Spinach Pie Recipe

written by Meg Thompson

Spinach Pie

Credit: Meg Thompson

A pie is a great way to get some extra greens into the whole family. This dish is easy to make and will give your kids satisfaction seeing the finished product come out of the oven.

Serves: 4–6



  • 3 spring onions
  • 2 large garlic cloves
  • ½ tsp nutmeg
  • ½ tbsp coconut or olive oil
  • 200g frozen spinach
  • 100g fresh silverbeet (or equivalent leafy green)
  • ½ cup peas
  • ½ cup grated Parmesan
  • 75g goat’s cheese, ricotta or feta
  • 3 large or 4 small eggs
  • ¼ tsp sea salt
  • Black pepper, to taste
  • 2 sheets good-quality puff pastry
  1. Preheat oven to 180°C.
  2. Place spring onions, garlic, nutmeg and coconut oil in large saucepan and sauté until soft.
  3. Add spinach, silverbeet and peas and cook until wilted.
  4. Add Parmesan, goat’s cheese, eggs, sea salt and black pepper, and stir to combine.
  5. Place one sheet of pastry in lined oven-safe dish to create bottom layer.
  6. Spoon filling into dish.
  7. Cut second piece of pastry to fit and lay on top of mixture, roughly pinching and folding edges together.
  8. Use any leftover pastry to create a little design on top, if you like.
  9. Bake for 45 mins, or until the pastry is golden.

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Meg Thompson

Meg Thompson is a practising naturopath, cook, mother, writer and passionate wholefood enthusiast based in Melbourne. Meg’s interest in health, food and the role of food as medicine has shaped her career and lifestyle. Following an early career in psychology and education, she completed studies in naturopathy, nutrition and herbal medicine and now runs a successful clinical practice. Meg works from a philosophy that food is much more than something to fill our bellies, but a source of nourishment, deliciousness, education, ritual and celebration, best shared with those we love.