Barefoot Contessa Spinach Pie – A Savory and Elegant Brunch Classic

Barefoot Contessa’s Spinach Pie is a comforting, flavorful dish that’s perfect for brunch, lunch, or a light dinner. Made with flaky pastry, creamy cheese, and savory spinach, this pie brings together Mediterranean-inspired ingredients in a golden, satisfying bake. Ina Garten’s version is simple to prepare and makes a beautiful addition to any gathering or weekend meal.

It’s the kind of dish that feels both rustic and refined—great warm or at room temperature.

What Is Barefoot Contessa Spinach Pie?

Barefoot Contessa’s spinach pie is a rich, cheesy spinach filling wrapped in layers of flaky puff pastry or phyllo dough. The filling includes sautéed onions, garlic, eggs, cheese (typically feta or ricotta), and plenty of chopped spinach. It’s baked until golden and set, resulting in a sliceable, savory pie that’s flavorful and crowd-pleasing.

Other Ina Garten Recipes

• Ina Garten Spinach Artichoke Dip
• Ina Garten Fettuccine Alfredo
• Ina Garten Spinach Puff Pastry
• Ina Garten Macaroni Salad
• Ina Garten Make-Ahead Mashed Potatoes

Reasons to Try Barefoot Contessa Spinach Pie

• Perfect for make-ahead meals – Tastes great reheated or served at room temp
• Elegant and comforting – Ideal for brunch, potlucks, or weeknight dinners
• Customizable ingredients – Swap cheeses, add herbs, or use different greens
• Beautiful presentation – Looks stunning on any table
• Great way to eat more greens – Spinach becomes the star ingredient
• Vegetarian-friendly – Hearty without any meat
• Freezer-friendly – Make it ahead and freeze unbaked or fully baked

Ingredients Needed to Make Barefoot Contessa Spinach Pie

• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 2 (10-ounce) packages frozen chopped spinach, thawed and well-drained
• 1 cup ricotta cheese
• ¾ cup crumbled feta cheese
• ½ cup grated Parmesan cheese
• 3 large eggs, lightly beaten
• ½ teaspoon ground nutmeg
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 sheet frozen puff pastry or 8 sheets phyllo dough, thawed
• 2 tablespoons butter (melted, if using phyllo)

Instructions to Prepare Barefoot Contessa Spinach Pie

Step 1: Preheat the oven

Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish or baking dish and set aside.

Step 2: Sauté onions and garlic

In a skillet over medium heat, heat olive oil. Add chopped onions and cook for 5–6 minutes until soft. Stir in the garlic and cook for another 1 minute. Remove from heat and let cool slightly.

Step 3: Prepare the spinach filling

In a large mixing bowl, combine thawed and well-drained spinach, ricotta, feta, Parmesan, and sautéed onion mixture. Add the beaten eggs, nutmeg, salt, and pepper. Mix thoroughly until fully combined.

Step 4: Prepare the pastry base

If using puff pastry, roll it out to fit your baking dish, leaving a little overhang. If using phyllo dough, layer 4 sheets in the pan, brushing each with melted butter and letting edges hang over the sides.

Step 5: Fill and cover

Pour the spinach filling into the pastry-lined dish and spread evenly. For puff pastry, fold over the edges or top with another sheet and seal. For phyllo, layer another 4 sheets over the filling, brushing each with melted butter and tucking in the edges.

Step 6: Bake until golden

Place the pie in the oven and bake for 35–40 minutes, or until the top is golden brown and the filling is set. Let cool for 10–15 minutes before slicing and serving.

What Goes Well With Barefoot Contessa Spinach Pie

• Simple green salad – Light and crisp with lemon vinaigrette
• Roasted tomatoes or bell peppers – Adds sweetness and color
• Soup pairing – Like tomato basil or butternut squash
• Crusty bread or rolls – For a heartier plate
• Fresh fruit platter – Balances the savory flavor with sweetness
• Poached or scrambled eggs – Makes it brunch-ready
• Chilled white wine or iced tea – Refreshing beverage options

Key Tips for Making Barefoot Contessa Spinach Pie

• Drain spinach thoroughly – Squeeze out as much liquid as possible
• Let filling cool before adding eggs – Prevents curdling
• Use full-fat cheeses – For best flavor and creaminess
• Don’t overbake – The pie should be set but still moist inside
• Keep phyllo dough covered – It dries out quickly while assembling
• Try fresh spinach if preferred – Sauté it first to remove moisture
• Rest before slicing – Allows the pie to firm up for cleaner cuts

Creative Variations of Barefoot Contessa Spinach Pie

• Add sautéed mushrooms – For an earthy twist
• Use goat cheese or mozzarella – Switch up the cheese blend
• Include chopped herbs – Like dill, parsley, or basil
• Make it spicy – Add red pepper flakes or jalapeños
• Swap in kale or Swiss chard – For a different leafy green
• Add sun-dried tomatoes – A pop of sweetness and umami
• Make it crustless – Bake directly in a greased dish for a low-carb version

Storage Guidelines for Barefoot Contessa Spinach Pie

• Cool completely before storing – Keeps pastry from becoming soggy
• Refrigerate in an airtight container – Lasts up to 3 days
• Store individual slices – Easier to reheat as needed
• Wrap well for freezing – Can be frozen baked, or unbaked, for up to 2 months
• Label and date – For best freshness tracking

Reheating Tips for Barefoot Contessa Spinach Pie

• Reheat in a 350°F oven – For 15–20 minutes until warmed through
• Cover with foil if needed – Prevents over-browning the crust
• Microwave slices individually – Use short intervals to avoid a rubbery texture
• Let frozen pie thaw overnight – Then bake or reheat as usual
• Crisp up with a quick broil – For a golden top right before serving

Nutritional Value (per slice, approx.)

• Calories: 320
• Protein: 12g
• Carbohydrates: 20g
• Fat: 22g
• Fiber: 2g
• Sugar: 2g
• Sodium: 480mg

A wholesome, satisfying slice packed with leafy greens, cheeses, and flavor—perfect as a meatless meal option.

FAQs

Can Barefoot Contessa spinach pie be made ahead of time?

Yes, spinach pie can be fully assembled ahead of time and refrigerated unbaked for up to 24 hours. Bake it straight from the fridge, adding 5–10 extra minutes to the baking time. You can also bake it in advance and reheat it before serving.

Can I use fresh spinach instead of frozen in spinach pie?

Absolutely. Use about 1½ pounds of fresh spinach. Sauté it until wilted, then squeeze out excess liquid before mixing it into the filling. The key is removing as much moisture as possible.

How do you keep the bottom of spinach pie from getting soggy?

To prevent sogginess, make sure the spinach is well-drained and cool the filling before assembling. If using puff pastry or phyllo, bake the pie on the lower oven rack for better bottom browning.

What cheese works best in spinach pie?

Feta and ricotta are traditional, but you can also use Parmesan, goat cheese, or mozzarella. Ina Garten’s version often includes a combination of creaminess, saltiness, and depth of flavor.

Wrapping Up

Barefoot Contessa’s Spinach Pie is a deliciously simple dish that brings elegance to everyday ingredients. Whether you serve it for brunch, lunch, or a light dinner, it’s always a hit. The blend of creamy cheeses, tender spinach, and golden pastry makes this recipe one you’ll return to again and again.

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