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Vegetarian, Busy evenings

Spinach and cream cheese pie with salad

This spinach and cream cheese pie is a puff pastry pie filled with soft spinach and herbed cream cheese, served with a green salad. It serves 4, takes about 1 hour, counts as easy, and costs around €2.00 per person. The trick is squeezing the spinach dry so the crust stays crisp.

A golden puff pastry pie filled with spinach and herbed cream cheese, cut into neat slices and served with a salad.

Spinach and cream cheese pie with salad
Total time
1 h
Difficulty
Easy
Cost per person
€2.00
Calories per person
500 kcalcalculated by Kiloach, your weight coach
Season
Spring, Fall, Winter
The kids
They generally like it

This spinach and cream cheese pie pairs a soft, creamy filling with golden puff pastry that shatters under the fork. The herbed cream cheese softens the earthy taste of the spinach, and a pinch of nutmeg warms the whole thing up without taking over. It feels satisfying without being heavy, as long as the spinach is well drained.

This is the pie for nights when you want something warm and comforting without spending hours in the kitchen. Kids tend to love it, since they get the cream cheese and puff pastry they already like, while eating greens without complaint. Serve it with a simple green salad, on a weeknight or a low key Sunday.

The ingredients

4 people

Dairy

  • Puff pastry sheets 2
  • Herbed cream cheese 150 g
  • Eggs 3

Frozen foods

  • Frozen leaf spinach 600 g

Fruits and vegetables

  • Onion 1
  • Green salad 1

Pantry

  • Nutmegoften in the pantry 1 pinch
  • Vinaigretteoften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Thaw the spinach, squeeze it out well, then sauté it with the sliced onion. 8 min

    Squeeze it by hand, then again in a kitchen towel, no more liquid should come out.

  2. Mix the spinach with the cream cheese, two beaten eggs, the nutmeg, salt and pepper.

    Taste the filling, spinach needs a generous pinch of nutmeg.

  3. Roll out one pastry sheet in a pan, add the filling, then cover with the second sheet and seal the edges.

    Dampen the edges with water so they stick together well.

  4. Brush the top with the remaining egg, cut a small vent in the center, and bake at 190°C. 35 min

    The vent lets steam escape and keeps the pastry crisp.

  5. Let it rest for ten minutes, then serve with the green salad. 10 min

    Resting sets the filling, so the slices hold together better.

Our tips to get it right

  • If you use fresh spinach instead of frozen, wilt it in a pan first, then squeeze it dry the same way, since it loses a lot of volume as it cooks.
  • Prick the bottom crust lightly before adding the filling if you want a drier base, this keeps moisture from collecting underneath.
  • Let the puff pastry sit at room temperature for a few minutes before rolling it out, it handles better and tears less at the edges.

The variations

  • Swap the herbed cream cheese for ricotta or crumbled fresh goat cheese for a stronger flavor.
  • For a richer version, add a handful of toasted pine nuts or grated parmesan to the filling.
  • For young kids, pulse the cooked spinach filling briefly after cooking, the texture comes out smoother and more even.

What to serve it with

  • Green salad with vinaigrette
  • Vegetable soup to start
  • A glass of apple juice

Storage

The pie keeps for 2 to 3 days in the fridge in a sealed container. It freezes well once baked and cooled, and reheats best in the oven rather than the microwave, so the crust stays crisp.

Questions about this dish

Can you make this pie ahead of time?

Yes, you can assemble the raw pie the day before and keep it covered in the fridge. Bake it straight from the fridge the next day, adding a few extra minutes since it starts cold.

Can you use fresh spinach instead of frozen?

Yes, use about 800g of fresh spinach for every 600g of frozen. Wilt it in a pan first, then squeeze it well, since fresh spinach releases a lot of water.

How do you keep the pie from turning soggy?

Squeeze the spinach in a kitchen towel until no more water comes out. The steam vent in the center of the pastry also helps moisture escape while it bakes.

Can you freeze the pie after baking?

Yes, let it cool completely before wrapping and freezing it. Reheat it straight from frozen in the oven at 180 degrees until it's hot all the way through.

How long does it take to make a spinach and cream cheese pie with a side salad?

Count 1 h in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a spinach and cream cheese pie with a side salad?

About 500 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a spinach and cream cheese pie with a side salad cost?

About €2.00 per serving, or €8.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Always check the labels of the products you buy.

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