Spinach and Pasta Pie Recipe

Name: Spinach and Pasta Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large eggs, divided; Kosher salt and freshly ground black pepper; 2 tablespoons canola oil, divided; 1 (16-ounce) box spaghetti, cooked according to package directions, drained; 1 medium onion, chopped; 2 teaspoons chopped garlic; 1/4 cup milk; 2 teaspoons Italian seasoning; 1/2 (4-ounce) package crumbled feta cheese; 2 (10-ounce) packages frozen chopped spinach, thawed and drained; 1 plum tomato, sliced thin; 1/4 cup grated Parmesan

Servings: persons

3 large eggs, divided
Kosher salt and freshly ground black pepper
2 tablespoons canola oil, divided
1 (16-ounce) box spaghetti, cooked according to package directions, drained
1 medium onion, chopped
2 teaspoons chopped garlic
1/4 cup milk
2 teaspoons Italian seasoning
1/2 (4-ounce) package crumbled feta cheese
2 (10-ounce) packages frozen chopped spinach, thawed and drained
1 plum tomato, sliced thin
1/4 cup grated Parmesan

1
Preheat the oven to 350 degrees F.
2
In a large bowl, beat together 1 egg with a generous pinch of salt and pepper.
3
Whisk in 1 tablespoon canola oil.
4
Add half the spaghetti (reserve the other half for Round 2 Recipe Spinach and Mushroom Pasta).
5
Toss it well to coat and press it into a 9-inch deep dish pie pan to form a crust.
6
In a skillet over medium-high heat, add the remaining oil.
7
When it is hot, add the onion and cook until it is softened, about 5 minutes.
8
Add the garlic and cook for 1 minute.
9
Remove from the heat and set aside (reserve half the cooked onions for the Round 2 Recipe Spinach and Mushroom Pasta).
10
In a large bowl, whisk together the remaining 2 eggs, milk, Italian seasoning, and salt and pepper, to taste.
11
Stir in the cheese, spinach (reserve 3/4 cup spinach for Round 2 Recipe Spinach and Mushroom Pasta), and remaining half of the cooked onions.
12
Pour the mixture on top of the spaghetti pie crust, top with tomato slices, and sprinkle with Parmesan.
13
Place onto a baking sheet and bake until the pie is set and golden brown, 30 to 35 minutes.
14
Remove and let rest for 10 minutes before slicing.

288

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 large eggs, divided, Kosher salt and freshly ground black pepper, 2 tablespoons canola oil, divided, 1 (16-ounce) box spaghetti, cooked according to package directions, drained, and more.

Yes, Spinach and Pasta Pie falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spinach and Pasta Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions