The smell from a baking pie in the house is mouth-watering. When it comes to baking a pie quickly, tasty, and healthy, a spinach pie recipe is always on the mind. This delicious creation is full of aroma, rich and budget-friendly.
A spinach pie with a tasty crust is everything you need on a cozy evening with a nice glass of white wine. What I adore about this recipe is that you don’t need to make the dough, or to buy a pastry. This simple and easy spinach pie recipe is ready in 15 minutes and cooked in about 30 minutes. For this baked pie, I usually buy fresh spinach, but it is okay if you use the refrigerated spinach, sometimes I also do this. I don’t remember where I have taught this savory and yummy recipe, but I don’t use flaky phyllo dough, nor other pastry at all.
Many associate a spinach pie with the famous Greek spanakopita – also a kind of pie made of spinach and cheese. This is one of my favorite pies I use to eat for breakfast when we visit Greece – and have to admit that it is divine, soft, succulent, and super tasty.
Well, what about my pie it has another structure and taste. Also, a delicious taste but different from spanakopita. This decadent spinach pie is made of spinach, parsley (instead of onion), cottage cheese, some cloves of garlic, and bread crumbs.
This crustless pie made of spinachand cheese is insanely delicious and perfect for breakfast, brunch, or even dinner. It can be a nice appetizer on your table, or as a main dish. The cheese I use in this recipe is quite fatty and hearty, this is why I do not use ricotta, as many recipes suggest, I go for a regular cheese.
You will only need 5 ingredients to compose this delish pie but the result will be much-awaited. This family-friendly spinach pie will have you fall in love due to it’s soft, smooth, and so good taste.
What is Spinach Pie?
What is a spinach pie – you will find many different types of recipes and many suggestions. Well, here I will try to describe to you one of the kinds, and maybe one of the easiest ways to make and bake it. An authentic spinach and cheese pie is made of must spinach and cheese ingredients. However, I bake them without any dough or pastry. Sometimes when I want it more special and more romantic, I use flaky phyllo dough to make my pie look more presentable and restaurant-like.
An authentic spinach recipe is always referring to the famous Greek Spanakopita pie made of cottage cheese or feta, spinach, herbs enfold in flaky phyllo dough. However, my recipe is much easier and has fewer calories. I adore this light, fresh, and savory pie as it reminds me of my youth spent at my parents when my mom used to spoil me with this kind of Saturday-pie. I hope you will enjoy preparing this quick and delicious spinach pie, the same as I do.
How to make Spinach Pie?
As I mentioned above, this pie can be made in different ways and at your discretion. I make it more unusual and more easier. I wash the fresh spinach leaves very well to avoid any kind of dirtiness. In a heated skillet, I fry 6 cloves of garlic with 1 stalk of parsley in some olive oil. “For Note: I like and use parsley more often than onion as it has a more softer and aromatic aroma. I like the tender and juicy aroma from parsley more than from an onion.”
When the garlic is almost brown and has left its intense aroma, I add my spinach and cook for about 5 minutes until it smoothes and changes to a more intense green color. Put aside and make the filling. In a deep bowl, I add my cottage cheese (1 kg or 35 oz) and 3 whole eggs. I mix the mixture with a hand blender to make the structure very soft, fluffy and light. Then, I add 3 tbsp of whole-grain flour to unify all the ingredients and to make it more consistent. I add ½ of tsp of baking powder to assure that my filling will rise and will have a nice aspect. When the filling has homogenized, I add my fried spinach and mix well to have a good and tasty filling. I cover the springform tin with parchment paper, to avoid stickiness, and pour the filling into it. Cover the spinach pie with bread crumbs and bake about 30 minutes, or until the pie has raised and has a golden color. Sometimes I add some grated parmesan mixed with bread crumbs to make the pie crust be more crunchy and tasty.
When the spinach pie has been cooked, I let it settle for 20 minutes and after that I serve it. Because it is too hot, I can’t cut it properly. So when it settles down I cut it nicely and serve with a fresh salad, or without anything. I simply adore such kinds of pies on an evening basis, as they are light, healthy, and very delicious.
Spinach Pie Tips:
- Feta or ricotta cheese can be a great option for this decadent spinach pie. I always go for cottage cheese but have tried this recipe with ricotta and the result was tasty and good as well. However, I use the cottage cheese because it has a little salty aroma, and makes this pie tastier and more fluffy.
- If you are a spicy-fan, curry can be added for a more intense aroma and a nice color.
- Also, some kinds of herbs will add flavor to this classic spinach pie.
This crustless, but aromatic spinach pie recipe is super easy to cook, delicious and unbelievably low carb and gluten-free. Try and convince yourself!
Crustless Aromatic Spinach Pie
- Large cutting board
- rubber spatula
- hand blender
- springform tin
- parchment paper
- 2 packs spinach
- 35 oz cottage cheese
- 3 eggs
- 1 stalk parsley
- 6 cloves garlic
- 3 tbsp flour
- 1/2 tsp baking powder
- 3 tbsp bread crumbs
- 1 pinch sea salt
- 3 tsp olive oil
- Wash the spinach.
- In a heated skilett fry 6 cloves of garlic with 1 stalk of parsley in some olive oil.
- Add the spinach and fry about 5-7 minutes untill smooth. Put aside.
- In a bowl mix cottage cheese and 3 whole eggs with a hand mixer until the structure gets very soft and fluffy.
- Add 3 tbsp of whole-grain flour to unify all the ingredients with a pinch of baking powder.
- Add the spinach to the filling and homogenize it.
- Pour the filling into the springform tin already coverd withparchment paper.
- In the preaheated oven at 180°C (350°F) put the pie and bake about 30 minutes.
- Cool down for about 20 minutes, and then serve.