Easy Spinach Pie is stuffed with spinach, feta cheese, onions and the perfect blend of spices. Similar to Greek spanakopita but made in a pie crust, it makes a wonderful savory breakfast, brunch or light lunch idea!
Table of contents
Spinach and Cheese Pie
This simple, delicious Spinach Pie is a twist on traditional Greek Spanakopita and Ricotta Spinach Pie that is packed with so many yummy flavors.
It’s a versatile recipe that you can swap out several of the ingredients for something that you enjoy more. See below for several variations.
If you want to try more Greek recipes, be sure to try this Whipped Feta Dip, Greek Pasta Salad or these Greek Roasted Potatoes are always a hit!
Originally published 3/2014, updated 3/23/2022.
1 refrigerated or homemade pie crust
1 Tablespoon olive oil
1 small onion, minced
10 oz package of frozen chopped spinach, thawed and drained
2 whole eggs or ⅓ cup of liquid egg whites
2 cloves of garlic, minced
1 cup of low fat cottage cheese
½ cup of feta cheese
1 teaspoon of balsamic vinegar
1 teaspoon of oregano
¼ teaspoon of black pepper
Variations / Substitutions
1. Substitute ricotta cheese for the cottage cheese
2. Add fresh chopped mushrooms
3. Use puff pastry or filo dough instead of a pie crust.
4. Add a ¼ cup of bacon bits.
How to Make This Spinach Pie in a Pie Crust
Step 1 Preheat oven to 375 degrees
Step 2 Prepare pie crust or take your bought pie crust out of the refrigerator and follow the directions on the box for preparing. The one I have used is Immaculate brand and it says to let it get to room temperature for 25-30 minutes before unrolling into the pie dish.
Step 3 Heat oil in a small pan and cook the chopped onion and garlic for about 10 minutes until onions are translucent.
Step 4 In a small bowl, add the spinach (be sure to squeeze all the water out), balsamic, oregano, cottage cheese, feta cheese, eggs, and pepper.
Step 5 Add in the sautéd onions and garlic and mix together evenly.
Step 6 Spoon into pie crust and spread evenly.
Step 7 Cook for 20-25 minutes until crust is golden brown.
Cover the crust foil or crust shield to keep from getting too brown.
Use a gluten free pie crust if preferred.
Easy Spinach Pie Recipe
- 1 pie crust refrigerated or homemade
- 1 Tablespoon olive oil or coconut oil
- 1 small onion minced
- 2 cloves garlic minced
- 1 teaspoon balsamic vinegar
- ¼ teaspoon black pepper
- 1 teaspoon oregano
- 10 ounces package of frozen chopped spinach thawed and drained
- 2 large whole eggs or ⅓ cup egg whites
- 1 cup low fat cottage cheese
- ½ cup feta cheese
- Preheat oven to 375 degrees
- Prepare pie crust or take your bought pie crust out of the refrigerator and follow the directions on the box for preparing. The one I have used is Immaculate brand and it says to let it get to room temperature for 25-30 minutes before unrolling into the pie dish.
- Heat oil in a small pan
- Cook the chopped onion and garlic for about 10 minutes until onions are translucent.
- In a small bowl, add the spinach (be sure to squeeze all the water out), balsamic, oregano, cottage cheese, feta cheese, egg whites, and pepper.
- Add the onions and garlic after soft and mix together evenly.
- Spoon into pie crust
- Cook for 20-25 minutes. Cover the crust foil or crust shield to keep from getting too brown.
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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This looks like a great recipe. I’m thinking about making it as a crustless spinach pie but I’m wondering if your nutritional information included the pie crust in your recipe?
So simple to make
It really is! 🙂
Congratulations!! Your recipe has been featured at Tasty Tuesdays 56 on my blog, Lori’s Culinary Creations. Hop on over and grab a feature button and link up your latest culinary creations. Congrats again.
Thank you so much!! 🙂
We would just love your Spinach Pie! Thank you so much for sharing this special recipe with Full Plate Thursday and have a fantastic week!
Joanne T Ferguson
G’day! I could go for some of this right now!
Thanks for sharing at this week’s Foodie Friends Friday Foods We Loved from Childhood Party
So light and healthy… thank you so much for sharing a terrific spinach pie with us on foodie friday.
This looks delicious and I am definitely going to make it…thanks for sharing on the Thursday Blog Hop!
It may be simple but looks fantastic!!
I love spinach pie and it’s been a long time since I’ve eaten it
I love your recipe 🙂
Thank you so much! It is so wonderful! 🙂
Chris at Hye Thyme Cafe
Now see, I grew up eating/loving spinach pie in all its forms – phyllo, puff pastry, pastry dough … it wasn’t until I moved to NY that I ever had it with vinegar, and I thought it was gross! This, however, sounds like a great balance with just that tough of balsamic. I don’t know what the heck they do to it here in NY, but it’s pretty bad as far as I’m concerned. Mine sounds pretty similar to yours except for a bit of semolina in mine and no balsamic. I’ll be very curious to try that next time. A co-worker once brought me some that had a distinct bite to it, but I couldn’t get the recipe out of her. Since then, I’ve been dicing a few pepperoncini peppers into mine – pretty close. I have to admit that spinach pie was probably my first “Kitchen Disaster.” I was going to make a tray for a friend’s baby shower but didn’t squeeze out enough of the liquid. That was pretty bad lol. Now I actually zap the spinach in the microwave for a few seconds to make it easier to squeeze out. Works like a charm. 🙂 [#TastyTuesdays]
I love spinach. Your pie looks terrific. Please come share at the Bacon Time linky, if you have not already. You have great pictures too.
Thank you so much! I just shared 🙂
Cindy @ Hun... What's for Dinner?
This looks like a phenomenal pie. Love the cottage cheese and feta in here. Thanks for sharing at Simple Supper Tuesday
Thanks! It is so yummy!