Tasty Spinach Stuffed Pie

Finding a satisfying vegetarian main dish that actually fills everyone up can be tough, especially when you’re trying to please picky eaters or just want something more exciting than another salad. You want something hearty and comforting, but also packed with good-for-you ingredients that won’t leave anyone searching the pantry an hour later.

That’s where this spinach stuffed pie comes to the rescue: it’s hearty enough to satisfy even the biggest appetites, simple enough for a weeknight dinner, and flexible enough to work with whatever cheese or seasonings you have in your fridge.

What Kind of Spinach Should I Use?

Fresh spinach is definitely the way to go for this stuffed pie, and you’ll want to look for baby spinach if possible since it’s more tender and has a milder flavor. Regular mature spinach works too, but you might want to remove any thick stems before chopping. If fresh spinach isn’t available, you can substitute with frozen spinach, but make sure to thaw it completely and squeeze out as much water as possible using a clean kitchen towel or paper towels. The key is getting rid of that excess moisture so your pie doesn’t end up soggy. Whether you use fresh or frozen, give your spinach a good chop so it distributes evenly throughout the filling.

Options for Substitutions

This spinach pie is pretty forgiving when it comes to swaps, so here’s what you can change up:

• Puff pastry: If you don’t have puff pastry, you can use phyllo dough (brush each layer with olive oil) or even pie crust. The texture will be different but still tasty.
• Fresh spinach: Frozen spinach works great too – just make sure to thaw it completely and squeeze out all the water. You’ll need about 10 oz frozen spinach to replace the fresh.
• Ricotta cheese: Cottage cheese or cream cheese can step in for ricotta. If using cottage cheese, drain it well first. Cream cheese will make it richer, so use a bit less.
• Parmesan cheese: Romano, Pecorino, or even sharp cheddar can replace Parmesan. Each will give a slightly different flavor profile but will work just fine.
• Egg wash: No eggs? Brush the pastry with milk or melted butter instead. It won’t brown quite as nicely, but it’ll still look good.
• Garlic: Fresh garlic and garlic powder can be swapped easily – just remember that fresh garlic has a stronger flavor, so adjust to your taste.

Watch Out for These Mistakes While Baking

The biggest mistake when making spinach stuffed pie is not removing excess moisture from the spinach, which can make your pastry soggy and ruin the crispy texture you’re after – always squeeze fresh spinach dry with paper towels or a clean kitchen towel after chopping.

Another common error is overfilling the pastry, which causes the filling to leak out during baking and makes sealing the edges nearly impossible, so stick to about 3/4 full and leave room around the borders.

Don’t skip the egg wash on top of your pastry, as this creates that golden, bakery-style finish, and make sure to cut a few small slits in the top to let steam escape and prevent the pastry from puffing up too much.

Finally, let your pie rest for about 10 minutes after baking before slicing – this helps the filling set and prevents it from oozing out when you cut into it.

What to Serve With Spinach Stuffed Pie?

This flaky spinach pie is perfect as a light lunch or dinner, and I love serving it with a simple mixed greens salad dressed with lemon vinaigrette to balance out the rich, cheesy filling. A bowl of tomato soup on the side makes for a cozy meal, especially during cooler months when you want something warm and comforting. You could also pair it with roasted vegetables like zucchini, bell peppers, or cherry tomatoes drizzled with olive oil and herbs. For a heartier meal, serve slices alongside some grilled chicken or a protein of your choice, though honestly, this pie is satisfying enough to stand on its own!

Storage Instructions

Keep Fresh: Your spinach stuffed pie tastes best when stored in the refrigerator wrapped in foil or in an airtight container. It’ll stay good for up to 4 days, and honestly, it’s one of those dishes that tastes even better the next day when all the flavors have had time to meld together.

Freeze: This pie freezes really well for busy weeknight dinners! Wrap individual slices tightly in plastic wrap, then place in a freezer bag for up to 3 months. You can also freeze the whole pie if you want to save it for a special occasion or potluck.

Warm Up: To enjoy your leftover pie, just pop it in a 350°F oven for about 15-20 minutes until heated through and the pastry gets crispy again. If it’s frozen, let it thaw in the fridge overnight first, then warm it up the same way.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1650-1850
• Protein: 45-55 g
• Fat: 105-120 g
• Carbohydrates: 125-140 g

Ingredients

For the filling:

• 2 cups finely chopped fresh spinach
• 1 cup ricotta cheese
• 1/2 cup parmesan cheese, grated
• 1 tsp garlic powder or 2 cloves fresh garlic, minced
• Salt and black pepper, to taste
• 1 tbsp olive oil

For the pastry:

• 2 sheets puff pastry, thawed
• 1 egg, beaten (for brushing)

Step 1: Prepare the Oven and Baking Sheet

Preheat your oven to 400°F (200°C) to ensure it reaches the correct temperature while you assemble the pastries.

Line a baking sheet with parchment paper and set it aside.

This makes for an easy cleanup and prevents the pastries from sticking.

Step 2: Cook the Spinach

• 1 tbsp olive oil
• 2 cups finely chopped fresh spinach

Heat the olive oil in a large skillet over medium heat.

Add the finely chopped fresh spinach and cook, stirring occasionally, until wilted, about 2-3 minutes.

Remove from the heat and let the spinach cool slightly.

I find that letting the spinach cool for a few minutes keeps the ricotta mixture from becoming too runny in the next step.

Step 3: Make the Spinach and Cheese Filling

• cooked spinach from Step 2
• 1 cup ricotta cheese
• 1/2 cup Parmesan cheese, grated
• 1 tsp garlic powder or 2 cloves fresh garlic, minced
• salt and black pepper, to taste

In a medium bowl, combine the cooked spinach (from Step 2), ricotta cheese, grated Parmesan cheese, garlic powder or minced fresh garlic (whichever you prefer), and salt and black pepper to taste.

Mix everything well until you have a creamy, even filling.

Step 4: Prepare the Puff Pastry

• 2 sheets puff pastry, thawed

On a lightly floured surface, roll out the thawed puff pastry sheets to smooth out any creases.

Cut each sheet into 4 equal squares so you have 8 squares in total.

This step helps create delicate, flaky layers for the perfect pastry.

I like to work quickly so the pastry stays cold and puffs up more beautifully in the oven.

Step 5: Fill and Shape the Pastries

• spinach and cheese mixture from Step 3
• puff pastry squares from Step 4

Place a spoonful of the spinach and cheese mixture (from Step 3) in the center of each puff pastry square (from Step 4).

Fold each square over to form a rectangle or triangle, depending on your preference.

Use a fork to press and seal the edges firmly.

This will help prevent any filling from leaking during baking.

Step 6: Bake the Pastries

• filled pastries from Step 5
• 1 egg, beaten (for brushing)

Transfer the filled pastries onto the prepared baking sheet.

Brush the tops of each pastry with the beaten egg to help them achieve a beautiful golden color as they bake.

Place the pastries in the preheated oven and bake for 15-20 minutes, or until they are puffed and golden brown.

Step 7: Cool and Serve

Remove the pastries from the oven and let them cool slightly before serving.

Enjoy these spinach stuffed pastries warm or at room temperature.

Sometimes, I like to sprinkle a little extra Parmesan on top before serving for an added cheesy finish.

Tasty Spinach Stuffed Pie

Delicious Tasty Spinach Stuffed Pie recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 11 minutes mins

Cook Time 24 minutes mins

Total Time 35 minutes mins

Servings 4

Calories 1750 kcal

Ingredients

  

For the filling:

• 2 cups finely chopped fresh spinach
• 1 cup ricotta cheese
• 1/2 cup Parmesan cheese, grated
• 1 tsp garlic powder or 2 cloves fresh garlic, minced
• salt and black pepper, to taste
• 1 tbsp olive oil

For the pastry:

• 2 sheets puff pastry, thawed
• 1 egg, beaten (for brushing)

Instructions

 

• Preheat your oven to 400°F (200°C) to ensure it reaches the correct temperature while you assemble the pastries. Line a baking sheet with parchment paper and set it aside. This makes for an easy cleanup and prevents the pastries from sticking.
• Heat the olive oil in a large skillet over medium heat. Add the finely chopped fresh spinach and cook, stirring occasionally, until wilted, about 2-3 minutes. Remove from the heat and let the spinach cool slightly. I find that letting the spinach cool for a few minutes keeps the ricotta mixture from becoming too runny in the next step.
• In a medium bowl, combine the cooked spinach (from Step 2), ricotta cheese, grated Parmesan cheese, garlic powder or minced fresh garlic (whichever you prefer), and salt and black pepper to taste. Mix everything well until you have a creamy, even filling.
• On a lightly floured surface, roll out the thawed puff pastry sheets to smooth out any creases. Cut each sheet into 4 equal squares so you have 8 squares in total. This step helps create delicate, flaky layers for the perfect pastry. I like to work quickly so the pastry stays cold and puffs up more beautifully in the oven.
• Place a spoonful of the spinach and cheese mixture (from Step 3) in the center of each puff pastry square (from Step 4). Fold each square over to form a rectangle or triangle, depending on your preference. Use a fork to press and seal the edges firmly. This will help prevent any filling from leaking during baking.
• Transfer the filled pastries onto the prepared baking sheet. Brush the tops of each pastry with the beaten egg to help them achieve a beautiful golden color as they bake. Place the pastries in the preheated oven and bake for 15-20 minutes, or until they are puffed and golden brown.
• Remove the pastries from the oven and let them cool slightly before serving. Enjoy these spinach stuffed pastries warm or at room temperature. Sometimes, I like to sprinkle a little extra Parmesan on top before serving for an added cheesy finish.