A Sunny Spinach Pie

    spinach pie

    I wasn’t thinking about preparing a spinach pie yesterday. I wasn’t even looking for a spinach pie recipe because I have my favorite one (even if now it will divide the podium with this one :-)), but when I saw it on an Italian blog Zenzero e Limone, I immediately fell in love with it. There are some recipes that I just feel like preparing quite immediately ;-).

    I found it pretty easy to prepare, even more considering how beautiful it is. I photographed the preparation, step by step, so that you can prepare it too.

    It is not only beautiful, but very tasty too. It can be prepared in advance and will be a success among your family and friends.

    Divide the dough in two equal parts. Roll each part forming a circle of about 30cm/11in. Distribute the stuffing as seen on the photo below.

    spinach pie

    Spread a thin layer of breadcrumbs.

    spinach pieCover with the second circle of dough.

    spinach pie

    Wet the borders lightly using your fingers and, using a fork, attach the borders one to another. Use a pizza cutter to give a best shape. spinach pie

    Cover the central part with a small bowl or a cup, as I did, and cut the border in 3cm/1.1in. slices. spinach pie

    Turn each slice 90 degrees. spinach pie

    And here it is, ready to be baked! spinach pie


    A Sunny Spinach Pie Recipe

    Prep time: 30 mins

    Cooking time: 30 min

    Serves: 8

    for the dough:
    3 1/2 cup/500 g of flour
    1/4 cup + 2 Tbsp/90 ml of extra virgin olive oil
    7/8 cup/200 ml of warm dry white wine
    2 tsp of salt
    for the stuffing:
    3 + 2/3 cups/350 gr of boiled spinach
    1 + 1/3 (abundant)/350 gr of ricotta cheese
    1 egg
    100 g of grated Parmigiano Reggiano or Grana cheese


    1. Mix all the ingredients for the dough and work the dough until it becomes uniform (using a mixer or not).
    2. Cover it with plastic wrap while preparing the stuffing.
    3. Boil the spinach and squeeze it to eliminate the water.
    4. Cut it with a sharp knife to facilitate.
    5. Mix it with the ricotta cheese.
    6. Add the egg.
    7. Add the grated cheese, salt and pepper.
    8. Amalgamate all ingredients.
    9. Preheat the oven to 180°C/356°F.
    10. Divide the dough in two.
    11. Create 2 circles of 30cm/11.8in each using a rolling pin.
    12. Place the 1st dough circle on baking paper.
    13. Spread some breadcrumbs on it.
    14. Place part of the stuffing in the center of the circle and the remaining creating another circle around, as seen on the photos.
    15. Cover it with the 2nd circle of dough.
    16. Wet the borders and attach one to another using a fork.
    17. Place a small bowl over the central stuffing and punch with a fork all around.
    18. Using a sharp knife cut the borders in 3cm/1.2in slices.
    19. Turn them upside 90°.
    20. Bake for 30 minutes in preheated oven at 180°C/356°F.
    21. Buon appetito!


    1. Hi, I was wondering if you could tell me a substitution for the wine? I don’t use alcohol in Amy of my recipes die to personal reasons

    2. So easy to do. Just a bit of muscle to flatten it the dough. Thinking of doing this with other filings as well. Guests automatically assume you’re magic in the kitchen but it’s really nothing. I did have to add more wine when my dough just would not hold together (maybe I had my flour piled or something?) But it turned out great.

      • Hi Lynhette,
        Yes, you can! You’re going to use them cooked (boiled) so there’s no difference between fresh or frozen ones.

    3. I have made this several times, looks like you spent hours in the kitchen when it is so easy to make. I wondering what else can you fill it with besides spinach dip?

      • Yes Deborah, it is easy ;-).
        Good question…I admit I hadn’t yet thought about filling it with anything else. Ricotta and spinach is a “classical” stuffing that is easy to manage and give good results. I’ll think about and if any good idea comes to my mind I’ll let you know, ok?
        Thank you 🙂

      • I tried apple pie filling. It worked in terms of structure but not really in terms of how you expect an apple pie crust to taste. I think better options are any savory dips, like a crap dip for example. I have yet to try this but I’d put my money on it.

      • Hi Louise,
        I intend to prepare it for Christmas Eve dinner and I have the same “problem” as you. I believe I am going to bake it the day before and lightly warm it the day after (it is good at room temperature). Hope it helps 😉

      • I prepared the dough the day before (not rolled out) and the filing as well, just in a container, but just assembled it the day of. Worked out perfect. It takes up a lot of space once assembled and really doesn’t take long to assemble so this worked best for me.

    4. How much spinach do I use? I know the end product should be 3 and 2/3 cups of boiled spinach, but if I fresh spinach, how can I measure how much to use?


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