Flaky Crust Spinach Pie

"A nice addition to any buffet or served with a salad for lunch. This pie is best served warm or at room temperature."
photo by Midwest Maven photo by Midwest Maven
photo by Midwest Maven
photo by eatrealfood photo by eatrealfood
Ready In:
1hr 15mins
1 pie




  • Heat butter and oil in large skillet.
  • Add onions and sauté until soft about 5 minutes.
  • Add spinach to onions and continue cooking for about three minutes until the water has evaporated from spinach.
  • Season spinach with a dash of nutmeg.
  • In large bowl combine spinach, eggs and all the cheeses.
  • Season with salt and pepper if desired.
  • Pile mixture into unbaked pie crust.
  • Bake in a preheated 350°F oven for one hour or until golden brown on top.

Questions & Replies

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  1. this is delicious! great for brunch, i did use fresh spinach, but otherwise i wouldn't change a thing
  2. WOW was this ever wonderful. Like other reviewers, added minced garlic. Will also try this with broccoli - I bet that would be great also. Thanks for sharing your recipe!
  3. This was a great recipe! DH was not happy when I took the last piece to work for lunch. He said it was the best spinach pie he's ever had. thanks for a great addition to my table.
  4. This was a great pie, very cheesey and delicious. It kind of reminds me of a Pizza Rustica without the meat. I think I'd like to play with the veggies mext time, see how it is with mushrooms or artichokes and add some garlic. Thanks Richard for a great dinner :)
  5. This is a great recipe. It has a good texture, a nice flavor, and it looks good enough for entertaining. I had one slight variation from the recipe: I had a 1lb package of spinach and I used it all. I highly doubt that anybody would have noticed the difference had I only used 10oz. In my opinion, a lot of the depth comes from the parmesan cheese that you use since it is the saltiest, strongest flavored ingredient. I used a freshly grated Parmigiano Reggiano, and the result was stellar. Tanks Richard-NYC for the recipe.



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