There’s something downright magical about biting into a warm, flaky slice of Spinach Egg Cheese Pie. This dish is the ultimate savory comfort food, layering tender spinach, creamy cheese, and silky eggs into a crisp, golden pie crust that’s satisfying for breakfast, brunch, lunch, or even a light supper. Every mouthful brings a burst of Mediterranean flavor, and I love how easily it adapts to what you have on hand. Whether you’re aiming to impress guests or simply want a nourishing meal for a busy week, this Spinach Egg Cheese Pie just might become your new go-to favorite.
Ingredients You’ll Need
You’ll be amazed by how these humble ingredients come together to create such an irresistible pie. Each component is simple, but each one brings something special—flavor, texture, or vibrant color—that turns this Spinach Egg Cheese Pie into an absolute knock-out.
- Refrigerated pie crust (or homemade): Gives the pie its flaky, buttery base that’s both sturdy and delicious—feel free to use your favorite homemade crust if you like!
- Olive oil: Adds a subtle rich flavor while helping the onions and spinach cook down beautifully.
- Small onion (finely chopped): Offers a boost of sweet, mellow flavor throughout the filling.
- Garlic (minced): For an irresistible aroma and a gentle bite that wakes up the greens.
- Fresh spinach (roughly chopped): The star of the show, giving the pie lush color and loads of nutrients; you can use frozen spinach in a pinch.
- Large eggs: Bind everything together into a rich, tender custard.
- Milk or cream: Adds creaminess—use cream for extra indulgence, milk for a lighter touch.
- Shredded mozzarella cheese: Melts to gooey perfection, giving the pie a wonderful stretch and body.
- Crumbled feta cheese: Brings a tangy, salty kick that balances the mildness of the mozzarella and spinach.
- Salt and black pepper: Essential for seasoning every layer of flavor.
- Pinch of nutmeg (optional): Just a whisper elevates the eggs and spinach with warmth and depth—highly recommended if you have it on hand.
How to Make Spinach Egg Cheese Pie
Step 1: Prepare the Pie Crust
Start by preheating your oven to 375°F. Roll out the pie crust and gently press it into a 9-inch pie dish, trimming any excess along the edges. This step is the key to a tender, flaky base that supports all the cheesy, veggie goodness to come. If you love a rustic look, just fold over the edges for a homey finish.
Step 2: Sauté the Onion and Garlic
Heat the olive oil in a skillet over medium heat, then add the chopped onion. Cook until the onion is ultra-soft and translucent, about 5 minutes. Add the minced garlic and cook for just another 30 seconds—just long enough to let it become fragrant without burning.
Step 3: Wilt the Spinach
Toss in the fresh spinach and sauté until it wilts down, which should take only 2 to 3 minutes. Give everything a gentle stir to make sure the spinach is evenly cooked, then take the skillet off the heat and let the mixture cool slightly before adding it to your filling.
Step 4: Mix the Egg and Cheese Filling
In a large mixing bowl, whisk together the eggs, milk (or cream), salt, pepper, and nutmeg if you’re using it. Stir in both the shredded mozzarella and crumbled feta cheese. Fold in your slightly cooled spinach-onion-garlic mixture until it’s all evenly distributed—this is when the filling really starts to look irresistible!
Step 5: Assemble and Bake
Pour the luscious filling into your prepared pie crust, smoothing the top so it’s even. Pop it into your preheated oven for 35–40 minutes. You’ll know your Spinach Egg Cheese Pie is ready when the center is set, the top is a soft gold, and your kitchen smells absolutely amazing. Let it rest for 10 minutes before slicing to make serving easier.
How to Serve Spinach Egg Cheese Pie
Garnishes
A sprinkling of freshly chopped herbs—like parsley, chives, or dill—really brightens up each slice, both visually and flavor-wise. A little extra crumbled feta on top just before serving adds a salty zip that brings the whole Spinach Egg Cheese Pie together.
Side Dishes
This pie pairs wonderfully with a peppery arugula salad, a platter of juicy cherry tomatoes, or roasted vegetables. For brunch, some fruit salad or toasted sourdough on the side is always a hit with guests.
Creative Ways to Present
Serve the pie as dainty wedges for a sophisticated brunch, or go rustic and cut generous squares for a family-style meal. Spinach Egg Cheese Pie also makes adorable mini-pies if you bake it in muffin tins—perfect for grab-and-go lunches or buffet tables!
Make Ahead and Storage
Storing Leftovers
Once cooled, cover any leftover Spinach Egg Cheese Pie tightly with plastic wrap or store it in an airtight container in the refrigerator. It will keep beautifully for up to 3 days, making it perfect for meal prep or easy lunchboxes.
Freezing
To freeze, let the pie cool completely, then wrap slices (or the whole pie) snugly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. This method keeps the pie moist and prevents freezer burn.
Reheating
For the best texture, reheat slices of Spinach Egg Cheese Pie in a 350°F oven for about 10–15 minutes, or until warmed through. The crust will stay nicely crisp and the filling will be hot but not rubbery—much better than microwaving!
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Just thaw about one cup of frozen spinach, squeeze out as much moisture as possible, and stir it into your onion and garlic mixture. This swap is especially handy when fresh spinach isn’t available.
Can I make Spinach Egg Cheese Pie dairy-free?
You can! Use a plant-based cream or milk, and substitute your favorite dairy-free cheeses. The custard will be a little less rich, but you’ll still get all the savory satisfaction.
Why does my pie turn watery?
Excess moisture is the culprit! Be sure to cook down your spinach thoroughly (and squeeze it dry if using frozen), and cool it before adding to the filling, to prevent extra liquid from seeping out during baking.
Can I prepare Spinach Egg Cheese Pie ahead of time?
Absolutely—this pie is one of the best make-ahead recipes. Bake it up to a day in advance, then let it cool, cover, and refrigerate. Slice and serve cold or reheat as needed.
How should I store leftovers for best results?
Cover the cooled pie with plastic wrap or a tight-fitting lid and refrigerate. For the freshest taste and texture, enjoy within three days; this ensures the crust remains pleasant and not soggy.
Final Thoughts
I hope you fall in love with this Spinach Egg Cheese Pie as much as I have. There’s just something about its comforting, hearty flavors and simple preparation that makes it a recipe to come back to again and again. Gather your ingredients and give it a try—your next favorite meal is just a pie away!
Print
Spinach Egg Cheese Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean-Inspired
- Diet: Vegetarian
Description
This Spinach Egg Cheese Pie is a delightful savory breakfast or brunch option that combines the goodness of spinach, eggs, and two kinds of cheese in a flaky pie crust. Perfect for a leisurely weekend meal or a special occasion.
Ingredients
Pie Crust:
- 1 refrigerated pie crust (or homemade)
Filling:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 5 ounces fresh spinach, roughly chopped
- 5 large eggs
- 1/2 cup milk or cream
- 1 cup shredded mozzarella cheese
- 1/2 cup crumbled feta cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of nutmeg (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F.
- Prepare the crust: Roll out the pie crust into a 9-inch pie dish.
- Sauté onions and garlic: In a skillet, sauté the onion in olive oil until soft. Add garlic and cook briefly.
- Add spinach: Add spinach to the skillet and cook until wilted.
- Prepare the filling: In a bowl, whisk together eggs, milk, salt, pepper, and nutmeg. Mix in cheeses and spinach.
- Fill the crust: Pour the filling into the pie crust.
- Bake: Bake for 35–40 minutes until set.
- Rest and serve: Let the pie rest before slicing and serving.
Notes
- Great served warm or at room temperature.
- Can be made ahead and reheated.
- Substitute frozen spinach if fresh isn’t available.
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 2g
- Sodium: 360mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 155mg
