Barefoot Contessa Spinach Pie
Barefoot Contessa’s spinach pie is a rich, cheesy spinach filling wrapped in layers of flaky puff pastry or phyllo dough. The filling includes sautéed onions, garlic, eggs, cheese (typically feta or ricotta), and plenty of chopped spinach. It’s baked until golden and set, resulting in a sliceable, savory pie that’s flavorful and crowd-pleasing.
- Prep Time: 25
- Cook Time: 40
- Total Time: 1 hour 5 minutes
- Yield: 6 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean-American
Ingredients
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2 tablespoons olive oil
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1 medium yellow onion, finely chopped
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2 cloves garlic, minced
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2 (10-ounce) packages frozen chopped spinach, thawed and well-drained
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1 cup ricotta cheese
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¾ cup crumbled feta cheese
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½ cup grated Parmesan cheese
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3 large eggs, lightly beaten
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½ teaspoon ground nutmeg
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½ teaspoon kosher salt
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¼ teaspoon black pepper
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1 sheet frozen puff pastry or 8 sheets phyllo dough, thawed
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2 tablespoons butter (melted, if using phyllo)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish or baking dish and set aside.
In a skillet over medium heat, heat olive oil. Add chopped onions and cook for 5–6 minutes until soft. Stir in the garlic and cook for another 1 minute. Remove from heat and let cool slightly.
In a large mixing bowl, combine thawed and well-drained spinach, ricotta, feta, Parmesan, and sautéed onion mixture. Add the beaten eggs, nutmeg, salt, and pepper. Mix thoroughly until fully combined.
If using puff pastry, roll it out to fit your baking dish, leaving a little overhang. If using phyllo dough, layer 4 sheets in the pan, brushing each with melted butter and letting edges hang over the sides.
Pour the spinach filling into the pastry-lined dish and spread evenly. For puff pastry, fold over the edges or top with another sheet and seal. For phyllo, layer another 4 sheets over the filling, brushing each with melted butter and tucking in the edges.
Place the pie in the oven and bake for 35–40 minutes, or until the top is golden brown and the filling is set. Let cool for 10–15 minutes before slicing and serving.