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Phyllis’s Spinach Pie

Phyllis’s Spinach Pie

My mother-in-law is responsible for this divine, most-requested dish at every single one of our family gatherings. I like to tell my friends that my husband came with twins, a fabulous set of pots and pans, his wonderful parents, and his mom’s spinach pie. Courtesy of my second mom, Phyllis Baron, I give you this outrageous recipe, knowing that after this, we’ll be friends for life.

This deep dish spinach pie combines a creamy cheese filling with chopped spinach and is ensconced in a double, buttery, pastry crust. The top is covered with poppy seeds that bake right in for a crunchy, sweet surprise with every bite.


  • 2 packages frozen pie crust (2 crusts per package, thawed (defrosted in the refrigerator))
  • 1 1/2 packages cream cheese, softened (8 ounces each)
  • 1 egg
  • 3 packages frozen chopped spinach (thawed in microwave)
  • 2 egg whites (separated)
  • 1 tsp. Kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 1/2 tsp. garlic powder
  • 2-3 tbsp. poppy seeds
  • 1 tbsp. canola oil
  • 1 deep dish pie pan


  1. Preheat oven to 375 degrees.
  2. Brush bottom and sides of pie pan with canola oil. Take one pie crust from refrigerator and make sure it is soft and pliable. Gently mold pie crust into pie pan and up the sides. You will also use the second pie crust (keep in refrigerator until ready to use), so take your time and work slowly, careful not to stretch the crust too thin. When you are ready to use the second crust, remove it from the refrigerator and fill the rest of the pie pan and remainder of the sides.
  3. Trim any excess crust and brush bottom and inner sides of crust with one beaten egg white. Bake for 8 minutes until light brown. Remove from oven and set aside.
  4. While crust is baking and cooling, microwave frozen spinach. Remove spinach from packages and place in microwave safe bowl. Cover with a half cup of water and a paper towel and microwave on high heat for 8 minutes. You may need to cook for a few additional minutes if necessary. Remove from microwave and thoroughly squeeze out excess water. Be extremely thorough in getting out as much water as you can.
  5. Place spinach in a medium mixing bowl and add cream cheese, egg, salt, pepper and garlic powder and combine with hands.
  6. Place mixture in pie crust and smooth with spatula. Take remaining thawed pie crusts and repeat process to cover the top of the pie thoroughly with the crusts. Crimp the edges using fingers or with a fork.
  7. Cut 8 – 10 slits in the crust with a knife and brush the crust with the remaining egg white. Generously sprinkle the top of the crust with the poppy seeds (you can use more or less, depending upon your taste–I literally cover the top of my crust with them).
  8. Bake for 45 minutes to 1 hour, until pie is very brown on top.


The post Phyllis’s Spinach Pie appeared first on The Jewish Kitchen.

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  • Jodi Luber