Hearty Spinach Pie Recipe

When you want a savory, filling dinner without a lot of fuss, this Hearty Spinach Pie is here for you. It will feed two to four people with a minimum of effort and a lot of deliciousness.

This recipe is the third of three in our series of recipes using Wick’s Pies 9″ pie dough circles. (The first was Tex-Mex Breakfast Turnovers and the second was a Rustic Fruit Tart.) While we’ve covered breakfast and dessert, this one has you covered for dinner.

What’s in a Spinach Pie?

That’s a question that seems like it ought to answer itself, but there’s more to it. This is a very dense pie, chock-full of spinach, ricotta cheese, and eggs. And while it does have eggs in it, it’s different from a quiche. A quiche has eggs as the dominant flavor whereas this pie is all about the spinach. (Spinach lovers, unite!)

Should you use fresh or frozen spinach? We always love fresh anything. But in this case, we do like using frozen spinach because it’s easier and it’s ready to go. The key with using frozen spinach for almost anything – especially pies or quiches – is to drain it, drain it, drain it. Squeeze out as much liquid as you can. You basically want the substance of the spinach without the water. The end result is a dense pie that you can slice easily without it falling apart or getting runny.

Hearty Spinach Pie Recipe

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Hearty Spinach Pie

A savory and filling dinner pie, made with Wick's Pies pie dough and a spinach-ricotta filling.

Course Dinner

Cuisine American

Keyword pie, pie dough, Spinach

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings 4

Ingredients

• 1 9-inch Wick's Pies pie dough circle
• 1 16-ounce bag frozen spinach
• 1 cup ricotta cheese
• 1/2 cup shredded mozzarella cheese
• 2 eggs
• 1/2 tsp salt

Instructions

1. Press the pie dough circle into the pan. Bake at 350 degrees F. for 15 minutes. The pie dough should be par-cooked, just beginning to be golden brown.

2. Drain and squeeze the spinach to get the liquid out. In a medium mixing bowl, mix together the spinach, ricotta and mozzarella cheeses, eggs, and salt. Pour the mixture into the par-baked crust. Bake at 350 degrees F. for 30 minutes, or until filling is set and the top is light golden brown. Slice and serve warm.

Why Wick’s Pies?

We’ve used Wick’s Pies pie dough circles in three recipes now, and we give them a big thumbs up. This pie dough bakes up very nicely, and it has just the right amount of flakiness.

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The pie dough circles are packaged flat and separated with waxed paper. This makes it super-easy to pull just one out of the freezer. And since they are flat, they defrost quickly (unlike those rolled-up pie doughs).

But even when they defrost, they still hold together well. This allows us to do crazy things with them, like, for instance shape them into a rectangular pan. (It works! And it has a nice rustic look.)

If you’re curious about Wick’s Pies, we wrote a little more about how the company came about here.

Blogger disclosure: Wick’s Pies sent us pie dough circles to enter a blogger contest. We did not receive any compensation for this post. All opinions expressed are our own.