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Melt-in-Your-Mouth Cheese and Spinach Pie – A Healthy and Satisfying Dish

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!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 –8 servings
Course: Main Dish
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

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

Method
 

  1. Prepare the dough – In a bowl, mix flour, baking powder, sugar, and salt. Add cold butter and rub it into the flour until crumbly.
  2. 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.
  3. 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.
  4. 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.
  5. Bake – Preheat oven to 180°C (350°F) and bake for 25–30 minutes until golden brown.
  6. 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.