32 Delicious Spinach Recipes for Savory Pies

Craving something savory and satisfying? Look no further than the humble spinach pie! Whether you’re after a quick weeknight dinner, a cozy comfort food fix, or a show-stopping dish for guests, we’ve gathered 32 delicious recipes that transform this leafy green into flaky, golden perfection. Get ready to discover your new favorite—let’s dive into these irresistible creations!

Classic Spinach and Feta Pie

Yielded from the sun-drenched hills of the Mediterranean, this spinach and feta pie marries earthy greens with briny cheese in a golden, flaky crust that shatters delicately at the touch.

Ingredients

– 1 package (17.3 ounces) frozen puff pastry sheets, thawed
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 3 garlic cloves, minced
– 20 ounces fresh spinach leaves, stems removed
– 8 ounces high-quality feta cheese, crumbled
– 2 pasture-raised eggs, lightly beaten
– 1/4 teaspoon freshly grated nutmeg
– 1/4 teaspoon freshly ground black pepper
– 1 egg yolk mixed with 1 tablespoon heavy cream (for egg wash)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Roll one puff pastry sheet into a 12×9-inch rectangle on a lightly floured surface.
3. Transfer the rolled pastry to the prepared baking sheet and prick the center all over with a fork, leaving a 1-inch border untouched.
4. Heat olive oil in a large skillet over medium heat until shimmering, about 90 seconds.
5. Sauté the diced onion for 6-8 minutes until translucent and lightly golden.
6. Add minced garlic and cook for 60 seconds until fragrant but not browned.
7. Working in batches, wilt the spinach in the skillet, stirring constantly until just collapsed, about 3-4 minutes per batch.
8. Transfer the spinach mixture to a fine-mesh strainer and press firmly with a spatula to remove excess liquid.
9. Combine the drained spinach mixture, crumbled feta, beaten eggs, nutmeg, and pepper in a medium bowl.
10. Spread the filling evenly over the pricked center of the pastry, maintaining the 1-inch border.
11. Roll the second pastry sheet to match the first and carefully drape it over the filling.
12. Crimp the edges firmly with a fork to seal, creating a decorative border.
13. Brush the entire surface with the egg wash mixture using a pastry brush.
14. Score the top pastry with three diagonal slashes to allow steam to escape.
15. Bake for 25-30 minutes until the crust is deeply golden and puffed.
16. Transfer to a wire rack and cool for 15 minutes before slicing.
That golden, flaky crust yields to a savory filling where the creamy feta perfectly balances the earthy spinach. Serve warm slices alongside a crisp arugula salad dressed with lemon vinaigrette, or enjoy at room temperature as the perfect centerpiece for a Mediterranean-inspired brunch.

Creamy Spinach and Ricotta Pastry Pie

Elegant yet comforting, this Creamy Spinach and Ricotta Pastry Pie transforms humble ingredients into a sophisticated centerpiece. With its flaky, golden crust and lush, verdant filling, it’s a dish that marries rustic charm with refined flavor. Perfect for brunch or a light supper, it promises to impress with every buttery, savory bite.

Ingredients

• 1 package (17.3 ounces) frozen puff pastry, thawed
• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 10 ounces fresh spinach, stems removed
• 1 cup whole-milk ricotta cheese
• 1/2 cup grated Parmigiano-Reggiano cheese
• 1/4 teaspoon freshly grated nutmeg
• 2 pasture-raised eggs, lightly beaten
• 1 tablespoon heavy cream
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly cracked black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Roll out one sheet of puff pastry to a 10×14-inch rectangle on a lightly floured surface, then transfer it to the prepared baking sheet.
3. Heat the extra-virgin olive oil in a large skillet over medium heat until shimmering.
4. Sauté the finely diced yellow onion for 5–7 minutes, until translucent and lightly golden.
5. Add the minced garlic and cook for 1 minute, until fragrant but not browned.
6. Gradually add the fresh spinach in batches, wilting each addition completely before adding more, about 4–5 minutes total.
7. Transfer the spinach mixture to a colander and press out excess liquid with a spatula to prevent a soggy crust.
8. In a mixing bowl, combine the whole-milk ricotta, grated Parmigiano-Reggiano, freshly grated nutmeg, lightly beaten pasture-raised eggs, heavy cream, fine sea salt, and freshly cracked black pepper.
9. Fold the drained spinach mixture into the cheese and egg base until evenly incorporated.
10. Spread the filling evenly over the puff pastry, leaving a 1-inch border on all sides.
11. Brush the exposed pastry edges with a bit of the remaining beaten egg for a glossy finish.
12. Roll out the second puff pastry sheet to the same dimensions and carefully drape it over the filling.
13. Crimp the edges firmly with a fork to seal, then score the top in a diagonal pattern with a sharp knife to allow steam to escape.
14. Brush the entire top with the remaining beaten egg wash.
15. Bake for 25–30 minutes, until the pastry is puffed and deeply golden brown.
16. Let the pie rest for 10 minutes before slicing to set the filling.

Yielding a crisp, shatteringly flaky crust and a velvety, herbaceous interior, this pie delights with its contrast of textures and rich, savory depth. Serve it warm, garnished with microgreens and a drizzle of truffle oil for an extra touch of luxury, or pair it with a simple arugula salad to balance its creamy indulgence.

Spinach and Mushroom Puff Pastry Pie

For those seeking a sophisticated yet approachable centerpiece, this spinach and mushroom puff pastry pie elevates humble ingredients into a culinary masterpiece. Flaky golden pastry encases a rich, savory filling that marries earthy mushrooms with vibrant spinach in perfect harmony. This elegant creation transforms weeknight dinners into special occasions with its impressive presentation and complex flavors.

Ingredients

– 1 package frozen puff pastry sheets, thawed
– 2 tablespoons extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 garlic cloves, minced
– 1 pound cremini mushrooms, thinly sliced
– 10 ounces fresh spinach leaves
– 1 cup whole milk ricotta cheese
– ½ cup grated Parmigiano-Reggiano
– 2 pasture-raised eggs, lightly beaten
– 1 teaspoon fresh thyme leaves
– ½ teaspoon freshly grated nutmeg
– 1 egg yolk mixed with 1 tablespoon heavy cream (for egg wash)
– Sea salt and freshly cracked black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Heat extra virgin olive oil in a large skillet over medium heat until shimmering.
3. Add finely diced yellow onion and cook for 5-7 minutes until translucent and fragrant.
4. Stir in minced garlic and cook for 30 seconds until aromatic but not browned.
5. Add thinly sliced cremini mushrooms and cook for 8-10 minutes until they release their liquid and develop a deep golden color.
6. Incorporate fresh spinach leaves in batches, wilting each addition completely before adding more.
7. Transfer the vegetable mixture to a large bowl and allow it to cool to room temperature, about 15 minutes.
8. Gently fold in whole milk ricotta cheese, grated Parmigiano-Reggiano, lightly beaten pasture-raised eggs, fresh thyme leaves, and freshly grated nutmeg until fully combined.
9. Season the filling mixture generously with sea salt and freshly cracked black pepper.
10. Roll out one puff pastry sheet on the prepared baking sheet to form the base.
11. Spread the filling evenly over the pastry, leaving a 1-inch border around all edges.
12. Brush the exposed pastry edges with the egg yolk and heavy cream mixture.
13. Carefully drape the second puff pastry sheet over the filling, pressing the edges firmly to seal.
14. Crimp the edges with a fork to create a decorative border and prevent leakage during baking.
15. Brush the entire surface with the remaining egg wash for a glossy golden finish.
16. Cut three small slits in the top crust to allow steam to escape during baking.
17. Bake for 25-30 minutes until the pastry is puffed and deeply golden brown.
18. Let the pie rest for 10 minutes before slicing to allow the filling to set properly.

The buttery, flaky layers shatter delicately with each cut, revealing a creamy interior where earthy mushrooms and bright spinach create a beautiful textural contrast. Serve warm slices alongside a crisp arugula salad dressed with lemon vinaigrette, or present individual portions as elegant lunch entrees that transport ordinary meals into extraordinary dining experiences.

Cheesy Spinach and Artichoke Pie

Just when you thought the classic spinach-artichoke combination couldn’t become more sophisticated, this elegant pie elevates familiar flavors into a stunning centerpiece worthy of any gathering.

Ingredients

– 2 cups fresh baby spinach, thoroughly washed and dried
– 1 ½ cups marinated artichoke hearts, drained and chopped
– 1 ½ cups aged Gruyère cheese, freshly grated
– ½ cup Parmigiano-Reggiano, finely grated
– 1 sheet frozen puff pastry, thawed according to package directions
– ¾ cup crème fraîche
– 3 pasture-raised eggs, lightly beaten
– 2 tablespoons clarified butter
– 1 shallot, minced
– 2 garlic cloves, minced
– ½ teaspoon freshly grated nutmeg
– ¼ teaspoon smoked paprika
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly cracked black pepper

Instructions

1. Preheat your oven to 400°F and position a rack in the center.
2. Melt clarified butter in a large skillet over medium heat until it shimmers.
3. Sauté minced shallot for 3-4 minutes until translucent and fragrant.
4. Add minced garlic and cook for 45 seconds until aromatic but not browned.
5. Wilt baby spinach in batches, stirring constantly for 2-3 minutes until just collapsed.
6. Transfer spinach mixture to a colander and press firmly with the back of a spoon to remove excess moisture.
7. In a large mixing bowl, combine wilted spinach, chopped artichoke hearts, grated Gruyère, Parmigiano-Reggiano, crème fraîche, and beaten eggs.
8. Season the mixture with nutmeg, smoked paprika, sea salt, and black pepper, folding gently to incorporate.
9. Roll thawed puff pastry into a 12-inch circle on a lightly floured surface.
10. Carefully transfer the pastry to a 9-inch pie dish, allowing edges to overhang slightly.
11. Spoon the filling evenly into the pastry-lined dish, mounding slightly in the center.
12. Fold the overhanging pastry edges inward, creating a rustic border around the filling.
13. Bake at 400°F for 35-40 minutes until the crust is deeply golden and the filling is set with no liquid movement when gently shaken.
14. Cool the pie on a wire rack for 20 minutes before slicing to allow the filling to set properly. Perfectly balanced between creamy indulgence and structural integrity, this pie offers a satisfying contrast of flaky, buttery crust against the rich, savory filling. Present it warm with a crisp arugula salad dressed in lemon vinaigrette to cut through the richness, or serve at room temperature for a sophisticated picnic centerpiece.

Garlic Spinach and Chicken Pot Pie

Lusciously comforting yet sophisticated, this garlic spinach and chicken pot pie elevates the classic American comfort dish with elegant layers of flavor. Tender chicken and vibrant spinach mingle beneath a golden, flaky crust, creating a harmonious balance of textures and aromas. Each bite delivers the rich essence of roasted garlic and savory herbs, making it perfect for both casual family dinners and refined entertaining.

Ingredients

• 1 ½ pounds boneless, skinless chicken thighs, patted dry
• 3 tablespoons clarified butter
• 1 large yellow onion, finely diced
• 6 garlic cloves, minced
• 5 ounces fresh spinach leaves, stems removed
• ¼ cup all-purpose flour
• 2 cups chicken stock, warmed
• ½ cup heavy cream
• 1 teaspoon fresh thyme leaves
• 1 sheet frozen puff pastry, thawed
• 1 pasture-raised egg, lightly beaten
• Kosher salt and freshly ground black pepper

Instructions

1. Preheat your oven to 400°F and position a rack in the center.
2. Season the chicken thighs generously with kosher salt and freshly ground black pepper on both sides.
3. Heat 2 tablespoons of clarified butter in a large oven-safe skillet over medium-high heat until shimmering.
4. Add the chicken thighs and sear for 5–6 minutes per side until golden brown and cooked through.
5. Transfer the chicken to a cutting board and let rest for 5 minutes before shredding into bite-sized pieces.
6. Reduce the heat to medium and add the remaining tablespoon of clarified butter to the skillet.
7. Sauté the diced onion for 4–5 minutes until translucent and fragrant.
8. Add the minced garlic and cook for 1 minute until aromatic but not browned.
9. Stir in the fresh spinach leaves and cook for 2–3 minutes until wilted and moisture has evaporated.
10. Sprinkle the all-purpose flour over the vegetables and cook for 1 minute, stirring constantly to form a roux.
11. Gradually whisk in the warmed chicken stock until the mixture is smooth and thickened.
12. Stir in the heavy cream and fresh thyme leaves, then simmer for 3–4 minutes until the sauce coats the back of a spoon.
13. Fold the shredded chicken into the sauce and season to taste with kosher salt and freshly ground black pepper.
14. Roll the thawed puff pastry sheet to fit the skillet, then carefully drape it over the filling.
15. Brush the pastry evenly with the lightly beaten egg wash for a golden finish.
16. Cut three small slits in the center of the pastry to allow steam to escape during baking.
17. Bake for 25–30 minutes until the crust is puffed and deeply golden brown.
18. Let the pot pie rest for 10 minutes before serving to allow the filling to set.

Zestfully aromatic and visually stunning, this pot pie boasts a crisp, buttery crust that shatters delicately against the creamy, herb-infused filling. The roasted garlic melds beautifully with the earthy spinach and tender chicken, creating layers of complexity in every spoonful. For an elegant presentation, serve individual portions in rustic ceramic bowls garnished with fresh thyme sprigs, allowing the steam to release its savory perfume at the table.

Spinach and Goat Cheese Tart

Zestfully bridging the gap between rustic charm and sophisticated dining, this spinach and goat cheese tart transforms humble ingredients into an elegant centerpiece worthy of any gathering. With its flaky, golden crust and vibrant green filling, it offers both visual appeal and complex flavor profiles that delight the palate. Perfect for brunch entertaining or a light supper, this dish showcases how simple components can create something truly extraordinary when handled with care.

Ingredients

– 1 ½ cups all-purpose flour
– ½ cup cold European-style butter, cubed
– 3-4 tablespoons ice water
– 1 tablespoon extra virgin olive oil
– 2 large shallots, finely minced
– 10 ounces fresh baby spinach
– 4 ounces fresh goat cheese, crumbled
– ½ cup heavy cream
– 2 pasture-raised eggs, lightly beaten
– ¼ teaspoon freshly grated nutmeg
– ½ teaspoon sea salt
– ¼ teaspoon freshly cracked black pepper

Instructions

1. Combine 1 ½ cups all-purpose flour and ½ teaspoon sea salt in a large mixing bowl.
2. Add ½ cup cold European-style butter cubes and work into the flour using a pastry cutter until the mixture resembles coarse crumbs with pea-sized butter pieces remaining.
3. Drizzle 3 tablespoons ice water over the mixture and mix gently with a fork until the dough just comes together, adding the remaining tablespoon if needed.
4. Form the dough into a disc, wrap tightly in plastic wrap, and refrigerate for exactly 30 minutes to allow the gluten to relax.
5. Preheat your oven to 375°F and position a rack in the center.
6. Roll the chilled dough on a lightly floured surface to a 12-inch circle, about ⅛-inch thick.
7. Carefully transfer the dough to a 9-inch tart pan with a removable bottom, pressing gently into the corners without stretching.
8. Trim any excess dough by rolling the rolling pin across the top of the pan.
9. Prick the bottom of the crust all over with a fork, then line with parchment paper and fill with pie weights or dried beans.
10. Blind bake the crust for 15 minutes at 375°F until the edges appear set and lightly golden.
11. Remove the parchment and weights carefully and continue baking for 5 more minutes until the bottom appears dry.
12. While the crust bakes, heat 1 tablespoon extra virgin olive oil in a large skillet over medium heat.
13. Add 2 finely minced shallots and sauté for 3-4 minutes until translucent and fragrant.
14. Gradually add 10 ounces fresh baby spinach in batches, wilting each addition before adding more, about 4-5 minutes total.
15. Transfer the spinach mixture to a colander and press firmly with the back of a spoon to remove excess liquid, ensuring your tart won’t become soggy.
16. In a medium bowl, whisk together 2 lightly beaten pasture-raised eggs, ½ cup heavy cream, ¼ teaspoon freshly grated nutmeg, and ¼ teaspoon freshly cracked black pepper until fully incorporated.
17. Spread the drained spinach mixture evenly over the pre-baked crust.
18. Scatter 4 ounces crumbled fresh goat cheese evenly over the spinach layer.
19. Pour the egg and cream mixture slowly over the filling, allowing it to seep into all spaces.
20. Bake at 375°F for 25-30 minutes until the filling is set and the top develops golden-brown spots.
21. Let the tart cool in the pan on a wire rack for 15 minutes before carefully removing the outer ring.
22. Use a sharp, thin-bladed knife to slice clean portions without crushing the delicate crust.
Outstanding in both texture and flavor, this tart presents a beautiful contrast between the crisp, buttery crust and the creamy, tangy filling. The gentle bitterness of wilted spinach plays beautifully against the rich goat cheese, while nutmeg adds subtle warmth that elevates the entire composition. Consider serving warm slices alongside a simple arugula salad dressed with lemon vinaigrette to complement the tart’s richness, or cut into smaller portions for an elegant appetizer at your next dinner party.

Spinach, Ham, and Swiss Quiche Pie

Heirloom recipes often hold the key to effortless elegance, and this spinach, ham, and Swiss quiche pie embodies that perfect balance of rustic charm and refined sophistication. With its golden, flaky crust cradling a velvety custard filling, this dish transforms humble ingredients into a centerpiece worthy of any brunch table or intimate dinner gathering.

Ingredients

– 1 9-inch deep-dish pie crust, chilled
– 1 tablespoon clarified butter
– ½ cup finely diced yellow onion
– 2 cups fresh spinach leaves, stems removed
– ¾ cup diced smoked ham, ¼-inch cubes
– 1 cup shredded Swiss cheese, divided
– 4 pasture-raised eggs, lightly beaten
– 1 cup heavy cream
– ½ cup whole milk
– ¼ teaspoon freshly grated nutmeg
– ½ teaspoon kosher salt
– ¼ teaspoon freshly ground black pepper

Instructions

1. Preheat your oven to 375°F and position a rack in the lower third of the oven.
2. Place the chilled pie crust on a baking sheet and prick the bottom and sides with a fork at 1-inch intervals.
3. Line the crust with parchment paper and fill with pie weights or dried beans.
4. Blind bake the crust for 15 minutes until the edges just begin to turn golden.
5. Carefully remove the parchment and weights, then return the crust to the oven for 5 more minutes to set the bottom.
6. Heat clarified butter in a skillet over medium heat until shimmering.
7. Sauté the diced onion for 4-5 minutes until translucent and fragrant.
8. Add the spinach leaves and cook for 2 minutes until just wilted, then transfer to a plate to cool.
9. Squeeze any excess moisture from the cooled spinach mixture using a clean kitchen towel.
10. Sprinkle half of the Swiss cheese evenly over the bottom of the pre-baked crust.
11. Distribute the ham and spinach mixture over the cheese layer.
12. Top with the remaining Swiss cheese.
13. In a medium bowl, whisk together the beaten eggs, heavy cream, and whole milk until fully emulsified.
14. Whisk in the nutmeg, kosher salt, and black pepper until thoroughly combined.
15. Slowly pour the custard mixture over the filling, allowing it to settle between the ingredients.
16. Gently tap the baking sheet on the counter to release any air bubbles.
17. Bake at 375°F for 35-40 minutes until the center is set and the top is golden brown.
18. Let the quiche rest for 15 minutes before slicing to allow the custard to firm up.

Delicate layers of flavor unfold with each bite—the crisp pastry gives way to a rich, creamy custard punctuated by savory ham and earthy spinach. The Swiss cheese melts into silken ribbons that complement the subtle nutmeg warmth perfectly. For an elegant presentation, serve warm wedges alongside a frisée salad dressed in champagne vinaigrette, or at room temperature as the centerpiece of a sophisticated picnic spread.

Greek Spanakopita with Spinach and Herbs

Nestled between flaky layers of golden phyllo lies a vibrant filling that sings of Mediterranean sunshine. This spanakopita elevates humble spinach into an elegant masterpiece, where fresh herbs and briny feta create a symphony of flavors wrapped in crisp, buttery pastry. Each bite offers a perfect balance of earthy greens and aromatic seasonings, making it equally suited for sophisticated entertaining or cherished family gatherings.

Ingredients

• 1 pound fresh spinach leaves, thoroughly washed and dried
• 1 cup crumbled Greek feta cheese
• 1/2 cup whole-milk ricotta cheese
• 3 pasture-raised eggs, lightly beaten
• 1/4 cup extra virgin olive oil
• 1/2 cup unsalted clarified butter, melted
• 1/2 cup finely chopped fresh dill
• 1/4 cup finely chopped fresh mint
• 1/3 cup thinly sliced scallions
• 1 teaspoon freshly grated nutmeg
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly cracked black pepper
• 12 sheets phyllo dough, thawed according to package instructions

Instructions

1. Preheat your oven to 375°F and position a rack in the center of the oven.
2. Heat the extra virgin olive oil in a large skillet over medium heat until shimmering.
3. Add the sliced scallions and sauté for 3-4 minutes until softened and fragrant.
4. Working in batches, wilt the fresh spinach in the skillet, stirring constantly until just collapsed, about 2-3 minutes per batch.
5. Transfer the wilted spinach to a colander and press firmly with the back of a spoon to remove excess moisture.
6. Combine the drained spinach, crumbled feta, ricotta, beaten eggs, chopped dill, mint, nutmeg, sea salt, and black pepper in a large mixing bowl.
7. Gently fold the ingredients together until evenly incorporated, being careful not to overmix.
8. Brush a 9×13-inch baking dish with a thin layer of the melted clarified butter.
9. Place one sheet of phyllo dough in the prepared dish and brush lightly with clarified butter.
10. Repeat the layering process with 5 more phyllo sheets, brushing each with butter before adding the next.
11. Spread the spinach and herb filling evenly over the phyllo layers.
12. Top with the remaining 6 phyllo sheets, brushing each with clarified butter as you layer.
13. Using a sharp knife, score the top layers of phyllo into 12 equal portions before baking to ensure clean cuts later.
14. Bake for 35-40 minutes until the phyllo is deeply golden brown and crisp.
15. Remove from the oven and let rest for 15 minutes before cutting along the scored lines.

Zestfully golden and impossibly flaky, the crisp phyllo shatters to reveal a verdant filling that remains remarkably creamy despite its vegetable base. Serve warm wedges alongside a bright lemon-dressed arugula salad for contrasting textures, or present individual triangles as elegant passed hors d’oeuvres at your next gathering.

Caramelized Onion and Spinach Galette

On golden autumn afternoons when the air carries that distinctive crispness, nothing satisfies quite like a rustic galette with its artful imperfections and deeply comforting flavors. Our caramelized onion and spinach version marries sweet, slow-cooked alliums with vibrant greens, all nestled in a flaky, free-form crust that celebrates both elegance and ease. This savory pastry transforms humble ingredients into a showstopping centerpiece worthy of any gathering or quiet weeknight supper.

Ingredients

– 1 ¼ cups all-purpose flour
– ½ teaspoon fine sea salt
– 8 tablespoons European-style unsalted butter, chilled and cubed
– ¼ cup ice water
– 2 tablespoons extra virgin olive oil
– 2 large yellow onions, thinly sliced
– 1 teaspoon raw cane sugar
– 2 tablespoons dry white wine
– 4 cups fresh spinach leaves, stems removed
– ¼ teaspoon freshly grated nutmeg
– 1 pasture-raised egg, lightly beaten
– 2 ounces aged Gruyère cheese, finely grated

Instructions

1. Combine 1 ¼ cups all-purpose flour and ½ teaspoon fine sea salt in a large mixing bowl.
2. Add 8 tablespoons chilled, cubed European-style unsalted butter to the flour mixture.
3. Use your fingertips to work the butter into the flour until pea-sized crumbs form, about 2-3 minutes.
4. Drizzle ¼ cup ice water over the mixture while stirring with a fork until the dough just comes together.
5. Turn the dough onto a lightly floured surface and gently knead 3-4 times until cohesive.
6. Form the dough into a disk, wrap tightly in plastic wrap, and refrigerate for exactly 45 minutes.
7. Meanwhile, heat 2 tablespoons extra virgin olive oil in a large skillet over medium-low heat.
8. Add 2 thinly sliced large yellow onions and cook, stirring occasionally, for 15 minutes until softened.
9. Sprinkle 1 teaspoon raw cane sugar over the onions and continue cooking for another 20-25 minutes until deeply golden brown.
10. Deglaze the pan with 2 tablespoons dry white wine, scraping up any browned bits from the bottom.
11. Transfer the caramelized onions to a bowl and return the skillet to medium heat.
12. Wilt 4 cups fresh spinach leaves in the same skillet for 2-3 minutes until just collapsed.
13. Season the spinach with ¼ teaspoon freshly grated nutmeg and let cool slightly.
14. Preheat your oven to 400°F and line a baking sheet with parchment paper.
15. Roll the chilled dough on a floured surface to a 12-inch circle about ⅛-inch thick.
16. Transfer the dough to the prepared baking sheet and spread the caramelized onions evenly over the center, leaving a 2-inch border.
17. Top the onions with the wilted spinach mixture and sprinkle with 2 ounces finely grated aged Gruyère cheese.
18. Fold the edges of the dough over the filling, pleating as you go to create a rustic border.
19. Brush the dough edges with 1 lightly beaten pasture-raised egg for a golden finish.
20. Bake at 400°F for 25-30 minutes until the crust is deeply golden and the filling is bubbling.

Unveil this galette to discover a perfect harmony of textures—the shatteringly crisp crust giving way to the silken, sweet onions and tender spinach beneath. The nutty complexity of Gruyère weaves through each bite, while the hint of white wine adds a subtle brightness that cuts through the richness. Consider serving warm slices alongside a bitter greens salad dressed with lemon vinaigrette to create a beautifully balanced plate that celebrates autumn’s bounty.

Spinach, Bacon, and Egg Breakfast Pie

Just when you thought breakfast couldn’t become more sophisticated, this savory pie elevates the morning meal to new heights of culinary artistry. Combining the earthy richness of spinach with the smoky depth of artisanal bacon and the luxurious creaminess of farm-fresh eggs, this creation transforms humble ingredients into an extraordinary centerpiece worthy of any brunch gathering.

Ingredients

• 1 9-inch frozen deep-dish pie crust, thawed
• 8 ounces thick-cut applewood-smoked bacon, diced
• 1 medium yellow onion, finely diced
• 10 ounces fresh baby spinach leaves
• 6 large pasture-raised eggs, lightly beaten
• 1 cup heavy cream
• 1/2 cup whole milk
• 1/2 teaspoon freshly grated nutmeg
• 1/4 teaspoon cayenne pepper
• 1 cup shredded Gruyère cheese
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Preheat your oven to 375°F and position a rack in the center.
2. Place the thawed pie crust on a baking sheet to catch any potential drips during baking.
3. Cook the diced bacon in a large skillet over medium heat for 8-10 minutes until crisp and golden brown.
4. Transfer the cooked bacon to a paper towel-lined plate using a slotted spoon, reserving 2 tablespoons of bacon fat in the skillet.
5. Sauté the diced onion in the reserved bacon fat over medium heat for 5-7 minutes until translucent and fragrant.
6. Add the baby spinach to the skillet and cook for 2-3 minutes, stirring constantly, until just wilted.
7. Spread the spinach-onion mixture evenly across the bottom of the pie crust.
8. Sprinkle the cooked bacon evenly over the spinach layer.
9. In a medium bowl, whisk together the lightly beaten eggs, heavy cream, and whole milk until fully incorporated.
10. Stir in the grated nutmeg, cayenne pepper, kosher salt, and black pepper until well combined.
11. Carefully pour the egg mixture over the bacon and spinach layers in the pie crust.
12. Evenly distribute the shredded Gruyère cheese across the surface of the filling.
13. Bake the pie on the center rack for 40-45 minutes until the center is set and the crust is golden brown.
14. Allow the pie to rest for 15 minutes before slicing to ensure clean cuts and proper setting.

Luxuriously creamy with contrasting textures from the crisp bacon and tender spinach, this pie delivers sophisticated flavor complexity that belies its simple preparation. The subtle heat from cayenne and aromatic nutmeg creates a beautiful counterpoint to the rich Gruyère, while the flaky crust provides the perfect vessel for this elegant breakfast creation. Serve warm slices alongside a simple arugula salad dressed with lemon vinaigrette for a complete brunch experience that feels both rustic and refined.

Vegan Spinach and Tofu Pot Pie

Nestled within golden, flaky pastry lies a sophisticated plant-based interpretation of comfort food that celebrates autumn’s bounty. This vegan spinach and tofu pot pie transforms humble ingredients into an elegant centerpiece, where creamy filling and crisp crust create perfect textural harmony. Each forkful delivers layers of earthy flavor and comforting warmth, making it ideal for intimate dinners or holiday gatherings.

Ingredients

– 2 cups all-purpose flour, sifted
– ¾ cup vegan butter, chilled and cubed
– 6-8 tablespoons ice water
– 1 tablespoon extra virgin olive oil
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 14 ounces firm tofu, pressed and crumbled
– 10 ounces fresh spinach, stems removed
– 1 cup unsweetened almond milk
– 2 tablespoons nutritional yeast
– 1 teaspoon smoked paprika
– ½ teaspoon freshly grated nutmeg
– 1 teaspoon sea salt
– ½ teaspoon freshly cracked black pepper

Instructions

1. Combine sifted all-purpose flour and chilled, cubed vegan butter in a food processor, pulsing until mixture resembles coarse crumbs.
2. Gradually add ice water, 1 tablespoon at a time, pulsing just until dough comes together when pressed between fingers.
3. Form dough into a disc, wrap tightly in parchment paper, and refrigerate for exactly 30 minutes to ensure flaky layers.
4. Heat extra virgin olive oil in a large cast-iron skillet over medium heat until shimmering.
5. Sauté finely diced yellow onion for 5-7 minutes until translucent and fragrant.
6. Add minced garlic and cook for 1 minute until aromatic but not browned.
7. Incorporate pressed, crumbled firm tofu and cook for 8-10 minutes, stirring occasionally, until lightly golden.
8. Wilt fresh spinach in batches, allowing each addition to reduce before adding more.
9. Pour in unsweetened almond milk, stirring to create a creamy base.
10. Sprinkle nutritional yeast, smoked paprika, freshly grated nutmeg, sea salt, and freshly cracked black pepper, simmering for 3-4 minutes until sauce thickens slightly.
11. Transfer filling to a 9-inch pie dish and smooth surface with a spatula.
12. Roll chilled dough on a floured surface to ¼-inch thickness, carefully draping over filling.
13. Trim excess dough, crimp edges decoratively, and cut 4 steam vents in the center.
14. Brush crust with almond milk and bake at 375°F for 35-40 minutes until golden brown and filling bubbles visibly through vents.
15. Rest pie for 15 minutes before serving to allow filling to set properly.
What emerges from the oven is a masterpiece of contrasting textures—the shatteringly crisp pastry gives way to a luxuriously creamy filling where smoky paprika and earthy nutmeg dance across the palate. Consider serving individual wedges atop a pool of roasted red pepper coulis or accompanied by a bitter greens salad dressed in lemon vinaigrette to cut through the richness.

Spinach and Sun-Dried Tomato Tart

Gracefully bridging rustic charm with sophisticated elegance, this spinach and sun-dried tomato tart transforms humble ingredients into a culinary masterpiece. The vibrant green spinach and jewel-toned tomatoes create a stunning visual contrast against the golden pastry, while the creamy cheese filling provides luxurious richness. Perfect for brunch entertaining or an elevated weeknight dinner, this tart delivers both impressive presentation and deeply satisfying flavors.

Ingredients

• 1 sheet frozen puff pastry, thawed
• 2 tablespoons extra virgin olive oil
• 1 large shallot, finely minced
• 3 cloves garlic, thinly sliced
• 8 ounces fresh baby spinach
• 1/2 cup sun-dried tomatoes in oil, drained and julienned
• 4 ounces cream cheese, softened to room temperature
• 1/2 cup crumbled feta cheese
• 1/4 cup grated Parmesan cheese
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup heavy cream
• 1 teaspoon fresh thyme leaves
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon crushed red pepper flakes
• 1 egg yolk mixed with 1 tablespoon water for egg wash
• Flaky sea salt for finishing

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Roll the thawed puff pastry into a 10×14-inch rectangle on a lightly floured surface, then transfer to the prepared baking sheet.
3. Using a sharp knife, score a 1-inch border around the edges of the pastry without cutting through the bottom layer.
4. Prick the center section thoroughly with a fork to prevent excessive rising during baking.
5. Heat olive oil in a large skillet over medium heat until shimmering, then add minced shallot and cook for 3 minutes until translucent.
6. Add sliced garlic and cook for 1 minute until fragrant but not browned.
7. Working in batches, wilt the spinach in the skillet, stirring constantly until completely collapsed, about 2-3 minutes per batch.
8. Transfer the cooked spinach to a colander and press firmly with the back of a spoon to remove excess liquid—this crucial step prevents a soggy crust.
9. In a medium bowl, combine softened cream cheese, feta, Parmesan, beaten eggs, heavy cream, thyme, nutmeg, and red pepper flakes, whisking until smooth and fully incorporated.
10. Spread the cheese mixture evenly within the scored border of the pastry.
11. Arrange the drained spinach and julienned sun-dried tomatoes in an attractive pattern over the cheese layer.
12. Brush the pastry border with the prepared egg wash using a pastry brush for maximum golden color.
13. Bake for 22-25 minutes until the crust is deeply golden and the filling is set with slight jiggle in the center.
14. Allow the tart to rest on the baking sheet for 10 minutes before slicing—this resting period allows the filling to set properly for clean cuts.
15. Sprinkle with flaky sea salt just before serving to enhance all the flavors.

Zestfully balancing creamy richness with bright acidity, this tart offers a delightful textural journey from the shatteringly crisp pastry to the velvety filling punctuated by chewy tomato morsels. The subtle heat from red pepper flakes and earthy thyme notes create complexity that evolves with each bite. Consider serving warm slices alongside a simple arugula salad dressed with lemon vinaigrette to cut through the richness, or present at room temperature for elegant picnic fare that travels beautifully.

Spinach, Leek, and Potato Pie

Crafted with seasonal elegance, this savory pie marries earthy root vegetables with delicate alliums in a buttery pastry shell. The harmonious blend of tender spinach, sweet leeks, and creamy potatoes creates a sophisticated centerpiece perfect for autumn entertaining. Each slice reveals layers of nuanced flavor that speak to thoughtful preparation and quality ingredients.

Ingredients

• 1 ½ cups all-purpose flour, plus additional for dusting
• ½ cup unsalted European-style butter, chilled and cubed
• 3-4 tablespoons ice water
• 2 medium Yukon Gold potatoes, peeled and sliced into ¼-inch rounds
• 2 large leeks, white and light green parts only, thoroughly rinsed and thinly sliced
• 5 ounces fresh baby spinach
• ¾ cup heavy cream
• 2 pasture-raised eggs, lightly beaten
• ½ cup grated Gruyère cheese
• 2 tablespoons clarified butter
• ½ teaspoon freshly grated nutmeg
• ¾ teaspoon fine sea salt
• ¼ teaspoon freshly ground white pepper

Instructions

1. Combine 1 ½ cups all-purpose flour and ¼ teaspoon fine sea salt in a large mixing bowl.
2. Incorporate ½ cup chilled, cubed unsalted butter using a pastry cutter until mixture resembles coarse crumbs with pea-sized butter pieces remaining.
3. Gradually add 3-4 tablespoons ice water, one tablespoon at a time, mixing with a fork until dough just comes together. Tip: Avoid overworking the dough to ensure a flaky crust.
4. Form dough into a disc, wrap tightly in plastic wrap, and refrigerate for 45 minutes to allow gluten to relax.
5. While dough chills, heat 2 tablespoons clarified butter in a large skillet over medium heat until shimmering.
6. Sauté 2 thinly sliced leeks for 6-8 minutes until translucent and fragrant, stirring frequently to prevent browning.
7. Add 5 ounces fresh baby spinach and cook for 2-3 minutes until just wilted, then transfer mixture to a colander to drain excess liquid.
8. Place 2 peeled, sliced Yukon Gold potatoes in a saucepan and cover with cold water by 1 inch.
9. Bring potatoes to a boil over high heat, then reduce to a simmer and cook for 8-10 minutes until just tender when pierced with a knife.
10. Drain potatoes thoroughly and arrange in a single layer on a baking sheet to steam dry for 5 minutes.
11. Preheat oven to 375°F and position rack in center position.
12. Roll chilled dough on a lightly floured surface to a 12-inch circle, about ⅛-inch thick.
13. Carefully transfer dough to a 9-inch pie dish, gently pressing into corners and trimming excess to leave ½-inch overhang.
14. Layer half the potatoes in the bottom of the crust, followed by all the leek-spinach mixture, then remaining potatoes.
15. Whisk together ¾ cup heavy cream, 2 lightly beaten eggs, ½ cup grated Gruyère, ½ teaspoon nutmeg, ½ teaspoon fine sea salt, and ¼ teaspoon white pepper until fully combined.
16. Pour custard mixture evenly over the layered vegetables, gently shaking dish to distribute. Tip: Allow custard to settle between layers for even baking.
17. Fold dough overhang under itself and crimp edges decoratively using your fingers or a fork.
18. Bake at 375°F for 40-45 minutes until crust is golden brown and custard is set with no liquid wobble in center. Tip: Rotate pie halfway through baking for even browning.
19. Transfer to a wire rack and let rest for 20 minutes before slicing to allow filling to set properly.

Remarkably textured with crisp, buttery pastry giving way to creamy potato layers and the delicate silkiness of wilted spinach. The sweet leeks and nutmeg provide aromatic depth that complements the rich Gruyère beautifully. Consider serving warm slices alongside a bitter greens salad dressed with lemon vinaigrette to cut through the richness.

Conclusion

You now have 32 fantastic spinach pie recipes to explore! Whether you’re craving a classic quiche or something more adventurous, this collection offers endless inspiration for your kitchen. We’d love to hear which recipes become your favorites—drop us a comment below and share your creations on Pinterest so other home cooks can discover these delicious dishes too!