Spinach Pie

The South Arm Older Adults Cooking Club made a Spinach Pie to go with the Leftover Lentil Soup.


2 cups of spinach provides:

  • more than 100% of your Vitamin A
  • a good source of folate, Vitamin C, iron, magnesium and potassium


  • 1 store bought deep frozen pie crust
  • 1 bag spinach or 1 large bunch spinach, washed and dried
  • 2 tablespoons olive oil
  • 1/2 medium onion, diced
  • 2 garlic cloves, minced
  • 1 cup ricotta cheese, or more as desired
  • 1 egg
  • 1/8 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper



  • 1/2 cup drained sundried tomatoes, diced
  • 2 teaspoons dried basil
  • 1/4 cup Parmesan cheese


  • 1/2 cup feta cheese
  • 2 teaspoons dried dill
  • 2 tablespoons freshly squeezed lemon juice


Source: South Arm Older Adults Community Kitchen


018Pre-baked the frozen pie shell at 400 degrees for 10 minutes.
029Saute onion, garlic and pepper flakes in 2 tablespoons olive oil in a large saute pan over medium heat.

When the onion is softened, add spinach. Cook down for a few minutes until moisture evaporates. Let cool.


028In a bowl, combine ricotta cheese, egg, salt and pepper (and your preferred flavourings, our choice is Greek since we also made a side of Greek salad).
032Stir in spinach mixture.
037Fill the prebaked pie shell with spinach filings. Bake at 375 degrees for 45 minutes.
041If the edges of pie brown too quickly, cover the edges with aluminium foil.Increase heat at the end if browning is desired. Let stand for a few minutes before serving.

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