Spinach Cheese Pie Recipe

Name: Spinach Cheese Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 10-ounce package prewashed spinach or about 7 cups tightly packed loose spinach; 2 tablespoons vegetable oil, plus more to coat the pan; 2/3 cup coarsely chopped yellow onions; 2 tablespoons cold water; 1 cup small-curd or whipped cottage cheese (preferably whole milk, but lowfat or nonfat can be substituted); 3 large eggs, lightly beaten; 1 cup coarsely grated mild cheddar or Muenster cheese; 1 cup plus 2 tablespoons coarsely grated Parmesan cheese, or 1 cup crumbled feta cheese plus 2 tablespoons coarsely grated Parmesan cheese; Several grindings of black pepper; 1 recipe Yogurt-Mint Dressing

Servings: persons

One 10-ounce package prewashed spinach or about 7 cups tightly packed loose spinach
2 tablespoons vegetable oil, plus more to coat the pan
2/3 cup coarsely chopped yellow onions
2 tablespoons cold water
1 cup small-curd or whipped cottage cheese (preferably whole milk, but lowfat or nonfat can be substituted)
3 large eggs, lightly beaten
1 cup coarsely grated mild cheddar or Muenster cheese
1 cup plus 2 tablespoons coarsely grated Parmesan cheese, or 1 cup crumbled feta cheese plus 2 tablespoons coarsely grated Parmesan cheese
Several grindings of black pepper
1 recipe Yogurt-Mint Dressing

1
Preheat the oven to 350F.
2
If your spinach is not prewashed, rinse the leaves under cold running water to remove all traces of dirt (you may want to rinse 2 to 3 times).
3
Dry well in a salad spinner or use paper towels to squeeze out all excess water.
4
Coarsely chop, discarding the stems, and set aside in a bowl.
5
Heat the 2 tablespoons oil in a large skillet over medium heat and cook the onions, stirring, until golden and soft, 3 to 4 minutes.
6
Add the cold water and chopped spinach.
7
Cover and cook over low heat, mixing occasionally, until all of the spinach leaves have wilted, about 5 minutes.
8
Remove from the heat and set aside.
9
Combine the cottage cheese and eggs in a medium-size bowl.
10
Add the cheddar, 1 cup of the Parmesan, and the pepper and mix until just blended.
11
Add the cooked spinach and mix well.
12
Coat a 9-inch round baking dish (preferably glass) with oil.
13
Pour in the cheese-spinach mixture.
14
Sprinkle the top with the remaining 2 tablespoons Parmesan.
15
(May be frozen for up to 3 weeks or refrigerated for up to 2 days at this point.
16
Defrost before baking.)
17
Bake in the center of the oven until the top is golden brown and the center is firm when pierced with a knife, about 30 minutes.
18
Let cool for 15 minutes to allow the pie to set before serving.
19
Top each serving with a dollop of the Yogurt-Mint Dressing.

539

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 10 ingredients. The key ingredients include: One 10-ounce package prewashed spinach or about 7 cups tightly packed loose spinach, 2 tablespoons vegetable oil, plus more to coat the pan, 2/3 cup coarsely chopped yellow onions, 2 tablespoons cold water, and more.

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

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Spinach Cheese Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions