Zucchini and Spinach Pie Recipe

If you’re looking for a show-stopping vegetarian centerpiece that’s as nutritious as it is gorgeous, you simply have to try this Zucchini and Spinach Pie. Packed with tender zucchini, vibrant spinach, and a trio of creamy cheeses all wrapped in a delicate puff pastry (or crustless for a lighter touch), this pie is a true celebration of Mediterranean-inspired flavors. Perfect for brunch, a light dinner, or even meal prep, it’s a dish everyone will ask you to make again and again!

Ingredients You’ll Need

One of the best things about this recipe is how it turns everyday ingredients into something so much more than the sum of their parts. Each element brings a special touch—whether it’s luscious creaminess, fresh green color, or a hit of savory depth—to create the ultimate Zucchini and Spinach Pie.

• Olive oil: Adds richness and helps sauté the vegetables to perfection.
• Onion: Provides a flavorful base and savory sweetness to the filling.
• Garlic: Elevates the aromatics, infusing each bite with irresistible flavor.
• Zucchini: The star veggie, offering moisture, color, and subtle flavor; be sure to grate and squeeze it dry.
• Fresh spinach: Packs in vibrant color, tender texture, and plenty of nutrients.
• Dried oregano: Lends a gentle Mediterranean flair that perfectly compliments the greens.
• Salt & Black pepper: Essential for bringing all the flavors together and balancing the cheeses.
• Eggs: Bind everything into a sliceable, creamy pie.
• Ricotta cheese: Gives the filling its pillowy, creamy smoothness.
• Feta cheese: Adds delicious tanginess and pockets of salty flavor.
• Parmesan cheese: Provides sharp, umami depth and helps brown the topping beautifully.
• Fresh parsley: Brings fresh herbal flavor and color contrast.
• Puff pastry or prepared pie crust (optional): Turns the pie into something extra special, but you can skip it for a lighter, gluten-free dish.
• Butter or oil for greasing: Ensures the pie releases effortlessly from the pan.

How to Make Zucchini and Spinach Pie

Step 1: Prepare the pie crust

Start by preheating your oven to 375°F (190°C) and lightly greasing a 9-inch pie dish. If you want to use puff pastry or a premade pie crust, press it gently into the base and up the sides of your dish, smoothing out any bubbles. Prick the base a few times with a fork to prevent puffing as it bakes. If you’re going crustless, a little greasing is all you need.

Step 2: Sauté the vegetables

Pour the olive oil into a skillet set over medium heat. When it’s warm, sauté the finely chopped onion for about 3–4 minutes until it softens and begins to turn translucent. Add the minced garlic and cook for one more minute—your kitchen will smell amazing at this stage! In goes the grated zucchini; let it cook for 5–6 minutes, stirring every so often, until most of the moisture evaporates. Now, pile in the chopped spinach, dried oregano, salt, and pepper, and stir for another couple of minutes as the spinach wilts down and melds with the other vegetables. Once everything looks beautifully cooked and bright green, take the pan off the heat and set it aside to cool slightly.

Step 3: Mix the filling

In a large mixing bowl, whisk together the eggs, ricotta cheese, crumbled feta, grated Parmesan, and chopped parsley until evenly incorporated. This creamy mixture is what gives your Zucchini and Spinach Pie its luxurious, custardy texture. Carefully add the cooled vegetable mixture and stir until everything is evenly combined. Don’t rush this part—a few minutes of mixing makes sure you get veggies and cheese in every bite!

Step 4: Assemble and bake

Pour your savory mixture into the prepared pie dish, spreading it out evenly. Slide the dish into your preheated oven and bake for 35–40 minutes. You’re looking for a golden top, set center, and edges that are ever-so-slightly crisp. As tempting as it is to dig in right away, let your Zucchini and Spinach Pie cool for at least 10 minutes. This will help the slices hold their shape and makes serving easier (and tastier).

How to Serve Zucchini and Spinach Pie

Garnishes

Dress up your Zucchini and Spinach Pie with a scattering of fresh parsley, extra crumbled feta, or a dusting of Parmesan. A drizzle of fruity olive oil and a few turns of cracked black pepper can also make every slice feel restaurant-worthy.

Side Dishes

This pie is truly versatile! Pair it with a crisp, lemony salad, a heap of roasted potatoes, or even a simple soup for a satisfying and well-rounded meal. For brunch, serve it alongside fruit salad or toasted sourdough for a pop of sweetness and crunch.

Creative Ways to Present

You can bake Zucchini and Spinach Pie in individual ramekins for a personalized touch at a brunch party. Or cut the whole pie into bite-sized squares for an elegant appetizer platter. Try topping each slice with thinly sliced radishes or microgreens for a modern, colorful twist.

Make Ahead and Storage

Storing Leftovers

Leftover Zucchini and Spinach Pie keeps beautifully in the refrigerator for up to four days. Simply wrap slices tightly or store them in an airtight container. The flavors only get better as they meld, so don’t be afraid to enjoy a piece the next day for breakfast, lunch, or a snack!

Freezing

If you want to make the pie ahead or save extra slices for later, freezing is a great option. Once the pie has cooled completely, wrap each slice individually in plastic wrap and then in foil, or place them in a freezer-safe container. They’ll keep well for about two months and reheat with minimal loss of quality.

Reheating

To bring your Zucchini and Spinach Pie back to life, just place a slice in a preheated oven at 350°F (175°C) for about 10–15 minutes. If you’re in a hurry, you can microwave a slice for about 1 minute, though the crust (if using) will stay crispier in the oven.

FAQs

Can I make Zucchini and Spinach Pie without a crust?

Absolutely! This recipe is just as delicious crustless, resulting in a lighter, gluten-free pie that highlights the creamy filling and vegetable flavors. Simply grease your dish well and skip the pastry layer.

What other cheeses can I use in this recipe?

Feel free to experiment with your favorite cheeses! Soft goat cheese, shredded mozzarella, or even a touch of Swiss or Gruyère can be lovely substitutes or additions to the classic ricotta, feta, and Parmesan combination.

Can I use frozen spinach instead of fresh?

Yes, frozen spinach works in a pinch. Just be sure to thaw it completely and squeeze out any excess water before adding it to the sautéed zucchini, so the pie isn’t soggy.

Is there a way to make this pie dairy-free?

You can definitely adapt this recipe to be dairy-free. Use vegan ricotta and feta alternatives, and swap the Parmesan for nutritional yeast or a plant-based hard cheese. The result is still creamy, flavorful, and satisfying!

How do I know when the pie is done baking?

You’ll know the Zucchini and Spinach Pie is ready when it’s puffed up, golden brown on top, and the center is set. If you gently jiggle the pie dish, the middle should move only slightly but not be liquidy. Let it cool a bit for perfect slices.

Final Thoughts

I can’t recommend this Zucchini and Spinach Pie enough—it’s a comforting, crowd-pleasing dish that always impresses and disappears quickly from the table. Give it a try the next time you’re craving something savory, wholesome, and bursting with Mediterranean flavor. I can’t wait for it to become one of your favorites too!

Zucchini and Spinach Pie Recipe

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4.5 from 17 reviews

• Author: admin
• Total Time: 1 hour
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

This Zucchini and Spinach Pie is a delightful savory vegetable pie that’s perfect for any time of day. Packed with grated zucchini, chopped spinach, and a blend of cheeses, all baked to golden perfection in a flaky crust or crustless option.

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Ingredients

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For the Pie:

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 medium zucchinis, grated and squeezed dry
• 4 cups fresh spinach, chopped
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 4 large eggs
• 1 cup ricotta cheese
• 1/2 cup crumbled feta cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1 sheet puff pastry or 1 prepared pie crust (optional)
• butter or oil for greasing

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Instructions

1. Preheat the oven: Preheat the oven to 375°F (190°C). Lightly grease a 9-inch pie dish. If using puff pastry or pie crust, press it into the bottom of the dish and prick the base with a fork.
2. Sauté onions and garlic: Heat olive oil in a skillet over medium heat. Sauté the onion until soft, then add garlic and cook for 1 more minute.
3. Cook zucchini and spinach: Add grated zucchini and cook until moisture evaporates. Add spinach, oregano, salt, and pepper, and cook until spinach wilts. Remove from heat and let cool slightly.
4. Prepare filling: In a large bowl, whisk together eggs, ricotta, feta, Parmesan, and parsley. Stir in the zucchini-spinach mixture.
5. Bake: Pour the filling into the prepared pie dish. Bake for 35–40 minutes until set and golden. Let cool slightly before serving.

Notes

• You can skip the crust for a gluten-free and lower-carb version.
• This pie is delicious warm or at room temperature, perfect for breakfast, brunch, or a light dinner.
• Enhance with fresh dill or mint for an herbaceous twist.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Main Course, Brunch
• Method: Baking
• Cuisine: Mediterranean-Inspired

Nutrition

• Serving Size: 1 slice
• Calories: 260
• Sugar: 3g
• Sodium: 390mg
• Fat: 18g
• Saturated Fat: 8g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 2g
• Protein: 12g
• Cholesterol: 130mg