Spinach Pie Recipe

Salt pie with salmon, cream and spinach
Oxana Denezhkina / Getty Images
  • 40 mins
  • Prep: 10 mins,
  • Cook: 30 mins
  • Yield: 6 to 8 servings

This savory spinach gets richness from cream cheese, Cheddar cheese, and eggs. Bacon bits are optional, but add another dimension of flavor. You may substitute 1 pound of thawed frozen for the fresh, but be sure to squeeze out all the water. Like quiche, the pie may be served warm or at room temperature. Be sure to squeeze all the liquid from the spinach or the pie will not set up properly.

What You'll Need

  • 1 teaspoon butter
  • 1 cup diced
  • sweet onion
  • 1 pound fresh , large stems removed and coarsely chopped
  • 1 (8 ounces) package
  • cream cheese, at room temperature
  • 1/2 cup milk, at room temperature
  • 1 teaspoon lemon juice
  • 1 teaspoon dry
  • mustard
  • 1 teaspoon kosher
  • salt, or to taste
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon
  • pepper
  • 1/8 teaspoon
  • nutmeg
  • 4 eggs
  • 2 strips
  • bacon, cooked until crisp and crumbled, optional
  • 8 ounces (2 cups) fine-grated
  • Cheddar cheese, divided use
  • 1 unbaked prepared 9-inch pie shell

How to Make It

Gently saute sweet onions in the butter in a large, deep skillet until translucent. Add chopped and stir constantly until spinach has released its water and has collapsed. Remove from heat.

Line a colander with cheesecloth and pour in the spinach mixture. Pull up the corners of the cheesecloth, and twist to squeeze out all of the water. Let cool to room temperature.

Preheat oven to 375 F.

Beat cream cheese with milk, lemon juice, dry mustard, salt, onion powder, pepper, and nutmeg.

Add eggs, beating until combined. Stir in drained spinach and onions and a half (1 cup) of the Cheddar cheese. Pour into prepared pie shell, sprinkle with bacon bits, and bake for 35 to 40 minutes until center is set. Remove spinach from oven. Sprinkle remaining Cheddar cheese evenly over the top. Return to the oven and bake an additional 5 minutes, until cheese melts.

Let cool for 15 minutes before cutting. This savory pie is good warm or at room temperature.