Homemade Spinach Pie

The picture does not do this pie justice. It is SO YUMMY! Its so yummy it makes the ridiculous amount of work involved to make the pie worth it.

Part of the reason it is so time consuming is because I used fresh spinach. 5 pounds of fresh spinach. 5 pounds of washing, steaming, draining and choping takes FOREVER.

Next time, I am going to cheat and use organic frozen spinach and see how the taste compares. I am all about making things from scratch these days, but good God this really did take forever.

Eating this pie brought back so many memories. This is Peter’s mother’s recipe and she made some for us while she was visiting when Penelope was just born. I ate Spinach Pie for several days after I gave birth. Actually, the first several days all I wanted was steak then after that I ate Spinach Pie.

Spinach is so good for you! Its high in Vitamin K (which is a great to eat more of in late pregnancy and brand new post partum if you are going to skip the Vitamin K baby shot like we did), Vitamin C, Iron (which helps increase your milk supply), and whole bunch of other vitamins and minerals.

This dish is so tasty, my husband, who HATES vegetables, especially green ones, will gobble this up. Penelope gobbles it up too. It’s got bacon and boiled eggs in it for added protein, so it really is a complete meal.

Ok, enough rambling. Here’s the recipe:

Spinach Pie Recipe


  • 5 bags of pre-washed spinach
  • 3 boiled eggs
  • 1 onion, chopped
  • Half a package of bacon
  • 2 whole eggs
  • 2 frozen pie shells
  • Optional: bread crumbs


  1. Boil the spinach for 10 to 15 minutes and place in a colander after that to cool and drain
  2. When the spinach is cool, use your hands and press all the water out
  3. Then chop and set aside
  4. In a pan, cook the bacon
  5. When done, saute the onions in the bacon grease
  6. When the onions are done, take the pan off the stove and add the spinach, boiled eggs, about two beaten whole large eggs (save a little bit of that for later) pepper, and nutmeg
  7. Pour into a frozen pie shell with some breads crumbs sprinkled in the bottom to absorb moisture
  8. Take the second pie shell and cover the first pie, make some little holes with a fork, and if you want use a little bit of the egg you left aside and brush the top of the pie crust with
  9. Bake for 30 minutes at 350 or until it’s a nice light brown color

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  • Maureen
    October 11, 2010 at 10:13 PM

    NLM has a new brand of organic veggies and fruits that is cheaper than Cascadian Farms, and I picked up their chopped spinach which is SO convenient to add to pasta sauce, a fritata, soups, quesadilla… I need to go grocery shopping, so I don't know the brand, but it comes in a brown paper bag in the freezer section 🙂

  • Stephanie
    October 12, 2010 at 2:55 AM

    I know what you are talking about, but can't think of the name either! I tried their frozen strawberries and blueberries the other day.

  • Anonymous
    September 8, 2011 at 10:03 PM

    Can you tell me how much Nutmeg and pepper to use? This looks fantastic! Thank you for sharing.

  • Stephanie
    September 9, 2011 at 1:54 AM

    @Anonymous…I just eyeball it, sorry. I put in a good amount. I like to exaggerate when I add spices to my recipes!

  • Kristen
    March 15, 2012 at 12:02 AM

    Does this freeze well? I am trying to come up with some recipes to give to a friend who is having her fourth child. She is always sick with her preganancies and this one is sizing up to be a dozy! She and her family tend toward vegetarian but occasionally eat chicken, fish and pork. So this sounds great, but I want to be able to freeze it.

    • Stephanie
      March 15, 2012 at 1:59 AM

      Oh yes, this freezes great. This is the perfect post partum meal as well, the protein from the eggs and bacon and all the vitamins from the spinach are very helpful to a new mama, working hard to make milk. 🙂