Spinach Pie: 5 Easy Steps to Make the Recipe a Success

Spinach tart is a simple, delicious, and nutritious dish, appreciated for its delicate flavor. Whether served as a starter, a light main course, or a convivial meal, it delights with its balance of crispy pastry and a soft spinach filling. Easy to prepare, it's perfect for everyday meals as well as special occasions. Discover the detailed method for making your tart a success, as well as tips for choosing ingredients and customizing the recipe to your tastes. Whether you use fresh or frozen spinach, the recipe remains accessible and quick, with guaranteed delicious results.

Homemade Spinach Pie Recipe

Practical information

• For 4 to 6 people
• Preparation time :
• Cooking time :

Ingredients for the shortcrust pastry

• 250g flour
• 1 pinch of salt
• 125 g cold butter
• 5 cl of cold water

Ingredients for the filling

• 500 g ofspinach fresh or 300g frozen spinach
• 3 eggs
• 20 cl of whole cream
• 150 g grated cheese (Gruyère, Emmental or Comté)
• 1 clove of garlic (optional)
• 1 medium onion (optional, for more flavor)
• 2 tablespoons olive oil or butter
• Salt and pepper from the mill
• A pinch of nutmeg grated (optional)

For fresh spinach, choose young, tender leaves that are bright green and free of blemishes. If using frozen spinach, choose chopped, unseasoned spinach. Thaw it completely at room temperature, then squeeze it vigorously in a clean cloth or colander to remove any residual water.

Equipment for preparing spinach pie

To make this spinach pie a success, it is useful to have the following equipment:

• A tart tin measuring 24 to 28 cm in diameter, ideally with a removable base to make it easier to remove from the tin.
• A rolling pin to roll out the shortcrust pastry if you are making it at home or to adjust it to the size of the mold.
• A large bowl for mixing the topping ingredients.
• A pan to sauté the spinach, garlic and onion.
• A whisk or fork to beat the eggs with the cream.
• A spatula or wooden spoon to incorporate the spinach into the mixture.
• A knife and a cutting board for chopping the onion and garlic.
• Baking paper to make it easier to remove the dough from the mold.

Preparation of the spinach pie

1. Preparing the dough

1. Mix the flour with a pinch of salt in a salad bowl.
2. Then add the cold butter cut into small pieces. Work the mixture with your fingertips until you get a sandy texture.
3. Gradually add 5 cl of cold water while kneading gently until a smooth ball forms.
4. Cover the dough and let it rest in a cool place for at least 30 minutes before rolling it out.

2. Cooking the spinach

1. Wash the spinach to remove any traces of soil or sand.
2. Drain them thoroughly, then remove the large stems if they are too tough.
3. Then fry them in a pan with a little olive oil or butter, along with the chopped onion and chopped garlic clove, over medium heat. Let them cook until the spinach is tender.
4. Drain them in a colander, pressing lightly to extract as much water as possible.

3. Sinking the mold

1. Preheat the oven to 180°C.
2. Roll out the shortcrust pastry on a lightly floured work surface to an even thickness of approximately 3 to 4 mm.
3. Place it in the pie dish, adjust the edges and prick the bottom with a fork.
4. For a crispy pastry, pre-bake it blind for 10 minutes using baking paper and baking weights.

4. Preparing the filling

1. In a bowl, beat the eggs with the crème fraîche until smooth.
2. Add the grated cheese, salt, pepper and a pinch of nutmeg.
3. Then add the well-drained spinach and mix until you obtain a uniform mixture.

5. Assembly and cooking

1. Pour the filling onto the pre-baked dough, smoothing the surface with a spatula.
2. Bake in a preheated oven at 180°C for about 30 to 35 minutes, until the tart is golden brown and the filling is set.
3. Let stand for a few minutes before serving to allow the tart to firm up and fully develop its flavors.

Tips and tricks for successful spinach pie

Ready-made dough

If you're using ready-made pastry, simply unroll it and place it in your pan, making sure to adjust the edges well. In some cases, it's recommended to pre-bake it (blind bake) for 10 minutes at 180°C, covering the base with baking paper and adding weights (such as baking beads or dried beans) to prevent the pastry from rising. This pre-baking ensures a crispy pastry and prevents it from becoming soggy when in contact with the filling.

Perfect cooking

The pastry should be golden brown and crispy, while the filling should be firm but not dry. If you notice the edges of the pastry browning too quickly, you can protect them with a strip of aluminum foil to prevent them from burning. Letting the tart rest for a few minutes outside the oven before cutting will also make it easier to cut and allow the flavors to develop better.

Adding ingredients

To add more flavor, you can add ingredients like crushed walnuts for a crunchy texture, sautéed bacon, or goat cheese for a creamier, tangy touch. Varying the cheeses you use also allows you to customize the recipe to your preferences. Feel free to adjust the seasoning to your taste with salt, pepper, or spices, such as a little nutmeg or sweet chili.

Serving and accompaniments for spinach pie

Presentation and garnish

For a neat and appetizing presentation, the spinach tart can be decorated just before serving. Sprinkle it with some chopped fresh herbs like parsley, chives, or basil, which will enhance both the color and aroma. You can also add a few shavings of Parmesan or a drizzle of olive oil for a more refined touch. Served in a ceramic pie dish or cut into individual slices, it immediately catches the eye with its golden appearance and aroma.

Sauces and condiments

A light sauce made with plain yogurt, lemon juice, and a touch of black pepper pairs beautifully with spinach tart. It adds a fresh, tangy note that contrasts nicely with the sweetness of the spinach and the richness of the pastry. Other sauces would also work, such as a light garlic cream, a cream cheese and herb sauce, or even a tomato coulis for a Mediterranean version.

Suggested accompaniments

Spinach tart can be enjoyed hot or warm. It pairs perfectly with a simple green salad, such as arugula, lamb's lettuce, or romaine lettuce, to balance the meal and add freshness. As a full meal, it can be accompanied by a bowl of vegetable soup or a seasonal broth, especially in winter. Served as a starter, it can precede a light fish or poultry dish, while as a main course, it stands alone when accompanied by a mixed salad or an assortment of raw vegetables.

Storing and Reheating Spinach Pie

Fresh

The spinach pie can be stored in the refrigerator, placed in an airtight container, for 2 to 3 days. To reheat it, prefer an oven at 160-170°C for about 10 to 15 minutes to keep the pastry crisp and prevent the filling from drying out. You can also eat it cold, it remains tasty and convenient for a quick meal.

Freezing

Spinach pie can be frozen without difficulty. First, let it cool completely before placing it in the freezer to prevent moisture from forming, which would soften the pastry. The pie, whether whole or in slices, should be carefully wrapped in a freezer bag or airtight container. It will keep for 2 to 3 months. To reheat it, it is best to place it directly in the oven without first defrosting it to preserve the crispy texture of the pastry.

Benefits of Spinach Pie

Essential nutrient intake

Spinach pie combines the benefits of vegetables, protein, and dairy into a complete and balanced dish. Spinach provides a large amount of vitamin K1, pro-vitamin A, folates (B9), manganese, magnesium, and potassium, which contribute to general vitality, bone health and proper muscle function.

Support for satiety and energy

Thanks to the eggs, cheese, and pastry, the tart provides high-quality protein that promotes satiety. The complex carbohydrates in the pastry provide sustained energy, while the lipids in the butter and cream support the absorption of the fat-soluble vitamins in the spinach. This balance makes it a filling dish without being overpowering, ideal for a complete meal.

Digestive benefits and overall balance

The fibers in spinach and the aromatic herbs Ingredients like garlic or nutmeg stimulate digestion and contribute to intestinal comfort. Served with a green salad or raw vegetables, spinach tart makes a balanced meal, rich in protective nutrients and low in simple sugars. It thus contributes to a healthy diet while remaining tasty and satisfying.

Spinach Pie Recipe Summary

Ingredients

• 250g flour
• 1 pinch of salt
• 125 g cold butter
• 5 cl of cold water
• 500g fresh spinach or 300g frozen spinach
• 3 eggs
• 20 cl of fresh cream
• 150 g grated cheese (Gruyère, Emmental or Comté)
• 1 medium onion (optional)
• 1 clove of garlic (optional)
• 2 tablespoons olive oil or butter
• Salt pepper
• A pinch of nutmeg (optional)

Prepare in advance

1. Mix the flour with a pinch of salt, add the cold butter in pieces and work it with your fingertips until it has a sandy texture. Add the cold water while kneading to form a smooth ball. Cover and let it rest in a cool place for at least 30 minutes.
2. Wash the fresh spinach thoroughly to remove any traces of soil, remove any large stems if necessary, then drain the leaves.
3. Sauté the chopped onion and garlic with a little olive oil. Add the spinach and cook over medium heat until softened. Drain, squeezing to remove excess water.
4. Preheat the oven to 180°C. Roll out the shortcrust pastry to a thickness of about 3 to 4 mm, line the tin, and prick with a fork. Pre-bake the pastry blind for 10 minutes using baking paper and weights.
5. In a bowl, beat the eggs with the crème fraîche. Add the grated cheese, salt, pepper, and a pinch of nutmeg. Stir in the drained spinach and mix well.
6. Pour the spinach filling over the pre-baked pastry and bake the tart at 180°C.
7. Bake for 30 to 35 minutes, until the filling is set and the top is lightly browned.

Conclusion

Spinach tart is a simple and delicious recipe that combines freshness and indulgence. Easy to prepare, it's perfect for both quick meals and more festive occasions. Thanks to its healthy and nutritious ingredients, it brings a touch of green vegetables to your table while remaining accessible to all cooking levels. By following the tips for properly cooking the spinach and pre-baking the pastry, you'll end up with a balanced tart that's neither too dry nor too soggy. Feel free to customize the recipe to your tastes to create a unique and comforting dish.

FAQ

How to make a spinach pie quickly?

Start by preparing a shortcrust pastry. Sauté the spinach with a little garlic and onion to remove excess water. Then mix it with eggs, cream, and cheese before baking for about 30 minutes.

Can you use frozen spinach for spinach pie?

Yes, frozen spinach works perfectly for this recipe. Defrost and drain it thoroughly to prevent the filling from becoming too wet. Then, sauté it quickly to enhance its flavor.

Which pastry should you choose for a spinach pie?

Shortcrust pastry is ideal thanks to its crispy texture and neutral flavor that enhances the filling. You can also use puff pastry for a lighter, fluffier result. Homemade pastry provides an authentic flavor and doesn't contain the additives found in store-bought pastry.

How to prevent spinach pie from getting soggy?

To avoid a soggy pie, it's essential to thoroughly cook and drain the spinach to remove excess water. Pre-baking the pastry also helps ensure a crispy base. Also, be sure not to add too much cream to avoid over-moistening the filling.

Can you make the spinach pie in advance?

Yes, the spinach tart can be prepared the day before and stored in the refrigerator. Remember to reheat it gently in the oven before serving to restore its crispness and flavor. It will keep well for 2 to 3 days in the refrigerator or 2 to 3 months in the freezer.