Sandra Barefoot Contessa Spinach Pie Recipe is a Greek-inspired main dish featuring flaky pastry and a savory filling. This vegetarian classic uses frozen spinach, creamy ricotta, salty feta, and a hint of nutmeg to create a satisfying meal.
I’ve tried a few versions of spinach pie and this one from Ina Garten is the one I keep going back to because the cheese ratios are spot on. Most recipes leave you with a soggy bottom, but Ina’s method of using a higher temperature and specific pastry handling fixes that issue every time.
The first time I made this, I didn’t squeeze the spinach enough and ended up with a watery mess. Now I always wrap the thawed spinach in a clean tea towel and wring it out until not a single drop of green liquid remains. That’s the difference between a crisp, structured slice and a puddle on your plate.
Barefoot Contessa Spinach Pie Recipe Ingredients
The Filling
- 2 tbsp olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 560g (20oz) frozen chopped spinach, thawed and well-drained
- 250g (9oz) ricotta cheese
- 150g (5oz) crumbled feta cheese
- 50g (2oz) grated Parmesan cheese
- 3 large eggs, lightly beaten
- ½ tsp ground nutmeg
- ½ tsp salt
- ¼ tsp black pepper
The Pastry
- 200g (7oz) puff pastry (thawed) or 8 sheets phyllo dough
- 200g (7oz) butter, melted (if using phyllo)
How To Make Barefoot Contessa Spinach Pie Recipe
- Preheat the oven: Set the rack in the middle and preheat your oven to 190°C (375°F/Gas Mark 5). Grease a 23cm (9-inch) pie dish or tart tin with a little oil or butter so nothing sticks.
- Sauté the aromatics: Heat the olive oil in a wide skillet over a medium heat on the hob. Cook the chopped onions for about 5 to 6 minutes until they’re soft and see-through, then stir in the garlic for another 60 seconds before taking the pan off the heat to cool.
- Mix the spinach filling: Combine the squeezed spinach, ricotta, feta, Parmesan, cooked onions, eggs, and seasonings in a large mixing bowl. Stir everything together with a wooden spoon until the eggs are fully mixed in and the cheese is evenly spread through the greens.
- Prepare the pastry base: Roll out your puff pastry on a lightly floured surface until it’s large enough to cover the bottom and sides of your dish with a bit of overhang. If you’re using phyllo instead, lay 4 sheets into the dish, brushing a generous amount of melted butter between every single layer and letting the edges hang over the sides.
- Fill and top the pie: Pour the spinach mixture into the pastry-lined dish and smooth the top with the back of your spoon. If using puff pastry, fold the overhanging edges back over the filling or add a second sheet on top and crimp the edges to seal it shut. For the phyllo version, add the remaining 4 sheets on top, buttering each one as you go, and tuck the edges down into the sides of the dish.
- Bake until golden: Place the dish in the centre of the oven and bake for 35 to 40 minutes until the pastry is a deep golden brown. The filling should feel firm when you press the middle, so let it sit on the counter for at least 15 minutes before you try to slice it.
Recipe Tips
Squeeze the spinach harder. Even when you think the spinach is dry, put it in a tea towel and twist it again to remove every last drop of moisture. Excess water is the primary cause of a soggy pastry base and a grainy filling texture.
Use full-fat ricotta. Low-fat versions of ricotta often contain more stabilizers and water, which can weep during the baking process. The full-fat variety provides the structural integrity needed for the pie to hold its shape once sliced.
Keep phyllo covered. If you choose to use phyllo dough instead of puff pastry, keep the unused sheets under a damp kitchen roll while you work. These paper-thin layers dry out and shatter in seconds when exposed to the air.
Brush with egg wash. For the puff pastry version, brush the top with a beaten egg mixed with a splash of water before it goes in the oven. This gives the crust a professional, shiny finish and a rich mahogany colour.
Make it ahead. You can assemble the entire pie, cover it tightly with clingfilm, and keep it in the fridge for up to 24 hours before baking. This actually helps the pastry stay cold, which leads to better rise and flakiness when it finally hits the hot oven.
What To Serve With Spinach Pie
This pie is quite rich, so it pairs best with a sharp, bright side dish to cut through the cheese. A simple green salad with a lemon vinaigrette or some roasted cherry tomatoes works perfectly for a light lunch.
If you’re serving this as a main dinner course, try it alongside some lemon and herb roasted potatoes. You could also offer a dollop of Greek yoghurt or a cold tzatziki on the side for a fresh temperature contrast.
How To Store Spinach Pie
Fridge
Wrap any leftover slices tightly in foil or place them in an airtight container once they’ve cooled to room temperature. They’ll stay fresh and tasty in the fridge for up to three days.
Reheat
Place the slices on a baking tray and heat in a 180°C (350°F/Gas Mark 4) oven for 10 to 12 minutes until the pastry crisps back up. Avoid the microwave if possible, as it will turn the flaky crust soft and chewy.
Freeze
You can freeze the baked pie by wrapping individual slices in greaseproof paper and then a layer of foil. They’ll keep for two months; just defrost them overnight in the fridge before reheating in the oven.
Barefoot Contessa Spinach Pie Recipe Nutrition Facts
- Calories: 410kcal
- Protein: 14g
- Fat: 28g
- Carbohydrates: 25g
- Sugar: 3g
- Sodium: 680mg
. Estimated. May vary based on ingredients and cooking methods.
FAQs
The most likely culprit is leftover moisture in the spinach, so make sure you wring it out thoroughly using a tea towel. You should also check that your oven is fully preheated to 190°C (375°F/Gas Mark 5) before the pie goes in.
Yes, but you’ll need to wilt about 1kg (2lb) of fresh leaves in a pan first, let them cool, and then squeeze them dry. Frozen spinach is much faster for this recipe because it’s already blanched and chopped for you.
You can use shortcrust, but the texture will be more like a traditional quiche than the light, flaky Greek style Ina Garten intends. If you go this route, make sure to blind bake the base for 15 minutes before adding the filling.
Barefoot Contessa Spinach Pie Recipe
Description
A golden, flaky crust gives way to a dense filling of herb-scented greens and melted cheeses.
Ingredients
Instructions
- Sauté onions and garlic in olive oil until soft and translucent.
- Wring all liquid out of the thawed spinach using a clean tea towel.
- Mix spinach with cheeses, eggs, sautéed onions, and spices in a large bowl.
- Line a 23cm dish with rolled puff pastry or buttered layers of phyllo dough.
- Spread the spinach mixture into the dish and top with more pastry or fold edges.
- Bake at 190°C (375°F/Gas Mark 5) for 35 to 40 minutes until golden.
