Spinach Pie
This spinach pie has always been a holiday staple at our table. Whenever I make it, I’m transported back to my childhood, standing in the kitchen with my dad and grandmother. Now, I love making it with my kids! I use gluten-free and dairy-free ingredients so I can enjoy it as well. You can bake and serve it in two ways: the traditional deep-dish pie crust or, as I started doing last year, in phyllo dough cups. It’s a fantastic option for an appetizer or side dish!
Ingredients
- 9 Deep Dish Pie Shell or Phyllo Dough Cups
- 10 oz. Chopped Spinach
- 15 oz Vegan Feta or Ricotta
- 2 Cups Vegan Shredded Mozzarella
- 2 Large Eggs
- 3 55 oz Vegan Parmesan
- 1 tsp Chopped Garlic
- 2 tbsp Olive Oil
- Black Pepper to taste
Instructions
- Sautee garlic and olive oil together until lighly brown
- Add spinach and pepper
- In mixing bowl add feta, mozzarella, parmesan and eggs (mix well)
- Add spinach to cheese mixture and mix to a creamy blend
- Place mixture in pie crust
- Preheat oven to 350 Degrees
- Cook around 30 minutes or until top is firm and golden brown
- Remove and let set for 15 minutes
- Cut and serve
Tried this recipe?Let us know how it was!