Zucchini and Spinach Pie
A comforting and nutritious zucchini and spinach pie that's perfect for any occasion, whether it's a busy weeknight or a leisurely brunch.
Ingredients
Main Ingredients
- 2 cups Zucchini, sliced Fresh zucchini will provide moisture and flavor.
- 2 cups Fresh spinach Can substitute with frozen spinach if needed.
- 8 oz Cream cheese Creates a rich filling.
- 2 large Eggs Binds the filling together.
- 1 cup Feta cheese Can substitute with mozzarella for a different flavor.
- 1 pie crust Pie crust (store-bought or homemade) Either option will work.
- 1 tsp Salt
- 1 tsp Pepper
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Prepare your pie crust: If using a store-bought crust, set it in a pie dish. If making homemade, roll it out and fit it in.
Cooking
- In a pan over medium heat, add olive oil and cook sliced zucchini until soft. Remove and let cool slightly.
- In the same pan, sauté fresh spinach until wilted. Let it cool down and then squeeze out the excess moisture.
- In a mixing bowl, combine cooked zucchini and spinach, cream cheese, eggs, feta cheese, salt, and pepper. Mix well until fully incorporated.
- Pour the mixture into the prepared pie crust, spreading it evenly.
- Place in the oven and bake for about 30-35 minutes or until the top is golden brown and the filling is set.
- Allow it to cool for a few minutes before serving.
Notes
For best results, squeeze out excess moisture from the zucchini and spinach to prevent a soggy pie. Let the pie rest for about 10 minutes before cutting for cleaner slices. Consider adding your favorite spices to enhance flavor.