Savory Spinach Pie with Egg Custard

This savory spinach pie has a four-ingredient shortcrust base, spinach, a sour cream and egg custard, and hard-boiled egg pieces on top. It bakes for 30-35 minutes at 180-190 °C. I recommend making it and seeing for yourself: quick, affordable and very filling.

Savory Spinach Pie

A pie with a shortcrust base, spinach, a sour cream and egg custard, and pieces of boiled egg.

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Prep Time 25 minutes mins

Cook Time 35 minutes mins

Chilling 30 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 8 servings

Ingredients Method Notes

Ingredients

  

For the crust

• 200 g flour
• 100 g butter cold
• 3-4 tbsp cold water
• salt pinch

For the filling

• 4 eggs
• 200 g spinach
• 100 g sour cream 21%
• 3 hard-boiled eggs
• salt
• nutmeg

Method

 

1. Sift the flour with salt into a bowl, cut in the cold butter and rub it into the flour with your hands or a knife.
2. Add the cold water and knead the dough. Roll it out and press it into the pan, forming sides 1.5-2 cm tall, and chill in the fridge for 30 minutes.
3. Hard-boil the eggs, cool, peel and cut each into 3 pieces so the yolk shows.
4. In a bowl, combine the raw eggs and sour cream, add salt and nutmeg and whisk until smooth.
5. Take the crust out of the fridge, spread the spinach over the bottom, pour over the custard and arrange the boiled egg pieces on top.
6. Bake in an oven preheated to 180-190 °C for 30-35 minutes.
7. Let the finished pie cool completely before serving.
   

Notes

This shortcrust base is versatile - it works for other savory fillings too.

Tips

• Chill the crust in the pan for 30 minutes before baking - make the sides 1.5-2 cm tall.
• Use cold butter for the shortcrust and cut it into small pieces.
• Cut the boiled eggs into 3 pieces so the yolk shows - it makes the pie look brighter.
• Nutmeg in the custard really boosts the flavor of the spinach.