Spinach Pie Recipe With Sumac Tomato Salad

I’ve always found joy in creating meals that feel special yet don’t demand hours in the kitchen. This spinach pie recipe With Sumac Tomato Salad offers just that: crispy edges, a creamy, savory filling, and the bright, zesty aroma of fresh tomatoes. It’s a perfect choice for those busy weeknights when you need a healthy, family-friendly dinner but still crave something truly satisfying. This trusted recipe transforms any meal into a special occasion, ready to delight your family.

Ingredient Essentials and Smart Swaps

• Spinach: 1.5 lbs (700g) fresh, or 20 oz (560g) frozen, thawed and squeezed dry. Provides a vibrant, nutrient-rich filling for your spinach pie recipe. Organic spinach offers richer nutrients.
• Feta Cheese: 8 oz (225g) block, crumbled. Adds a salty, tangy, creamy classic flavor. High-quality block feta, crumbled fresh, ensures superior texture. (Or dairy-free feta for a vegan option)
• Phyllo Dough: 1 box (1 lb / 450g), thawed. Creates thin, crispy, and light layers. Look for ready-to-use frozen sheets in the freezer aisle. (Or gluten-free phyllo dough for a gluten-free pie)
• Onion & Garlic: 1 medium onion, finely chopped; 2 cloves garlic, minced. Forms the essential aromatic base.
• Herbs & Spices: 1/4 cup fresh dill, chopped; 1/4 cup fresh parsley, chopped; 1/4 tsp nutmeg. Elevates the spinach pie’s taste with fresh, earthy notes.
• Tomatoes: 3-4 ripe medium tomatoes, diced. The juicy, fresh base for the sumac tomato salad. Best tomatoes are found in late summer; use cherry tomatoes off-season.
• Red Onion: 1/2 small red onion, thinly sliced. Adds a crisp, piquant bite to the sumac tomato salad.
• Sumac: 1.5 Tbsp. The star spice for the salad, offering a unique tangy, lemony flavor.
• Olive Oil & Lemon Juice: 1/2 cup olive oil (divided); 2 Tbsp fresh lemon juice. Essential for brushing the pie and dressing the salad. Extra virgin olive oil is best for the salad’s dressing. (Or melted unsalted butter for the phyllo layers for richness)
• Salt & Pepper: To taste. Enhances all flavors.

Substitutions to adapt for various dietary needs:

• Keto/Low-Carb: Use a pre-made almond flour crust or prepare a crustless spinach pie recipe With Sumac Tomato Salad.
• Vegan: Swap feta for plant-based feta, and use olive oil instead of butter for brushing the phyllo dough.
• Gluten-Free: Look for gluten-free phyllo dough, or make a crustless version for this family-friendly meal.

Step-by-Step Preparation Made Simple

Prepare the Spinach Filling

1. Sauté onion and garlic in 2 Tbsp olive oil over medium heat until soft and fragrant, about 5-7 minutes. The onion will turn translucent.
2. Add spinach (fresh or thawed/squeezed frozen) and cook until just wilted, about 3-5 minutes. If the mixture looks watery, continue cooking briefly to evaporate excess liquid. I always make sure to squeeze out as much excess liquid as possible to prevent a soggy pie.
3. Remove from heat. Stir in crumbled feta, dill, parsley, and nutmeg. Season with salt and pepper to taste, ensuring a balanced flavor.

Assemble the Spinach Pie

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
2. Layer phyllo dough sheets, brushing each lightly with olive oil. Aim for 8-10 sheets on the bottom, allowing some overhang on the sides. The layers should look slightly golden and glossy.
3. Evenly spread the spinach filling over the phyllo layers. The filling should be compact and level.
4. Fold the overhanging phyllo dough over the filling, then top with another 8-10 brushed phyllo sheets. Trim any excess and tuck the edges neatly for a clean finish.
5. Score the top layers into serving squares before baking. This helps cut neat portions and allows steam to escape, resulting in a crispier crust.
6. Bake for 40-45 minutes, or until the top is golden brown and deliciously crispy. The kitchen will fill with a savory aroma. This makes a great easy dinner idea.

Make the Sumac Tomato Salad

1. Dice your ripe tomatoes and thinly slice the red onion. The colors should be vibrant.
2. In a medium bowl, combine tomatoes, red onion, sumac, the remaining olive oil, and fresh lemon juice. Stir gently to coat everything.
3. Season with salt and pepper to taste. For a milder flavor, I sometimes soak sliced red onion in ice water for 10 minutes before adding it to the salad.

Best Occasions and Creative Serving Ideas

• Weeknight Dinners: Easy, satisfying after busy days.
• Holiday Brunch: Beautiful, crowd-pleasing addition.
• Packed Lunches: Delicious cold or reheated.
• Family Gatherings: Generous batch feeds many.

Serving Inspiration

• Toppings: A dollop of Greek yogurt or fresh mint.
• Sauces: A lemon-tahini dressing for extra tang.
• Side Dishes: Simple green salad or roasted vegetables.
• Drink Pairings: Crisp white wine, iced tea, or sparkling water.

Storage, Freezing, and Reheating Guidance

Refrigerator: Baked spinach pie stores well in an airtight container for 3-4 days. The sumac tomato salad is best consumed within 1-2 days.

Freezing: Freeze unbaked individual slices of the spinach pie for up to 2 months. Bake from frozen at 350°F (175°C) until golden. Baked slices can also be frozen, then thawed and reheated.

Reheating: Warm slices in a conventional oven at 300°F (150°C) for 10-15 minutes for crispness. A microwave may soften the phyllo crust.

Why Spinach Pie Recipe With Sumac Tomato Salad Supports Healthy Living

This spinach pie recipe with sumac tomato salad is a smart choice for wellness, fitting a healthy lifestyle beautifully.

• Weight-Friendly: Portion control with satisfying ingredients makes it an easy weight loss dinner option.
• Energy-Boosting: Packed with lean protein from feta and complex carbs from phyllo for sustained energy.
• Heart-Healthy: Rich in spinach (fiber, vitamins) and healthy fats from olive oil.
• Excellent Protein Content: Feta cheese contributes essential protein for muscle health and satiety.
• Rich in Fiber: Spinach and tomatoes provide dietary fiber, aiding digestion and promoting fullness.
• Balanced Nutrition: Offers a good mix of macronutrients and micronutrients, ideal for healthy meal prep recipes.
• Potential Low-Carb Option: Easily adaptable for those seeking best low-carb options by modifying the crust.

Everyday Advantages of Cooking This Way

Convenience

Uses readily available ingredients and straightforward steps, ideal for busy cooks. It’s rewarding without demanding hours.

Affordability

Cost-effective ingredients mean a delicious, hearty meal without straining your budget. Smart family cooking.

Versatility

Adaptable for various diets and preferences, making it a flexible family staple. I’ve found it simple to tweak.

• Can be prepped ahead of time and baked later, a true time-saver.
• Great for meal prepping individual servings for the week.
• Customizable with ingredients you already have on hand.

Pro-Level Tricks & Easy Adjustments

Squeeze Spinach Dry

Crucial! Excess moisture causes soggy pie. Squeeze until no more liquid with a clean kitchen towel. It makes a huge difference for the phyllo’s crispness.

Brush Phyllo Generously

Don’t skimp on butter or olive oil between layers for the crispiest crust. Each sheet needs a good coating. I sometimes double brush the top layers for extra crunch.

Chill Sumac Tomato Salad

A brief chill in the fridge before serving greatly enhances the flavors, allowing the sumac and lemon to really meld. About 20-30 minutes is ideal.

Perfect Slicing

Use a sharp, serrated knife to cut neat portions without crushing the delicate phyllo. It ensures beautiful presentation.

Adjustments for Dietary Needs

• Allergy-Friendly Swaps: Use dairy-free feta for lactose intolerance; ensure phyllo is egg-free if needed.
• Kid-Approved Tweaks: Reduce red onion in the salad or serve it on the side. A tiny pinch of sugar can balance any bitterness in the spinach filling.

Notes for Making the Dish Look Great When Serving

• Garnish the baked pie with fresh dill or parsley for a pop of color.
• Serve the vibrant sumac tomato salad in a clear bowl to showcase its colors.
• Drizzle extra virgin olive oil over the finished pie slices before serving.

FAQs on Spinach Pie Recipe With Sumac Tomato Salad

Can spinach pie recipe With Sumac Tomato Salad be part of a weight loss meal plan?

Yes, absolutely! This spinach pie recipe with sumac tomato salad is balanced and can be made lower in calories by using less oil on the phyllo or opting for a crustless version. The high fiber and protein will keep you full and satisfied, supporting your goals.

Where’s the best place to buy spinach pie recipe With Sumac Tomato Salad ingredients online?

Most major online grocery services like Instacart or Amazon Fresh carry all the necessary ingredients for your spinach pie recipe With Sumac Tomato Salad. You can typically find sumac in the spice aisle of well-stocked supermarkets or specialty Mediterranean stores online.

How long does spinach pie recipe With Sumac Tomato Salad last when meal prepping?

The baked spinach pie lasts well in the refrigerator for 3-4 days when stored in an airtight container. The sumac tomato salad is best consumed within 1-2 days, as tomatoes can become watery. Store them separately.

Can I make the spinach pie filling ahead of time?

Yes, you can prepare the spinach filling up to 2 days in advance. Cook it, let it cool completely, then store in an airtight container in the refrigerator. This convenient step saves a lot of time on baking day.

What’s the best way to prevent a soggy phyllo crust?

Thoroughly squeeze all excess moisture from the cooked spinach mixture before adding it to the phyllo. I often use a potato ricer for this, it works wonders! Also, brush each phyllo layer generously with olive oil or butter to create a moisture barrier and ensure crispness.

Can I use frozen phyllo dough directly from the freezer?

No, phyllo dough must be completely thawed before use. Thaw it overnight in the refrigerator, then bring to room temperature for about an hour before unrolling. This patience ensures your phyllo is pliable and easy to work with.

This spinach pie recipe with sumac tomato salad delivers a vibrant, wholesome experience, making healthy, hearty cooking simple and delicious for your family table. Save this family-friendly recipe on Pinterest today for your next easy dinner and brighten your mealtime!

spinach pie recipe With Sumac Tomato Salad

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• Author: Rachel Morgan
• Total Time: 90 minutes
• Yield: 12 servings 1x
• Diet: General

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Description

This spinach pie with sumac tomato salad offers crispy edges, a creamy, savory filling, and a bright, zesty salad, making it a perfect healthy, family-friendly dinner. It’s designed for busy weeknights, transforming any meal into a special occasion.

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Ingredients

Scale 1x2x3x

• 1.5 lbs fresh spinach, or 20 oz frozen, thawed and squeezed dry
• 8 oz feta cheese, block, crumbled
• 1 box phyllo dough (1 lb / 450g), thawed
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 0.25 cup fresh dill, chopped
• 0.25 cup fresh parsley, chopped
• 0.25 tsp nutmeg
• 3–4 medium tomatoes, ripe, diced
• 0.5 small red onion, thinly sliced
• 1.5 Tbsp sumac
• 0.5 cup olive oil, divided
• 2 Tbsp fresh lemon juice
• Salt, to taste
• Pepper, to taste

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Instructions

1. Sauté Aromatics: Sauté onion and garlic in 2 Tbsp olive oil over medium heat until soft and fragrant, about 5-7 minutes.
2. Cook Spinach: Add spinach (fresh or thawed and squeezed frozen) and cook until just wilted, about 3-5 minutes, continuing briefly if watery to evaporate excess liquid.
3. Prepare Filling: Remove from heat. Stir in crumbled feta, dill, parsley, and nutmeg. Season with salt and pepper to taste for a balanced flavor.
4. Preheat Oven & Grease Dish: Preheat your oven to 375F (190C). Lightly grease a 9×13 inch baking dish.
5. Layer Bottom Phyllo: Layer 8-10 phyllo dough sheets in the dish, brushing each lightly with olive oil. Allow some overhang on the sides.
6. Add Filling: Evenly spread the spinach filling over the phyllo layers, ensuring it is compact and level.
7. Layer Top Phyllo: Fold the overhanging phyllo dough over the filling, then top with another 8-10 brushed phyllo sheets. Trim any excess and tuck the edges neatly for a clean finish.
8. Score Pie: Score the top layers into serving squares before baking to help cut neat portions and allow steam to escape for a crispier crust.
9. Bake Pie: Bake for 40-45 minutes, or until the top is golden brown and deliciously crispy.
10. Dice Tomatoes & Onion: Dice your ripe tomatoes and thinly slice the red onion for the salad.
11. Combine Salad Ingredients: In a medium bowl, combine tomatoes, red onion, sumac, the remaining olive oil, and fresh lemon juice.
12. Season Salad: Stir gently to coat everything and season with salt and pepper to taste.

Notes

Squeeze out as much excess liquid as possible from the spinach to prevent a soggy pie. Score the top layers of phyllo dough before baking for neat portions and a crispier crust. For a milder red onion flavor in the salad, soak the sliced red onion in ice water for 10 minutes before adding.

• Prep Time: 35 minutes
• Cook Time: 45 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 slice
• Calories: 320 calories
• Sugar: 5 g
• Sodium: 350 mg
• Fat: 20 g
• Saturated Fat: 8 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 3 g
• Protein: 12 g
• Cholesterol: 30 mg