Spinach Pie


spinach pie

Spinach pie

A small spinach pie that you can eat fresh or freeze.
Prep Time 30 minutes
Cook Time 20 minutes
Servings 4


  • 3 tbsp olive oil
  • 2 packages crescent rolls
  • 1 package of fresh baby spinach
  • 8 small mushrooms cut in small pieces
  • 2 cloves garlic minced
  • 1 onion sliced in small pieces
  • Salt to taste
  • ground pepper to taste
  • 1 tsp dried basil
  • 1 tsp dried parsley
  • 1 tsp dried oregano You can always use fresh herbs in place of the dried
  • ¼ cup fresh Romano cheese grated
  • ¼ cup shredded mozzarella cheese


  • Preheat oven to 350 degrees F. Grease a large cookie sheet very well.
  • In a large frying pan, coat the bottom of the frying pan with extra virgin olive oil. Heat for about a minute. Sauté garlic, onion, mushrooms, salt, pepper, basil, parsley, and oregano until the onion is yellow.
  • Add the baby spinach and cook until the spinach is totally cooked (wilted).
  • Drain the mixture very well using a colander and a large spoon to drain the juice.
  • Open a package of crescent rolls and break up the dough into 8 triangles.
  • Press each triangle into a cutting board and place a tablespoon of spinach mixture into each one.
    spinach pie flat
  • Wrap the crescent roll around the spinach mixture by diapering the mixture with the crescent roll.
    raw spinach pie
  • Pinch the edges until all the mixture is contained within the crescent roll.
    spinach pie ready
  • Place each pie onto the cookie sheet.
  • With a pastry brush, brush some milk onto the top of each pie.
  • Place into the oven and cook for 20 minutes.