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.