Spinach Parmesan Appetizer Pie
A savory, crustless pie filled with spinach, mushrooms, and a rich parmesan egg custard. This simple baked dish is perfect as a warm appetizer or a light side dish and comes together with minimal effort. It's naturally gluten-free and can be served either hot or at room temperature.
An original recipe by Forkin
- Total time
- 1 hr 15 min
- Serves
- 8
- Difficulty
- Easy
- Per serving
- 149 kcal
Allergen information: may contain eggs and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Pan
- 1 tspunsalted butter, softened
Filling
- 4 tbspunsalted butter
- 4 pcsgreen onion, thinly sliced
- 115 gmushroom, chopped
- 283 gfrozen spinach, thawed and squeezed very dry
- 1 clovegarlic, minced
- 0.25 tspdried tarragon
- 3 tbspfresh parsley, finely chopped
Custard
- 4 pcslarge egg
- 0.5 cupwhole milk
- 1 tspsalt
- 0.25 tspblack pepper, freshly ground
- 0.5 cupparmesan cheese, shredded
Equipment
9-inch pie pan · large skillet · large bowl · cutting board · knife · whisk · oven
The method
Step by step
- 1
Preheat your oven to 190°C (375°F) and grease a 9-inch pie pan with the softened butter.
About 2 min
- 2
In a large skillet over medium heat, melt the larger portion of butter for the filling.
About 2 min
- 3
Add the sliced green onions and sauté for about 3 minutes until they begin to soften.
About 3 min
- 4
Add the chopped mushrooms to the skillet and continue to sauté for 5 minutes, until they have released their liquid and started to brown.
About 5 min
Cook’s note: Don't overcrowd the pan; this helps the mushrooms brown rather than steam.
- 5
Stir in the drained spinach, minced garlic, dried tarragon, and chopped parsley.
About 1 min
Cook’s note: Ensure the spinach is as dry as possible to prevent a watery pie.
- 6
Cook, stirring often, for about 5 minutes until any remaining liquid has completely evaporated, then remove the skillet from the heat.
About 5 min
- 7
In a large bowl, whisk the eggs with the milk, salt, and freshly ground black pepper until well combined.
About 2 min
- 8
Stir the shredded Parmesan cheese into the egg mixture.
About 1 min
- 9
Add the cooked vegetable mixture from the skillet to the bowl with the egg custard and stir until everything is evenly incorporated.
About 1 min
- 10
Pour the mixture into the prepared pie pan and spread it into an even layer.
About 1 min
- 11
Bake for 35 to 40 minutes, or until the center is set and a knife inserted near the middle comes out clean.
About 35 min
Cook’s note: The pie should be lightly golden on top and not jiggle in the center when done.
- 12
Let the pie rest in the pan for at least 10 minutes before slicing and serving.
About 10 min
Cook’s note: Resting is crucial for the pie to set properly, making it much easier to slice cleanly.
Per serving
Nutrition
- Calories
- 149.1kcal
- Protein
- 7.9g
- Carbs
- 3.9g
- Fat
- 11.9g
- Fibre
- 1.3g
- Sugar
- 1.7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftovers in an airtight container in the refrigerator.
Reheat individual slices in a microwave or in an oven at 175°C (350°F) until warmed through.
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