Barefoot Contessa Spinach Pie Recipe

This Barefoot Contessa Spinach Pie Recipe is a creamy and savory dish, which includes frozen spinach and a blend of cheeses. It’s a classic, foolproof recipe, ready in about 1 hour.

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Barefoot Contessa Spinach Pie Recipe Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 2 (10-ounce) packages frozen chopped spinach, thawed and well-drained
• 1 cup ricotta cheese
• ¾ cup crumbled feta cheese
• ½ cup grated Parmesan cheese
• 3 large eggs, lightly beaten
• ½ teaspoon ground nutmeg
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 sheet frozen puff pastry or 8 sheets phyllo dough, thawed
• 2 tablespoons butter (melted, if using phyllo)

How To Make Barefoot Contessa Spinach Pie Recipe

1. Preheat the oven: Preheat oven to 375°F (190°C). Grease a 9-inch pie or baking dish and set aside.
2. Sauté onions and garlic: Heat olive oil in a skillet over medium heat. Cook chopped onions for 5–6 minutes until soft. Add garlic and cook for 1 minute more. Let cool slightly.
3. Mix the spinach filling: In a large bowl, mix spinach, ricotta, feta, Parmesan, sautéed onions and garlic, eggs, nutmeg, salt, and pepper until fully combined.
4. Prepare the pastry base:
   • For puff pastry: Roll out to fit the dish with a slight overhang.
   • For phyllo dough: Layer 4 sheets in the dish, brushing each with melted butter and letting the edges hang over.
5. Fill and top the pie: Pour the spinach mixture into the dish and spread evenly.
   • Puff pastry: Fold edges over or cover with another sheet and seal.
   • Phyllo: Add 4 more buttered sheets, tucking in the edges.
6. Bake until golden: Bake for 35–40 minutes until the top is golden and the filling is set. Let rest 10–15 minutes before serving.

Recipe Tips

• Can I use fresh spinach instead of frozen?
  Yes, cook and drain it thoroughly before adding to the filling.
• What’s the best cheese substitute for feta?
  Goat cheese or cottage cheese can work in a pinch.
• Can I make this ahead of time?
  Yes, assemble the pie and refrigerate it overnight. Bake fresh before serving.
• How to prevent a soggy bottom:
  Pre-bake the pastry for 5–10 minutes before adding the filling if desired.
• Can I freeze spinach pie?
  Yes, wrap tightly and freeze before or after baking. Reheat at 350°F until warm.

What To Serve With Spinach Pie

This savory pie pairs beautifully with:

• Greek salad or cucumber-tomato salad
• Roasted potatoes or sweet potatoes
• Lemon orzo pasta
• Fresh fruit platter
• A dollop of tzatziki or plain Greek yogurt

How To Store Spinach Pie

Refrigerate: Store covered in the refrigerator for up to 4 days.
Freeze: Wrap well and freeze for up to 2 months. Reheat in the oven until hot.

Spinach Pie Nutrition Facts

Estimated per serving (1 of 6):

• Calories: ~280
• Protein: ~12g
• Fat: ~18g
• Carbohydrates: ~15g
• Fiber: ~2g
• Sugar: ~2g
• Sodium: ~500mg

Nutrition information is estimated and may vary based on ingredients and methods used.

FAQs

Can I use puff pastry and phyllo together?
It’s best to stick to one for consistent texture, but you can experiment.

Can I make this crustless?
Yes, pour the filling into a greased dish and bake like a crustless quiche.

How do I reheat leftovers?
Reheat in a 350°F oven for 10–15 minutes until warm and crispy.

Can I make it gluten-free?
Yes, use gluten-free puff pastry or skip the crust for a crustless version.

Is this recipe vegetarian?
Yes, as long as the cheeses used are vegetarian-friendly.

Try More Recipes:

• Barefoot Contessa Mustard Roasted Potatoes Recipe
• Ina Garten Stuffed Zucchini Recipe
• Ina Garten Scalloped Potatoes Recipe