If you’re looking for a delightful, hearty dish that bursts with fresh flavors and a nutritious punch, this Zucchini and Spinach Pie Recipe is about to become your new kitchen favorite. It transforms simple vegetables like zucchini and spinach into a golden, savory pie with creamy cheeses and fragrant herbs. Perfect for lunch, dinner, or a special brunch, this recipe balances a lovely texture with vibrant colors, making it as pleasing to the eye as it is to the palate. Trust me, once you try this pie, it will become a staple you’ll want to make again and again.
Ingredients You’ll Need
The beauty of this dish lies in its simplicity—each ingredient plays a crucial role in building layers of flavor, texture, and color. From fresh veggies to hearty cheeses and fragrant herbs, everything works together to create that irresistible pie you’ll be craving.
- 2 medium zucchinis, grated: The star vegetable providing moisture, crunch, and a delicate sweetness.
- 1 cup fresh spinach, chopped: Adds vibrant color and earthy richness; frozen spinach works too if thawed and drained.
- 1 small onion, finely chopped: Brings sharpness and depth when sautéed to caramelized perfection.
- 3 garlic cloves, minced: Infuses warm aromatic notes throughout the filling.
- 3 eggs: The binder that holds all the ingredients together with a lovely golden hue.
- 1 cup feta cheese, crumbled: Adds tangy creaminess and a salty punch that elevates the pie.
- 1/2 cup Parmesan cheese, grated: Gives a nutty flavor and helps with a crispy crust texture.
- 1/2 cup all-purpose flour: Provides structure, but you can swap it with almond flour for a gluten-free option.
- 1/4 cup olive oil: Keeps the filling moist and imparts a fruity richness.
- 1 teaspoon dried oregano: Offers a fragrant herbal note familiar in Mediterranean dishes.
- 1/2 teaspoon dried thyme: Gives a subtle earthiness that complements the greens beautifully.
- Salt and pepper, to taste: To enhance and balance all the flavors perfectly.
- 1 tablespoon butter, for greasing the dish: Ensures your pie releases easily and adds a buttery aroma.
How to Make Zucchini and Spinach Pie Recipe
Step 1: Prepare the baking dish and preheat the oven
Start by preheating your oven to 350°F (180°C). Grease your pie dish or an 8×8-inch baking dish generously with butter. This little step not only stops the pie from sticking but adds a subtle richness that will make the crust edges divine.
Step 2: Grate and prepare the zucchini
Grate those zucchinis into a large bowl and then use a clean kitchen towel or cheesecloth to squeeze out as much moisture as possible. This is key because zucchini holds a lot of water and too much liquid would make your pie soggy instead of delightfully firm.
Step 3: Sauté the aromatics and spinach
Heat olive oil in a skillet and gently cook the finely chopped onion and minced garlic until they soften and release their sweet aroma. Next, add the spinach and cook just until it wilts. This step transforms raw greens into a luscious filling base full of flavor.
Step 4: Mix the filling ingredients
In a large mixing bowl, whisk the eggs with crumbled feta, grated Parmesan, olive oil, flour, oregano, thyme, salt, and pepper. Fold in the grated zucchini and the sautéed onion, garlic, and spinach mixture. The mixture should be well combined, moist, and packed with flavor.
Step 5: Bake the pie
Pour the filling into your prepared dish and smooth the top. Place it in the oven and bake for 35 to 40 minutes. You’ll know it’s done when the top turns a beautiful golden brown and the pie feels set when gently pressed.
Step 6: Cool and slice
Allow the pie to cool slightly so it firms up enough to slice neatly. Serve warm or at room temperature to enjoy the perfect balance of creamy, crunchy, and savory textures.
How to Serve Zucchini and Spinach Pie Recipe
Garnishes
A sprinkle of freshly chopped parsley or dill brightens up the presentation and adds a fresh herbal note that complements the earthy filling. For a touch of indulgence, a drizzle of olive oil or a few crumbles of feta on top before serving works wonders.
Side Dishes
This pie is quite versatile. Pair it with a crisp green salad dressed with lemon vinaigrette for a light meal or alongside roasted potatoes and grilled vegetables for a more filling feast. It even pairs nicely with a chilled glass of white wine or sparkling water with lemon.
Creative Ways to Present
For gatherings, try cutting the pie into small squares and serving as finger food appetizers. You can also transform leftovers into savory sandwiches or wrap in warm flatbread with a dollop of tzatziki for a tasty lunch treat.
Make Ahead and Storage
Storing Leftovers
Place any leftover zucchini and spinach pie in an airtight container and refrigerate. It keeps well for up to 3 days, during which the flavors have a chance to meld even more deliciously.
Freezing
This pie freezes beautifully! Wrap it tightly with plastic wrap and then foil or place in a freezer-safe container. Freeze for up to 2 months to enjoy a homemade, wholesome meal anytime you want without much fuss.
Reheating
Simply reheat slices in a preheated oven at 350°F (180°C) for 10-15 minutes until warmed through and crisp on the edges again. Avoid microwaving if you want to keep that lovely texture intact.
FAQs
Can I use frozen spinach instead of fresh?
Definitely! Frozen spinach works well as long as you thaw it completely and squeeze out all the excess water to avoid a soggy pie.
Is this recipe gluten-free?
You can easily make this gluten-free by substituting all-purpose flour with almond flour, which keeps the texture just as satisfying.
Can I substitute the cheeses?
Sure! While feta and Parmesan give the classic tangy and nutty flavors, goat cheese or ricotta could add a lovely creaminess for a different twist.
How long does this pie keep good in the fridge?
Stored properly in an airtight container, this pie stays fresh and tasty for up to 3 days.
Can I make this pie vegan?
To make it vegan, you could replace eggs with flax eggs or a similar binder and use plant-based cheeses, though the taste and texture will be different but still delicious.
Final Thoughts
This Zucchini and Spinach Pie Recipe is one of those dishes that feels like a warm hug on a plate. It’s nourishing, packed with flavor, and wonderfully easy to prepare. Whether you’re a longtime veggie lover or looking to sneak more greens into your diet, this pie delivers on every level. Give it a try, share it with friends, and watch it become a treasured favorite in your cooking repertoire.
Print
Zucchini and Spinach Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Zucchini and Spinach Pie is a savory Greek-inspired dish combining fresh grated zucchini, sautéed spinach and onions, and a flavorful blend of feta and Parmesan cheeses. Baked to golden perfection, it makes for a wholesome vegetarian main or side that’s perfect for any meal.
Ingredients
Vegetables
- 2 medium zucchinis, grated
- 1 cup fresh spinach, chopped (or thawed and drained frozen spinach)
- 1 small onion, finely chopped
- 3 garlic cloves, minced
Dairy & Eggs
- 3 eggs
- 1 cup feta cheese, crumbled
- 1/2 cup Parmesan cheese, grated
- 1 tablespoon butter, for greasing the dish
Dry Ingredients & Spices
- 1/2 cup all-purpose flour (or almond flour for gluten-free)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
Oils & Fats
- 1/4 cup olive oil
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (180°C) and grease a pie dish or an 8×8-inch baking dish with butter to prevent sticking.
- Prepare Zucchini: Grate the zucchinis using a box grater. Then, squeeze out the excess moisture thoroughly with a kitchen towel to avoid a soggy pie.
- Sauté Vegetables: Heat olive oil in a skillet over medium heat. Add finely chopped onion and minced garlic, sautéing until translucent and soft. Then incorporate the spinach and cook until it wilts and most moisture evaporates. Remove from heat.
- Mix Filling: In a large mixing bowl, whisk together the eggs, crumbled feta cheese, grated Parmesan, olive oil, flour, dried oregano, dried thyme, salt, and pepper. Fold in the grated zucchini along with the sautéed onion, garlic, and spinach mixture until fully combined.
- Assemble and Bake: Pour the combined mixture evenly into the prepared baking dish. Place in the preheated oven and bake for 35-40 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Remove the pie from the oven and allow it to cool slightly for about 10 minutes. Slice into portions and serve warm or at room temperature.
Notes
- To keep the pie gluten-free, substitute all-purpose flour with almond flour.
- Squeezing moisture out of the zucchini is crucial to prevent the pie from becoming watery.
- Use fresh spinach or properly thaw and drain frozen spinach to avoid excess moisture.
- Feel free to add herbs like fresh dill or parsley for added flavor.
- The pie can be served warm, at room temperature, or even cold as leftovers.
