Oh my goodness, let me tell you about this incredible spinach and zucchini pie! It’s like a warm hug on a plate, bursting with flavors that transport you straight to the Mediterranean. This savory delight is not only vegetarian but also packed with wholesome goodness. The combination of fresh spinach and tender zucchini, all nestled in a buttery crust, makes for a dish that’s perfect for any occasion—be it a cozy family dinner or a casual gathering with friends. Trust me, once you take a bite, you’ll be hooked on this delicious pie that’s as comforting as it is nutritious!
Ingredients for Spinach and Zucchini Pie
Here’s everything you’ll need to whip up this delightful spinach and zucchini pie. I promise, it’s a straightforward list, and you’ll love how these ingredients come together!
- 1 pie crust
- 2 cups fresh spinach, chopped
- 1 medium zucchini, grated
- 1 cup ricotta cheese
- 2 eggs
- 1/2 cup grated Parmesan cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
Make sure to grab fresh spinach and a good quality pie crust for the best results. And don’t skimp on the seasoning—it really brings the flavors to life! Happy cooking!
How to Prepare Spinach and Zucchini Pie
Getting this spinach and zucchini pie ready is a breeze! Follow these simple steps, and you’ll have a delicious dish that will impress everyone at the table. Let’s dive right in!
Step-by-Step Instructions
- First things first, preheat your oven to 375°F (190°C). This will ensure your pie bakes evenly and gets that lovely golden top!
- While the oven is heating up, grab a pan and heat 1 tablespoon of olive oil over medium heat. The smell of olive oil warming up is just divine!
- Now, add the chopped spinach and grated zucchini to the pan. Sauté them for about 5-7 minutes, or until they’re softened. You’ll want to stir occasionally to avoid any sticking.
- In a separate bowl, mix together the ricotta cheese, eggs, grated Parmesan, and a sprinkle of salt and pepper. This creamy mixture is where the magic happens!
- Once the veggies are sautéed, fold them into the cheese mixture, combining everything until it’s well blended.
- Now, pour the delightful mixture into your pie crust, spreading it out evenly. You’re almost there!
- Bake in the preheated oven for 30-35 minutes, or until the top is golden and set. Your kitchen will smell amazing!
- Finally, let the pie cool slightly before serving. This helps the flavors settle and makes for easier slicing. Enjoy the deliciousness!
Why You’ll Love This Recipe
This spinach and zucchini pie is not just a dish; it’s a delightful experience! Here’s why I’m absolutely obsessed with it:
- Quick preparation time (just 15 minutes!), so you can whip it up even on busy nights.
- It’s super easy to make—perfect for beginners or anyone who wants a fuss-free meal.
- Packed with nutrients, this pie is a delicious way to get your greens in!
- Versatile enough for any occasion; serve it as a hearty main course or a tasty snack.
- Equally delicious warm or at room temperature, making it great for picnics or potlucks.
Trust me, once you try it, you’ll be raving about this pie just like I do!
Nutritional Information for Spinach and Zucchini Pie
This spinach and zucchini pie is not only tasty but also offers a nutritious boost! Here’s the estimated nutritional information per slice, so you can enjoy every bite without the guilt:
- Calories: 220
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Sugar: 2g
- Protein: 10g
- Sodium: 300mg
- Cholesterol: 70mg
Keep in mind that these values are estimates and can vary based on the specific ingredients you choose, but it gives you a good idea of the wholesome goodness packed into each slice. Enjoy this delicious pie guilt-free and feel great about nourishing your body!
Tips for Success with Spinach and Zucchini Pie
Alright, let’s make sure your spinach and zucchini pie turns out absolutely perfect! Here are my top tips to help you nail this recipe:
- Use Fresh Ingredients: The fresher your spinach and zucchini, the brighter the flavors will be! If you can, get them from a local market or your garden.
- Season Generously: Don’t hold back on the salt and pepper. A well-seasoned filling makes all the difference in flavor, so taste as you go!
- Check for Doneness: Keep an eye on your pie as it bakes. Ovens can vary, so start checking around the 30-minute mark. You want that golden top and a firm center!
- Let It Cool: Allow the pie to cool for a few minutes before slicing. This helps it set up nicely, making it easier to serve and enhancing the flavors.
- Experiment with Cheese: If you’re feeling adventurous, try mixing in different cheeses for a unique twist. Feta adds a nice tang, while mozzarella gives a melty texture!
- Pair It Right: This pie goes wonderfully with a simple side salad or some roasted veggies. It’s all about balancing the flavors!
With these tips in hand, you’ll be well on your way to creating a spinach and zucchini pie that’s not just good but downright irresistible. Enjoy every delicious bite!
Variations of Spinach and Zucchini Pie
If you’re like me and love to switch things up in the kitchen, you’ll be excited to know that this spinach and zucchini pie is super versatile! Here are some fun variations to try out that will keep this dish fresh and exciting:
- Frozen Spinach: Don’t worry if fresh spinach isn’t available. You can easily substitute frozen spinach! Just make sure to thaw and drain it well before adding it to the filling to avoid excess moisture.
- Feta Cheese: For a delightful twist, swap out the ricotta for feta cheese. It adds a tangy flavor that complements the spinach and zucchini beautifully, making each bite even more delicious!
- Herb Infusion: Want to elevate the flavor? Toss in some fresh herbs like dill or basil! They’ll add a burst of freshness and take your pie to new heights. Just chop them finely and mix them into your filling.
Feel free to get creative! The beauty of this pie is that you can easily personalize it to suit your taste or what you have on hand. Enjoy experimenting and discovering your favorite version!
Storage & Reheating Instructions
Now, let’s talk about how to keep that delicious spinach and zucchini pie fresh for later! It’s always nice to have leftovers, right? Here’s how to store and reheat it properly, so every bite tastes just as good as the first.
First off, once your pie has cooled down to room temperature, wrap it tightly in plastic wrap or aluminum foil. If you want to be extra safe, you can pop it into an airtight container. This will help keep the moisture in and prevent it from drying out. You can store it in the refrigerator for up to 3 days.
If you’re thinking about saving it for longer, you can also freeze the pie. Just wrap it well in plastic wrap and then in foil, or use a freezer-safe container. It should keep well in the freezer for about 2 months. When you’re ready to enjoy it again, simply thaw it overnight in the fridge before reheating.
To reheat, you can pop the pie back in the oven at 350°F (175°C) for about 15-20 minutes, or until it’s heated through. This method helps to maintain that lovely flaky crust! If you’re in a hurry, you can also use the microwave, but keep in mind that the crust might not be as crispy. Heat it in short bursts, around 1 minute at a time, checking to see if it’s warm enough.
And there you have it! With these storage and reheating tips, you can savor your spinach and zucchini pie long after it’s made. Enjoy every last bite, my friend!
FAQ About Spinach and Zucchini Pie
I know you might have some questions about this delicious spinach and zucchini pie, so let’s tackle a few of the most common ones that come up:
Can I use a different type of cheese?
Absolutely! Feel free to experiment with different cheeses. Feta adds a lovely tang, while mozzarella will give you that gooey, melty texture. Just remember that different cheeses can change the flavor profile a bit, so choose one you love!
How long does this pie last in the fridge?
This pie can be stored in the fridge for up to 3 days. Just make sure it’s wrapped tightly to keep it fresh. It’s perfect for meal prep, so you can enjoy it throughout the week!
Can I freeze this pie?
Yes, you can definitely freeze it! Wrap it well in plastic wrap and foil, or place it in a freezer-safe container. It should keep well for about 2 months. Just thaw it overnight in the fridge before reheating. Easy peasy!
What can I serve with it?
This spinach and zucchini pie pairs wonderfully with a light salad or some roasted veggies. You could also serve it with a dollop of yogurt or a drizzle of balsamic glaze for added flavor. It’s versatile, so get creative with your sides!
Hope these answers help you on your cooking journey! Enjoy making and sharing this delightful pie!
For more delicious recipes, check out our blog or try our Almond Nut Cake Recipe for a sweet treat!
For additional nutritional information, you can refer to the Healthline article on spinach nutrition.
Print
Spinach and Zucchini Pie: 7 Comforting Flavors to Savor
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A savory pie filled with spinach and zucchini.
Ingredients
- 1 pie crust
- 2 cups fresh spinach, chopped
- 1 medium zucchini, grated
- 1 cup ricotta cheese
- 2 eggs
- 1/2 cup grated Parmesan cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a pan, heat olive oil over medium heat.
- Add chopped spinach and grated zucchini. Sauté until softened.
- In a bowl, mix ricotta cheese, eggs, Parmesan, salt, and pepper.
- Add the sautéed vegetables to the cheese mixture and combine well.
- Pour the mixture into the pie crust.
- Bake for 30-35 minutes or until the top is golden.
- Let it cool slightly before serving.
Notes
- Can use frozen spinach if fresh is not available.
- Substitute feta cheese for a different flavor.
- Serve warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 70mg
Keywords: spinach and zucchini pie