Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 cup unsalted butter (cold, cubed)
- 6–8 tbsp ice water
- 2 tbsp olive oil
- 1 medium onion (finely chopped)
- 3 cloves garlic (minced)
- 10 oz fresh spinach (chopped, stems removed)
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 large egg
- 1 tsp dried oregano
- Salt and pepper to taste
- Sesame seeds or coarse sea salt (optional, for garnish)
Instructions
- Combine flour and salt, then cut in cold butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough comes together. Divide into two discs, wrap in plastic, and chill for at least 30 minutes.
- Heat olive oil in a skillet over medium heat. Sauté onions and garlic until softened, then add spinach in batches, cooking until wilted. Let cool slightly, then mix with ricotta, mozzarella, Parmesan, egg, oregano, salt, and pepper.
- Roll out one disc of dough and line a pie dish. Spread the spinach filling evenly, then top with the second rolled-out dough. Seal edges and crimp decoratively. Cut slits in the top for venting and brush with an egg wash or sprinkle sesame seeds for shine.
- Bake at 375°F (190°C) for 35–40 minutes or until the crust is golden brown and the filling is bubbly. Let rest for 10 minutes before slicing.
Notes
- For a gluten-free option, use gluten-free pie crust or puff pastry.
- Substitute frozen spinach by thawing and squeezing out excess moisture before using.
- Make ahead: Assemble the pie, cover, and refrigerate overnight. Bake just before serving.
- Add-ins like sautéed mushrooms, caramelized onions, or sun-dried tomatoes can enhance flavor.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat in the oven for best results.
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean-Inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (approx. 200g)
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 500 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 75 mg