I like spinach and I like pie, so here we are. This Spinach Pie sort of reminds me of a quiche but it doesn’t have any egg in it. I could still see it being a good pie to have for just about any time of the day, be it breakfast, brunch, lunch or even dinner. It’s completely meatless and vegetarian. Another good thing about this recipe is that it’s super easy to make and is pretty tasty when you take the time to season each layer to your liking.

Can I say how much I enjoy using puff pastry as a crust for pies? I love the flaky crispy brown bits that you get and the bread crumb on the bottom layer adds a bit more texture and serves to soak up any of the leftover moisture from the spinach.

I topped mine with a little fresh grated parmesan cheese and some of my Hot Sh!t seasoning. To lighten this pie up, i used a fat free ricotta cheese. I also used a whole wheat bread crumb just to get a little bit more bang for my buck. Other than that, this Spinach Pie is really just puff pastry and a whole lot of spinach and onion!

I would serve this with a roasted red pepper or even a nice tomato soup on a cool Fall evening. But, you could also go a breakfast route and serve it with some eggs and bacon!

Step-by-Step Photos: