Spinach Pie

$6.48 recipe / $0.81 serving
by Beth - Budget Bytes
4.84 from 61 votes
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I absolutely love spinach pie. It’s rich, but not quite as heavy as a quiche, it has a deliciously flakey crust, and it works as a savory breakfast, brunch, or just anytime meal. It’s so good that I literally can’t wait to eat the leftovers, even though I know that puff pastry isn’t going to be crispy anymore. It just tastes so good.

Originally published 9/2012, updated 3/1/2021.

Overhead view of a spinach pie in a glass pie dish on a wood countertop

What is Spinach Pie?

This spinach pie is inspired by spanakopita, which is a savory Greek pie made with phyllo dough, feta, and spinach (see an authentic spanakopita recipe here). To make my spinach pie a little easier, I used a couple of short cuts: frozen spinach and frozen puff pastry dough. And then to keep the price on the lower side, I replaced the feta with cottage cheese (totally not similar cheeses, but it works here). The result is fast, easy, and still oh so delicious!

Where to Find Puff Pastry

The puff pastry dough is an important part of this recipe. You can find frozen puff pastry dough near the frozen desserts and frozen pie crusts in most major grocery stores. I used this one from Pepperidge Farm, but if you want to try making your own, check out this recipe for homemade puff pastry from my friend, Christina, at Dessert for Two. 

Store-bought puff pastry usually comes in a box of two sheets, with each sheet folded into thirds. You only need one sheet, so save the second one for the next time you want to make spinach pie! You’ll also need to fully thaw the puff pastry before you begin, so make sure to take it out of the freezer at least an hour before you make your spinach pie.

What Else Can I Add to Spinach Pie?

This is another one of those recipes that can take a lot of fun add-ins. Try tossing in some chopped sun dried tomatoes, or maybe some cooked bacon. Or how about some feta cheese or roasted red peppers? A little bit of dill would also take the flavor up a notch!

Close up side view of spinach pie in the glass pie dish

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Spinach Pie

4.84 from 61 votes
Puff pastry makes this rich and delicious spinach pie a breeze to prepare. Perfect for breakfast, lunch, or brunch!
Overhead view of spinach pie in the glass pie dish on a wooden surface
Servings 8 slices
Prep 15 mins
Cook 45 mins
Total 1 hr

Ingredients

  • 1 sheet puff pastry ($2.40)
  • 1 lb. frozen chopped spinach ($1.99)
  • 1 yellow onion ($0.32)
  • 1 clove garlic ($0.08)
  • 1 Tbsp olive oil ($0.16)
  • 1 cup cottage cheese ($0.40)
  • 1/4 cup grated Parmesan ($0.44)
  • 1/8 tsp nutmeg ($0.02)
  • 1/2 tsp salt ($0.02)
  • 1/4 tsp freshly cracked black pepper ($0.02)
  • 3 large eggs, divided ($0.63)

Instructions 

  • Make sure to take the puff pastry and spinach out ahead of time to thaw (spinach can be thawed quickly in the microwave, if needed, but do not thaw the puff pastry in the microwave). Preheat the oven to 375ºF.
  • Dice the onion and mince the garlic. Add the onion, garlic, and olive oil to a skillet and sauté over medium heat until the onions are soft and translucent. Set the onions and garlic aside to cool slightly.
  • Add the cottage cheese, Parmesan, nutmeg, salt, pepper, and two of the eggs to a bowl, and stir to combine (save the third egg to brush on top of the pastry before baking).
  • Squeeze out as much water as possible from the thawed spinach. Add the squeezed spinach and sautéed onion and garlic to the bowl with the cheese mixture. Stir to combine again.
  • Place a sheet of parchment paper on your work surface (or dust lightly with flour) and roll the thawed puff pastry out until it's just slightly larger, about 10x10 inches.
  • Drape the rolled pastry dough out over a pie plate. Spread the spinach and cheese mixture inside the pastry dough, then take the corners and fold them in toward the center. The pastry will not fully cover the top, but that's okay (see step by step photos below).
  • Lightly whisk the remaining egg and brush it over the surface of the pastry dough. Bake the spinach pie for about 45 minutes, or until the pasty on top has puffed up significantly and turned golden brown.
  • Remove the spinach pie from the oven, let sit for about five minutes, then slice into eight pieces and serve.

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Nutrition

Serving: 1sliceCalories: 264.21kcalCarbohydrates: 18.71gProtein: 10.51gFat: 16.94gSodium: 454.89mgFiber: 2.69g
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Love Spinach? Try these other spinach-licious recipes:

One slice of spinach pie on a plate next to the pie dish

How to Make Spinach Pie – Step By Step Photos

Sauteed Onions and Garlic in a Skillet

Make sure to thaw one sheet of puff pastry and one pound of frozen chopped spinach before you begin. Preheat the oven to 375ºF. Dice one yellow onion and mince one clove of garlic. Add the onion, garlic, and olive oil to a skillet and sauté over medium heat until the onions are soft and translucent. Set the onion and garlic aside to cool slightly.

Cheese, eggs, and seasoning in a bowl

Add 1 cup cottage cheese, ¼ cup grated Parmesan, 2 large eggs, ⅛ tsp nutmeg, ½ tsp salt, and ¼ tsp freshly cracked black pepper to a bowl. Stir to combine.

Thawed and squeezed frozen spinach

Squeeze out as much water from the thawed spinach as possible. This is really important because you don’t want your spinach pie to be soggy!

Spinach and onions added to the cheese mixture in the bowl

Add the spinach and sautéed onion and garlic to the bowl with the cheese mixture, then stir to combine again.

Mixed spinach pie filling

And now the spinach pie filling is complete! Let’s move on to the puff pastry.

Rolled puff pastry dough

You’re going to need the puff pastry to be a little larger than it is as it comes, so lay the pastry dough on a sheet of parchment paper or a lightly floured surface, then roll it out until it’s about 10×10 inches.

puff pastry over pie dish

Drape the pastry dough over a pie dish. There should be enough to drape over the sides (you’ll fold that over the top after it’s filled).

Spinach pie filling added to the pie plate

Add the spinach and cheese mixture to the pie plate and spread it out evenly.

egg being brushed onto puff pastry

Fold the corners in toward the center (it’s okay if they don’t fully cover the top. Lightly whisk the last egg, then brush it over the surface of the puff pastry.

Baked spinach pie

Bake the pie in the preheated 375ºF oven for 45 minutes, or until the pastry on top is puffed up and deeply golden brown. Let the pie sit for about five minutes before slicing into 8 pieces and serving.

One slice of spinach pie on a plate

It’s sooooo good!

Try These Other Savory Pie Recipes

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  1. Several of the 5 star ratings were with changes to the recipe. I made it as written and thought it was a little disappointing. I love all things spinach, but definitely think it needed some feta.

  2. Question. Has anyone made this as a crustless spinach pie? Love puff pastry but not good for diabetics. Thank you so much.

  3. This will be my 4th time making this pie and each and every time there is not one crumb left. I’ve had guest offer to pay for one to be brought to their parties !
    I would recommend to use the cube feta instead of crumbles and ricotta cheese for cottage cheese. Otherwise exhalent

  4. This was a delicious and easy dinner! It reheated really well in the microwave the next several days for breakfast and lunches too (no sogginess). Definitely a keeper!

  5. I made your spinach pie.Thank you for the recipe.It was soo delicious.It had real taste!

  6. This was fantastic. I took the recommendation of adding things for fun – I used vegan greek cheese instead of cottage cheese (lactose intolerant), and added in chopped sundried tomatoes and a bit of smoked paprika. I made this yesterday, and we hadn’t even finished eating before I was asked to make it again.

  7. This was a great and quick recipe. Perfect for lunch while working at home. I used fresh spinach and cooked it down. Turned out delicious!

  8. Absolutely AMAZING!! I’ve made this recipe with a few tweaks half a dozen times now.
     I didn’t have any cottage cheese the first time I made it so I substituted it with about 4 ounces of crumbled Feta cheese and added about 1 cup of mozzarella. I also added a little more garlic and Parmesan cheese. This tasted amazing!! I will definitely be making it again and again. The feta makes this into an awesome Spanikopita pie.  
    I only used one puff pastry sheet instead of phillo because it’s easier to find and use. I rolled it out like the directions said. It came out perfectly. 

    This is definitely one of my go to recipes now. Easy enough for just myself but special enough for guests 

  9. We love this recipe. and have made it numerous times. While it’s great when warm, we prefer it at room temperature or cool. Especially love it for breakfast. But it’s great for picnics and light summer suppers with a piece of chicken (or your preferred protein) and salad.
    My husband is diabetic and this fits into our meal plans beautifully.