This Spinach and Cheese Easter Pie is a meatless take on the beloved Italian holiday classic.
Packed with sautéed spinach, creamy ricotta, melty mozzarella, and sharp parmesan, all baked in a flaky golden crust, this version is comforting, savory, and perfect for vegetarians or anyone looking for a lighter spring brunch dish.
Why You’ll Love This Spinach & Cheese Easter Pie
Vegetarian-friendly – All the flavor, none of the meat
Creamy, cheesy filling – A rich and satisfying bite
Great for gatherings – Easy to prep and slice
Classic with a twist – Honors tradition with a fresh feel
Perfect hot or cold – Great for brunch or make-ahead lunches
What You’ll Need (Ingredient Highlights)
Ricotta cheese – The creamy base of the filling
Shredded mozzarella – Adds gooey texture
Grated parmesan or pecorino – Salty, sharp depth
Eggs – To bind and enrich the filling
Black pepper, salt – Classic Italian seasoning
Pie crusts – Store-bought or homemade
Pro Tips Before You Start
Cook spinach thoroughly and squeeze out excess moisture
Sauté onion and garlic until soft for deeper flavor
Let the pie cool slightly before slicing for cleaner cuts
Bake on the lower rack to ensure bottom crust is crisp
Don’t forget the egg wash for a beautiful golden top
How to Make Spinach and Cheese Easter Pie
Step 1: Sauté the Vegetables
In a skillet, heat olive oil. Sauté chopped onion until soft, then add garlic.
Stir in chopped spinach and cook until wilted.
Let cool slightly and squeeze out any excess liquid.
Step 2: Make the Filling
In a large bowl, combine ricotta, mozzarella, parmesan, and eggs.
Stir in the sautéed spinach mixture.
Season with black pepper, salt, and a pinch of nutmeg.
Step 3: Assemble the Pie
Roll out and place the bottom crust in a 9-inch springform or deep-dish pie pan.
Add the filling and smooth the top.
Cover with the second crust. Seal edges and cut slits for steam.
Step 4: Bake
Brush the top crust with egg wash.
Bake at 375°F for 50–60 minutes, or until golden brown and fully set in the center.
Step 5: Cool and Serve
Let rest at least 20–30 minutes before slicing.
Serve warm or chilled.
What to Serve It With
Tomato basil salad
Roasted asparagus or zucchini
Fruit salad or citrus wedges
Iced tea or white wine spritzers
Simple garlic bread or focaccia
Variations / Substitutions
Use kale or Swiss chard instead of spinach
Swap mozzarella for fontina or provolone
Add sun-dried tomatoes or artichokes
Use puff pastry for a lighter, flakier crust
Add a pinch of red pepper flakes for spice
Storage & Leftovers
Refrigerate: Store in an airtight container for up to 4 days
Freeze: Wrap tightly and freeze slices for up to 2 months
Reheat: Bake at 325°F until warmed through
FAQs
Can I use frozen spinach?
Yes, just thaw completely and squeeze out all excess moisture.
Can I make it ahead of time?
Absolutely – it holds up well in the fridge and tastes great cold.
Can I make it crustless?
Yes, bake the filling in a greased baking dish as a crustless quiche.
Should I serve it hot or cold?
Both work! It’s delicious warm or chilled.
Can I use store-bought crusts?
Definitely – just make sure they fit your pan.
Final Thoughts
This vegetarian Spinach and Cheese Easter Pie is a delicious nod to Italian tradition that’s lighter, greener, and just as comforting.
It’s perfect for spring celebrations, weeknight dinners, or any time you want a hearty meatless option that doesn’t skimp on flavor.
