Description
This Cheese and Spinach Pie is a flaky, buttery, and delicious savory pie packed with nutrient-rich spinach and creamy vegan cheese. With a crispy homemade crust and a rich, flavorful filling, this pie is the perfect healthy meal for breakfast, lunch, or dinner. Easy to make and full of wholesome ingredients, it’s a dish that’s both comforting and nutritious!
Ingredients
Scale
Dough:
- 200 g wheat flour
- 80 g butter, cold and cubed
- 1 tsp baking powder
- 1 tsp sugar
- 1/3 tsp salt
- 1 egg
- 1–2 tbsp cold water
- 1 tbsp lemon juice (optional)
Filling:
- 200 g fresh spinach, chopped
- 150 g vegan cheese, grated
- 1 small onion, finely chopped
- 1 tbsp olive oil
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/3 tsp nutmeg (optional)
Instructions
- Prepare the dough – In a bowl, mix flour, baking powder, sugar, and salt. Add cold butter and rub it into the flour until crumbly.
- Form the dough – Add the egg, cold water, and lemon juice (if using). Knead until smooth, then wrap in plastic and refrigerate for 20 minutes.
- Prepare the filling – Heat olive oil in a pan, sauté onions until soft, then add spinach. Cook until wilted. Remove from heat and mix with vegan cheese, black pepper, garlic powder, and nutmeg.
- Assemble the pie – Roll out the dough and place it in a greased pie dish. Spread the spinach and cheese filling evenly over the dough.
- Bake – Preheat oven to 180°C (350°F) and bake for 25–30 minutes until golden brown.
- Cool and serve – Let the pie rest for 10 minutes before slicing.
Notes
- To make it vegan, replace the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water).
- Swap vegan cheese for plant-based ricotta or feta for a different texture.
- If using frozen spinach, thaw and squeeze out excess water before adding to the filling.
- Store in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean