Spinach Cottage Cheese Stuffed Pie

Let Me Tell You About This Spinach Cottage Cheese Stuffed Pie

I wish I could tell you I invented this recipe in my Parisian flat after coming home from the market, but actually, it was a rainy Sunday and I had a fridge full of odds and ends. You know how it is, you open the veggie drawer and—voila—all that spinach you swore you’d use, looking a bit tragic. Toss in some cottage cheese (the one that sat at the back behind the fancy jam), and a crumpled pastry sheet… pretty much how I cobbled together this spinach cottage cheese stuffed pie for the first time. The funny thing? My family devoured it before I’d even finished making the salad. Since then, let’s just say this recipe’s become a bit of a repeat offender at our dinner table.

Oh, and slight warning: if you leave it unattended, that last slice will mysteriously vanish. I’m looking at you, Sam!

Why You’ll Love This (Or at least, why I keep making it)

I make this when I can’t be bothered with complicated layers or a million spices—just honest, comforting food. My family goes a bit wild for the cheesy filling (I honestly think it’s the nutmeg, or maybe because there’s cheese in it at all). Plus, you can serve it warm, cold, or right out of the pan when you’ve got five minutes before the next Zoom call. Once, I made it after a long day thinking, “This will just do.” But with the golden crust and creamy inside, it felt like a treat. And cleanup? Still a breeze—unless you drop spinach on the floor, which is, uh, apparently magnetic to dogs.

What You’ll Need (aka the About-To-Go-Olds Fridge Rescue)

• 1 ready-made puff pastry sheet (or shortcrust, if you prefer; my grandma swore by her homemade, but look—sometimes life calls for store-bought)
• A big handful of fresh spinach, chopped (or defrosted frozen spinach, squeezed dry—I use whichever looks less sad)
• 300g / about 1½ cups cottage cheese (I’ve even used ricotta in a pinch—nobody noticed)
• 2 eggs (I’ve sometimes used flax eggs when I was out of proper eggs—works okay, texture’s a bit different)
• 1 onion, finely chopped (shallots if you’re feeling posh, or skip it if you can’t be bothered)
• 2 cloves garlic, minced (garlic powder in a pinch; I’ve done both, depends on how badly I want to wash the garlic press)
• ¼ cup grated Parmesan (or crumbled feta, honestly any salty cheese is nice)
• Pinch of nutmeg (I use pre-ground, because microplaning whole nutmeg feels like a craft project and I’m lazy)
• Salt & pepper, to taste (I have to hide the salt shaker or it gets a bit wild at my table)
• Optional: a handful fresh parsley or dill, chopped (some days I skip it and nobody even cares)

Okay, How Do I Make It?

1. Preheat your oven to about 200°C / 400°F. Lining your pie dish with baking paper makes life easier, but I’ve skipped it and just buttered the dish; both work, though one means less soaking later.
2. Unroll your pastry and smoosh it into the dish, pressing up the sides. If it tears, just mash it back together—it’s pie, not sculpture.
3. Lightly fry the onion in a splash of olive oil until soft. Add garlic, stir once or twice, then throw in the spinach. If using fresh, cook until wilted; if frozen, just heat it through. Sometimes it looks, well… swampy. This is where I sneak a taste.
4. In a big mixing bowl (bigger than you think—trust me, I’ve learned), tip in the cottage cheese, spinach-onion mix, eggs, half the Parmesan, nutmeg, and herbs if using. Add a bit of salt and pepper. Stir until it’s all evenly combined. I’ve used a fork, a wooden spoon… once even my hands (not recommended with guests around).
5. Spoon this glorious mess onto the pastry base. Level it out as best you can. Top with the remaining Parmesan. You can get fancy and crimp the edges, but I usually just tuck in the bits sticking out.
6. Bake for 30–35 minutes or until the top looks golden and a bit puffed in the middle. If you poke it, it shouldn’t wobble much. If it does, give it another 5 minutes. (Don’t panic if there’s a tiny puddle—on second thought, let it sit a few minutes before you cut it; it firms up as it cools.)
7. Let it cool a tad before slicing (I know, easier said than done). Enjoy with a green salad, or if you’re proper northern like me, a big dollop of HP sauce.

Tried-and-True Notes (AKA, What The Recipe Card Doesn’t Say)

• Actually, I find it works better if you squeeze the daylights out of frozen spinach—otherwise, it ends up swimming.
• Forgot to defrost the pastry? I once microwaved it for 20 seconds and it worked… kinda. Not recommended unless desperate.
• I always think it tastes better the next day, but in reality it’s usually polished off before we reach that stage.
• Sometimes I skip the cheese on top and throw on a few seeds (sunflower, pumpkin). Tastes great and makes it look posh.

Spinach Pie Experiments: What Worked… and What Didn’t

I’ve tried tossing in chopped cooked bacon—devoured instantly. Swapped in kale for half the spinach once; it was okay, but a bit tough-chewy unless you cook it down a lot. The time I tried blending everything smooth, thinking the kids would like it better, it turned out a weird green porridge. Wouldn’t recommend.

Once, I even made tiny hand-pie versions for a picnic—took longer than it was worth! Just make the big pie and cut wedges, people.

For some more wild pie ideas, I sometimes browse Smitten Kitchen. And when I’m feeling adventurous, King Arthur Baking has great guides to savory pies and tarts!

What Do I Actually Need to Make This (Don’t Panic About Fancy Gear)

• Pie dish (about 9 inches is ideal; I’ve used a cake tin or even a lasagna dish in a pinch)
• Frying pan (if you don’t have one, microwave the onion and spinach together—bit of a faff, but it works!)
• Sharp knife or just a big spoon for serving (pro tip: a pizza cutter works in a jam)
• Mixing bowl (mine is a big plastic salad bowl… it’s never let me down)

How to Store Leftovers (If You’re Lucky Enough to Have Any)

If there are leftovers, I just cool the pie, then bung it in the fridge wrapped in foil or in a tub. It keeps 2–3 days, honest… though it never, ever makes it past lunch the next day around here. Tastes fab cold straight from the fridge, by the way—especially with strong coffee.

Serving This Stuffed Pie: How We Do It at Home

Usually, it’s a wedge of pie with a mound of salad or just some pickles, depending on my mood (and what I forgot to buy). My mum likes hers with a splash of lemon juice. For some reason, my partner insists on a bit of tomato ketchup on the side—not traditional, but it works.

And sometimes, on the rare slow weekend morning, it becomes breakfast pie; just don’t ask me to make tea and coffee as well, I don’t do miracles.

Pro Tips (Learned the Hard Way, So You Don’t Have To)

• Don’t try to rush it by cranking up the oven temp. I did once, and you get a burnt crust with a soggy centre—not a vibe.
• Actually, always let it cool at least 10 minutes before cutting or your slices will crumble and you’ll regret your impatience (yes, I still mess this up when hungry).
• If your pastry shrinks up the sides, just nudge it back—nobody minds wonky pies.

FAQ: Stuffed Pie Edition (Real Questions I’ve Gotten!)

• Can I use phyllo dough instead of puff pastry? Yep, absolutely! Just brush each layer with a bit of butter or oil. It’s crunchier, but still lush.
• Do I need to cook the spinach first? Generally, yes—especially if it’s fresh, it shrinks a ton and releases water. Frozen, just thaw and squeeze. Raw gave me a watery disaster once. Never again!
• Can I make this pie gluten-free? For sure. Grab a GF pastry from the store or try a crustless version; just pour the filling into a greased dish and bake. It comes out like a quiche, kind of.
• How do I reheat leftovers? Oven is best; about 10 minutes at 180°C. Microwave works, but makes the crust less crisp. Though, if you’re as impatient as I am, a quick zap is fine too.
• My filling looks runny, what did I do wrong? Some days it’s just extra watery spinach. Drain or squeeze it next time! Or… just pretend it’s meant to be a bit creamy, nobody’s perfect.

So, there you go—my perfectly imperfect, much-loved spinach cottage cheese stuffed pie. Try it once and see where you end up! Oh, and let me know if you discover a better version. I’ll absolutely steal your secrets.