Savory spinach pie.
Here’s a Greek spinach-inspired pie, packed with enough spinach to make Popeye proud. Instead of traditional feta found in the Greek Spanakopita, we’re a blend using creamy ricotta and mozzarella.
The result is a slightly richer, cheesy spinach pie with savory flavors of garlic and onion. Add in as much (or as little) red pepper as you want for your desired heat level. The pie pairs perfectly with some marinara on the side to dip each delicious bite in. And oh, it washes down well with a bottle of red. So follow the steps below to enjoy this delicious spinach-packed dinner.
Time You Need
- ~20 minutes prep
- ~35 minutes Baking
- Yields: 6-8 servings
What You Need
- 1 package of store-bought pie crusts (with 2 crusts)
- 5-6 cups of spinach, washed and chopped
- ~2 cups ricotta
- 5 cloves minced garlic
- 1 white or yellow onion, diced
- 1 egg
- ~2 cups finely shredded mozzarella or Italian blend cheese
- Garlic salt, to taste
- 2 tbsp garlic powder
- 1 tbsp onion powder
- Salt and black pepper, to taste
- 1 tbsp Italian seasoning
- 1 tbsp AP flour
- ΒΌ cup of milk or heavy whipping cream
- 1 tbsp red pepper flakes, more or less depending on heat preference
- Pasta or tomato sauce (for serving)
- Olive oil
- Butter
What You Do
- Preheat the oven to 425.
- In a skillet over medium heat, heat up some olive oil and add chopped spinach, diced onion, and minced garlic. Cook for about 5-7 minutes until onions are soft and spinach shrinks down. Remove from heat and set to the side.
- In a 9 inch pie pan, grease with a stick of butter or cooking spray. Then prepare the pie crusts as directed on the container instructions, using one pie crust to coat the pie pan.
- In a large mixing bowl, add ricotta, mozzarella, one beaten egg, spinach, garlic and onion. Then add salt, flour, milk, black pepper, Italian seasoning, garlic powder, onion powder, and red pepper flakes, to taste. Whisk ingredients together.
- Then spoon the mixture into the pie crust sitting in the pie pan and spread evenly.
- Continue until the pie pan is full, then top the with the second crust. Seal the edges together using a fork, and use a sharp knife to open small vents near the center.
- Before placing in oven, brush the top of the pie crust with olive oil and any additional seasoning.
- Then bake in the oven for 30-35 minutes. During the last 20 minutes, cover the edges of the pie with foil to avoid burning the crust.
- Remove and let cool for 5-10 minutes before serving.
- Enjoy with a side of marinara and red wine!