Spinach Pie

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With only 5 ingredients this delicious spinach pie is so easy to prepare, perfect for dinner, lunch or even breakfast!

A slice of spinach pie on a plate with a side salad.

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 spinach 
  • Cheddar cheese
  • Seasoning:  Nutmeg, Salt and Pepper
The ingredients to make spinach pie laid out on a marble bench top.

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:  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

A loaf tin lined with pastry on a bench surrounded by other ingredients.

Step two: Get out a food processor. Add all other ingredients. Pulse until smooth.

Spinach, eggs, grated cheese and cottage cheese in a food processor.
A food processor with blended spinach and cheese pie filling.

Step three: Pour the spinach mixture into your pie dish

Spinach and cheese filling in a puff pastry lined loaf tin.

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).

A lattice topped pie ready to go into the oven.

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!


A pie with a golden brown lattice top in a loaf tin on a cooling rack.

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.
A pie with spinach filling cut into to show the vibrant green filling.

FAQs

What is spanakopita made from?

Spanakopita is made a pie made with phyllo pastry filled with spinach and feta filling.

A forkful of spinach cheese pie filling being held up to the camera.
A plate with a slice of spinach cheese pie  being held up to the camera.

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Two slices of pie on a wooden chopping board showing the green spinach and cheese filling.

Spinach Pie

Easy spinach pie a simple but delicious take on Spanakopita with just 5 ingredients recipe using puff pastry and cottage cheese.
Print Pin Rate
Course: Family Dinner Ideas
Cuisine: New Zealand
Keyword: cottage cheese spinach pie, spinach and cottage cheese pie, spinach cottage cheese pie, Spinach pie
Diet: vegetarian
Servings: 8 slices
Calories: 457kcal
Author: My Kids Lick The Bowl

RATE THIS RECIPE

4.47 from 41 votes

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:  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

Serving: 1slice | Calories: 457kcal | Carbohydrates: 30g | Protein: 14g | Fat: 31g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.01g | Cholesterol: 81mg | Sodium: 385mg | Potassium: 190mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3206IU | Vitamin C: 1mg | Calcium: 173mg | Iron: 2mg

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11 Comments

  1. 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.

    1. 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

  2. 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! 😀

  3. 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.