If you’re searching for a delightful, wholesome dish that bursts with fresh flavors and comforting textures, look no further than this Zucchini and Spinach Pie Recipe. It’s a vibrant combination of tender zucchini, savory spinach, and tangy cheeses baked into a golden, satisfying pie that feels like a warm hug on a plate. Perfect for lunch, dinner, or even a generous brunch, this pie brings a fresh garden vibe with every bite and is surprisingly easy to pull together with simple ingredients you probably already have on hand.
Ingredients You’ll Need
Getting started on your Zucchini and Spinach Pie Recipe is wonderfully straightforward. Each ingredient plays a crucial role: from the delicate greens providing moisture and nutrition, to the cheeses adding richness and depth, everything comes together beautifully.
- Zucchini (2 medium): Grated zucchini adds a subtle sweetness and moisture that keeps the pie tender without sogginess.
- Fresh spinach (1 cup): Chopped for freshness or thawed frozen spinach to save time, spinach brings vibrant color and earthy flavor.
- Small onion (1): Finely chopped for a mild, aromatic base that complements the greens.
- Garlic cloves (3): Minced garlic infuses the pie with a warm, inviting aroma and slight bite.
- Eggs (3): These bind everything together, giving structure and body to the pie.
- Feta cheese (1 cup, crumbled): Offers that signature tangy creaminess that lifts the savory notes.
- Parmesan cheese (1/2 cup, grated): Adds a sharp, nutty finish that intensifies the flavor profile.
- All-purpose flour (1/2 cup): Works as a gentle thickener—gluten-free cooks can use almond flour for a nutty twist.
- Olive oil (1/4 cup): Brings richness and helps sauté the vegetables, enhancing aroma and mouthfeel.
- Dried oregano (1 tsp): A fragrant herb that adds a Mediterranean flair to the filling.
- Dried thyme (1/2 tsp): Infuses subtle earthiness that pairs beautifully with the greens.
- Salt and pepper: Essential seasonings to balance and brighten the pie’s flavors.
- Butter (1 tbsp): Used for greasing the baking dish to ensure a non-stick crust and a hint of richness.
How to Make Zucchini and Spinach Pie Recipe
Step 1: Prepare Your Oven and Dish
First things first, preheat your oven to 350°F (180°C) so it’s ready once your pie mixture is assembled. Grease an 8×8-inch baking dish or pie dish generously with butter to prevent sticking and add a subtle buttery aroma to the edges.
Step 2: Grate and Drain Zucchini
Grate your zucchinis using a medium grater. This step is crucial — zucchini holds a lot of water, so after grating, squeeze out the excess moisture using a clean kitchen towel or cheesecloth. Removing excess liquid keeps your pie from becoming watery and ensures it’s delightfully tender yet firm.
Step 3: Sauté Onion, Garlic, and Spinach
Heat olive oil in a skillet over medium heat, then add your finely chopped onion and minced garlic. Sauté until they turn soft and fragrant, about 3-4 minutes. Add your chopped spinach next, cooking until it wilts down and releases its bright green goodness. This step intensifies flavors and reduces moisture in the greens.
Step 4: Mix the Filling
In a large mixing bowl, whisk together the eggs, crumbled feta, grated Parmesan, olive oil, and flour. Sprinkle in the dried oregano, thyme, salt, and pepper. Next, fold in your grated zucchini and sautéed vegetables. Combining everything gently prevents the mixture from becoming too dense but ensures even flavor and texture with every bite.
Step 5: Bake to Golden Perfection
Pour the filling evenly into your buttered baking dish. Pop it into your preheated oven and bake for 35 to 40 minutes, or until the top turns a beautiful golden brown. The edges will become slightly crispy, while the inside remains soft and luscious—a perfect harmony of textures.
Step 6: Cool, Slice, and Serve
Once baked, let your zucchini and spinach pie rest for a few minutes to set before slicing. This little wait helps the flavors meld and makes serving much easier. Enjoy it warm for that comforting, fresh-out-of-the-oven vibe, or at room temperature for a lighter experience.
How to Serve Zucchini and Spinach Pie Recipe
Garnishes
Enhance your pie with a sprinkle of fresh herbs like dill, parsley, or basil. A dollop of Greek yogurt or a drizzle of tangy tzatziki can also add a cool contrast to the warm, savory slices and jazz up each serving beautifully.
Side Dishes
This pie pairs wonderfully with light salads such as a crisp cucumber-tomato salad or a simple arugula salad dressed with lemon vinaigrette. For a heartier meal, consider serving alongside roasted potatoes or a bowl of soup, balancing comfort and freshness effortlessly.
Creative Ways to Present
If you want to impress guests, try cutting the pie into small squares and serving it as finger food on a platter with toothpicks. Alternatively, add thin slices of avocado or a few cherry tomatoes on top to elevate both texture and visual appeal, turning a humble pie into a feast for the eyes.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your leftover zucchini and spinach pie tightly with plastic wrap or transfer it to an airtight container. It will keep well in the refrigerator for up to 3 days, making it an easy and delicious next-day meal.
Freezing
This pie freezes beautifully. Wrap individual slices or the whole pie securely in foil and then place it in a freezer bag. It can be frozen for up to 2 months. When ready to enjoy, thaw overnight in the fridge for best results.
Reheating
To reheat, place slices of the pie on a baking sheet and warm in a 350°F (175°C) oven for 10-15 minutes. This keeps the crust crisp and the interior moist. Microwaving is possible but may lead to a soggier texture, so the oven method is preferred.
FAQs
Can I use frozen spinach in this Zucchini and Spinach Pie Recipe?
Absolutely! Just make sure to thaw and squeeze out as much liquid as possible to prevent extra moisture, which can make the pie soggy.
Is it possible to make this pie gluten-free?
Yes! Swap the all-purpose flour for almond flour or another gluten-free flour blend. This gives the pie a slightly different texture and a nice nutty flavor with no compromise on taste.
Can I substitute the cheeses?
Feta is key for its tanginess, but you can experiment with goat cheese or ricotta for a milder taste. Parmesan adds depth, but Pecorino Romano or Grana Padano can work well too.
How long does the pie last once baked?
Stored properly in the fridge, it stays delicious for up to 3 days. It’s best enjoyed within this time for the freshest flavor and texture.
Can I double the recipe for a larger crowd?
Definitely! Just double the ingredients and bake in a larger dish or two separate pans. Adjust baking time as needed until the pie is golden and set.
Final Thoughts
This Zucchini and Spinach Pie Recipe has become one of my absolute favorites to make — it’s fresh, cheesy, and wonderfully satisfying without being complicated. Whether you’re cooking for yourself, family, or friends, this pie is a delightful way to brighten your meals and celebrate wholesome ingredients. Give it a try and watch it quickly earn a special place at your table.
Print
Zucchini and Spinach Pie Recipe
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Total Time: 45-50 minutes
- Yield: 6-8 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Zucchini and Spinach Pie is a delicious, savory baked dish combining fresh grated zucchinis, nutrient-packed spinach, and tangy feta cheese. It’s a perfect vegetarian option for lunch, dinner, or even a picnic. Baked to golden perfection, this pie is both flavorful and nutritious, featuring Mediterranean herbs like oregano and thyme.
Ingredients
Vegetables and Aromatics
- 2 medium zucchinis, grated
- 1 cup fresh spinach, chopped (or thawed and drained frozen spinach)
- 1 small onion, finely chopped
- 3 garlic cloves, minced
Cheese and Dairy
- 3 eggs
- 1 cup feta cheese, crumbled
- 1/2 cup Parmesan cheese, grated
- 1 tablespoon butter, for greasing the dish
Dry Ingredients
- 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 and Fats
- 1/4 cup olive oil
Instructions
- Preheat and Prepare: 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 and use a kitchen towel to squeeze out excess moisture to avoid a soggy pie. Set aside the dried grated zucchini.
- Sauté Vegetables: Heat olive oil in a skillet over medium heat. Add finely chopped onion and minced garlic, sautéing until they become soft and fragrant. Then add the chopped spinach and cook until wilted, removing from heat once done.
- Mix Ingredients: In a large bowl, whisk together the eggs, crumbled feta cheese, grated Parmesan, olive oil, all-purpose flour, oregano, thyme, salt, and pepper. Fold in the grated zucchini along with the sautéed onion, garlic, and spinach mixture, ensuring everything is well combined.
- Fill and Bake: Pour the combined mixture evenly into the prepared baking dish. Place it in the preheated oven and bake for 35 to 40 minutes, or until the pie is set and the top is golden brown.
- Cool and Serve: Allow the pie to cool slightly before slicing. Serve warm or at room temperature for the best flavor and texture.
Notes
- Make sure to squeeze out as much liquid as possible from the grated zucchini to prevent the pie from becoming too watery.
- You can substitute all-purpose flour with almond flour to make the pie gluten-free.
- The pie can be served warm or at room temperature, making it ideal for picnic lunches.
- To enhance flavor, use fresh herbs if available instead of dried oregano and thyme.
- Store leftovers in the refrigerator and consume within 2-3 days for best freshness.
