Spinach and Zucchini Pie

Why You’ll Love This Recipe

• Vegetable-Packed: Incorporates both spinach and zucchini, boosting the nutritional value with vitamins and minerals.
• Versatile: Enjoy it hot or cold, making it perfect for any time of the day.
• Simple Preparation: Utilizes straightforward ingredients and easy steps, making it accessible for cooks of all levels.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• Olive oil – 1 teaspoon
• Medium onion – 1, chopped
• Garlic clove – 1, minced
• Zucchini – 2 cups, thinly sliced (unpeeled)
• Fresh parsley – ¼ cup, chopped
• Eggs – 4 large, lightly beaten
• Frozen chopped spinach – 10 oz package, thawed and drained
• Salt – ¾ teaspoon
• Black pepper – ¼ teaspoon
• Ground nutmeg – a pinch
• Mozzarella, goat, or soy cheese – ½ cup, optional

Directions

1. Sauté Vegetables: In a nonstick skillet, heat olive oil over medium heat. Add chopped onion and cook until tender. Add sliced zucchini and minced garlic; cook, stirring, for 5 minutes.
2. Prepare Filling: In a bowl, combine the lightly beaten eggs, thawed and drained spinach, chopped parsley, salt, pepper, and a pinch of ground nutmeg. If using cheese, add it to the mixture. Stir in the sautéed zucchini mixture.
3. Assemble Pie: Spoon the mixture into a lightly greased 9-inch pie plate, spreading it evenly.
4. Bake: Place in a preheated 325°F (165°C) oven and bake for 35 to 45 minutes, or until set but still moist in the center.
5. Serve: Allow the pie to cool slightly before slicing. Serve hot or cold, as desired.

Servings and Timing

• Servings: This recipe yields 4 main-course servings.
• Preparation Time: Approximately 10 minutes.
• Cooking Time: 35 to 45 minutes.
• Total Time: Around 45 to 55 minutes, including preparation and baking.

Variations

• Cheese Options: Customize the flavor by choosing between mozzarella, goat, or soy cheese, or omit it for a lighter version.
• Herb Substitutes: Experiment with other herbs like basil or oregano in place of parsley to suit your taste preferences.
• Add-ins: Incorporate other vegetables such as bell peppers or mushrooms to enhance the pie's flavor and texture.

Storage/Reheating

• Refrigeration: Store any leftover pie in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat individual slices in the microwave for 1-2 minutes or in a preheated oven at 325°F (165°C) for about 10 minutes.
• Serving Cold: This pie is also delicious served cold, making it suitable for picnics or packed lunches.

FAQs

Can I use fresh spinach instead of frozen?

Yes, you can use fresh spinach. Sauté it until wilted and excess moisture is reduced before adding it to the mixture.

Is this pie suitable for vegetarians?

Yes, this recipe is vegetarian-friendly.

Can I make this pie dairy-free?

To make it dairy-free, omit the cheese or use a dairy-free alternative.

How do I know when the pie is done baking?

The pie is done when the center is set and no longer jiggles, and a knife inserted comes out clean.

Can I freeze the pie?

It's not recommended to freeze this pie, as the texture may change upon thawing. It's best enjoyed fresh or refrigerated for up to 3 days.

Conclusion

This Spinach and Zucchini Pie is a versatile and wholesome dish that combines the goodness of vegetables with the richness of eggs and cheese. Its simple preparation and delightful flavors make it a great addition to any meal plan.