This Fresh Spinach Pie is a marriage of two of my most favorite foods. Cheesecake and spinach dip. This is a pie that always makes an appearance for holidays and special occasions and there are so many ways to jazz it up. You can add mushrooms, different types of cheese and even play around with the onions. I like to use red onions for a sweeter bite and some scallions to really make the flavors come together. You can definitely make this Fresh Spinach pie your own by adding what you like.
How to make Fresh Spinach Pie
Fresh Spinach Pie starts with, of course, Fresh Spinach. However, you could totally use frozen spinach in this recipe. I like to use a salad spinner to get the water off of my spinach after washing.
For this pie, I am using between 8 and 10 ounces of Fresh Spinach. If using frozen, you want to use a little less. If you use 10 ounces it will be more spinachy and that’s ok too if that’s what you like. I am going for a savory cheesecake here.
After drying my spinach, I like to roll it up in a bundle to make it easy to chop. Then I add it to my sautéed onions.
Optionally, you can add a couple of scallions once the spinach has cooked down for more flavor and stir it in to mix throughout.
Next, you want to add your warm onion and spinach mix to your cream cheese. Mix in well until creamy and smooth.
Then add in your eggs, half and half, cheese and spices. Mix well and pour into your prebaked pie shell and bake for 30 minutes or until pie is set and the top starts to brown.
Fresh Spinach Pie
I love this Fresh Spinach Pie.
And I think you will love it too.
Fresh Spinach Pie
Ingredients
- 1 Pie Shell
- 1 tbsp . butter
- 1 cup onion minced or finely chopped
- 8-10 oz fresh spinach washed and chopped
- 1 cream cheese room temperature 8 oz.
- 3 eggs
- 1/4 tsp . nutmeg
- 1/4 tsp . pepper
- 3/4 tsp . salt
- 1/2 cup half and half or evaporated milk
- 1 cup Parmesan cheese or cheese of your choice
- 1 baked pie shell
Instructions
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Wash, dry and chop fresh spinach. Set aside.
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Melt butter and sauté onion until soft.
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Add spinach and stir until cooked down and moisture is gone. add in scallions.
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In large bowl, add the warm onion and spinach mixture to the room temperature cream cheese and mix until smooth. Add in the remaining ingredients and combine until your mixture looks like green and white marble. Pour into a baked pie shell. Bake at 350 degrees for 30-40 minutes or until top begins to brown.
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is golden and filling set.
Recipe Notes
Frozen spinach can also be used. Thaw and squeeze out water before sautéing.
The amount of spinach can also be adjusted.
