Creamy Spinach Pie

Ingredients

• 1 store-bought or homemade 9-inch pie crust (single or double crust)
• 1 egg, beaten (for egg wash, optional)
• 1 lb (450 g) fresh spinach, or 1 package (10 oz / 280 g) frozen spinach, thawed
• 1 cup (250 g) whole-milk ricotta
• 1/2 cup (75 g) crumbled feta cheese
• 3 large eggs, beaten
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1/4 teaspoon ground nutmeg
• 2 tablespoons fresh parsley, chopped (optional)
• Salt and black pepper to taste

Instructions

1. 1

   Cook and squeeze the spinach: Wilt fresh spinach in a dry pan over medium heat for 3-4 minutes until fully collapsed. For frozen spinach, thaw it completely. Transfer to a clean kitchen towel and squeeze out all moisture until the towel comes away nearly dry.

2. 2

   Saute the aromatics: Heat olive oil in a skillet over medium heat. Add the diced onion and cook for 6-7 minutes until soft and golden at the edges. Add the minced garlic and cook for 1 more minute. Remove from heat and let cool slightly.

3. 3

   Mix the filling: In a large bowl, combine the squeezed spinach, sauteed onion and garlic, ricotta, crumbled feta, beaten eggs, nutmeg, parsley if using, salt, and pepper. Stir until the filling is evenly combined with no large clumps.

4. 4

   Prep the crust: Press or roll the pie crust into a 9-inch pie dish and trim the edges. For a crisper bottom, blind-bake at 400°F (200°C) for 10 minutes using parchment and pie weights. Remove the weights and reduce heat to 375°F (190°C).

5. 5

   Fill and seal: Spoon the filling into the crust and spread it level. If using a top crust, lay it over the filling, press the edges to seal, and cut 3-4 steam vents in the center. Brush the top with beaten egg for a golden finish.

6. 6

   Bake and rest: Bake at 375°F (190°C) for 35-40 minutes until the crust is deep golden and the filling is set firm. A knife inserted in the center should come out clean. Rest for 10 minutes before slicing.