Irresistible Zucchini and Spinach Pie Recipe for Garden Lovers

Creamy, comforting zucchini and spinach pie brings Mediterranean flavors right to your dinner table.

This delightful dish combines fresh vegetables in a delectable pastry that melts in your mouth.

Layers of tender zucchini mingle with vibrant spinach, creating a harmonious blend of textures and tastes.

Crisp edges and a golden-brown crust promise a satisfying crunch with every bite.

The pie offers a nutritious meal packed with green vegetables and rich, savory notes.

Summer produce shines in this simple yet elegant recipe that works perfectly for lunch or dinner.

You’ll find this pie becomes an instant favorite at your next gathering.

Zucchini Spinach Pie That Feels Just Right

• Craft a Mediterranean Masterpiece: Transform simple ingredients into a vibrant, restaurant-quality salad that bursts with authentic Greek flavors and colorful textures.
• Customize with Culinary Creativity: Swap herbs, adjust dressing intensity, or add protein like grilled chicken to make this recipe uniquely yours while maintaining its classic appeal.
• Perfect for Every Gathering: Shine at potlucks, picnics, and summer parties with a crowd-pleasing dish that requires minimal cooking and delivers maximum taste satisfaction.
• Nutrition Packed with Flavor: Enjoy a nutritious meal loaded with fresh vegetables, herbs, and wholesome ingredients that provide a delicious balance of health and indulgence.

What Goes in Zucchini Spinach Pie Recipe

• Zucchini: A fresh summer squash that provides moisture and texture to the pie.
• Spinach: A nutritious leafy green that adds vibrant color and earthy flavor.
• Onion: A foundational vegetable that brings depth and sweetness to the dish.
• Garlic: A aromatic ingredient that enhances the overall savory profile.

• Feta Cheese: A tangy and crumbly Greek cheese that adds richness and saltiness.
• Parmesan Cheese: A hard, aged cheese that contributes a sharp and nutty flavor.

• Eggs: The primary binding agent that holds the pie together and provides structure.
• Flour: A thickening agent that helps create a stable pie consistency.
• Olive Oil: A Mediterranean-style fat that adds moisture and smooth texture.
• Oregano, Thyme: Dried herbs that bring traditional Mediterranean herbal notes.
• Salt, Pepper: Basic seasonings that enhance and balance the overall taste.

Steps to Make Zucchini and Spinach Pie

Step 1: Warm Up the Oven

Fire up your oven to 350F. Generously coat a pie dish with a butter layer to prevent sticking.

Step 2: Prepare Zucchini Magic

Grab your box grater and transform zucchinis into delicate shreds. Wrap the gratings in a clean kitchen towel and squeeze out every drop of excess liquid.

This trick ensures your pie stays perfectly crisp.

Step 3: Dance of Vegetables

Heat olive oil in a skillet over medium flame.

• Chopped onions
• Minced garlic

Sauté until they become soft and translucent. Add spinach and cook until it wilts beautifully.

Let the mixture cool down slightly.

Step 4: Create the Flavor Symphony

• Eggs
• Feta cheese
• Parmesan cheese
• Olive oil
• Flour
• Oregano
• Thyme
• Salt
• Pepper

Fold in the zucchini and sautéed spinach mixture.

Stir until everything embraces each other perfectly.

Step 5: Bake to Golden Perfection

Pour the mixture into your prepared dish.

Smooth the top with a gentle touch. Slide into the preheated oven and bake for 35-40 minutes.

Watch for a golden-brown top and a firm center. A clean toothpick is your signal of completion.

Step 6: Serve and Celebrate

Allow the pie to rest and cool slightly. Slice and serve warm or at room temperature.

Pair with a crisp salad for a meal that sings with freshness.

Good Notes for Savory Zucchini Spinach Pie

• Remove as much liquid from zucchini as possible to prevent a soggy pie texture, ensuring a crisp and firm final result.
• Mix feta and Parmesan for a rich, tangy profile that complements the vegetables without overwhelming them.
• Use fresh oregano and thyme sparingly to enhance the pie's flavor without dominating the vegetable taste.
• Watch the pie closely during the last 10 minutes of baking to avoid over-browning the top while maintaining a golden crust.
• Allow the pie to cool for 10-15 minutes after baking, which helps it set and makes slicing easier and cleaner.

Fun Fills for Zucchini Spinach Pie Lovers

• Gluten-Free Zucchini Spinach Pie: Replace wheat flour with almond flour or gluten-free blend to create a celiac-friendly version.
• Vegan Mediterranean Veggie Pie: Substitute eggs with silken tofu, use nutritional yeast instead of feta, and add plant-based mozzarella for creamy texture.
• Greek-Inspired Herb Variation: Enhance flavor by adding fresh dill, mint, and increased quantities of oregano and thyme for a more intense Mediterranean profile.
• Low-Carb Crustless Option: Eliminate flour completely, increasing eggs and cheese to create a frittata-style dish with reduced carbohydrate content.

What Pairs With Zucchini Spinach Pie Slices

• Perfect Wine Pairing: Select a crisp, light white wine like Sauvignon Blanc or Pinot Grigio that complements the pie's fresh vegetable flavors and cuts through the rich cheesy texture.
• Mediterranean Salad Companion: Serve a simple Greek salad with tomatoes, cucumbers, red onions, and feta dressed in olive oil and oregano to enhance the Mediterranean profile of the zucchini pie.
• Fresh Herb Garnish: Top the pie with chopped fresh basil or parsley to add brightness and bring out the herbal notes from oregano and thyme already in the recipe.
• Refreshing Beverage Option: Pair with a light citrus-infused iced tea or sparkling water with lemon to provide a refreshing contrast to the pie's savory and creamy elements.

Storing Zucchini Spinach Pie for Freshness

• Store leftover pie in an airtight container in the refrigerator for up to 3-4 days. Wrap tightly with plastic wrap or aluminum foil to prevent drying out.
• Place cooled pie slices in freezer-safe containers or wrap individually in plastic wrap, then aluminum foil. Freeze for up to 2 months. Label with date for easy tracking.
• Preheat oven to 350F. Place pie slices on a baking sheet, cover loosely with foil to prevent burning. Warm for 10-15 minutes until heated through.
• Heat individual slices on medium power for 30-45 seconds. Check temperature and add additional 15-second intervals if needed. Let stand for a minute before serving to distribute heat evenly.

FAQs

• Is this pie suitable for vegetarians?

Yes, this zucchini and spinach pie is vegetarian-friendly, packed with fresh vegetables and cheese.

• Can I use frozen spinach instead of fresh?

Absolutely! Just thaw and drain frozen spinach completely before adding to the recipe to prevent excess moisture.

• How do I know when the pie is fully cooked?

The pie is done when the top turns golden brown and a toothpick inserted in the center comes out clean, typically after 35-40 minutes of baking.

• What type of cheese works best in this recipe?

Feta and Parmesan are recommended, but you can substitute with similar crumbly or hard cheeses like ricotta or pecorino.

Zucchini And Spinach Pie Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 25 reviews

• Total Time: 1 hour 5 minutes
• Yield: 6 1x

Print Recipe

Pin Recipe

Description

Mediterranean zucchini and spinach pie brings classic Greek flavors to your kitchen with crispy phyllo layers and creamy herb-infused filling. Packed with nutritious vegetables and rich feta cheese, this savory pie delivers comfort and authentic taste you’ll crave again and again.

---

Ingredients

Scale 1x2x3x

Main Vegetables:

• 2 medium zucchinis, grated
• 1 cup fresh spinach, chopped (or thawed and drained frozen spinach)
• 1 small onion, finely chopped
• 3 garlic cloves, minced

Cheeses and Proteins:

• 3 eggs
• 1 cup feta cheese, crumbled
• 1/2 cup Parmesan cheese, grated

Seasonings and Other Ingredients:

• 1/2 cup all-purpose flour (or almond flour for gluten-free)
• 1/4 cup olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• Salt and pepper, to taste
• 1 tablespoon butter, for greasing the dish

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the baking vessel by coating an 8-inch dish with butter, ensuring complete coverage for easy removal.
2. Thoroughly grate zucchinis and extract maximum moisture by firmly squeezing through a clean kitchen towel, preventing potential sogginess.
3. Create a flavor base by sautéing chopped onions and garlic in olive oil over medium heat until translucent and fragrant, approximately 3-4 minutes.
4. Incorporate fresh spinach into the onion mixture, cooking until completely wilted and releasing excess liquid, then remove from heat to cool.
5. Combine eggs, crumbled feta, grated Parmesan, olive oil, flour, and dried herbs in a large mixing bowl, whisking until smooth and well-integrated.
6. Fold the drained zucchini and cooled spinach-onion mixture into the egg mixture, ensuring even distribution of ingredients.
7. Transfer the combined filling into the prepared baking dish, smoothing the surface for uniform cooking.
8. Bake in a preheated 350°F (180°C) oven for 35-40 minutes, monitoring until the top turns golden brown and a toothpick emerges clean from the center.
9. Allow the pie to rest and slightly cool for 10-15 minutes before slicing, which helps set the structure and enhances flavor development.
10. Serve warm or at room temperature, accompanied by a crisp side salad for a complete meal experience.

Notes

• Squeeze zucchini thoroughly to prevent a watery, soggy pie that loses its delightful texture and crispness.
• Consider using low-moisture feta or draining it well to maintain the pie’s structural integrity and prevent excess liquid.
• Try alternative flour options like almond or gluten-free flour for those with dietary restrictions, ensuring the same delicious flavor profile.
• Enhance the nutritional value by adding protein-rich ingredients like cooked quinoa or diced chicken for a more substantial meal.

• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Baking
• Cuisine: Greek

Nutrition

• Serving Size: 6
• Calories: 184 kcal
• Sugar: 1 g
• Sodium: 280 mg
• Fat: 14 g
• Saturated Fat: 4 g
• Unsaturated Fat: 9 g
• Trans Fat: 0.1 g
• Carbohydrates: 8 g
• Fiber: 2 g
• Protein: 8 g
• Cholesterol: 93 mg