Free Printable: Low Carb & Keto Food List

• Why You Need My Spinach Pie Recipe
• Ingredients & Substitutions
• How To Make Greek Spinach Pie
• My Recipe Tips
• Make Ahead Options
• Serving Ideas
• Greek Spinach Pie Recipe card
• Recipe Reviews

This Greek spinach pie has been a favorite in our house ever since I first threw it together during those early baby days—when my freezer was overflowing from prep before. I spotted frozen spinach, found feta in the fridge, and suddenly I was craving those spanakopita hand pies I used to love back when I worked at a Santorini-immigrant-owned Greek restaurant in college. And this spinach pie recipe was born. It has all the cozy, comforting taste of spanakopita, but in easier pie form. Even my kids like it these days, which always feels like a little win. Make it with me!

Why You Need My Spinach Pie Recipe

• Classic spanakopita flavor – Think creamy feta, mozzarella, tender spinach, garlic, and herbs, all studded with melty cream cheese and wrapped in a buttery crust. This Greek spinach pie is kind of like my spinach quiche meets a spanakopita recipe, and yes, it’s as amazing as it sounds.
• No finicky phyllo layer required – Traditional spinach pie is made with delicate sheets of phyllo dough, which can be kind of a hassle. I took a shortcut with my homemade pie crust (plus it’s gluten-free), but you can use any crust you like.
• It works for literally everything – Brunch? Yep. Dinner ? Also yes. Meal prep, potlucks, side dish , main course—it shows up for it all and always disappears fast.

Ingredients & Substitutions

Here I explain the best ingredients for my easy spinach pie recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Pie Crust – I used my almond flour pie crust . My coconut flour crust or gluten free crust works too, or you can use any crust you like, even store-bought. If you don’t want to fuss with a crust, my spinach stuffed mushrooms have a very similar filling.
• Spinach – I chose frozen spinach because that’s what I had (and needed to use up!), but fresh spinach works just as well. You’ll need more if using fresh, about 1.5 pounds. Just sauté the spinach first to cook off the excess moisture.
• Cheeses – Feta, mozzarella cheese, and a little cream cheese.
• Garlic – Although freshly minced garlic brings the best flavor, 2 teaspoons of the jarred kind will work.
• Fresh Dill – I love the flavor fresh herbs add here, but you can substitute 1 teaspoon of dried dill. Feel free to swap in or add other herbs, like fresh parsley, chives, and/or mint.
• Eggs – They hold everything together.

You can also toss a dash of black pepper to the filling if you like. I don’t recommend adding salt, because the cheeses have plenty.

How To Make Greek Spinach Pie

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Make the crust. In a 9-inch pie pan , make the almond flour pie crust here (savory version without sweetener), or any pie crust of your choice. Don’t bake it.
2. Squeeze the thawed spinach. I mean it, get all that excess liquid out! You should end up with a tight little ball, about a cup. (See my ingredient picture above for how it should look — the one below is after I broke it up.)

1. Mix the filling. In a large bowl, stir together the spinach, feta and mozzarella cheeses, garlic, dill, and eggs. Then, fold in the cubes of cream cheese.
2. Assemble. Transfer the spinach mixture into the crust. Smooth the top with a spatula.

1. Bake. Pop the Greek spinach pie in the oven, and bake until the center is set and a knife comes out clean. Keep an eye on the crust—once the edges turn golden brown, loosely cover them with foil or a pie crust shield , so they don’t get too dark.

My Recipe Tips

• You don’t need to pre-bake the crust. I used to do it, but after testing both ways, it actually turns out better (and faster!) without this step.
• Squeeze the spinach very well. If it’s too watery, your filling will be watery, too. You should have a tight ball that makes about 1 cup after squeezing.
• Cut the cream cheese pieces very small. 1/2 inch is the max, or even 1/4 inch is good. This will ensure that you have little melty pieces throughout instead of huge chunks that are overwhelming.
• When folding in the cream cheese, try to keep the pieces separate. Sometimes they want to clump together, but you want them evenly dispersed throughout the filling.
• Press the filling into the crust tightly. You’ll probably need to do this anyway to get it to fit, but this also helps the spinach pie stay together better when slicing later.
• Cut straight down — don’t see-saw. The filling stays intact better that way.
• Want extra flavor? Sometimes I saute onions in olive oil and throw those in.
• Love extra cheese? Sprinkle more mozzarella on top in the last 10-15 minutes of baking. I don’t recommend adding it at the start, because it can burn with the longer baking time.
• You can also make this Greek spinach pie in an 8-inch square pan. Just press the crust into the (lined) bottom and spread the filling over it. I used this round pie pan this time, but have also done it in this baking dish , which is convenient to transport because it has a lid.

Make Ahead Options

• Pre-make the crust and filling: Make the crust, and mix the filling in a bowl. Store them separately in the fridge for 1-2 days, covered in plastic wrap. Just give the filling a stir before adding it to the crust and baking.
• Store the baked pie: This Greek spinach pie reheats quite well! I don’t recommend filling the crust and refrigerating without baking, because the crust can get soggy.
• Freeze before baking: If you want to assemble the whole pie, you can cover and freeze it for up to 3 months. I slightly prefer this over the next option, as the texture is better.
• Freeze after baking: You can also bake it first, then freeze individual slices wrapped in plastic wrap and stored in a freezer bag.
• How to reheat: If frozen, thaw first. Then cover the crust edges with foil and bake at 350 degrees F, 20–30 minutes for a whole pie or 5–10 minutes for slices. The microwave works too, but is a little more dry.

Serving Ideas

This Greek spinach pie recipe is hearty enough to stand on its own—I’ve had it solo for lunch more times than I can count. But if you want to turn it into a full meal or serve it for a special occasion, here are a few of my favorite pairings:

• Brunch Spread – Pair it with salmon lox , baked bacon , or a fresh fruit salad for a brunch that feels a little fancy without much effort. And yes, it goes great with mimosas—just saying.
• Lunch Side – Add a simple salad on the side. My fave with this is Greek salad for all the Mediterranean vibes, but a cucumber tomato salad or arugula salad with lemon vinaigrette pairs well, too.
• Main Dish – Spinach pie also works beautifully as a side for roasted chicken , grilled salmon , or lamb chops . Just cut the slices a bit smaller if you’re serving it alongside a protein.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 1 recipe Almond flour pie crust (or any crust of your choice, pressed into a pie pan but not baked) ▢
• 1 lb Frozen spinach (defrosted) ▢
• 8 oz Feta cheese (crumbled) ▢
• 2 oz Mozzarella cheese (shredded; ~1/2 cup) ▢
• 4 cloves Garlic (minced) ▢
• 2 tbsp Fresh dill (chopped) ▢
• 4 large Egg ▢
• 4 oz Cream cheese (cut into very small cubes, 1/4 to 1/2 inch) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of a 9 inch pie pan with parchment paper.
2. Make the almond flour pie crust here , or any pie crust of your choice. Don’t bake it.
3. Squeeze the thawed spinach very well to remove as much water as possible. You should have a tight ball about 1 cup in size.
4. In a large bowl, stir together the spinach, feta and mozzarella cheeses, garlic, dill, and eggs. (It will be dry and a little crumbly. Just keep mixing until it’s uniform.)
5. Add the cream cheese cubes and fold in.
6. Transfer the filling into the crust. Pack tightly and smooth the top with a spatula.
7. Bake the spinach pie for 30-40 minutes , until the center is firm and a knife inserted into the center comes out clean. Check on the crust after 20-25 minutes , and if the edges are golden enough, cover them with foil or a pie crust shield before finishing the baking time.

Did You Like It?

Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.

Maya’s Recipe Notes

Serving size: 1 slice, or 1/12 of the entire recipe

• Tips: Check out my recipe tips above to help you get the best texture in your crust and filling (no watery issues or uneven cheese pockets!), an alternative pan you can use, and more.
• Storage: Store leftovers in an airtight container for 3-4 days in the fridge.
• Make ahead: See my meal prep options above for the many different ways I’ve made this in advance, and how to heat/reheat.
• Note on serving size: I cut this spinach pie into 12 slices, because it’s very filling.

📖 Want more recipes like this? Find this one and many more in my Keto Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Greek Spinach Pie

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Greek Spinach Pie

You’ll love this Greek spinach pie recipe with creamy feta, spinach, garlic, fresh herbs, and a buttery crust. Easier than spanakopita!

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/greek-spinach-pie/

Ingredients

• 1 recipe Almond flour pie crust (or any crust of your choice, pressed into a pie pan but not baked)
• 1 lb Frozen spinach (defrosted)
• 8 oz Feta cheese (crumbled)
• 2 oz Mozzarella cheese (shredded; ~1/2 cup)
• 4 cloves Garlic (minced)
• 2 tbsp Fresh dill (chopped)
• 4 large Egg
• 4 oz Cream cheese (cut into very small cubes, 1/4 to 1/2 inch)

Instructions

1. Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of a 9 inch pie pan with parchment paper.
2. Make the almond flour pie crust here , or any pie crust of your choice. Don’t bake it.
3. Squeeze the thawed spinach very well to remove as much water as possible. You should have a tight ball about 1 cup in size.
4. In a large bowl, stir together the spinach, feta and mozzarella cheeses, garlic, dill, and eggs. (It will be dry and a little crumbly. Just keep mixing until it’s uniform.)
5. Add the cream cheese cubes and fold in.
6. Transfer the filling into the crust. Pack tightly and smooth the top with a spatula.
7. Bake the spinach pie for 30-40 minutes , until the center is firm and a knife inserted into the center comes out clean. Check on the crust after 20-25 minutes , and if the edges are golden enough, cover them with foil or a pie crust shield before finishing the baking time.

Maya’s Recipe Notes

Serving size: 1 slice, or 1/12 of the entire recipe

• Tips: Check out my recipe tips above to help you get the best texture in your crust and filling (no watery issues or uneven cheese pockets!), an alternative pan you can use, and more.
• Storage: Store leftovers in an airtight container for 3-4 days in the fridge.
• Make ahead: See my meal prep options above for the many different ways I’ve made this in advance, and how to heat/reheat.
• Note on serving size: I cut this spinach pie into 12 slices, because it’s very filling.

📖 Want more recipes like this? Find this one and many more in my Keto Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)

Free Printable: Low Carb & Keto Food List

• Why You Need My Spinach Pie Recipe
• Ingredients & Substitutions
• How To Make Greek Spinach Pie
• My Recipe Tips
• Make Ahead Options
• Serving Ideas
• Greek Spinach Pie Recipe card
• Recipe Reviews

This Greek spinach pie has been a favorite in our house ever since I first threw it together during those early baby days—when my freezer was overflowing from prep before. I spotted frozen spinach, found feta in the fridge, and suddenly I was craving those spanakopita hand pies I used to love back when I worked at a Santorini-immigrant-owned Greek restaurant in college. And this spinach pie recipe was born. It has all the cozy, comforting taste of spanakopita, but in easier pie form. Even my kids like it these days, which always feels like a little win. Make it with me!

Why You Need My Spinach Pie Recipe

• Classic spanakopita flavor – Think creamy feta, mozzarella, tender spinach, garlic, and herbs, all studded with melty cream cheese and wrapped in a buttery crust. This Greek spinach pie is kind of like my spinach quiche meets a spanakopita recipe, and yes, it’s as amazing as it sounds.
• No finicky phyllo layer required – Traditional spinach pie is made with delicate sheets of phyllo dough, which can be kind of a hassle. I took a shortcut with my homemade pie crust (plus it’s gluten-free), but you can use any crust you like.
• It works for literally everything – Brunch? Yep. Dinner ? Also yes. Meal prep, potlucks, side dish , main course—it shows up for it all and always disappears fast.

Ingredients & Substitutions

Here I explain the best ingredients for my easy spinach pie recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Pie Crust – I used my almond flour pie crust . My coconut flour crust or gluten free crust works too, or you can use any crust you like, even store-bought. If you don’t want to fuss with a crust, my spinach stuffed mushrooms have a very similar filling.
• Spinach – I chose frozen spinach because that’s what I had (and needed to use up!), but fresh spinach works just as well. You’ll need more if using fresh, about 1.5 pounds. Just sauté the spinach first to cook off the excess moisture.
• Cheeses – Feta, mozzarella cheese, and a little cream cheese.
• Garlic – Although freshly minced garlic brings the best flavor, 2 teaspoons of the jarred kind will work.
• Fresh Dill – I love the flavor fresh herbs add here, but you can substitute 1 teaspoon of dried dill. Feel free to swap in or add other herbs, like fresh parsley, chives, and/or mint.
• Eggs – They hold everything together.

You can also toss a dash of black pepper to the filling if you like. I don’t recommend adding salt, because the cheeses have plenty.

How To Make Greek Spinach Pie

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Make the crust. In a 9-inch pie pan , make the almond flour pie crust here (savory version without sweetener), or any pie crust of your choice. Don’t bake it.
2. Squeeze the thawed spinach. I mean it, get all that excess liquid out! You should end up with a tight little ball, about a cup. (See my ingredient picture above for how it should look — the one below is after I broke it up.)

1. Mix the filling. In a large bowl, stir together the spinach, feta and mozzarella cheeses, garlic, dill, and eggs. Then, fold in the cubes of cream cheese.
2. Assemble. Transfer the spinach mixture into the crust. Smooth the top with a spatula.

1. Bake. Pop the Greek spinach pie in the oven, and bake until the center is set and a knife comes out clean. Keep an eye on the crust—once the edges turn golden brown, loosely cover them with foil or a pie crust shield , so they don’t get too dark.

My Recipe Tips

• You don’t need to pre-bake the crust. I used to do it, but after testing both ways, it actually turns out better (and faster!) without this step.
• Squeeze the spinach very well. If it’s too watery, your filling will be watery, too. You should have a tight ball that makes about 1 cup after squeezing.
• Cut the cream cheese pieces very small. 1/2 inch is the max, or even 1/4 inch is good. This will ensure that you have little melty pieces throughout instead of huge chunks that are overwhelming.
• When folding in the cream cheese, try to keep the pieces separate. Sometimes they want to clump together, but you want them evenly dispersed throughout the filling.
• Press the filling into the crust tightly. You’ll probably need to do this anyway to get it to fit, but this also helps the spinach pie stay together better when slicing later.
• Cut straight down — don’t see-saw. The filling stays intact better that way.
• Want extra flavor? Sometimes I saute onions in olive oil and throw those in.
• Love extra cheese? Sprinkle more mozzarella on top in the last 10-15 minutes of baking. I don’t recommend adding it at the start, because it can burn with the longer baking time.
• You can also make this Greek spinach pie in an 8-inch square pan. Just press the crust into the (lined) bottom and spread the filling over it. I used this round pie pan this time, but have also done it in this baking dish , which is convenient to transport because it has a lid.

Make Ahead Options

• Pre-make the crust and filling: Make the crust, and mix the filling in a bowl. Store them separately in the fridge for 1-2 days, covered in plastic wrap. Just give the filling a stir before adding it to the crust and baking.
• Store the baked pie: This Greek spinach pie reheats quite well! I don’t recommend filling the crust and refrigerating without baking, because the crust can get soggy.
• Freeze before baking: If you want to assemble the whole pie, you can cover and freeze it for up to 3 months. I slightly prefer this over the next option, as the texture is better.
• Freeze after baking: You can also bake it first, then freeze individual slices wrapped in plastic wrap and stored in a freezer bag.
• How to reheat: If frozen, thaw first. Then cover the crust edges with foil and bake at 350 degrees F, 20–30 minutes for a whole pie or 5–10 minutes for slices. The microwave works too, but is a little more dry.

Serving Ideas

This Greek spinach pie recipe is hearty enough to stand on its own—I’ve had it solo for lunch more times than I can count. But if you want to turn it into a full meal or serve it for a special occasion, here are a few of my favorite pairings:

• Brunch Spread – Pair it with salmon lox , baked bacon , or a fresh fruit salad for a brunch that feels a little fancy without much effort. And yes, it goes great with mimosas—just saying.
• Lunch Side – Add a simple salad on the side. My fave with this is Greek salad for all the Mediterranean vibes, but a cucumber tomato salad or arugula salad with lemon vinaigrette pairs well, too.
• Main Dish – Spinach pie also works beautifully as a side for roasted chicken , grilled salmon , or lamb chops . Just cut the slices a bit smaller if you’re serving it alongside a protein.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 1 recipe Almond flour pie crust (or any crust of your choice, pressed into a pie pan but not baked) ▢
• 1 lb Frozen spinach (defrosted) ▢
• 8 oz Feta cheese (crumbled) ▢
• 2 oz Mozzarella cheese (shredded; ~1/2 cup) ▢
• 4 cloves Garlic (minced) ▢
• 2 tbsp Fresh dill (chopped) ▢
• 4 large Egg ▢
• 4 oz Cream cheese (cut into very small cubes, 1/4 to 1/2 inch) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of a 9 inch pie pan with parchment paper.
2. Make the almond flour pie crust here , or any pie crust of your choice. Don’t bake it.
3. Squeeze the thawed spinach very well to remove as much water as possible. You should have a tight ball about 1 cup in size.
4. In a large bowl, stir together the spinach, feta and mozzarella cheeses, garlic, dill, and eggs. (It will be dry and a little crumbly. Just keep mixing until it’s uniform.)
5. Add the cream cheese cubes and fold in.
6. Transfer the filling into the crust. Pack tightly and smooth the top with a spatula.
7. Bake the spinach pie for 30-40 minutes , until the center is firm and a knife inserted into the center comes out clean. Check on the crust after 20-25 minutes , and if the edges are golden enough, cover them with foil or a pie crust shield before finishing the baking time.

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Maya’s Recipe Notes

Serving size: 1 slice, or 1/12 of the entire recipe

• Tips: Check out my recipe tips above to help you get the best texture in your crust and filling (no watery issues or uneven cheese pockets!), an alternative pan you can use, and more.
• Storage: Store leftovers in an airtight container for 3-4 days in the fridge.
• Make ahead: See my meal prep options above for the many different ways I’ve made this in advance, and how to heat/reheat.
• Note on serving size: I cut this spinach pie into 12 slices, because it’s very filling.

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Greek Spinach Pie