If you’re on the hunt for a vibrant, veggie-packed dish bursting with Mediterranean charm, this Zucchini and Spinach Pie Recipe is going to become your next go-to favorite. Combining tender grated zucchini and fresh spinach with creamy feta and Parmesan cheeses, all baked into a golden, savory pie, it perfectly balances wholesome ingredients with rich flavors. Whether you want a comforting family dinner or a show-stopping dish to bring to a brunch, this pie is as versatile as it is delicious.
Ingredients You’ll Need
This recipe calls for simple, fresh ingredients that work harmoniously to create incredible layers of flavor and texture. Each one plays its part, from the earthy zucchini to the salty cheeses and fragrant herbs, giving you a pie that’s as colorful as it is tasty.
- 2 medium zucchinis, grated: Make sure to squeeze out the moisture to keep the pie from becoming soggy.
- 1 cup fresh spinach, chopped: Fresh or well-drained frozen works beautifully for that vibrant green and mild flavor.
- 1 small onion, finely chopped: Adds sweetness and depth when softened.
- 3 garlic cloves, minced: A little aromatic punch that complements the veggies.
- 3 eggs: These bind the filling and add richness.
- 1 cup feta cheese, crumbled: Provides a tangy creaminess that brightens every bite.
- 1/2 cup Parmesan cheese, grated: Adds a nutty, savory bite that enhances the overall flavor.
- 1/2 cup all-purpose flour (or almond flour for gluten-free): Ensures the pie has just the right texture and holds together nicely.
- 1/4 cup olive oil: Brings moistness and a silky mouthfeel.
- 1 teaspoon dried oregano: Imparts that quintessential Mediterranean herbal note.
- 1/2 teaspoon dried thyme: A subtle earthiness to round out the herbs.
- Salt and pepper, to taste: Essential seasoning to balance and amplify the flavors.
- 1 tablespoon butter, for greasing the dish: Helps create a golden crust and prevents sticking.
How to Make Zucchini and Spinach Pie Recipe
Step 1: Prep Your Oven and Dish
Start by preheating your oven to 350°F (180°C). Generously butter your pie dish or an 8×8-inch baking dish—this extra step guarantees your pie will slide out effortlessly with a beautiful crust.
Step 2: Prepare the Zucchini
Grate those zucchinis and then be sure to squeeze out as much moisture as you can with a clean kitchen towel. This little trick is crucial because zucchini holds a lot of water, and removing the excess prevents a soggy pie.
Step 3: Sauté Onions, Garlic, and Spinach
On medium heat, warm the olive oil in a skillet. Add the chopped onions and minced garlic, cooking until they become tender and fragrant. Then, toss in the spinach and sauté until it wilts—this step softens the spinach and melds all the flavors beautifully.
Step 4: Mix the Filling
In a large bowl, whisk together the eggs, crumbled feta, grated Parmesan, olive oil, and flour. Season with oregano, thyme, salt, and pepper. Now fold in your grated zucchini and the sautéed onion, garlic, and spinach mixture, stirring until everything is combined evenly.
Step 5: Bake Your Pie
Pour the mixture into the buttered dish, spreading it out evenly. Bake in your preheated oven for about 35-40 minutes until the surface turns golden and firm to the touch—this baking time allows all those flavors to marry and the pie to set perfectly.
Step 6: Cool and Serve
Once out of the oven, allow the pie to cool slightly so it holds its shape when sliced. This Zucchini and Spinach Pie Recipe is delightful served warm or even at room temperature, making it incredibly versatile for any occasion.
How to Serve Zucchini and Spinach Pie Recipe
Garnishes
A sprinkle of fresh herbs like chopped parsley or dill lifts the presentation and adds a fresh herbaceous note that complements the rich cheeses. A drizzle of good quality olive oil just before serving can also make each slice shine.
Side Dishes
This pie pairs wonderfully with a simple salad of mixed greens tossed with lemon vinaigrette to brighten your plate. Roasted cherry tomatoes or a crisp cucumber salad add refreshing contrasts without overpowering the flavors at the heart of the pie.
Creative Ways to Present
For a party or brunch spread, cut the pie into bite-sized squares and serve them with toothpicks as savory finger food. Or arrange slices artistically on a wooden board alongside olives, nuts, and crusty bread, inviting everyone to indulge at their leisure.
Make Ahead and Storage
Storing Leftovers
Leftovers keep well in an airtight container in the fridge for up to 3 days. The flavors deepen overnight, making it even tastier when served cold or gently reheated.
Freezing
You can freeze individual portions wrapped tightly in plastic wrap and foil for up to 2 months. Thaw them slowly in the fridge before reheating to maintain texture and flavor.
Reheating
Reheat your zucchini and spinach pie in a preheated oven at 350°F (180°C) for about 10-15 minutes until warmed through, or use a microwave for a quicker option, although the oven maintains the crispiness best.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Just make sure to thaw and squeeze out all the excess water to avoid a watery pie. Frozen spinach works well and is a great option for convenience.
Is it possible to make this recipe gluten-free?
Yes, you can swap the all-purpose flour for almond flour or any gluten-free flour blend. Just keep in mind that the texture may be slightly different but still delicious.
Can I substitute the cheeses?
Feta and Parmesan bring a distinct flavor, but if you prefer, you can use ricotta with some grated mozzarella or goat cheese for a creamy twist.
How long does this pie keep in the fridge?
It stays fresh and tasty for about 3 days when properly stored in an airtight container. Beyond that, the texture might change slightly but is still good warmed up.
Can this pie be served cold?
Yes! This Zucchini and Spinach Pie Recipe tastes great warm, at room temperature, or chilled, making it perfect for picnics or packed lunches.
Final Thoughts
There is something truly heartwarming about a homemade vegetarian pie that feels both nutritious and indulgent. This Zucchini and Spinach Pie Recipe captures that perfect balance, inviting you to enjoy layers of fresh veggies and creamy cheese in every bite. It’s a recipe you’ll want to make time and again, whether for a cozy night in or sharing with loved ones. Give it a go—your taste buds will thank you!
Print
Zucchini and Spinach Pie Recipe
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Total Time: 45-50 minutes
- Yield: 6-8 servings
- Category: Pie
- Method: Baking
- Cuisine: Mediterranean
- Diet: Gluten Free
Description
This Zucchini and Spinach Pie is a savory, cheesy dish perfect for a light meal or a side. Made with grated zucchini, fresh spinach, sautéed onions and garlic, and a blend of feta and Parmesan cheeses, it’s baked to golden perfection with a hint of herbs. Easy to prepare and gluten-free adaptable, this pie is a delicious way to enjoy fresh vegetables in a comforting form.
Ingredients
Vegetables
- 2 medium zucchinis, grated
- 1 cup fresh spinach, chopped (or thawed and drained frozen spinach)
- 1 small onion, finely chopped
- 3 garlic cloves, minced
Cheese & Dairy
- 3 eggs
- 1 cup feta cheese, crumbled
- 1/2 cup Parmesan cheese, grated
Dry Ingredients
- 1/2 cup all-purpose flour (or almond flour for gluten-free)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
Oils & Fats
- 1/4 cup olive oil
- 1 tablespoon butter, for greasing the dish
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (180°C) and grease a pie dish or an 8×8-inch baking dish with butter to prevent sticking during baking.
- Prepare Zucchini: Grate the zucchinis and then squeeze out any excess moisture using a kitchen towel to avoid a soggy pie crust.
- Sauté Vegetables: Heat olive oil in a skillet over medium heat. Add the finely chopped onion and minced garlic, sautéing until they become soft and fragrant. Add the chopped spinach and cook just until wilted, then remove from heat.
- Mix Ingredients: In a large mixing bowl, combine the eggs, crumbled feta cheese, grated Parmesan, olive oil, flour, dried oregano, dried thyme, salt, and pepper. Stir in the grated zucchini and the sautéed vegetables until everything is well incorporated.
- Bake the Pie: Pour the combined mixture into the prepared baking dish and smooth out. Bake in the preheated oven for 35-40 minutes or until the pie is set and the top is golden brown.
- Serve: Allow the pie to cool slightly before slicing. Serve warm or at room temperature for best flavor and texture.
Notes
- You can substitute all-purpose flour with almond flour for a gluten-free version.
- Be sure to squeeze out as much moisture as possible from the zucchini to ensure the pie sets properly and isn’t watery.
- Fresh or frozen spinach can be used; if using frozen, thaw and drain thoroughly.
- This pie can be served as a main dish for a light lunch or as a side dish to complement your meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
