Spinach Pie

June 7, 2010

Last post, I told you that Will and I were busy trying to figure out what to do with all the produce we received from our CSA pickup. I identified the leafy mystery green as red spinach, which has a magenta vein and a slightly more mild taste than it’s traditional baby spinach cousin. I figured a good way to work my way through the greens would be to select a recipe that cooks the spinach down. I remembered seeing a recipe for Swiss Chard Pie in the March 2010 issue of Everyday Food, and thought spinach would make a good substitute.

Oh, it did. This pie was delicious. And who couldn’t love pie for dinner, really? It’s a bit spicy from the crushed red pepper, a bit tangy from the parmesan cheese, and a little tart from the lemon. The funny thing about it, though, is that it took… guess how many cups of fresh spinach to make the filling. Four? Five? Nope, it used 12 CUPS SPINACH (which I fortunately had) to make enough filling for a nine inch pie. Will cracked up because I earnestly served the spinach pie with some tomatoes + olive oil + basil because, “I thought we needed a vegetable.”

My favorite part of this pie is the delicious olive oil pie crust. It is so easy to put together–just add flour, olive oil, salt, and water and stir it, knead it once, let it sit 30 minutes, roll it out. It’s very crunchy and I think I’ll use it the next time I make a quiche (which will probably be soon as spinach season is far from over!) And it can’t be beat for convenience. You can actually freeze the pie in it’s metal tin right before baking, and then bake it frozen in the oven. Pretty great, huh?

SPINACH PIE (adapted from Swiss Chard Pie from Everyday Food)

Serves 6



2 1/2 cups all-purpose flour

1/3 cup EVOO

1/2 cup cold water

3/4 teaspoon coarse salt


Stir all ingredients with a fork to combine, then turn out onto a work surface and knead one minute. Cover dough with plastic wrap and let rest at room temperature, 30 minutes.



2 tablespoons EVOO

8 garlic cloves, minced

12 cups fresh spinach or 20 oz frozen spinach (drained and defrosted)

3/4 teaspoon crushed red pepper flakes

coarse ground salt and pepper

1/2 cup grated Parmesan

3 tablespoons all-purpose flour

Grated zest of one large lemon, plus 1.5 tablespoons fresh lemon juice

1 recipe Olive Oil Dough (above)

1 large egg yolk


1. Make olive oil dough (recipe above). Preheat oven to 400 degrees

2. In a large pot, heat olive oil over medium-high heat. Add garlic, cook until garlic becomes light brown. Add spinach, red pepper flakes, salt & pepper and cook until spinach shrinks (about 3-4 minutes).

3. Line a colander with a few layers paper towels. Place spinach mixture onto paper-towel lined colander. Press down on mixture with more paper towels, draining as much liquid as possible. Place spinach mixture in a large bowl and toss with Parmesan, flour, lemon zest and juice. Season with salt and pepper.

4. Roll two-thirds dough to fit in a 9 inch round pie pan. Place rolled out dough in pie pan, then spoon spinach mixture on top of dough. Roll remaining dough to cover the pie. Pinch edges of dough together and tuck in to seal. Cut several vents into center of pie. Combine yolk with 1 teaspoon water and brush over dough, avoiding edge of pan. [If you want to freeze your pie for a later date, freeze it now].

5. If pie is not frozen, bake it on the bottom-most rack at 400 degrees for 30-40 minutes, until top is medium/dark brown. If pie is frozen, bake on the bottom-most rack at 400 degrees for 1-1.5 hours.


4 Responses to “Spinach Pie”

  1. […] to do with me. I promise, this is the last in my run of things baked in tarts. The strawberries, the spinach, and now MORE spinach. And all in a row too. Well, I promise, this is the last of my run (for now, […]

  2. […] I made those crackers you see using leftover Olive Oil Dough. Just roll out the leftovers thin as possible, and bake at 425 for 10-15 minutes until golden […]

  3. […] and deserved nothing less than a spectacular presentation. I figured there must be some way to take my very favorite savory tart dough, which I use (probably overuse, actually) for my weekly quiches. I found lots of recipes for simple […]

  4. […] on spinach: Spinach, Strawberry, and Goat Cheese Salad, Spinach Pie, Spinach […]

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