Spinach Pie


It was the photo that caught my attention on the Epicurious website. I was searching for something, and this distracted me. Spinach pie. A simple, beautiful Irish recipe.

Savory tarts, pies, and quiches are some of my favorite things to serve for lunch, especially for company. They’re not much work, as long as a pie crust doesn’t worry you. Plus, they look so much more special than, say, a casserole.

On this blog there’s a leek and cilantro pesto tart, a recipe by Eugenia Bone, which is more quiche-like, marbled with a cilantro pesto.

I also have a tomato tart on the blog, a recipe by Guliano Bugliali. It’s like a cross between a quiche and a rich tomato soup.

There are just so many ways to create something savory in a crust.

Then I read the recipe through, and there’s no crust in this recipe! So there are no excuses not to make this!

Here is the recipe from Epicurious.com:

Spinach Pie
from Irish Country Cooking

1 lb. 4 ounces spinach, washed
1 onion, chopped
2 eggs, beaten
10 ounces cottage cheese
10 ounces Parmesan, freshly grated
1/4 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg

Preheat the oven to 350 degrees F.

Steam the spinach, drain well, and roughly chop it once it cools down.

In a large bowl, mix the cooked spinach with the onion, beaten eggs, and both types of cheese. Beat well and season with pepper and nutmeg.

Transfer the mixture to one large pie dish, (9″) or individual dishes if using. Bake in preheated oven for 25-30 minutes.

And that’s it!

I served the pie with a simple salted tomato salad, so as to let the pie filling shine.

If I had been thinking, I might have puréed the spinach mixture so that it was more green than mottled with the cottage cheese.

Or, maybe checked with Conor Bofin, from the blog, “One Man’s Meat,” to see if Irish cottage cheese is more like a farmers cheese or even ricotta cheese.

Nonetheless, the taste was lovely.

And I copied the purple flower idea since my borage flowers were blooming!

Reprinted with permission from Irish Country Cooking: More than 100 Recipes for Today’s Table by The Irish Countrywomen’s Association. © 2012 Irish Countrywomen’s Trust. This Sterling Epicure Edition published in 2014.

60 thoughts on “Spinach Pie

  1. Very nice, I rarely make savory pies, usually a quiche is my default for those. Very tempted to try your spinach concoction… yes, I think I would try processing the spinach, see how that would change it.
    by the way, your tomato pie is also stunning!

  2. This looks really good as there is no crust. I am thinking it would be nice to try a mixture of both cottage and ricotta cheese – and I wouldn’t purée the spinach. Then you can see it is a leaf. Looking forward to tasting this yummy looking quiche.

  3. This looks so wonderful! I have never had an Irish spinach pie – just a greek Spanikopita – but I definitely want to try this!

  4. I actually like the mottling a lot—so much more visually interesting than an uniform green would have been, in my opinion. On the other hand, I would definitely substitute ricotta or farmers cheese for the cottage cheese, which I’ve never liked. Although I suppose with enough spinach and cheese it might be palatable… ;-)

    • I really should have looked into what Irish cottage cheese is, instead of using American cottage cheese. Or, blended it first before incorporating the spinach. But either way, it’s a very good pie!

  5. This sounds wonderful, Mimi! The color is great and I love the contrast with the borage. So, I will be making this AND the tomato tart! Thanks for the great ideas!

    • Oh, that tomato tart is one I’ve made more than a few times, which is a rarity for me. Mostly my one pescatarian daughter asks for it. It takes a lot of time waiting for the tomato mixture to reduce, and it’s easy to become impatient, but just wait until it’s super thick. It’s really incredible.

  6. Your pie is certainly eye catching with its beautiful green color and I am sure it is equally delicious! If you love spinach pies you should try Greek spanakopita. You can find an original recipe at my blog.

    • Oh, I have. My mother introduced us to Greek food, as well as many other international cuisines when I was growing up, and I still think her baklava is the best ever!

    • Cottage cheese is pretty flavorless, as is ricotta, when used plain, so i definitely think ricotta would work. Plus it would blend better than the curdy cottage cheese.

  7. All the healthy ingredients in one sitting, wonderful! Love the wee purple flowers, what are they? I’m sure this went down a treat for a beautiful summer lunch or supper. Love the crustless element too.

  8. Have read your comments ‘forever’ but come visiting for the first time today, post-Conor, to get a wonderful recipe I’ll try as soon as my food delivery arrives :) ! And I for one like the ‘mottled’ appearance!

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