If you’re searching for a way to transform everyday vegetables into an irresistible meal, Zucchini and Spinach Pie will absolutely win you over. This Mediterranean-inspired savory pie is bursting with fresh zucchini, spinach, creamy feta, and a touch of Parmesan—all nestled into a tender, golden slice. It’s one of those recipes that feels comforting yet light, making it perfect for brunch, lunch, or even a fuss-free vegetarian dinner. Whether you’re feeding your family or bringing a dish to share, Zucchini and Spinach Pie is always a hit.
Ingredients You’ll Need
The beauty of Zucchini and Spinach Pie is how it brings together humble, easy-to-find ingredients into something truly special. Each ingredient has its role, from building the savory flavor base to creating the perfect set, golden top, and colorful filling.
- Zucchini: Grated and thoroughly drained, it gives the pie a tender bite without sogginess.
- Fresh spinach: Chopped spinach adds a burst of color and earthiness that pairs wonderfully with the cheeses.
- Onion: Finely diced onion brings sweetness and depth to every slice.
- Garlic: Minced garlic infuses the whole pie with a subtle, savory aroma.
- Feta cheese: Crumbled feta lends salty, creamy pops of flavor throughout.
- Parmesan cheese: Provides a nutty, sharp background note and helps with browning up top.
- Eggs: Four eggs bind everything together and create a custardy, tender texture.
- All-purpose flour: A touch of flour gives the structure needed for neat slices.
- Baking powder: Adds just a bit of lift for a light and fluffy finish.
- Olive oil: Keeps the pie moist and adds Mediterranean richness.
- Ground nutmeg: Just a pinch brings warmth and enhances the greens.
- Salt and black pepper: To balance and brighten all the flavors—taste as you go!
- Butter or oil: For greasing the pan, making sure nothing sticks behind.
How to Make Zucchini and Spinach Pie
Step 1: Prepare Your Pan and Preheat
Start by preheating your oven to 375°F (190°C) and generously greasing a 9-inch pie or baking dish with butter or oil. This step ensures your Zucchini and Spinach Pie slides out easily and develops a lovely golden crust along the edges.
Step 2: Grate and Drain the Zucchini
Grate your zucchinis and then wrap them in a clean kitchen towel or cheesecloth. Squeeze as much liquid out as possible—zucchini holds a surprising amount of water! This step is essential for preventing a soggy bottom and helps your pie set up perfectly.
Step 3: Mix the Pie Filling
In a large bowl, combine the drained zucchini, chopped spinach, finely diced onion, minced garlic, crumbled feta, Parmesan, eggs, flour, baking powder, olive oil, nutmeg, salt, and pepper. Stir until everything is well distributed and the mixture looks even. This is your chance to add any extra herbs you love, like fresh dill or parsley, for a bright, herby boost.
Step 4: Fill the Pan and Smooth
Pour the mixture into your prepared dish, spreading it out evenly and smoothing the top with a spatula. Making sure the surface is level helps the pie bake evenly and look beautifully golden when finished.
Step 5: Bake Until Golden
Place your Zucchini and Spinach Pie into the oven and bake for 35 to 40 minutes, or until the top is deeply golden and the center feels set when gently pressed. The aroma in your kitchen will be irresistible!
Step 6: Cool and Slice
Give your pie a few minutes to cool in the pan before slicing. This lets the custardy center firm up just enough for clean wedges. Serve while warm, or at room temperature for a make-ahead treat.
How to Serve Zucchini and Spinach Pie
Garnishes
A simple garnish goes a long way! Try a sprinkle of extra Parmesan, a few fresh parsley or dill leaves, or even a light drizzle of olive oil. These finishing touches add color, flavor, and a little wow factor to your Zucchini and Spinach Pie.
Side Dishes
This pie is so versatile—it’s lovely with a peppery arugula salad or a classic Greek salad for freshness and crunch. For a heartier meal, pair it with roasted potatoes or a warming bowl of tomato soup. It even tucks nicely alongside a mezze platter for gatherings.
Creative Ways to Present
Get playful! Serve your Zucchini and Spinach Pie in wedges on a platter for brunch, cut into bite-sized squares for appetizers, or even layer it on toasted sourdough as an open-faced sandwich. It looks gorgeous in a rustic dish or pie plate, straight from the oven to the table.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have any leftovers, simply let the pie cool to room temperature, then cover and refrigerate for up to three days. It keeps beautifully and the flavors deepen as they mingle—a perfect grab-and-go lunch!
Freezing
Zucchini and Spinach Pie freezes like a dream. For best results, slice and wrap individual portions in plastic wrap and foil, then freeze. When the craving hits, you’ll have delicious homemade pie ready in no time.
Reheating
To reheat, place a slice in the oven or toaster oven at 350°F until warmed through. If you’re in a hurry, the microwave works for a quick reheat, too. The pie stays tender and flavorful, never dry or rubbery.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Thaw and squeeze out as much liquid as possible before mixing into your pie. The flavor is just as vibrant, and it’s very convenient.
Is there a good substitute for feta cheese?
Goat cheese is a delicious alternative if you want a tangy creaminess, or try ricotta for something milder. Adjust salt to taste based on your cheese choice.
How do I keep my pie from being watery?
The key is to squeeze out every bit of liquid from both the zucchini and spinach (if using frozen). This simple step makes all the difference for a sturdy, sliceable pie.
Can I make Zucchini and Spinach Pie gluten-free?
Yes! Swap the all-purpose flour for your favorite gluten-free blend or almond flour. You’ll get the same luscious texture with a gluten-free twist.
Can I add more vegetables?
Definitely—try grated carrots, finely chopped bell peppers, or even a handful of fresh herbs. Just keep the overall ratio of veggies to eggs and flour for best results.
Final Thoughts
This Zucchini and Spinach Pie is a recipe I genuinely adore and love sharing with friends. If you’re looking to add more color, flavor, and ease to your meals, give this savory pie a try—you’ll be hooked by the very first bite!
