Homemade Spinach Pie with Spelt Flour Crust (Healthy & Easy Recipe)

This homemade spinach pie with a spelt flour crust is inspired by a greens pie recipe from Julie Busuttil that a friend in Australia shared with me. After making it once, I was hooked! This easy vegetarian pie has become a favourite in my kitchen — it's hearty, delicious, and a clever way to use up leafy greens that are starting to wilt in the fridge.

While it takes a few steps to make, the result is well worth the effort. I use a mix of wholegrain and white spelt flour for the crust, but feel free to use any flour you prefer. The original version uses leeks, but I often substitute onions when leeks aren't available. And since my local shop doesn’t stock ricotta, I’ve tested a few tasty alternatives with great success.

This spinach pie is perfect for picnics — it travels well, tastes great at room temperature, and is even better the next day. Store it wrapped in the fridge, and it should keep for a few days.

Inspired by Julie Busuttil Nishimura recipe for greens pie

Takes = 10 mins prep. plus 1-2 hours or overnight for resting the dough
Bakes = 45-50 mins
Makes = 6 generous serves

Shortcrust Pastry Ingredients

• Flour (I used spelt 50/50 wholegrain & white) – 300g
• Grated cheese – 100g
• Sea salt pinch
• Butter, cut into cubes, chilled – 200g
• Iced Water – About 60 ml (1⁄4 cup)

Greens Filling

• Spinach & kale – washed, trimmed, steamed and chopped – 400g to 500g (over 2 cups)
• Onion – 1 small sliced top to bottom
• Garlic – 1-2 cloves crushed or 2 tsp of garlic granules/powder
• Cayenne pepper, pinch optional
• Nutmeg – 1/8 tsp
• Lemon Zest (optional)
• Eggs Beaten – 2 (leave a little for the egg wash)
• Ricotta cheese (or use 250g tub and no cream) – 150g
• Cream – 100g
• Extra cheese if desired.
• Sesame and or nigella seeds for the top (optional)

Method

1. PASTRY: combine the butter, flour, cheese with a mixer or with fingertips, add a little iced water a teaspoon at a time, roll into a ball, then divide into two covers with plastic and flatten into the shape of a disc. Chill the dough for 30 minutes or overnight (up to 2 days). When ready to use, remove the dough rest for 10 minutes, roll into 2 x 25cm squares or a rectangle. It is okay if your shape is not perfect!
2. SAUTÉ sliced onion and garlic (if using fresh) for about 10 minutes, then set aside.
3. COMBINE cheese, eggs, cream and add to a large bowl. Add in chopped dried steamed greens, onion, garlic and spices. Rest in the fridge while you wait for the dough. This can be prepared the day before, too.
4. REMOVE the dough and allow to rest for 10 minutes. Place one 25cm square pastry on your bench, then add the filling, leaving a 1cm border around the edge. Brush the edge with a little egg mixed with 1 teaspoon of water. Add the other pastry on top and trim any excess dough, then pinch the edges around the pie to seal off. It doesn't matter if it's not perfect. Brush the top and edges with a little egg wash and make a slit in the centre to allow for the steam to escape. Sprinkle with sesame seeds and or nigella seeds.
5. OVEN – preheat to 180˚C and line a tray with baking paper.
6. BAKE in the hot oven for 45-50 minutes or until golden brown and cooked through. Rest and serve warm or at room temperature. Store covered in the fridge for 2-3 days.

Sue Maree P Baking Tips

• BÉCHAMEL – Once I had loads of greens to use up and wanted to make this recipe, but didn't have ricotta cheese, so I used my homemade oat milk béchamel instead, and it still tasted delicious.
• RICOTTA – My local supermarket doesn't stock ricotta, so I have made this with cottage cheese as an alternative.