about spinach pie—it strikes the perfect balance between indulgence and comfort. With its golden, flaky puff pastry and rich, cheesy spinach filling, this dish feels like a labor of love but comes together with minimal effort. The subtle sweetness of sautéed onions adds a delightful touch, making every bite satisfying and flavorful.
Inspired by the Greek classic spanakopita, spinach pie takes those beloved Mediterranean flavors and transforms them into a hearty, standalone meal. While spanakopita is known for its delicate phyllo layers and lighter texture, spinach pie offers a thicker, fluffier take that’s perfect for breakfast, lunch, or dinner. It’s versatile enough to impress at brunch with friends, serve as a comforting family dinner, or even enjoy as leftovers—just reheat and savor.
Whether you’re craving something rich and cheesy or looking for a vegetarian dish that feels substantial, spinach pie delivers. Its combination of flaky crust and creamy filling makes it a memorable dish for any occasion, turning simple ingredients into a truly satisfying meal.
Is Spinach Pie Healthy?
Spinach pie is a versatile dish that can fit into a variety of dietary preferences. It’s naturally vegetarian, made with ingredients like spinach, eggs, and cheese, and can be adapted for different needs. For instance, if you’re gluten-free, you can easily swap in a gluten-free puff pastry. The filling highlights simple, wholesome ingredients like spinach, garlic and sautéed onions, making it a satisfying option at whichever meal you serve it.
A Spin On Spanakopita
Spanakopita, a beloved Greek dish, traditionally features layers of delicate phyllo dough filled with a savory mixture of spinach, feta, herbs, and sometimes egg. Its hallmark is the crispy, flaky texture that comes from layering ultra-thin phyllo sheets brushed with olive oil or butter. This spinach pie takes these Greek-inspired flavors in a slightly different direction. Instead of phyllo, it uses buttery puff pastry, which is thicker and bakes up into a light, golden crust with a satisfying crunch. Meanwhile, the filling swaps out feta for creamy cottage cheese. Garlic, onion, oregano, and parsley still evoke the Mediterranean flavors of spanakopita, making spinach pie feel like a close cousin to the Greek classic.
INGREDIENTS
- 1 cup diced yellow onion
- 3 garlic cloves minced
- 2 teaspoons olive oil
- 1 1/4 cups cottage cheese
- 1/3 cup grated Parmesan cheese
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 2 pinches nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon freshly cracked black pepper
- 4 large eggs
- 1 pound frozen chopped spinach thawed and well drained
- 1 sheet puff pastry thawed
INSTRUCTIONS
Prep
Preheat oven, prepare ingredients.
Assemble
Combine filling, fill pastry, and brush with egg.
Bake
Bake until golden and let cool.
Devour!
FAQs & Tips
If you’d like to prep the spinach pie ahead of time, simply follow steps 1 through 4 and then cover and store in the fridge for a day. Bake when you’re ready, according to the final step. Store cooked leftovers in an airtight container for 2-3 days in the fridge. For longer storage, cover the pie with aluminum foil and freeze for up to 2 months. Let it thaw in the fridge overnight before reheating in the oven at 350°F until it’s completely warm.
Let’s be real: when it comes to pies, nobody likes a soggy bottom! To ensure your crust is crispy and golden brown, make sure the spinach is thoroughly thawed and drained. I like to press it into a mesh strainer to get as much liquid out as possible. You may also use fresh spinach for less water content.
Along with spinach, I sometimes like to toss in half a cup of finely chopped kale, broccoli, and mushrooms. You could also play with adding slices of tomato, bell pepper, or even cooked bacon. Just make sure you cook and drain any veggies before you add them so your spinach pie doesn’t get soggy.
Serving Suggestions
How else can spinach pie be served in a way that satisfies everyone at the table? Well, you could start by serving it for brunch or lunch with a Greek Healthy Broccoli Salad, an aromatic Mint Salad, a light and refreshing Greek Chickpea Salad, or even a sweet Watermelon Fruit Salad. While these options are light and bright, perfect for daytime summer occasions, colder weather might call for something heartier like Lemon-Roasted Chicken and an additional side of Air-Fryer Baby Potatoes.
Recipe
Spinach Pie
Ingredients
- 1 cup diced yellow onion
- 3 garlic cloves minced
- 2 teaspoons olive oil
- 1 1/4 cups cottage cheese
- 1/3 cup grated Parmesan cheese
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 2 pinches nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon freshly cracked black pepper
- 4 large eggs
- 1 pound frozen chopped spinach thawed and well drained
- 1 sheet puff pastry thawed
Instructions
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Preheat the oven to 375°F.
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In a skillet, sauté onion and garlic with olive oil until onions are translucent.
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In a bowl, combine cottage cheese, Parmesan, onion powder, dried parsley, dried oregano, nutmeg, salt, pepper, and 3 eggs. Add drained spinach, sautéed onion, and garlic. Mix well.
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Roll out puff pastry on a floured surface. Place in a pie dish, letting the extra pastry drape over the sides. Add filling, and fold extra pastry back over the filling (it should only cover the edges). Whisk the remaining egg and brush over the pastry.
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Bake for 40-50 minutes or until the pastry is golden brown. Let cool slightly before serving.
Nutrition
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