Mile High Spinach Pie

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This main course pie is a bit time-consuming but well worth the effort. The pie dough is quite easy to work with, a plus for newbie pie makers, but if you are in a hurry you can use a prepared pie crust.

Tags: Advanced, 20 Mins, Entrées, Vegetables, Baking, Holiday Insider’s Report 2011
Serves: 8
Skill level: Advanced
Prep time: 25  minutes
Cooking time: 1  minute
Total: 26  minutes

Additional Information


2 pkg (each 300 g) no name Frozen Chopped Spinach, thawed and drained
1 tbsp (15 mL) olive oil
2 onions, chopped
2 cloves garlic, minced
3 eggs
1 tub (about 475 g) ricotta cheese
1/3 cup (75 mL) grated Parmigiano Reggiano Cheese
3/4 tsp (4 mL) salt
1/4 tsp (1 mL) freshly ground black pepper
1/3 cup (75 mL) chopped ham
1 recipe Mile High Pie Dough


  1. Preheat oven to 350°F (180°C). Squeeze spinach dry in clean tea towel; set aside.
  2. In frying pan, heat oil over medium heat; cook onions and garlic, stirring occasionally, for 3 to 4 minutes or until translucent but not brown. Stir in spinach; cook for 1 minute to heat through. Set aside.
  3. In large bowl, lightly beat two of the eggs. Stir in ricotta, Parmigiano, salt and pepper. Stir in spinach mixture and ham.
  4. On lightly floured surface, roll out 1 disc of pie dough to 13 inch (33 cm) circle. Transfer to 9-inch (23 cm) metal pie plate. Spread spinach mixture into pie plate. Trim edges of pastry. Roll out second disc of dough to 13 inch (33 cm) circle. Transfer to top of pie. Trim top crust to overlap bottom pie crust by ¼ inch (5 mm). Fold top crust under bottom crust. Crimp edges together with your fingers. Using sharp knife, cut a few small vents in top of pie. Beat remaining egg with a few drops of water; brush over pie.
  5. Bake in centre of oven for 1 hour to 75 minutes or until crust is golden brown.

Nutritional Information

Per serving
430 calories
fat 28 g
sodium 640 mg
carbohydrate 26 g
fibre 4 g
protein 18 g
Source of Fibre