This spinach pie recipe is made with eggs, caramelized onions, gruyere cheese, and golden puff pastry. An easy side dish idea for Thanksgiving or a family dinner!
Be sure to try Paula Deen’s Corn Casserole recipe next!
Garlic- Minced at home from fresh cloves. (I love my garlic twister)
Frozen Spinach- Fresh may be used as well, see below.
Breadcrumbs- Italian or Plain
Gruyere Cheese- Gouda may also be used. Always buy a block and shred it at home.
Parmesan Cheese- Shredded at home from a block.
Puff Pastry- Thawed in the fridge overnight
Using Fresh Spinach
2 lbs. of fresh spinach may be used instead of frozen. It will need to be added to the saucepan after the garlic and cooked until wilted.
How to Make Spinach Pie
Caramelize the onions.
This adds a rich depth of flavor that pairs perfectly with the gruyere and Parmesan.
Drain the water from the spinach.
Whisk 4 eggs.
Add the spinach, breadcrumbs, cheese, and seasonings.
Roll out the puff pastry sheets on a floured surface.
Place the first on the bottom and sides of a casserole dish. Fill with spinach mixture. Top with puff pastry. Brush with egg wash.
Bake at 400°F for 35 minutes, or until the top is golden brown.
Pro tips for working with puff pastry.
Don’t unroll it frozen. Thaw it in the fridge overnight.
Always roll it on a floured surface.
Don’t let it sit out for too long at room temperature.
Don’t let the egg wash drip down the side, it will hinder it from rising
Cook it at a high temperature. 400°F is ideal.
Mix the filling ingredients up to 2 days ahead of time and store in an airtight container until ready to bake.
Proceed with assembling the casserole with the puff pastry and bake as instructed.
What to Serve with Spinach Pie:
- 4 tablespoons salted butter, (1/2 stick)
- 2 large yellow onions
- 3 cloves garlic, minced
- 2 10 oz. packages frozen spinach
- 5 large eggs, separated
- 1 tablespoon breadcrumbs, (Italian or plain)
- 1 cup Gruyere cheese, shredded
- ¾ cup Parmesan cheese, shredded
- 2 springs fresh thyme, or 2/3 teaspoon dried
- ½ teaspoon dried sage
- Salt/Pepper, to taste
- 2 sheets puff pastry, thawed in fridge overnight.
- Note: Let the puff pastry thaw in the fridge overnight. Don't unroll it frozen. Don't let it sit at room temperature for too long as it can affect it from rising.
Caramelize the Onions
- Heat the butter in a medium saucepan over medium heat.
- Cut the onions into ½ inch pieces, don’t dice too finely. They shrink down as they cook.
- Heat the onions for 15 minutes, decrease the heat to medium-low, and continue to cook until they’re brown and caramelized. This takes about 35 minutes total but is worth it for the flavor. Note: If time doesn’t allow for this, use one onion instead and soften for 7 minutes.
- Add the minced garlic and cook for an additional minute.
Prepare the Casserole Filling
- Preheat the oven to 400 degrees.
- Drain the water from the spinach.
- Egg wash: Crack ONE of the eggs into a small bowl and add 1 tablespoon water. Whisk and set aside.
- In a large bowl, crack the remaining 4 eggs. Whisk vigorously until well-combined. (Air pockets are created from whisking well which makes a fluffier consistency.)
- Add the spinach, breadcrumbs, cheese, thyme, sage, salt, pepper, and cooked onions/garlic. Stir until well-combined.
- Lightly grease a 9 x 13 inch casserole dish. Roll out one thawed puff pastry until it is large enough to cover the bottom and sides.
- Add the spinach filling.
- Roll out the second puff pastry sheet until it is large enough to cover the top.
- Use a fork to create indentations around the edges of the casserole dish.
- Brush the top of the casserole with the egg wash, don’t let it drip down the sides as that can affect rising.
- Create slits on the top to allow steam to escape.
- Bake for 35 minutes, or until the top is a nice golden brown.
- Let it sit for 5 minutes prior to serving.