Updated: Jan 20
Ring in this Christmas with a Pie that looks just like your Christmas tree!
Today, we are making a rich, flavorful Pie loaded with one of my favorite vegetables - Spinach. Any other Spinach lovers here?! If yes, hello hello! If not, I'm prettttttty sure you'll be one of us, once you try this recipe - so, keep on reading!
Spinach Pie is commonly known as "Spanakopita" (translates to Spinach Pie) - which is a Greek savory pastry filled with spinach and feta with an extra flaky crust. This crust is typically made with Phyllo (or Filo) Dough Sheets.
The Pie we're baking today is based off this traditional Spanakopita but, with quite bit of my own additions/changes. One of them being the crust - aka we're not using Phyllo Sheets.
On that note, let's talk about Pie Crusts for a second, shall we?!
I used to hate (and I mean, HATE) making Pie Crusts. I just could never get that flaky crust with any of the recipes I tried. Watched a ton of YouTube videos, read the same amount of articles and tried them all a million times but it always left me exhausted and frustrated. The dough was either too wet, too dry, or would start falling apart when assembling. It was a mess.
I eventually ended up creating a crust recipe that works for me. And I will be sharing that on the blog very soooon.
Buttttt, it was during this 'messy pie creation days' I discovered ready made Pie Crusts and it's been a total game changer (Pillsbury is my go to). And that's what we're using for today's Spinach/Onion Pie.
As for the filling - we're putting loads and loads of cheese, onion, and flavor because, a Pie is all about what's inside. The filling can make or break the whole thing. Am I right or am I right?!
I cannot wait for you to try this recipe out. So, let's get to baking!
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Serves: 9'' Pie
Pillsbury Pie Crust
500g frozen chopped spinach nuggets (defrosted and drained well to remove water)
1 large white onion, cubed
7 scallions (or green onions), cut
1 tbsp butter
1 cup + 1 tbsp shredded mozzarella cheese, divided
1/2 cup shredded cheddar cheese
125g light cream cheese
3 eggs, whisked
Salt and pepper for taste
Defrost and drain all the water from the frozen spinach.
To defrost, microwave the spinach for about 60 seconds (or more) until you can poke the spinach with a fork and no more frosting can be seen outside.
To drain the water, wrap the microwaved spinach with multiple napkins and squeeze very tightly - you may have to repeat the squeezing process with new napkins 4 to 5 times.
Note: Making sure all the water is drained out is very important to avoid your Pie from tasting like water and/or the crust from getting soggy.
In a small pan, sauté the white and green onions with 1 tbsp butter.
Add the spinach from Step 1 and onions from Step 2 into a large bowl. Mix in the mozzarella, cheddar and cream cheese. Then, add in the whisked eggs. Finally sprinkle salt and pepper for taste.
Preheat the oven to 350° F.
Place the Pillsbury pie crust on the bottom of a 9'' pie dish. Then, spoon the spinach filling into the pie dish. Sprinkle the remaining shredded mozzarella cheese on top.
Bake the Pie for 40 minutes. Serve warm!