Spinach Cheese Pie Recipe

Wilt and drain spinach

Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil, then add the chopped spinach in batches, wilting each batch until just collapsed (about 2–3 minutes per batch). Transfer wilted spinach to a colander and let cool slightly. Press out as much liquid as possible using the back of a spoon or by squeezing in a clean kitchen towel. Measure drained spinach — you should end with about 4 cups packed; if more moisture remains, squeeze again.

Cook aromatics

In the same skillet, add the remaining 1 tablespoon olive oil. Sauté the chopped onion over medium heat until soft and translucent, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant, taking care not to brown the garlic. Remove skillet from heat and let cool for 5 minutes.

Combine filling ingredients

In a large bowl, combine the drained/wilted spinach and the sautéed onions and garlic. Add the crumbled feta, ricotta, grated Parmesan, eggs, 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon ground nutmeg. Mix thoroughly until evenly distributed. Taste and adjust seasoning if needed. The mixture should be moist but not watery.

Make the dough

In a bowl or food processor, combine 2 cups all-purpose flour and 1/2 teaspoon salt. Add the cold cubed butter and cut in with a pastry cutter or pulse in the processor until the mixture resembles coarse crumbs with pea-sized butter pieces. Drizzle cold water, 1 tablespoon at a time, and gently mix until dough just comes together when pressed (use about 3–4 tablespoons total). Do not overwork.

Chill and roll

Form the dough into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes. After chilling, lightly flour a work surface and roll the dough to a circle about 12 inches (to fit a 9-inch pie or 9x2-inch tart pan) and about 1/8 inch thick. Transfer the dough to the pan, gently pressing it into the sides and trimming any excess, leaving about 1/2-inch overhang. Patch any tears if necessary.

Pre-bake (optional) and assemble

Preheat the oven to 375°F (190°C). For a crisper bottom, line the pastry with parchment and fill with pie weights or dried beans. Blind-bake for 12 minutes, then remove weights and parchment and bake 5 more minutes until the crust is just set and faintly golden. Alternatively, skip blind-baking and bake the filled pie a little longer (see baking step). Let the crust cool for 5 minutes. Pour the spinach-cheese filling into the prepared crust, smoothing the top. Brush the exposed pastry edge with the beaten egg for a glossy finish.

Bake

Bake the assembled pie in the preheated 375°F (190°C) oven for 30–35 minutes if blind-baked, or 40–50 minutes if not blind-baked, until the filling is set and the top is golden and slightly puffed. A knife inserted near the center should come out mostly clean (a little moisture from cheese is fine). If the crust browns too quickly, tent with foil for the last 10–15 minutes.

Rest and serve

Remove the pie from the oven and let rest on a wire rack for 10–15 minutes to settle the filling. Slice into 8 equal pieces and serve warm or at room temperature. Leftovers can be refrigerated up to 3 days; reheat gently in a 350°F (175°C) oven until warmed through.