Zucchini and Spinach Pie

If you’re looking for a dish that’s both comforting and healthy, this Zucchini and Spinach Pie is a must-try! Imagine a savory, golden crust filled with tender, perfectly-seasoned zucchini, fresh spinach, and a creamy, cheesy filling that just melts in your mouth. It’s light yet hearty, and the flavors come together in such a magical way that you’ll be going back for seconds, guaranteed.

This pie is perfect for a cozy family dinner, a brunch with friends, or even a light lunch that’s packed with veggies. It’s incredibly easy to make and, trust me, you’re going to love every bite. So, grab your apron and get ready for a simple, yet delicious dish that will quickly become a favorite in your recipe rotation!

Why You’ll Love Zucchini and Spinach Pie

Here’s why this dish is about to become your new go-to:

Comforting and Flavorful

The creamy filling, packed with zucchini, spinach, and a mix of delicious cheeses, creates the ultimate comfort food. Each bite is flavorful and satisfying, but not too heavy.

Simple and Quick

It’s surprisingly easy to make, even for beginners. With a pre-made pie crust, all you need to do is sauté your veggies and mix them with the cheese filling — it’s that simple!

Versatile

This pie is perfect on its own or can be served with a crisp green salad or roasted potatoes. It’s also great as a side dish or appetizer for a party.

Healthy and Delicious

Packed with zucchini and spinach, this pie is a great way to sneak in some extra veggies without sacrificing flavor. The balance of cheese and eggs gives it a rich, satisfying texture without being too indulgent.

Ingredients

Here’s what you’ll need for this tasty and satisfying pie:

For the Pie Filling

• Zucchini (Fresh and sliced thinly)
• Spinach (Fresh, chopped)
• Eggs (To bind the filling together)
• Ricotta Cheese (Creamy and light)
• Cream Cheese (For extra creaminess)
• Parmesan Cheese (Adds a salty, umami flavor)
• Mozzarella Cheese (Melty and delicious)
• Garlic (For savory depth)
• Onion (For added flavor)
• Salt & Pepper (To taste)
• Nutmeg (Optional, but adds a subtle warmth)
• Olive Oil (For sautéing)

For the Crust

• Pie Crust (Pre-made or homemade – either will work great!)

Instructions

Ready to make this delicious, savory pie? Let’s get started:

Step 1: Prepare the Veggies

Heat about 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and garlic, and sauté until softened and fragrant, about 5 minutes. Add the zucchini and cook for an additional 5-7 minutes until tender. Finally, stir in the spinach and cook for about 2 minutes, or until wilted. Remove the mixture from heat and let it cool slightly.

Step 2: Make the Filling

In a large bowl, whisk together the eggs, ricotta cheese, cream cheese, parmesan cheese, and mozzarella cheese. Season with salt, pepper, and a pinch of nutmeg if desired. Once the zucchini and spinach mixture has cooled, fold it into the cheese mixture until well combined.

Step 3: Assemble the Pie

Preheat your oven to 375°F (190°C). Roll out the pie crust and fit it into a pie dish. Pour the zucchini and spinach mixture into the prepared crust, spreading it evenly. If you like, you can sprinkle a little extra parmesan on top for a golden, cheesy finish.

Step 4: Bake to Perfection

Bake the pie for 30-35 minutes, or until the crust is golden and the filling is set. You should see the top of the pie slightly puffed up and lightly browned.

Step 5: Serve and Enjoy

Allow the pie to cool for a few minutes before slicing and serving. Garnish with fresh herbs like parsley or basil for a little extra color and flavor. Enjoy your slice of creamy, veggie-packed goodness!

Nutrition Facts

Serving Size: 1 slice
Calories per serving: 220
Total Fat: 14g
Saturated Fat: 6g
Sodium: 350mg
Carbohydrates: 18g
Fiber: 2g
Sugar: 3g
Protein: 10g

Preparation Time

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

How to Serve Zucchini and Spinach Pie

This savory pie is perfect on its own, but here are a few great side dish ideas to elevate the meal:

Crisp Green Salad

Pair this pie with a fresh green salad to add a light, refreshing contrast to the rich, creamy pie.

Roasted Vegetables

Serve it with some roasted vegetables like carrots, bell peppers, or sweet potatoes to round out the meal.

Garlic Bread

A slice of garlic bread or a crusty baguette is perfect for soaking up any leftover filling.

Fresh Fruit

Add a simple fruit salad on the side for a sweet and refreshing balance to the savory flavors.

Additional Tips

Make It Gluten-Free

If you need a gluten-free option, simply swap out the regular pie crust for a gluten-free pie crust or even make your own crust using almond flour.

Add Protein

For a more filling meal, you can add some cooked chicken, bacon, or sausage to the filling. Just chop it up and fold it in with the vegetables.

Customize the Veggies

If you’re not a fan of zucchini or spinach, feel free to swap them out for other veggies like kale, mushrooms, or broccoli. You can mix and match to suit your tastes.

Make Ahead

This pie can be prepared ahead of time and stored in the fridge for up to 24 hours before baking. Simply assemble it, cover with plastic wrap, and bake when you’re ready to eat.

Freeze for Later

Leftovers can be stored in the fridge for up to 3 days. If you want to freeze the pie, wrap it tightly in plastic wrap and aluminum foil, and store it in the freezer for up to 2 months. Reheat it in the oven at 350°F until heated through.

FAQ Section

Q1: Can I use frozen spinach?

A1: Yes! Frozen spinach works great in this pie. Just make sure to thaw and drain it well before using it in the filling.

Q2: Can I make this pie without a crust?

A2: Absolutely! You can make a crustless version by simply greasing your pie dish and filling it with the zucchini and spinach mixture. It will be a little more like a savory quiche.

Q3: Can I use a different type of cheese?

A3: Yes! You can swap out the ricotta for cottage cheese, or use cheddar in place of the parmesan. Feel free to get creative!

Q4: How do I know when the pie is done?

A4: The pie is done when the crust is golden brown and the filling is set. You can insert a knife into the center, and it should come out clean.

Q5: Can I add meat to the filling?

A5: Yes! Add some cooked ground turkey, chicken, or bacon to the filling for extra flavor and protein.

Q6: How can I store leftovers?

A6: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for about 10 minutes.

Q7: Can I freeze the pie?

A7: Yes, you can freeze the unbaked pie for up to 2 months. When you’re ready to bake it, cook it from frozen, adding about 10-15 minutes to the baking time.

Q8: Can I use a different type of crust?

A8: Yes! You can use a whole wheat pie crust, a gluten-free crust, or even a phyllo dough crust for a lighter version.

Q9: Can I make this pie dairy-free?

A9: Yes! Use dairy-free ricotta and vegan cheese options to make the pie dairy-free.

Q10: Can I double this recipe for a larger crowd?

A10: Yes! Just double the ingredients and use a larger pie dish or bake it in two separate dishes.

Conclusion

This Zucchini and Spinach Pie is a true winner — creamy, flavorful, and packed with veggies! Whether you’re enjoying it for a light lunch, serving it as a side at dinner, or bringing it to a potluck, this dish is sure to impress. And it’s so easy to make, you’ll find yourself making it again and again. Enjoy every bite of this delicious, comforting pie!

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