Simple Skillet Spinach and Cheese Pie Recipe
This Simple Skillet Spinach and Cheese Pie is a wholesome and comforting one-pan meal loaded with nutritious greens, fresh herbs, creamy ricotta, and sharp Parmesan cheese, all encased in a flaky puff pastry crust. Perfect for a satisfying lunch or dinner, this recipe combines fresh flavors and easy preparation, making it a delightful, healthy dish to enjoy any time of the week.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Filling
- 2 tablespoons olive oil, plus more to brush on top
- 1 large yellow onion, diced
- 2 tablespoons minced garlic
- 2 pounds frozen spinach, thawed
- ¼ cup chopped parsley
- ¼ cup thinly sliced scallions
- 2 tablespoons fresh dill
- 2 tablespoons fresh thyme
- 1 tablespoon red wine vinegar
- ¾ teaspoon salt
- 1 cup ricotta cheese
- 1 cup grated Parmesan cheese
- 2 eggs, beaten
Crust
- 1 sheet puff pastry
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the ideal temperature for baking the pie.
- Sauté Aromatics: Heat a large oven-safe skillet over medium heat and add 2 tablespoons of olive oil. Add the diced yellow onion and minced garlic, cooking for 3-5 minutes until the onions are softened and translucent. Then remove the skillet from heat.
- Combine Greens and Herbs: Stir the thawed spinach, chopped parsley, sliced scallions, fresh dill, and fresh thyme into the skillet with the onions and garlic. Season the mixture with red wine vinegar and salt, mixing well to combine all flavors evenly.
- Add Cheeses and Eggs: Incorporate the ricotta, grated Parmesan, and beaten eggs into the spinach mixture. Stir thoroughly until the filling is smooth and cohesive.
- Top with Puff Pastry: Place the puff pastry sheet over the skillet, rolling it out if necessary to cover the top completely. Trim any excess pastry and crimp the edges firmly to the skillet rim to seal the pie.
- Prepare for Baking: Slice a few small vents into the top of the pastry to allow steam to escape during baking. Lightly brush the puff pastry surface with olive oil to promote golden browning.
- Bake the Pie: Transfer the skillet to the preheated oven and bake for about 55 minutes, or until the puff pastry is golden brown and flaky.
- Cool and Serve: Remove the skillet from the oven and allow the pie to cool for at least 10 minutes before slicing. This resting time helps the filling set for easier serving.
Notes
- Using frozen spinach saves time and prevents excess moisture; ensure it is fully thawed and well-drained before use to avoid a soggy pie.
- Fresh herbs like parsley, dill, and thyme add vibrant flavor but can be adjusted based on availability or preference.
- Be careful not to overfill the skillet to prevent the pastry from becoming soggy.
- If you don’t have fresh eggs, substitute with equivalent pasteurized eggs or egg replacer for safety.
- This recipe can be adapted for gluten-free diets by using gluten-free puff pastry.
- Leftovers keep well refrigerated for 2-3 days and can be reheated in the oven for best texture.
