Savory Spinach and Zucchini Pie
This hearty and nutritious Spinach and Zucchini Pie combines tender vegetables, creamy cheeses, and a golden crust for a wholesome, flavorful meal perfect for any occasion.
Equipment
- Skillet
- Mixing Bowl
- Pie dish
- Whisk
- Oven
- Grater
Ingredients
Filling
- 1 pie crust store-bought or homemade
- 2 cups fresh spinach chopped
- 1 medium zucchini grated and squeezed to remove moisture
- 1 onion chopped
- 2 cloves garlic minced
- 3 large eggs beaten
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- salt and pepper to taste
- 1 tbsp olive oil for sautéing
Instructions
- Preheat oven to 375°F (190°C). Prepare a pie dish with your crust and set aside.
- Heat olive oil in a skillet over medium heat. Add onion and garlic; sauté for 3–5 minutes until fragrant.
- Add grated zucchini and cook for 3–4 minutes. Stir in chopped spinach and cook until wilted. Remove from heat and cool slightly.
- In a large bowl, whisk eggs, ricotta, and mozzarella. Season with salt and pepper.
- Combine cooled vegetables with the egg mixture, stirring until evenly mixed.
- Pour filling into the prepared crust and spread evenly. Bake for 30–35 minutes or until the top is golden and set.
- Allow pie to cool for 10 minutes before slicing. Serve warm or at room temperature.
Notes
To avoid a soggy crust, ensure excess moisture is removed from the zucchini. Store leftovers in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat at 350°F until warmed through.