spinach pie

This vegan spinach quiche is creamy, cheesy and totally delicious! It is baked in a flaky homemade pie crust that is very easy to make and can be prepared in under 10 minutes! Impress all your guests with this simple vegan quiche recipe for the ultimate savory breakfast, brunch, or lunch!

Vegan Spinach Quiche

all-purpose flour flour

2.8 oz vegan butter (80 grams)

salt

turmeric (optional for the yellow color)

tbsp non-dairy cream (optional

olive oil

½ stick leek (light green

12.3 oz fresh spinach (350 grams, optional frozen spinach)

12.3 oz silken tofu (350 grams, drained)

chickpea flour (or soy flour, optional sub cornstarch)

yeast (optional)

½ tsp black pepper

¼ tsp turmeric (optional for color)

garlic powder (optional)

4.4 oz vegan feta cheese (125 grams, cheese

pine nuts (optional)

*Note: Please watch the recipe video and check out the step-by-step pictures in my blog post for visual instruction!

To make the flax-egg stir 1 tbsp ground flaxseeds in 3 tbsp water. Set aside for 5 minutes. (If you skip the flax-egg, add a little cold water).

In a large bowl, whisk together the flour and salt. Add cubed vegan butter and the flax-egg (or just cold water). Knead with your hands until the dough starts to clump together. Transfer to a working surface and continue kneading until a smooth dough forms.

Flatten dough into a disc, wrap in plastic and refrigerate for 30 minutes.

Roll out evenly on a floured surface, about ⅙-inch (4mm) thick, then transfer into an 8x2-inch (20x5cm) or 9-inch lightly greased pie dish. Shape the edges as you like (or crimp them) and prick the bottom a few times with a fork. (*Read recipe notes if you want to pre-bake your crust).

Preheat oven to 425°F (220°C).

Prepare Pie Crust

In a large pan, heat the oil. Add in the leek or scallions, and sauté for about 3 minutes until lightly browned and softened. Add the spinach, and continue cooking until wilted, about 2 minutes (or simply thaw frozen spinach).

Transfer into a colander and drain. Then wrap in paper towels and squeeze to remove any excess liquid.

Spinach mixture

Blend the tofu, chickpea flour, nutritional yeast, and seasonings until smooth and creamy.

Add spinach mixture and mix to combine. Then, stir in crumbled vegan feta cheese. Taste and adjust seasonings as needed. (If the filling seems too thick, add a bit of non-dairy cream, or if it seems too watery, stir in a bit of flour.)

Fill the filling into the prepared crust, smoothing out evenly.

Bake for 10 minutes to set pie crust, then turn the temperature down to 356°F (180°C) and bake for further 30-40 minutes until filling is set and light golden brown on top.  (*If the crust seems getting too dry during baking, brush with a little non-dairy cream for a shiny golden color, and if it’s getting too dark, cover loosely with aluminum foil or baking paper).

Allow the quiche to cool slightly before slicing. Top with toasted pine nuts and serve with dips if you like.

Enjoy! 😊

Tofu filling

A delicious, savory pie that's perfect for parties as a side dish or appetizer, or even as a meatless meal.

Mom's Spinach-Ricotta Pie

spinach

ricotta

onion

garlic ((finely chopped))

parsley

butter butter olive oil))

black pepper ((to taste))

Pecorino Romano ((grated))

eggs ((beaten))

Parmesan ((to sprinkle on top))

all-purpose flour

butter

water

apple cider vinegar ((or white))

egg white ((beaten))

Thaw frozen spinach in the microwave on defrost (spinach must still be raw.) Let the spinach drain in a colander in the sink.

While spinach is draining, prepare dough. In a large mixing bowl, use a pastry cutter to cut the butter into the flour until coarse crumbs appear.

In a small bowl, use a fork to beat the liquids together (5 tablespoons water, egg white &amp; vinegar). Add a little of the liquid mixture to the dry ingredients and stir with a fork. Continue adding a little bit of liquid at a time and mixing. Press the butter into the flour with the fork. Add an extra tablespoon of water if needed.

Gather the dough into a ball and wrap it in plastic. Refrigerate the dough for 15 minutes and preheat the oven to 375 degrees.

While the dough is chilling, chop the onion, garlic, and parsley and grate the Pecorino Romano and Parmesan. Set them aside and prep the counter for rolling out the dough. (You can use a floured pastry cloth or parchment paper.) Place a 9x13 glass pan face-down on the surface and sprinkle flour in a rectangular frame around it, two inches beyond the pan's edges. This will be the outline to guide your rolling.

Set aside the pan and place the dough in the center of the flour rectangle. Using a floured rolling pin (or a cloth-covered rolling pin), firmly roll the pastry out into a rectangle that fits into your outline (press down, roll, and lift as you go.) If the dough separates at the edges, just push it back together with your fingertips and roll over it to smooth it out. When the pastry is smooth and the right size, transfer it to the ungreased pan. (You can lift your cloth or parchment paper and turn the dough into the pan.) Trim any dough that overhangs too far. If the dough is thin at the edges, you can fold the edges inside the rim of the pan before crimping them with your fingertips. If the dough is thick at the edges, just flute it without folding it under. Brush cold water on the edges of the pan so the crust will stick to the rim and not slide down. Refrigerate the pan with the raw crust while you finish the filling.

Dry the spinach with paper towels and squeeze out any excess liquid. Melt the butter (and olive oil if using fresh spinach) in a pan on the stove. Add the onions and garlic and cook for 2-3 minutes on low heat. Then add the spinach to the pan, sprinkling with salt and black pepper. Stir and cook on medium for 3-4 minutes. Off the heat, stir Romano into the pan.

Place the spinach mixture in a large mixing bowl. Add the ricotta and parsley and stir well until blended. Fold in the beaten eggs. Pour the filling into the pan of raw crust. Sprinkle Parmesan on top. Place pan on the bottom rack of the oven. Bake uncovered, for 1 hour, or until the surface is golden brown. Let cool for a few minutes before cutting.

Recipe video above. Spanakopita - the iconic traditional Greek Spinach Pie with layers upon layers of golden buttery flaky filo pastry. For the best Spanakopita of your life, use raw rather than cooked spinach, and layer the phyllo pastry with finely shredded Greek cheese so it sticks together rather than flying everywhere when you cut it!This pie is a perfect thickness with a good ratio of Spinach Feta filling to pastry. It will serve 4 to 5 people as a main dish.

Spanakopita

300 grams/10 ounces English spinach leaves

tsp salt

Greek feta (, crumbled)

Greek yoghurt

green onions / scallions (, finely sliced)

tbsp mint (, finely chopped)

tbsp dill (, finely chopped)

lemon

lemon juice

garlic (, finely chopped)

tsp nutmeg (, freshly grated)

tsp black pepper

cayenne pepper

filo pastry ((Note 2))

120 grams/ 8 tbsp butter (, melted)

/ 2/3 cup Greek Kefalotyri cheese (, finely grated (sub parmesan, Note 3))

tsp white sesame seeds ((or more black))

tsp black sesame seeds ((or more white))

Preheat oven to 220°C/430°F (200°C fan). Line a tray with baking paper / parchment paper.

Sweat spinach: Place spinach in a large colander or bowl. Sprinkle with salt, toss through. Leave for 10 minutes to sweat.

Wring out water: Place a handful of spinach in a tea towel, then wring out tightly to remove excess water.

Filling: Place spinach in a bowl with remaining Filling ingredients. Mix well to combine.

Filling:

Trim filo: Cut 16 sheets of filo pastry into 32 x 25cm / 13 x 10&quot; (pictured) or 26cm / 10.5&quot; square.

8 base layers: Layer 8 sheets of filo pastry on the tray, brushing each layer with melted butter.

Filling: Spread filling on filo pastry. Smooth surface and leave a 2.5cm / 1&quot; border.

8 Filo topping layers (Note 4): Cover spinach with a sheet of filo pastry. Brush with butter, sprinkle with Kefalotyri. Repeat for Sheets #2 to #5. Then cover with filo sheets #6 to #8, brushing with butter in between, but do NOT sprinkle with cheese (neater finish).

Seal: Press edges down to seal. Crimp and trim if desired (see process steps in post or video) or just leave the edges flat on the tray.

Sesame seeds: Brush the top with butter, sprinkle with sesame seeds.

Bake: Bake 25 minutes, or until golden brown on the surface.

Serve! Serve immediately! It is at its absolute prime fresh out of the oven, though still good as long as its hot (~15 min or so). The base does lose crispiness as it cools.

Assembly:

A delicious and easy recipe for Spinach Fatayer - a delicious Lebanese spinach pastry filled with a spinach and sumac filling. Perfect as a snack, side dish or appetizer and can be served hot or cold

Spinach Fatayer (Lebanese spinach pie)

white flour

dry yeast

brown sugar (optional)

water (lukewarm)

pine nuts

tBsp sumac

tBsp Pomegranate molasses

First, prepare the dough by mixing the dry ingredients and then adding the oil and water. 

Knead the dough for 5-10 minutes until it becomes soft and elastic. 

Set aside in an oiled bowl and cover it with a tea towel or muslin cloth. Let it rest for 30 minutes, in a warm location (so it can rise).

While the dough is resting, chop the spinach.

Place it to a bowl and sprinkle salt on top then set aside for 8-10 minutes to macerate - this will help the spinach to release its liquid content.

Stir and squeeze the spinach with clean hands, to remove as much of the liquid as possible.

Chop the onions and mix with the remaining filling ingredients into the bowl of spinach.**

Roll the risen dough into a thin sheet (between 2-4mm is best). Then cut it in circles- using either a circle cutter or a glass/cup. 

Add some of the spinach mix to each circle (not too much as you need to be able to pinch the pastry closed) and fold in a triangular shape by pinch two sides together ad bringing the third bit up to the centre to pinch closed. (see images and video)

Brush each pie with some olive oil . Then arrange as a single layer on baking sheets and bake at 175ºC (Fan assisted) for 30 minutes. 

The spinach fatayers are ready when they turn golden brown and are heated through. You can enjoy them right away or at room temperature.                                  Any leftover spinach fatayer can be stored in an airtight container in the fridge for around a week (I have to admit mine have never lasted longer than 3 days before I've eaten them all so I don't know the exact amount of time) or be frozen for 2-3 months.

https://content.jwplatform.com/videos/pouinOJN.mp4

Spinach Fatayer is a delicious Lebanese spinach pastry filled with a spinach and sumac filling. This easy recipe shows how to make it and serve it as a snack, side dish or appetizer, hot or cold.

Puff pastry makes this rich and delicious spinach pie a breeze to prepare. Perfect for breakfast, lunch, or brunch!

Spinach Pie

puff pastry (2.40)

lb. frozen chopped spinach (1.99)

garlic (0.08)

olive oil (0.16)

cottage cheese (0.40)

Parmesan (0.44)

tsp nutmeg (0.02)

salt (0.02)

tsp black pepper (0.02)

eggs, divided (0.63)

Make sure to take the puff pastry and spinach out ahead of time to thaw (spinach can be thawed quickly in the microwave, if needed, but do not thaw the puff pastry in the microwave).  Preheat the oven to 375ºF.

Dice the onion and mince the garlic. Add the onion, garlic, and olive oil to a skillet and sauté over medium heat until the onions are soft and translucent. Set the onions and garlic aside to cool slightly.

Add the cottage cheese, Parmesan, nutmeg, salt, pepper, and two of the eggs to a bowl, and stir to combine (save the third egg to brush on top of the pastry before baking).

Squeeze out as much water as possible from the thawed spinach. Add the squeezed spinach and sautéed onion and garlic to the bowl with the cheese mixture. Stir to combine again.

Place a sheet of parchment paper on your work surface (or dust lightly with flour) and roll the thawed puff pastry out until it&#039;s just slightly larger, about 10x10 inches.

Drape the rolled pastry dough out over a pie plate. Spread the spinach and cheese mixture inside the pastry dough, then take the corners and fold them in toward the center. The pastry will not fully cover the top, but that&#039;s okay (see step by step photos below).

Lightly whisk the remaining egg and brush it over the surface of the pastry dough. Bake the spinach pie for about 45 minutes, or until the pasty on top has puffed up significantly and turned golden brown.

Remove the spinach pie from the oven, let sit for about five minutes, then slice into eight pieces and serve.

Spanakopita 

phyllo dough (½ lb), fully thawed

butter, melted

white onion, finely diced

green onion

spinach,

ricotta cheese

feta cheese, crumbled

monterey jack cheese

eggs, beaten

fresh dill, chopped

fresh parsley, chopped

black pepper

Preheat oven to 325 and grease a 9x13 baking dish.

In a large bowl, combine the onion, green onion, spinach (thoroughly drained!), ricotta, feta, monterey jack, eggs, dill, parsley, salt, and pepper. Stir until fully combined.

Check to make sure phyllo dough is fully thawed before beginning assembly.

Unroll the phyllo dough and place the sheets between two damp paper towels to keep from drying out.

Place two sheets of dough in the bottom of the greased baking dish and brush with melted butter. Continue stacking the dough two sheets at a time, brushing with butter with each layer until you’ve used about half the sheets.

Transfer filling to the baking dish and spread into an even layer.

Using the same process of two sheets at a time brushed with butter, top the filling with the remaining dough. Brush the top piece of dough with the rest of the butter.

Bake for 45-55 minutes or until phyllo is golden brown and the filling is bubbling.

This spinach pie is quick to make, super delicious and can be served as both lunch or dinner.

Vegan Spinach Pie with Ricotta

onions (thinly sliced)

garlic

spinach leaves (((28 oz)))

tsp nutmeg

ml vegan cream (((⅖ cup)))

breadcrumbs (((3½ oz)))

ricotta (((12½ oz)))

vegan puff pastry sheets

vegan cream

thyme

flakes

Preheat oven to 190 °C (370 °F).

Heat 50 g (1¾ oz) butter in a large pan. Add onion and garlic and sauté until caramelized (5-10 minutes). Then stir in spinach, season with salt, pepper and nutmeg and cook until the spinach is wilted. Turn off the heat and set aside.

Heat the remaining butter in another pan. Add the breadcrumbs and sauté until golden brown. Season with a pinch of salt if necessary. Set aside.

Cover the bottom and sides of a pie form (Ø 21 cm, 8&#39;&#39;) with baking paper. Roll out a sheet of puff pastry and place it in the form so that it covers the bottom and sides of it.

Add in the breadcrumbs and make an even layer. Top it with the spinach and finally with a layer of ricotta. Cover the ricotta layer with the second sheet of puff pastry, cut off the excess dough and press the edges together.

Brush the pie with cream and top with salt flakes and fresh thyme. Bake for 35 minutes at 190 °C (370 °F).

https://content.jwplatform.com/videos/OSPjA9gc.mp4

This video shows how to make a vegan spinach pie with almond ricotta. This recipe is plant-based, packed with nutrients and delicious.

My simplified method for spanakopita, Greek Spinach Pie, is to pour the clarified butter over the assembled filled phyllo. So much faster! And the results are just as crisp, flaky and delicious as if you buttered every layer individually. Cut the pie into however many pieces you&#39;d like, larger for a main dish, medium for a side dish, and small for appetizers for a crowd.

Easy Spanakopita Recipe

frozen chopped spinach, thawed

small curd cottage cheese

cream cheese, softened

eggs, whisked

scallions, finely sliced (both white and green parts)

dill

butter,

phyllo

Heat the oven to 350°F. Squeeze the spinach in the sink to remove as much liquid as possible.

In a large bowl, combine the feta cheese, cottage cheese, and cream cheese until well incorporated (it helps to stir the room-temp cream cheese in a small bowl first to loosen it and smooth it out).

Add the eggs and mix well. Stir in the scallions, spinach, salt, pepper, and dill.

Brush the bottom of a 13” x 9” x 2”-inch glass or metal (not dark) pan with a teaspoon or two of the clarified butter.

Remove one sleeve of the phyllo from its wrapping and gently unfold it. Trim the long side by an inch so it will fit into the pan. Lay the entire stack in the bottom of the pan and smooth to fit.

Spoon the filling over the phyllo and gently spread the filling evenly over the phyllo.

Remove the other sleeve of the phyllo from its wrapping and do the same as with the first: trim the long side by an inch so it will fit into the pan. Lay the entire stack over the filling layer and smooth to fit.

Use the tip of a sharp chef&#39;s knife to mark where your cuts will be around the edge of the pan: one mark on the short side and three marks on the long side, evenly spaced. Then cut the length of the phyllo down the middle, making sure to cut all the way through to the bottom of the pan. Make three cuts crosswise to get 8 large pieces, again cutting all the way through to the bottom of the pan.

Pour the melted clarified butter evenly over the assembled and cut pie. Use the tip of the knife to again cut through where the cuts were made previously to ensure the butter gets fully absorbed.

Bake for about 50 minutes, or until golden brown. Let the spanakopita rest for a few minutes, then cut from the pan and serve.

Need a new and exciting breakfast or lunch idea, this simple spinach pie is a fabulous option.&nbsp;

Easy Spinach Pie Recipe

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Top 14 spinach pie recipes from across the web

The most viewed spinach pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Spinach Quiche

Mom's Spinach-Ricotta Pie

Spanakopita

Spinach Fatayer (Lebanese spinach p...

Spinach Pie

Spanakopita

Spanakopita

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Easy Spanakopita Recipe

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The most viewed spinach pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine