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Deep Dish Spinach Pie


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  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 1 or 2 cloves crushed garlic
  • 2 (10 oz) boxes frozen chopped spinach, defrosted
  • 1/3 cup chopped scallions
  • 1 cup grated Gruyere cheese
  • 1/2 cup grated Parmesan cheese
  • 2 large eggs, lightly beaten
  • 2 large eggs whites, lightly beaten
  • 1 tablespoon dry Italian seasoned bread crumbs
  • 1 teaspoons kosher salt
  • 1/3 cup toasted pine nuts
  • 2 sheets
  • 1 extra-large egg beaten with 1 tablespoon water for egg wash


Adapted from


Step 1

Preheat the oven to 375 degrees. Heat the olive in a saute pan and cook the onions over medium-low heat for 5 to 7 minutes, until tender. Add the garlic and cook for 1 more minute. Meanwhile, squeeze most of the water out of the spinach and place in a bowl. Add the onion mixture, scallions, Gruyere, Parmesan, eggs, bread crumbs, salt, pepper, nutmeg and pine nuts. Mix well.

Unfold one piece of puff pastry, roll out into a rectangle, poke with a fork and and place in a square baking dish with the edges draped over the side. [Important note: puff pasty gets very sticky if you wait until it is fully thawed to unfold it. I recommend that you sprinkle some flour on the counter and unfold the pastry when it is still cold. When thawed, flatten it with a rolling pin.]

Scoop the spinach mixture on top of the pastry in the baking dish. Roll out the second piece of puff pastry on a floured board until it is also a rectangle. Place the second sheet of pastry in the opposite direction over the spinach and tuck the sides down into the baking pan being sure it reaches all the way down to the bottom piece of pastry. Then roll up the flaps from the bottom pastry. In a circular motion go around the entire parameter of the baking dish and roll and seal pinching along the way to make a seal on top. Brush the top with egg wash and then use a fork to poke the top of the pastry a few times. Bake for 30 to 40 minutes, until the pastry is lightly browned and puffy. Let cool 20 minutes before slicing


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