How to Make Spinach Pie

Spinach pie is a deliciously healthy and light meal that is sure to please both vegetarians and meat-eaters alike. Read this article for two takes on this timeless dish.

EditIngredients

Greek-style Spinach Pie (Spanakopita)

3 cups yellow onion, chopped

2 tablespoons extra virgin olive oil

3 packages frozen spinach, defrosted and chopped

6 eggs, beaten

2 teaspoons nutmeg

1/2 cup Parmesan cheese

3 tablespoons dry bread crumbs

1/2 pound feta cheese, cut into 1/2-inch cubes

1/2 cup pine nuts

1/4 pound butter, melted

6 sheets phyllo dough, defrosted

2 teaspoons salt

1 1/2 teaspoons ground black pepper

Total Time: 1 hour and 35 minutes | Servings: 6-8

Spinach Tart with Pine Nuts

Crust:

1 1/2 cups flour

1/2 teaspoon salt

1 stick butter, cut into 1/2-inch slices

2 teaspoons vegetable shortening

3 tablespoons ice water

Filling:

1 yellow onion, chopped

1/4 cup olive oil

1/2 cup pine nuts

10-ounces fresh spinach, chopped and stems removed

3/4 teaspoon salt

1/2 teaspoon ground black pepper

3 large eggs

3/4 cup heavy cream

1/2 cup crumbled goat cheese or feta

Total Time: 1 hour and 45 minutes | Servings: 6

EditSteps

EditGreek-style Spinach Pie (Spanakopita)

Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).

Sauté the onions, olive oil, salt, and pepper, in a frying pan on medium heat until lightly browned. Remove the pan from heat and allow the onions to cool slightly.

Drain any remaining liquid from the spinach and place it in a mixing bowl. Add the onions, eggs, nutmeg, Parmesan cheese, feta, bread crumbs, and pine nuts and toss to combine.

Butter an 8-inch, ovenproof nonstick pan. Line it with 6 sheets of phyllo dough, letting the edges of the dough hang over the pan. Add in the spinach mixture, and then fold the edges of the dough over to cover the pie.

Brush the top of the pie with the melted butter and then bake in the oven for 1 hour. The top should be golden brown when finished.

Remove from the oven and allow to cool. Serve at room temperature.

EditSpinach Tart with Pine Nuts

Prepare the pie crust. In a large mixing bowl, add the flour, salt, butter, and shortening, working the ingredients together with your hands. Add the ice water in 1 tablespoon at a time, continuing to work the dough with your hands until the ingredients come together.
- Flatten the crust into a disk shape, and then cover it with plastic wrap and refrigerate for at least 30 minutes.

Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Remove the dough from the refrigerator and roll it into an 11-inch circle, and then place it in a tart pan.

Press the dough into the sides of the pan and trim any excess dough that spills over the the pan.

Place the dough in the oven and bake for 20 minutes, or until lightly browned. Remove the crust from the oven and allow to cool slightly.

Assemble the pine nuts in an even layer on a baking sheet. Bake in the oven for 3-5 minutes, or until golden brown. Remove from the oven and allow to cool.

Heat the olive oil over medium-high heat on a large skillet. Add the onions and sauté them for 3 minutes, and then add the spinach, salt, and pepper. Continue cooking for an additional 2 minutes, or until the liquid has evaporated.
- Remove the pan from heat and allow to cool.

Whisk the eggs and cream together in a large mixing bowl. Add the sautéed vegetables, pine nuts, and cheese and mix well.

Pour the mixture over the pie crust and bake in the oven for 30-40 minutes. The tart should be golden when finished.

Remove from the oven and allow to cool slightly before serving.

EditTips

If you are using fresh spinach, be sure to rinse it thoroughly before cooking.

Phyllo dough dries out very quickly, so make sure your hands are dry when handling it and don't open the package until the rest of the ingredients are assembled.