Spinach and cream cheese pies

spinach and cheese pies

When these were in the oven and I was thinking about this post, I started wondering: is it a pie? Is it a tart? Is it a quiche? I couldn’t decide because I never pay much attention to names of dishes – ‘what’s in a name?’ 😉 On the other hand I’m always curious and willing to learn. And I had to name this post. So I resorted to Google and Wikipedia to learn the differences and here they are:

pies are usually deep with a light, flaky crust;
tarts are shallower, usually baked in loose bottomed tins, with a crumbly crust;
quiches are usually savoury and the custard filling is baked in either a shortcrust or a puff pastry shell.

Well, these are deep, savoury and the crust is flaky, so I decided they’re pies 🙂

Let me ramble a little more – bear with me, will you? I’ve read many a time people saying ‘I don’t usually bake because it’s too precise’. There are two things I’d like to say about it: there’s a world of recipes out there that do not require precision (this recipe included!) and, if baking indeed required that much accuracy, it wouldn’t be possible to use cup measurements – I love my scales though! 😛


puff pastry
olive oil
garlic, minced
cream cheese
grated parmesan cheese

Wash and dry spinach leaves. Heat olive oil in a pan, add garlic and let it cook. Add spinach and a pinch of salt and cook until it’s wilted. Drain, chop and let it cool.
Once cooled, add a few tablespoons of cream cheese (just enough to make it creamy) and combine.
Preheat oven to 200°C.
Cut puff pastry to fit into the cups of a muffin tin, fill with creamy spinach and sprinkle with cheese.
Bake for 20 minutes or until the pastry is golden. Serve warm.

spinach and cheese pies

36 responses to “Spinach and cream cheese pies

    • I’m so sorry, Tonette, I hadn’t seen your comment before! I’ve been having some serious health issues so I kind of abandoned the blog for a while. But feel free to share any of my recipes 🙂


  1. Spinach and cream cheese pies! Oh my, these are a crowd pleaser, I’m sure. These look delicious, Erika. I like baking and though I adhere closely to measurements in recipes, I don’t weigh anything and I tend to eyeball the smaller amounts (like a “pinch” of salt or a 1/8 teaspoon of paprika, for example). Have a great week!


  2. Great looking pies, spinach and cream cheese would be delicious! I also love my scales! Though it’s funny, I can get all pedantic about the weight of flour, sugar, etc, but draw the line at recipes that ask for eggs (egg whites, yolks) by weight – that is crazy French patisserie territory! 😛
    Thanks for bringing these to Fiesta Friday!


  3. Pingback: Fiesta Friday #14 and Fiesta Friday Challenge #1 | The Novice Gardener·

  4. These look and sound delicious! I do love a pie thats light on pastry and heavy on the filling.
    I completely agree with you about the cup measurements, i’ve always wondered how they could possibly be accurate! 🙂


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