Spinach Pie

Spring must be coming soon! I have local spinach in my fridge! Wahoo! How can I get the most out of it? Make it last? This savory pie is  sturdier than a quiche and less finicky. It’s a very reliable recipe that’s easy to make up.

You need one 9-inch pie crust.

  1. Mix pie crust. Whisk 1 1/4 cups flour, 1/4 tsp. salt, 1/8 tsp. baking powder together in a small bowl.
  2. Cut in 8 tbls. butter. Cut it in with a knife and squish with your fingers until it is well mixed (or use a pastry blender.)
  3. Fork in 3-4 tbls. ice water.
  4. Roll out, between parchment or plastic wrap,  and shape into a 9-inch pie pan.

For the filling:

1 medium onion, small dice
2 tbls. butter
2 cups ricotta
1/2 tsp. salt
pinch thyme
3 large eggs
about 8 oz fresh spinach
3 tbls. flour
1 cup cheese (swiss or any mild white)

  1. Saute the onion in the butter until golden brown. Add in the spinach and cook for a brief minute, until wilted. Take off the heat to cool.
  2. Grate the cheese and sprinkle some on the bottom to keep the crust from getting soggy.
  3. Beat egg and stir in ricotta, salt, thyme, flour, and spinach/onion mixture.
  4. Pour into pie shell. Bake at 375F for 50-55 minutes.

Adapted from King Arthur’s BC.


7 thoughts on “Spinach Pie

  1. A question for Ben, because he and pie crusts don’t get along: Can I make the pie crust and roll it out into a pie plate a day or so beforehand and freeze it, then assemble this the day of? Would Ben have to defrost the pie crust?

  2. You could try that and, yes, you’d have to defrost the pie crust before putting in the filling. I think that if you took it out and put it in the fridge before you went to work, it would be more than ready by dinnertime. How I usually freeze pie crusts:
    -Pat it into a disc and wrap tightly in plastic wrap.
    -Stick in a bag and freeze.
    -Put in fridge to defrost a few hours or more before you want to use it.
    It’s not much more work to make two pie crusts so next time, donate one to the freezer. :)

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  4. We made this last week and it was so tasty! It lasted a good few days, was still yummy as leftovers, and is surprisingly filling. Thanks for the recipe!

  5. You need to try this with some bacon sauteed with the onion. And add some fresh cracked pepper. My kids eat this stuff up!

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