This Zucchini and Spinach Pie Recipe is a wonderful celebration of fresh, vibrant vegetables wrapped into a golden, savory pie that is both comforting and nutritious. Picture tender zucchini and rich spinach mingling with creamy feta and Parmesan cheeses, all held together by fluffy eggs and a touch of flour to create the perfect texture. It’s a dish that brings together simple ingredients in a way that feels special, making it ideal for a family dinner, a picnic, or a casual gathering with friends. Once you try this pie, it will quickly become one of your favorite go-to recipes for a delicious and impressive meal.
Ingredients You’ll Need
The ingredients for this pie are straightforward yet essential for building layers of flavor and texture. Each one plays a key role, from the fresh zucchinis providing moisture and tenderness, to the feta adding a salty, tangy punch that brings the whole dish to life.
- 2 medium zucchinis, grated: Grating helps release moisture while ensuring a soft bite in the pie.
- 1 cup fresh spinach, chopped: Adds vibrant color and an earthy flavor, or use thawed frozen spinach that’s well-drained for convenience.
- 1 small onion, finely chopped: Brings natural sweetness after sautéing.
- 3 garlic cloves, minced: Gives a fragrant, savory depth to the filling.
- 3 eggs: Acts as a binder and adds richness to the mixture.
- 1 cup feta cheese, crumbled: Provides a tangy, creamy contrast that complements the vegetables beautifully.
- 1/2 cup Parmesan cheese, grated: Adds a nutty, sharp flavor that enhances the overall taste.
- 1/2 cup all-purpose flour: Helps set the pie; almond flour works well if you want a gluten-free version.
- 1/4 cup olive oil: For sautéing and a mellow, fruity undertone in the pie.
- 1 teaspoon dried oregano: Lends a classic Mediterranean herbal note.
- 1/2 teaspoon dried thyme: Adds subtle earthiness and aroma.
- Salt and pepper, to taste: Essential for seasoning and balancing flavors.
- 1 tablespoon butter: For greasing the baking dish to achieve a perfect crust bottom.
How to Make Zucchini and Spinach Pie Recipe
Step 1: Prepare Your Oven and Baking Dish
Start by preheating your oven to 350°F (180°C). While it heats up, generously grease your pie dish or an 8×8-inch baking dish with butter. This step ensures your pie won’t stick and helps develop a lovely, golden crust on the bottom and edges.
Step 2: Grate the Zucchinis
Grate your zucchinis finely, then place them in a clean kitchen towel and squeeze out as much excess moisture as possible. Doing this is key because it prevents the pie from becoming soggy and keeps the texture just right.
Step 3: Sauté Onion, Garlic, and Spinach
Heat the olive oil in a skillet over medium heat and sauté the chopped onion and minced garlic until they become soft and fragrant, about 3-5 minutes. Then add the chopped spinach, cooking just until it wilts. This step softens the vegetables while blending their flavors beautifully.
Step 4: Mix the Pie Filling
In a large bowl, combine the eggs, crumbled feta, grated Parmesan, olive oil, flour, oregano, thyme, salt, and pepper. Stir until everything is evenly mixed. Next, fold in the grated zucchini and the sautéed vegetable mixture. This combination brings everything together to create a flavorful and cohesive filling for your pie.
Step 5: Bake the Pie
Pour the filling into your prepared dish and spread it out evenly. Pop it into the oven and bake for 35 to 40 minutes, or until the top turns a beautiful golden brown and the pie feels set when gently shaken. You’ll know it’s done when it’s firm to the touch but still soft inside.
Step 6: Cool and Serve
Allow the pie to cool slightly after baking to let it set fully, then slice into portions. This pie is delicious served warm or even at room temperature, making it perfect for eating straight away or packing up for later.
How to Serve Zucchini and Spinach Pie Recipe
Garnishes
Fresh herbs like parsley, dill, or a sprinkle of extra crumbled feta make perfect garnishes. They add a pop of color and brighten each bite with their freshness. A drizzle of good-quality olive oil over the top right before serving can also add a lovely richness.
Side Dishes
This pie pairs wonderfully with simple sides like a crisp green salad tossed with lemon vinaigrette or a tangy tomato cucumber salad. For a heartier meal, roasted potatoes or a bowl of lentil soup complement the pie’s flavors without overwhelming them.
Creative Ways to Present
For a fun twist, cut the pie into smaller squares or wedges and serve as finger food with toothpicks at parties. Wrapping individual slices in parchment paper makes for a charming take-away option. You can also stuff pita pockets or wrap the filling in phyllo dough sheets for a delightful variation.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover the pie tightly with plastic wrap or place it in an airtight container and store in the refrigerator for up to 3 days. This makes it perfect for quick lunches or snacks later in the week.
Freezing
You can freeze this pie by wrapping it well in plastic wrap and aluminum foil, or by storing individual slices in freezer-safe containers. It will keep well for up to 2 months. Thaw overnight in the fridge before reheating for best results.
Reheating
To reheat, place the pie slices on a baking sheet and warm in a preheated oven at 325°F (160°C) for about 10-15 minutes until heated through. Microwaving is possible but may soften the crust, so the oven is preferred for maintaining that delightful texture.
FAQs
Can I use frozen spinach instead of fresh in this Zucchini and Spinach Pie Recipe?
Absolutely! Just make sure the frozen spinach is fully thawed and really well-drained to avoid extra moisture that could make the pie soggy.
Is there a gluten-free way to make this pie?
Yes, simply substitute the all-purpose flour with almond flour or another gluten-free flour blend. The texture might vary slightly, but the flavor will remain delicious.
Can I add other vegetables to the filling?
Definitely! Grated carrots, chopped bell peppers, or even cooked mushrooms can add wonderful flavor and texture. Just be mindful of moisture content and adjust cooking times as needed.
How long does this pie stay fresh at room temperature?
It’s best to serve the pie within 2 hours if left at room temperature. For longer periods, refrigerate to keep it safe and fresh.
Can this pie be made dairy-free?
You can omit the cheeses or substitute with plant-based cheese alternatives. Keep in mind it may change the flavor profile but will still be tasty and satisfying.
Final Thoughts
There’s something truly comforting and joyous about making this Zucchini and Spinach Pie Recipe. It’s simple enough for a weeknight meal but special enough to share with loved ones on any occasion. I encourage you to give it a try and discover how these humble ingredients come together to create a pie that’s bursting with flavor. You might just find your new favorite way to enjoy veggies!
Print
Zucchini and Spinach Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Pie
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Zucchini and Spinach Pie is a delicious and savory dish combining fresh grated zucchini, tender spinach, and a blend of cheeses baked into a golden, flavorful pie. Perfect as a light lunch, dinner, or appetizer, it balances creamy feta and Parmesan with aromatic herbs, delivering a nutritious and satisfying vegetarian meal that’s easy to prepare and naturally gluten-free when almond flour is used.
Ingredients
Vegetables
- 2 medium zucchinis, grated
- 1 cup fresh spinach, chopped (or thawed and drained frozen spinach)
- 1 small onion, finely chopped
- 3 garlic cloves, minced
Cheeses
- 1 cup feta cheese, crumbled
- 1/2 cup Parmesan cheese, grated
Dry Ingredients & Herbs
- 1/2 cup all-purpose flour (or almond flour for gluten-free)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
Others
- 3 eggs
- 1/4 cup olive oil
- 1 tablespoon butter, for greasing the dish
Instructions
- Preheat and prepare dish: Preheat your oven to 350°F (180°C) and grease a pie dish or an 8×8-inch baking dish with butter to prevent sticking.
- Prepare zucchini: Grate the zucchinis and then squeeze out the excess moisture using a kitchen towel to avoid a watery pie; set aside the drained zucchini.
- Sauté vegetables: Heat olive oil in a skillet over medium heat, then add finely chopped onion and minced garlic. Sauté until softened and fragrant, about 3-4 minutes. Add chopped spinach and cook until wilted, about 2 more minutes. Remove from heat.
- Mix ingredients: In a large bowl, whisk together eggs, crumbled feta, grated Parmesan, olive oil, flour, dried oregano, dried thyme, salt, and pepper. Fold in the grated zucchini and the sautéed onion, garlic, and spinach mixture until well combined.
- Bake the pie: Pour the mixture into the prepared baking dish and spread evenly. Bake in the preheated oven for 35-40 minutes or until the top is golden brown and the center is set.
- Cool and serve: Allow the pie to cool slightly before slicing. Serve warm or at room temperature for best flavor and texture.
Notes
- If using frozen spinach, ensure it is thoroughly thawed and excess water pressed out to prevent sogginess.
- For a gluten-free version, substitute all-purpose flour with almond flour.
- Adjust the seasoning with salt and pepper according to your taste preferences.
- This pie can be served as a main dish with a side salad or as an appetizer.
- Storing leftovers in the refrigerator for up to 3 days or freezing for longer storage is recommended.
