Thursday, January 5, 2012

Spinach Pie

Did you ever think you'd be able to make a spinach pie in less than 10 ingredients?  Less than 10... and that count includes the freebies.  You can whip this up in very little time and you can always have these ingredients on hand.  Put this on a brunch buffet or serve it any time of day for a light meal and people will think you are a rockstar.
I wish I had a photo of this sliced because it sets up and cuts beautifully!
Spinach Pie
1 9inch regular pie crust, thawed if frozen
1 10oz pkg frozen chopped spinach, thawed and water squeezed out
4 oz cream cheese (any kind but fat free)
1 med onion, diced
4 lrg cloves roasted garlic (or 2 cloves regular minced garlic)
2 Tbsp extra virgin olive oil
3 lrg eggs, beaten
1 tsp salt
1/2 tsp black pepper

   Use a fork to evenly prick the bottom of the thawed pie crust.  Pre-bake at 375 deg F for 5-6 minutes.
   Heat 1 Tbsp of oil over medium/med-low heat in a nonstick pan.  Saute onions until very soft and starting to turn golden brown, 12-14 minutes.
   Cream together cheese and spinach.  Add onions, garlic, salt and pepper, and other Tbsp of oil.  Add eggs and mix well.
   Pour into pie shell.  Cover exposed edges of crust with foil.
   Bake at 350 deg F for 15-17 minutes.  Remove foil and bake another 12-15 minutes, until crust edges are golden.
   Serves 6-8.


  1. i LOVE spinach in pretty much any form. I've never thought about mixing cream cheese into it to get it nice and creamy. I'm def trying this recipe, but i wonder how it would be good in mini phyllo cups or something....


  2. It would probably work great! I wouldn't do a pre-bake, and maybe cover the whole pan with foil so the phyllo doesn't brown too much.


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