Creamed spinach pie is a delicious option for brunch, lunch, or dinner! A rich creamed spinach filling similar to spinach dip gets baked into a deep dish pie crust.
There are some dishes that you can have at any time of the day.
Brunch? No problem!
Dinner? Sure thing!
This creamed spinach pie is sort of a cross between spinach quiche and a spinach dip with a rich cream cheese based.
It doesn’t matter when you serve it because it will get absolutely devoured at any time of day!
Ingredients
To make this you’ll need:
- Pie crust– A 9″ frozen deep dish pie crust
- Cream cheese– Softened to room temperature. Full fat will taste best.
- Eggs
- Spinach– Thawed frozen spinach
- Onion– Finely minced yellow onion
- Spices– Garlic powder, salt, pepper, nutmeg
- Feta cheese– Crumbled
How to Make
This impressive creamed spinach pie is so easy to make!
Just whip the cream cheese and eggs together until the mixture is smooth and creamy in a large mixing bowl.
Set it aside while you press the spinach between layers of paper towels to squeeze out the excess moisture.
Then add the drained spinach to the mixing bowl along with the chopped onion and seasonings and mix everything together.
Then stir in the feta cheese.
Transfer the spinach cream cheese mixture into the pie crust and spread it out in an even layer.
Bake the spinach pie at 350° for 40-45 minutes, or until the filling’s completely set when a toothpick inserted in the center comes out clean.
Let the pie rest and cool for a full 10 minutes.
Then slice, serve, and enjoy!
Storing Leftovers
Store leftovers tightly wrapped in the fridge for up to 4 days.
Reheat it in a hot oven until warmed through.
Can I freeze this spinach pie?
Yes! This pie freezes very well!
Just assemble it and bake as instructed.
Then let it cool to room temperature.
Once the pie is cool, wrap it tightly in plastic wrap followed by a layer of foil.
Freeze the pie for up to 3 months.
To serve, bake from frozen, increasing the cook time to about 90 minutes or until the pie is warmed all the way through.
Tips and Tricks
- Make sure you are using the frozen deep dish pie crust. If you use a smaller pie crust, there will be too much filling.
- When you are squeezing the water out of the spinach, you might have to repeat the process several times because the spinach will give off so much water. That’s ok and expected!
- Vary the seasonings and even the cheese to suit your taste. While feta is yummy, shredded swiss would be excellent.
Other Spinach Recipes
This creamed spinach pie makes a tasty brunch main or side dish with dinner.
Make it and enjoy!
Looking for other spinach recipes?
Try these:
If you’ve tried this CREAMED SPINACH PIE, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Creamed Spinach Pie
Ingredients
- 1 9" frozen deep dish pie crust
- 2 8 oz blocks cream cheese softened
- 3 large eggs
- 1 10 oz pkg frozen spinach thawed
- heaping 1/2 cup finely minced sweet yellow onion
- 1 tsp garlic powder
- salt & pepper to taste
- dash nutmeg
- 4 oz crumbled feta cheese
Instructions
- Add the cream cheese to a large mixing bowl. Using a hand mixer whip it until smooth & creamy. Add the eggs and whip again, just until smooth and creamy.2 8 oz blocks cream cheese, 3 large eggs
- Press the spinach between layers of paper towels to squeeze out the excess moisture. Repeat as necessary until it's all been removed- there will be a lot. Add the spinach to the mixing bowl.1 10 oz pkg frozen spinach
- Add the onion and seasonings to the bowl and stir together until the mixture's evenly combined. Add the feta cheese, again stirring until evenly incorporated.heaping 1/2 cup finely minced sweet yellow onion, 1 tsp garlic powder, salt & pepper, dash nutmeg, 4 oz crumbled feta cheese
- Transfer the spinach cream cheese mixture to the pie crust and spread it out in an even layer.1 9" frozen deep dish pie crust
- Bake at 350° for 40-45 minutes, or until the filling's completely set when a toothpick inserted in the center comes out clean.
- Let the pie rest and cool for a full 10 minutes before slicing and serving.
Notes
- Make sure you are using the frozen deep dish pie crust. If you use a smaller pie crust, there will be too much filling.
- When you are squeezing the water out of the spinach, you might have to repeat the process several times because the spinach will give off so much water. That's ok and expected!
- Vary the seasonings and even the cheese to suit your taste. While feta is yummy, shredded swiss would be excellent.
Nutrition
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