The Ultimate Comforting Spinach and Feta Pie
There’s something undeniably satisfying about a warm slice of savory pie, and this Spinach and Feta Pie is the absolute pinnacle of vegetarian comfort food! Imagine a buttery, flaky crust filled with a rich, creamy custard, tender spinach, and the salty tang of feta cheese, all baked to golden perfection. It’s a showstopper for brunch, a satisfying weeknight dinner, or a perfect addition to any potluck. This recipe is straightforward, packed with flavor, and guaranteed to become a new family favorite. Let’s get baking!
Ingredients
• 1 bunch fresh spinach, about 4 cups / 120g
• 3 tbsp / 45 ml olive oil
• 1 medium yellow onion, chopped
• 1 cup / 110g grated Swiss cheese
• 2 large eggs
• 1 1/4 cups / 300 ml light cream
• 1/4 tsp / 1.5g salt
• 1/4 tsp / 0.5g freshly ground black pepper
• 1 pinch ground nutmeg
• 1/4 cup / 25g grated Parmesan cheese
• 1 10-inch / 25 cm deep-dish pie crust, prebaked for 5 minutes
• 6 oz / 170g feta cheese, crumbled
• 2 medium tomatoes, sliced
Instructions
1. Preheat your oven to 350°F / 175°C. Wash the spinach, remove the tough stems, and steam until just wilted. Squeeze out as much excess water as possible, then give it a rough chop.
2. Heat the olive oil in a small skillet over medium heat. Add the chopped onion and cook until golden and soft, about 7 minutes. In a medium bowl, toss the cooked onion with the chopped spinach and the grated Swiss cheese.
3. In a blender or a separate bowl, combine the eggs, light cream, salt, pepper, nutmeg, and Parmesan cheese. Blend or whisk until smooth, about 1 minute.
4. Spread the spinach and cheese mixture evenly into the bottom of your prebaked pie crust. Top with the crumbled feta cheese. Arrange the tomato slices decoratively over the top.
5. Gently pour the egg and cream mixture over the fillings. You can use your fingers or the back of a spoon to gently press down, ensuring the liquid soaks through all the layers to the crust.
6. Bake for 45 minutes, or until the center is set and a knife inserted near the middle comes out clean. Let it rest for 10 minutes before slicing. Serve hot or at room temperature.
Nutritional Information
• Per 1 slice (Serves 8)
• Cost Per Slice: $2.27
• Calories: 397
• Fat: 30g
• Carbohydrates: 20g
• Protein: 12g
• Fiber: 2g
• Sugar: 2g
• Sodium: 545mg
Pro Tips
• for the Perfect Pie
• Squeeze the steamed spinach very well using a clean kitchen towel or cheesecloth. Removing excess water is the secret to preventing a soggy pie.
• For an extra-crisp crust, blind bake the pie shell with pie weights for 15-20 minutes at 375°F before adding the filling.
• Feel free to swap the Swiss cheese for Gruyère for a nuttier flavor or use a sharp white cheddar for a bolder taste.
• Allow the pie to rest for at least 10-15 minutes after baking. This helps the custard set completely, ensuring clean, beautiful slices.
• Elevate the flavor by adding 2 tablespoons of chopped fresh dill or parsley to the spinach and onion mixture.
FAQ
Q: Can I make this spinach and feta pie vegan
A: Yes, you can adapt this recipe to be vegan. Use a plant-based pie crust, substitute the light cream with full-fat coconut milk or cashew cream, and replace the eggs with a vegan egg alternative. For the cheese, use your favorite dairy-free feta, Swiss, and Parmesan shreds.
Q: Is this vegetarian pie a good source of protein
A: Absolutely! This pie provides 12g of protein per slice, primarily from the eggs, feta, Swiss, and Parmesan cheese. It’s a delicious and satisfying way to meet your protein needs in a vegetarian meal.
Q: Can this recipe be made gluten-free
A: Yes, making this pie gluten-free is simple. The filling is naturally gluten-free, so you just need to use your favorite store-bought or homemade gluten-free pie crust. Follow the prebaking instructions as directed.
Q: How do I store leftover spinach and feta pie
A: Store any leftovers by covering the pie tightly with plastic wrap or placing slices in an airtight container in the refrigerator for up to 4 days. You can enjoy it cold or reheat slices in a 350°F / 175°C oven until warmed through.
