Italian Spinach Pie

Spinach Pie has been a recurring feature on my dinner table for countless years, whether at parties, family reunions, or as part of a holiday spread. It’s festive, comforting, and always a hit with palates of all ages. A nice bonus, it also looks the part of the centerpiece with its golden phyllo and diamond-cut shapes.

However, the age-old combination of spinach, feta, and ricotta, folded between layers of crispy phyllo is – in fact – age-old. And for that reason, I wanted to mix things up a little, but without completely reinventing the spanakopita, or fixing a recipe that is not, in fact, tired or broken. Just the opposite. Today’s recipe exists precisely because we are ‘not’ collectively tired of spinach pie.

Instead, today’s recipe takes everything we love about spinach pie – savory filling, crispy phyllo, cheesy goodness – and puts a slight twist on how we bring it all together. Our recipe combines the savory flavors of fresh baby spinach, sweet caramelized onions, and the meaty goodness deli ham, encased in layers of flaky phyllo pastry. Each bite offers a delicious blend of textures and tastes, from the crispness of the golden phyllo crust to the creamy richness of the spinach and cheese filling.

If you love spinach pie, I promise you’ll love today’s recipe. Now, let’s get to it, because we’ve got a lot to cover. Read on for a recipe over, tips for handling phyllo dough, and a complete ingredient checklist.

What to Expect – Recipe Overview

With the introduction done, you’re probably wondering what to expect from a spinach pie that is quite proudly ‘not’ traditional. What’s it like in terms of taste and texture? How hard is it to make? What’s the prep process like?

For the answer to those questions and more, read on:

• Taste and Texture: While this is hardly a traditional spinach pie (it isn’t!), what this recipe offers is a delightful blend of flavors, carried on the beloved ‘spinach pie texture’ of crisp phyllo and hardy-yet-tender spinach. The tender spinach, ham, and caramelized onion combine to create a sweet and savory flavor profile, complemented by plenty of grated Romano. This is swathed in layers of golden crisp phyllo, offering every bit of crunch you’ve come to love in spinach pie.
• Difficulty Level: Handling phyllo is not fun, and is always going to be tedious. That’s a given. However, this is not – I promise – an intricate recipe. Once you’ve got your phyllo skills down, the rest is incredibly easy. Really, the key is to take your time layering the phyllo sheets, brushing each with butter, to ensure a crispy exterior. From there, the rest falls into place.
• Preparation Process: The preparation process is straightforward. We start off by sautéing the spinach and onions until tender, then toasting the breadcrumbs, and of course layering the ingredients between sheets of buttered phyllo pastry. Once again, as mentioned above, if you’ve got your phyllo game down, each of these steps is fairly straightforward, even for beginner home cooks. Once again, I’m not going to sugarcoat the phyllo layering process, as dealing with phyllo is always going to be tedious.
• Pairings: This Spinach Pie is great either as a side dish or as a main course, and pairs deliciously with things like fresh green salad dressed in a light vinaigrette for a satisfying meal, or as a side to roasted lamb, orzo with red sauce, or as the centerpiece of a brunch spread alongside individual quiches, frittatas, and fresh fruit.
• Storage: This spinach pie keeps nicely in the fridge for about three days if stored in an airtight container, and it tastes great cold.

Ingredient Checklist – Everything You’ll Need

This recipe uses only simple, easy to find, affordable ingredients.

• Fresh Baby Spinach:
  • Notes: Wash the spinach thoroughly to remove any sand or dirt before using and dry.
  • Tips: I find that baby spinach works best for this recipe due to its tender texture and mild flavor.
  • Substitutions: You can use frozen spinach if fresh is not available, but be sure to thaw and drain it well before using. And yes, regular spinach can also be used if preferred.
• Sugar:
  • Notes: We’re using sugar to help caramelize the onions, and to sweeten the filling.
  • Tips: Adjust the amount of sugar according to your taste preference.
  • Substitutions: For the purpose of sweetening the filling, you can use honey or maple syrup as a substitute for sugar if desired.
• Salt:
  • Notes: Works to enhance and bind the flavor of the spinach, ham and onion filling.
  • Tips: While plain table salt is all you need, kosher or sea salt will thoroughly enhance the flavor.
  • Substitutions: While I wouldn’t recommend getting fancy with pink or black Himalayan salt or the such, feel free to use the salt of your preference.
• Fresh Ground Black Pepper:
  • Notes: To add depth of flavor to the dish.
  • Tips: I do recommend using freshly ground black pepper for the best aromatics possible.
  • Substitutions: Yes, you can of course use pre-ground black pepper.
• Bread Crumbs:
• Notes: Adds texture and helps to absorb excess moisture from the spinach mixture.
• Tips: Toast the breadcrumbs before using to enhance their flavor and crunchiness.
• Substitutions: You can use panko breadcrumbs or crushed crackers as alternatives.
• Deli Ham:
  • Notes: The ‘meat’ of the filling.
  • Tips: I recommend plain deli ham, as opposed to honey or smoked, which would alter the intended flavor profile of the filling.
  • Substitutions: You can use cooked bacon or loose sausage as alternatives to ham, or even simply leave it out.
• Grated Parmesan or Romano Cheese:
  • Notes: Provides savory-salty flavor to the filling, and a hint of richness.
  • Tips: Use freshly grated cheese for the best flavor and texture, as pre-grated tends to lack in moisture, which in turn reduces it flavor.
  • Substitutions: Feel free to use your preferred cheese for the filling, such as a mix of ricotta and feta, or shredded mozzarella.
• Sweet Onions:
  • Notes: Provides sweetness and depth of flavor to the dish when caramelized.
  • Tips: I recommend using sweet onions like Vidalia or Walla Walla for the best results.
  • Substitutions: You can of course opt for plain yellow or white onions instead.
• Butter:
  • Notes: For brushing the phyllo.
  • Tips: I do recommend using unsalted butter.
  • Substitutions: While butter does indeed achieve the best results, you can opt for olive oil or vegetable oil as alternatives.
• Olive Oil:
  • Notes: Used for sautéing the spinach and onions.
  • Tips: I recommend using extra virgin olive oil for the best flavor.
  • Substitutions: That said, while I do prefer olive oil for this recipe, you can of course use any other type of cooking oil, such as vegetable oil or even butter.

Tips and Tricks for Working with Phyllo Dough

1. Work Quickly. Phyllo degrades rapidly when not frozen. If you let it sit too long while working with it, it dries out and becomes stiff. As such, once the dough is defrosted, try to work as quickly as possible. With that in mind, here are some tips for getting the most out of this finnicky dough.
2. Thaw it Slowly. Thaw the phyllo dough in the refrigerator overnight. Thawing too quickly results in rubbery phyllo that will not crisp properly.
3. Space and Prep. Using phyllo requires some space. When you’re ready to use your phyllo, remove the dough from the package and unroll it onto a flat, level work surface, with plenty of room. I know this might sound like I’m stating the obvious, but this is ‘so’ important that it bears repeating. Flat, level surface, with ample space to work and move.
4. Moisture Matters. While working with the phyllo, keep a damp kitchen towel over the dough while you work to keep it from drying out. Damp, not soggy or soaking, otherwise the phyllo will soak through, ruining the dough.
5. Pre-Cut. Prior to working with the dough, I suggest cutting it with a sharp knife or pizza cutter into the sizes you need for the recipe. This saves time when working with the dough.
6. Use a Brush. Don’t try to brush the phyllo with a spoon or knife or your hands. Instead, use a pastry brush when applying the melted butter.
7. But Don’t Brush ‘Too Much.’ Phyllo has a tendency to go from ‘too dry’ to ‘soaked-through-and-ruined’ in the blink of an eye, and once that happens the dough is ruined. As such, use a light hand when brushing the dough with butter. You can always apply more if needed, but once the dough is soggy that’s that.
8. Tearing. To prevent tearing, work quickly, and ‘handle’ the dough as little possible. If the dough ‘does’ tear, it’s not the end of the world. Simply patch the area with an extra piece of dough. Even the best pastry chefs sometimes tear their phyllo dough.

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And that’s our Ham and Spinach Pie. If you enjoyed today’s recipe, or have any questions or suggestions be sure to let us know in the comments below. We always love hearing from you!

Happy Cooking!

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