The Ultimate Comfort: Savory Spinach Stuffed Pie

Hey there, fellow food lovers! Are you craving a dish that’s both incredibly comforting and surprisingly easy to make? Then look no further than this spinach stuffed pie! This isn’t your grandma’s boring pie; this is a flavor explosion in every bite, a symphony of savory spinach, creamy ricotta, and perfectly flaky crust. Imagine sinking your teeth into a warm, golden-brown crust, revealing a luscious filling bursting with the fresh taste of spinach, punctuated by fragrant herbs and a hint of nutty Parmesan. The texture is pure magic – the tender spinach contrasts beautifully with the creamy ricotta and the crisp, buttery crust. You’ll find yourself reaching for seconds (and maybe even thirds!)

What makes this recipe truly special is its versatility. It’s a fantastic weeknight meal that’s ready in under an hour, making it perfect for busy schedules. It’s also incredibly adaptable – you can easily adjust the filling to your taste preferences, adding different cheeses, herbs, or even some sautéed mushrooms. Whether you’re serving it to family for a cozy dinner, impressing friends with a delightful appetizer, or simply treating yourself to a delicious lunch, this spinach stuffed pie is guaranteed to bring a smile to your face. It’s the kind of recipe that evokes feelings of warmth, comfort, and pure culinary satisfaction. You’ll taste the love in every bite!

What You’ll Need

This recipe uses readily available ingredients, making it a breeze to prepare. Here’s what you’ll need to create this culinary masterpiece:

• One 14-ounce package frozen chopped spinach, thawed and squeezed dry – Essential for that vibrant green color and spinach flavor. Make sure to squeeze out as much excess water as possible to prevent a soggy pie.
• 15 ounces ricotta cheese – Provides the creamy richness that balances the spinach’s earthiness. Full-fat ricotta is recommended for the best flavor and texture.
• 1/2 cup grated Parmesan cheese – Adds a salty, sharp counterpoint and enhances the overall savory profile.
• 2 large eggs – Binds the filling together and helps create a set, creamy interior.
• 1/4 cup chopped fresh basil – Adds that perfect pop of herby flavor. Fresh basil is best, but you can substitute with 1 teaspoon of dried basil in a pinch.
• 1/4 teaspoon nutmeg – A touch of warmth and spice that complements the other flavors beautifully.
• Salt and freshly ground black pepper – To taste, of course! Adjust according to your preference.
• 1 tablespoon olive oil – For sautéing the garlic (optional, but adds depth of flavor).
• 2 cloves garlic, minced – (Optional) Adds a delicious savory punch to the filling.
• One 14.1-ounce package refrigerated pie crusts – Your choice of store-bought or homemade – the flaky crust is key!

Step-by-Step Instructions

Let’s get baking! Follow these simple steps to create your delicious spinach stuffed pie:

1. Preheat and Prep: Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie plate. If using a store-bought crust, you might want to unfold it gently and let it sit for about 15 minutes at room temperature to make it easier to work with.
2. Sauté Garlic (Optional): If using garlic, heat the olive oil in a small skillet over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant. Be careful not to burn it!
3. Combine Filling Ingredients: In a large bowl, combine the thawed and squeezed spinach, ricotta cheese, Parmesan cheese, eggs, basil, nutmeg, salt, and pepper. If you sautéed garlic, add it now. Mix everything thoroughly until well combined. Don’t overmix!
4. Assemble the Pie: Gently unfold one pie crust and carefully place it into the prepared pie plate. Press it gently into the bottom and up the sides of the plate to create an even crust. Pour the spinach and ricotta mixture into the crust.
5. Top it Off: Place the second pie crust on top of the filling. You can either crimp the edges decoratively or simply fold them over and seal them. Cut a few slits in the top crust to allow steam to escape during baking, preventing a soggy top.
6. Bake to Perfection: Bake for 40-45 minutes, or until the crust is golden brown and the filling is set. If the crust starts to brown too quickly, you can loosely cover the edges with foil.
7. Cool and Serve: Let the pie cool slightly before slicing and serving. This allows the filling to set completely and makes it easier to cut neat slices.

Tips for Success

To ensure your spinach stuffed pie turns out perfectly every time, here are a few helpful hints:

Don’t skip squeezing the spinach: Excess moisture from the spinach can result in a soggy pie. Thoroughly squeeze out all the water before adding it to the filling.

Don’t overmix the filling: Overmixing can make the filling tough. Just mix until the ingredients are combined.

Use fresh herbs if possible: Fresh basil adds a brighter, more vibrant flavor compared to dried basil.

Let the pie cool: Allowing the pie to cool slightly before slicing helps prevent the filling from being too runny.

Adjust seasonings to taste: Feel free to adjust the amount of salt, pepper, and nutmeg to suit your preferences.

Variations to Try

Want to put your own spin on this classic recipe? Here are some fun variations to try:

Add some spice: A pinch of red pepper flakes or a dash of your favorite hot sauce can add a nice kick to the filling.

Cheese it up: Experiment with different cheeses! Feta, goat cheese, or even a blend of mozzarella and provolone would be delicious additions.

Mushroom Medley: Sauté some mushrooms (cremini, shiitake, or a mix) and add them to the filling for an extra layer of flavor and texture.

Vegetarian Delight: This recipe is already vegetarian-friendly, but you can make it even more substantial by adding cooked lentils or chickpeas to the filling.

Gluten-Free Goodness: Use a gluten-free pie crust to make this recipe suitable for those with gluten sensitivities.

Storing and Reheating

Leftover spinach stuffed pie can be stored in an airtight container in the refrigerator for up to 3 days. To freeze the pie, wrap it tightly in plastic wrap and then aluminum foil. It can be stored in the freezer for up to 2 months. To reheat, let it thaw overnight in the refrigerator. Then, reheat slices in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through. You can also reheat individual slices in the microwave for 1-2 minutes.

Frequently Asked Questions

Q: Can I use frozen spinach without thawing it?

A: It’s best to thaw and squeeze out the excess moisture from the frozen spinach. Using frozen spinach straight from the freezer can lead to a soggy pie.

Q: How long does the spinach stuffed pie last in the refrigerator?

A: Stored properly in an airtight container, the pie will last for up to 3 days in the refrigerator.

Q: Can I substitute the ricotta cheese?

A: While ricotta provides the best creamy texture, you can experiment with other soft cheeses like cottage cheese (though it might be slightly less creamy) or mascarpone cheese (for a richer flavor).

Q: Is this recipe easily doubled?

A: Yes, you can easily double this recipe to make a larger pie or two smaller ones. Just remember to adjust your baking time accordingly, potentially needing a few extra minutes.

The Final Word

This savory spinach stuffed pie is the ultimate comfort food – a delicious, easy-to-make dish that’s perfect for any occasion. The combination of creamy ricotta, flavorful spinach, and flaky crust is simply irresistible. The versatility of this recipe allows you to tailor it to your preferences, adding your favorite cheeses, herbs, or vegetables. So, why not give it a try? Let us know in the comments how yours turned out, and don’t forget to rate the recipe!

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