Spinach Pie
With only 5 ingredients this delicious spinach pie is so easy to prepare, perfect for dinner, lunch or even breakfast!
Why This Recipe Works
- 5 ingredients!
- Easy recipe
- It is so green and so yummy that even my kids ask for second helpings.
- My very non-authentic take on spanokopita an absolutely amazing Greek Spinach Pie.
Ingredients you will need
To make my Spinach Pie you will need:
- Puff pastry
- Cottage cheese
- Eggs
- Frozen spinachÂ
- Cheddar cheese
- Seasoning: Â Nutmeg, Salt and Pepper
Ingredients Notes & Substitutions
- Puff pastry: I use store-bought. You could also use filo pastry as an alternative.
- Cottage cheese: Full-fat cottage cheese works much better than lite cottage cheese due to its lower water content. You can also use ricotta cheese if you prefer.
- Frozen spinach: You could use fresh spinach but it will need to be blanched
- Cheddar cheese: Any hard flavoursome cheese will be fine. Feta cheese is also an option.
- Seasoning: Â Nutmeg is optional however the flavour it brings to the spinach and cottage cheese filling is delicious. A little onion powder can also be lovely in this pie.
Stey-By-Step Instructions
Below are illustrated step-by-step instructions to make my spinach pie recipe, if you prefer just the written instructions then head straight to the printable recipe card below.
Prep: Preheat your oven to 200 degrees Celsius (400 F). Thaw your spinach if using frozen.
Step one: Line the bottom of a loaf tin with the puff pastry
Step two: Get out a food processor. Add all other ingredients. Pulse until smooth.
Step three: Pour the spinach mixture into your pie dish
Step four: Top with pasty. I often use a lattice design, but you can do whatever you want. One easy way to do it is to just use cookie cutters (or playdough cutters) to make shapes out of a sheet of pastry for the top.
If you have time or the inclination glaze the pastry with either an egg wash (I never do this) or milk, (I sometimes do this).
Step five: Bake at 200 degrees Celsius for 35 minutes or until pastry is golden brown.
Leave to cool for at least 15 minutes before slicing/serving. If you slice it too early the filling can be a little watery... Be patient and it will set nice and firm as it cools down.
Enjoy!
Top Tips
Here is how you can make this spinach pie perfectly every time!
- The recipe is very very simple, the only real tip is to make sure you leave the pie to cool for a little bit before slicing.
- This spinach pie reheats well in an air fryer, but leftovers are also lovely straight from the fridge.
- I make this pie in a loaf tin, I find it an easy option and easy to slice. You could of course use a larger pie dish but you would need to scale up the recipe.
FAQs
Spanakopita is made a pie made with phyllo pastry filled with spinach and feta filling.
Spinach Pie
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Ingredients
- 2 sheets puff pastry I used Edmonds, store bought
- 250 g cottage cheese
- 3 Eggs
- 200 g Frozen spinach defrosted
- 1 Cup grated cheddar cheese
- Seasoning ½ Teaspoon Nutmeg, Salt and Pepper to taste
Instructions
- Preheat your oven to 200 degrees Celsius (400 F)
- Line the bottom of a loaf tin with the puff pastry
- Get out a food processor. Add all other ingredients. Pulse until smooth.
- Pour the spinach mixture into your pie dish
- Top with pasty. I often use a lattice design, but you can do what ever you want. One easy way to do it is to just use cookie cutters (or playdough cutters) to take shapes out of a sheet of pastry for the top
- If you have time or the inclination glaze the pastry with either an egg wash (I never do this) or milk, (I sometimes do this).
- Bake at 200 degrees celsius for 35 minutes or until pastry is golden
- Leave to cool for at least 15 minutes before slicing/serving. If you slice it too early the filling can be a little watery.. be patient and it will set nice and firm as it cools down.
- Enjoy
Notes
- The recipe is very very simple, the only real tip is to make sure you leave the pie to cool for a little bit before slicing.
- This spinach pie reheats well in an air fryer, but leftovers are also lovely straight from the fridge.
- I make this pie in a loaf tin, I find it an easy option and easy to slice. You could of course use a larger pie dish but you would need to scale up the recipe.
- Puff pastry: I use store-bought. You could also use filo pastry as an alternative.
- Cottage cheese: Full-fat cottage cheese works much better than lite cottage cheese due to its lower water content. You can also use ricotta cheese if you prefer.
- Frozen spinach: You could use fresh spinach but it will need to be blanched
- Cheddar cheese: Any hard flavoursome cheese will be fine. Feta cheese is also an option.
- Seasoning: Â Nutmeg is optional however the flavour it brings to the spinach and cottage cheese filling is delicious. A little onion powder can also be lovely in this pie.
Nutrition
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This looks delicious! I think I'll add it to my menu plan for when my in-laws come to visit in a couple of weeks 🙂 xo M.
I hope you all like it!
It's in the oven! =)
Hope it went well
What sides do you serve with this?
For the kiddos I usually serve it with a fruit and vege platter. It's kind of a one dish meal for them. A nice salad goes well with it, I often make a roast beetroot, carrot and balsamic salad that works really well
I love this recipe, I've used it twice and am thinking of making it into hand pies (my husband loves hand pies for some reason.) To keep on hand for quick portable lunches! 😀
Looks delicious. My 11.5 year old makes dinner on Friday nights, so this looks easy enough for her to whip up. I like the suggestion of your beetroot, carrot and balsamic salad too. But for this time, easy green salad will suffice. Thanks for your recipe.
Hi could I freeze this after cooking? Thanks
You can, although I find reheated puff pastry doesn't come out that well