Description
Spinach and Cheese Stuffed Crust Pie
This savory pie features a golden, cheesy, and crispy stuffed crust with a creamy spinach filling – perfect for a cozy dinner or an impressive side dish! It’s comfort food at its best, with gooey melted cheese and hearty spinach wrapped in a warm, buttery crust.
Ingredients
For the Pie:
2 cups fresh spinach
2 cups ricotta cheese
1 ½ cups shredded mozzarella cheese
1 cup grated Parmesan cheese
1 egg
2 tbsp cream cheese, softened
1 tsp garlic powder
Salt and pepper to taste
1 can (8 oz) refrigerated pizza dough
2 tbsp olive oil
For the Crust:
1 tbsp butter, melted
1 tbsp garlic powder
Instructions
Prepare the Spinach Filling: In a skillet, heat a little olive oil over medium heat. Add the spinach and cook for 2-3 minutes, until wilted. Remove from heat and allow it to cool. Once cooled, chop the spinach and place it in a bowl. Add ricotta cheese, mozzarella cheese, Parmesan cheese, cream cheese, egg, garlic powder, salt, and pepper. Mix everything together until smooth.
Prepare the Pie Crust: Preheat your oven to 375°F (190°C). Unroll the pizza dough and fit it into a greased 9-inch pie dish, pressing the dough around the edges to form a crust. Roll the edges of the dough slightly inward to form a border.
Fill the Pie: Spoon the spinach and cheese filling into the center of the pie, spreading it evenly.
Bake: Brush the crust with melted butter and sprinkle with garlic powder. Bake the pie for 25-30 minutes or until the crust is golden brown and the cheese is bubbly.
Serve: Let the pie cool for a few minutes before serving. Slice and enjoy the cheesy, spinach-filled goodness!
This cheesy spinach pie is sure to be a hit! Would you like to share this recipe on your Threads page as well?
Step-by-Step Guide
1. Wilt & Cool Spinach: Heat olive oil in a skillet. Add fresh spinach and cook for 2-3 minutes until fully wilted. Transfer to a plate to cool completely, then chop finely.
2. Mix Filling: In a large bowl, combine the chopped spinach, ricotta, mozzarella, Parmesan, softened cream cheese, egg, garlic powder, salt, and pepper. Mix until a uniform, creamy filling forms.
3. Form Crust: Preheat oven to 375°F (190°C). Grease a 9-inch pie dish. Unroll the pizza dough and press it into the dish, ensuring it covers the bottom and sides. Roll the excess dough at the top slightly inward to create a thick, defined border.
4. Assemble: Spoon the filling into the dough-lined dish, spreading it into an even layer.
5. Bake: Brush the exposed crust edges with melted butter and sprinkle with garlic powder. Bake for 25-30 minutes until the crust is deep golden brown and the center is set.
6. Rest & Serve: Let the pie cool in the dish for 10 minutes before slicing. This allows the filling to set for clean cuts.
Serving Suggestions
This versatile pie pairs wonderfully with a light, acidic side to balance its richness. Serve it with a simple arugula salad dressed in lemon vinaigrette, a bowl of roasted tomato soup, or grilled chicken breast. For a brunch option, add a dollop of herbed sour cream on top.
How-to Summary
Create this pie by wilting spinach and mixing it with cheeses and egg. Line a pie dish with pizza dough, add the filling, and bake until golden. The key steps are cooling the spinach thoroughly to avoid a watery filling and letting the baked pie rest before slicing.
Frequently Asked Questions
Can I use frozen spinach? Yes. Thaw 10 oz of frozen chopped spinach and squeeze out ALL excess liquid using a clean kitchen towel. This is crucial to prevent a soggy pie.
Can I make this ahead of time? You can prepare the filling 1 day ahead and store it covered in the refrigerator. Assemble and bake just before serving for the best crust texture.
What can I substitute for pizza dough? Refrigerated crescent roll dough or a homemade pie crust are excellent alternatives. Adjust baking time as needed.
How do I store leftovers? Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slices in the oven or toaster oven to maintain crispness.
Why did my filling turn out watery? This is typically due to insufficiently drained spinach or underbaking. Ensure all moisture is removed from the spinach and bake until the center is fully set with no jiggle.
Common Mistakes to Avoid
- Not Draining Spinach: Adding wet spinach will make the filling runny. Always cool and thoroughly squeeze chopped spinach.
- Overfilling the Crust: Leave a small gap between the filling and the top of the crust border to prevent messy overflow during baking.
- Skipping the Butter Brush: Brushing the crust with butter is essential for achieving a golden, flavorful, and crispy edge.
- Slicing Immediately: Cutting the pie straight from the oven causes the filling to ooze out. Allow it to rest and set.
Conclusion
This Spinach and Cheese Stuffed Crust Pie masterfully combines a crispy, buttery crust with a luxuriously creamy and savory filling. It’s a surprisingly simple recipe that delivers maximum comfort and flavor, perfect for any meal from family dinner to potluck gatherings. By following the detailed steps and avoiding common pitfalls, you’ll create a consistently impressive and delicious dish that everyone will love.