I like spinach and I like pie, so here we are. This Spinach Pie sort of reminds me of a quiche but it doesn’t have any egg in it. I could still see it being a good pie to have for just about any time of the day, be it breakfast, brunch, lunch or even dinner. It’s completely meatless and vegetarian. Another good thing about this recipe is that it’s super easy to make and is pretty tasty when you take the time to season each layer to your liking.

Can I say how much I enjoy using puff pastry as a crust for pies? I love the flaky crispy brown bits that you get and the bread crumb on the bottom layer adds a bit more texture and serves to soak up any of the leftover moisture from the spinach.

I topped mine with a little fresh grated parmesan cheese and some of my Hot Sh!t seasoning. To lighten this pie up, i used a fat free ricotta cheese. I also used a whole wheat bread crumb just to get a little bit more bang for my buck. Other than that, this Spinach Pie is really just puff pastry and a whole lot of spinach and onion!

I would serve this with a roasted red pepper or even a nice tomato soup on a cool Fall evening. But, you could also go a breakfast route and serve it with some eggs and bacon!

Spinach Pie

Yield: 8

Author: The Skinny Fork (Amanda Plott)

Prep time: 15 MinCook time: 35 MinTotal time: 50 Min

It's a pie. But... the filling is spinach. And it tastes good if you season it well and take your time with it.

Ingredients

4 1/2 Tbsp. Butter
2 White Onions, Diced
2 Garlic Cloves, Minced
28 Oz. Frozen Chopped Spinach, Thawed & Squeezed
1 Tsp. Salt
1 Tsp. Nutmeg
1/4 C. Unsweetened Almond Milk
3.5 Oz. Whole Wheat Bread Crumbs
12 Oz. Fat Free Ricotta Cheese
1 Sheet Puff Pastry, Thawed

Instructions

Preheat the oven to 350 degrees F. and lightly coat a 8" or 9" springform pan with non-stick baking spray and line the bottom with parchment paper; set aside.
Melt the 2 1/2 Tbsp. Butter in a large skillet and add in the 2 White Onions and 2 Garlic Cloves. Cook over a medium-high heat to caramelize, about 5 minutes.
Add in 28 Oz. Frozen Chopped Spinach, 1 Tsp. Salt, 1 Tsp. Nutmeg, and 1/4 C. Unsweetened Almond Milk. Remove from heat and set aside.
Place the remaining 2 Tbsp. butter into a medium skillet and melt over a medium-high heat. Add in the 3.5 Oz. Whole Wheat Bread Crumbs and cook until golden brown.
Roll out the puff pastry and set into the spring form pan to come up the sides as best you can.
Transfer the toasted bread crumbs to the bottom of the puff pastry and smooth into an even layer.
Top with the spinach, again smoothing into an even layer.
Mix the 12 Oz. Fat Free Ricotta Cheese with any desired salt, pepper, or other seasons and then top it all off with the ricotta as the top layer.
Place it into the oven to bake for about 35 minutes or until puff pastry is browned.
Once done, remove from the oven and allow to cool slightly before loosening the springform to slice and serve the pie! Enjoy right away.

Nutrition Facts

Calories

341.28

Fat (grams)

19.34

Sat. Fat (grams)

7.18

Carbs (grams)

34.3

Fiber (grams)

5.15

Net carbs

29.16

Sugar (grams)

3.92

Protein (grams)

10.96

Sodium (milligrams)

613.96

Cholesterol (grams)

23.97

Nutritional Claims: Sugar Conscious • Vegetarian • Pescatarian • Egg Free • Peanut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Sulphite Free • Kosher