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Get It NowThis Greek spinach pie has been a favorite in our house ever since I first threw it together during those early baby days—when my freezer was overflowing from prep before. I spotted frozen spinach, found feta in the fridge, and suddenly I was craving those spanakopita hand pies I used to love back when I worked at a Santorini-immigrant-owned Greek restaurant in college. And this spinach pie recipe was born. It has all the cozy, comforting taste of spanakopita, but in easier pie form. Even my kids like it these days, which always feels like a little win. Make it with me!
Why You Need My Spinach Pie Recipe
- Classic spanakopita flavor – Think creamy feta, mozzarella, tender spinach, garlic, and herbs, all studded with melty cream cheese and wrapped in a buttery crust. This Greek spinach pie is kind of like my spinach quiche meets a spanakopita recipe, and yes, it’s as amazing as it sounds.
- No finicky phyllo layer required – Traditional spinach pie is made with delicate sheets of phyllo dough, which can be kind of a hassle. I took a shortcut with my homemade pie crust (plus it’s gluten-free), but you can use any crust you like.
- It works for literally everything – Brunch? Yep. Dinner? Also yes. Meal prep, potlucks, side dish, main course—it shows up for it all and always disappears fast.
Ingredients & Substitutions
Here I explain the best ingredients for my easy spinach pie recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Pie Crust – I used my almond flour pie crust. My coconut flour crust or gluten free crust works too, or you can use any crust you like, even store-bought. If you don’t want to fuss with a crust, my spinach stuffed mushrooms have a very similar filling.
- Spinach – I chose frozen spinach because that’s what I had (and needed to use up!), but fresh spinach works just as well. You’ll need more if using fresh, about 1.5 pounds. Just sauté the spinach first to cook off the excess moisture.
- Cheeses – Feta, mozzarella cheese, and a little cream cheese.
- Garlic – Although freshly minced garlic brings the best flavor, 2 teaspoons of the jarred kind will work.
- Fresh Dill – I love the flavor fresh herbs add here, but you can substitute 1 teaspoon of dried dill. Feel free to swap in or add other herbs, like fresh parsley, chives, and/or mint.
- Eggs – They hold everything together.
You can also toss a dash of black pepper to the filling if you like. I don’t recommend adding salt, because the cheeses have plenty.
How To Make Greek Spinach Pie
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Make the crust. In a 9-inch pie pan, make the almond flour pie crust here (savory version without sweetener), or any pie crust of your choice. Don’t bake it.
- Squeeze the thawed spinach. I mean it, get all that excess liquid out! You should end up with a tight little ball, about a cup. (See my ingredient picture above for how it should look — the one below is after I broke it up.)
- Mix the filling. In a large bowl, stir together the spinach, feta and mozzarella cheeses, garlic, dill, and eggs. Then, fold in the cubes of cream cheese.
- Assemble. Transfer the spinach mixture into the crust. Smooth the top with a spatula.
- Bake. Pop the Greek spinach pie in the oven, and bake until the center is set and a knife comes out clean. Keep an eye on the crust—once the edges turn golden brown, loosely cover them with foil or a pie crust shield, so they don’t get too dark.
My Recipe Tips
- You don’t need to pre-bake the crust. I used to do it, but after testing both ways, it actually turns out better (and faster!) without this step.
- Squeeze the spinach very well. If it’s too watery, your filling will be watery, too. You should have a tight ball that makes about 1 cup after squeezing.
- Cut the cream cheese pieces very small. 1/2 inch is the max, or even 1/4 inch is good. This will ensure that you have little melty pieces throughout instead of huge chunks that are overwhelming.
- When folding in the cream cheese, try to keep the pieces separate. Sometimes they want to clump together, but you want them evenly dispersed throughout the filling.
- Press the filling into the crust tightly. You’ll probably need to do this anyway to get it to fit, but this also helps the spinach pie stay together better when slicing later.
- Cut straight down — don’t see-saw. The filling stays intact better that way.
- Want extra flavor? Sometimes I saute onions in olive oil and throw those in.
- Love extra cheese? Sprinkle more mozzarella on top in the last 10-15 minutes of baking. I don’t recommend adding it at the start, because it can burn with the longer baking time.
- You can also make this Greek spinach pie in an 8-inch square pan. Just press the crust into the (lined) bottom and spread the filling over it. I used this round pie pan this time, but have also done it in this baking dish, which is convenient to transport because it has a lid.
Make Ahead Options
- Pre-make the crust and filling: Make the crust, and mix the filling in a bowl. Store them separately in the fridge for 1-2 days, covered in plastic wrap. Just give the filling a stir before adding it to the crust and baking.
- Store the baked pie: This Greek spinach pie reheats quite well! I don’t recommend filling the crust and refrigerating without baking, because the crust can get soggy.
- Freeze before baking: If you want to assemble the whole pie, you can cover and freeze it for up to 3 months. I slightly prefer this over the next option, as the texture is better.
- Freeze after baking: You can also bake it first, then freeze individual slices wrapped in plastic wrap and stored in a freezer bag.
- How to reheat: If frozen, thaw first. Then cover the crust edges with foil and bake at 350 degrees F, 20–30 minutes for a whole pie or 5–10 minutes for slices. The microwave works too, but is a little more dry.
Serving Ideas
This Greek spinach pie recipe is hearty enough to stand on its own—I’ve had it solo for lunch more times than I can count. But if you want to turn it into a full meal or serve it for a special occasion, here are a few of my favorite pairings:
- Brunch Spread – Pair it with salmon lox, baked bacon, or a fresh fruit salad for a brunch that feels a little fancy without much effort. And yes, it goes great with mimosas—just saying.
- Lunch Side – Add a simple salad on the side. My fave with this is Greek salad for all the Mediterranean vibes, but a cucumber tomato salad or arugula salad with lemon vinaigrette pairs well, too.
- Main Dish – Spinach pie also works beautifully as a side for roasted chicken, grilled salmon, or lamb chops. Just cut the slices a bit smaller if you’re serving it alongside a protein.
Greek Spinach Pie
You'll love this Greek spinach pie recipe with creamy feta, spinach, garlic, fresh herbs, and a buttery crust. Easier than spanakopita!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of a 9 inch pie pan with parchment paper.
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Make the almond flour pie crust here, or any pie crust of your choice. Don’t bake it.
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Squeeze the thawed spinach very well to remove as much water as possible. You should have a tight ball about 1 cup in size.
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In a large bowl, stir together the spinach, feta and mozzarella cheeses, garlic, dill, and eggs. (It will be dry and a little crumbly. Just keep mixing until it's uniform.)
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Add the cream cheese cubes and fold in.
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Transfer the filling into the crust. Pack tightly and smooth the top with a spatula.
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Bake the spinach pie for 30-40 minutes, until the center is firm and a knife inserted into the center comes out clean. Check on the crust after 20-25 minutes, and if the edges are golden enough, cover them with foil or a pie crust shield before finishing the baking time.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 1 slice, or 1/12 of the entire recipe
- Tips: Check out my recipe tips above to help you get the best texture in your crust and filling (no watery issues or uneven cheese pockets!), an alternative pan you can use, and more.
- Storage: Store leftovers in an airtight container for 3-4 days in the fridge.
- Make ahead: See my meal prep options above for the many different ways I’ve made this in advance, and how to heat/reheat.
- Note on serving size: I cut this spinach pie into 12 slices, because it’s very filling.
📖 Want more recipes like this? Find this one and many more in my Keto Ebook Bundle!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Greek Spinach Pie
105 Comments
Judy M
1I would give it 10 stars if I could! It is delicious. I have to make a dairy free, so it’s very high carb. That’s OK, I worked my day around it. 14 carbs is so worth it for two pieces. Thank you so much for your hard work Maya. So glad you’re able to get some rest after giving birth. Take care of yourself.
Sandy
1Wow, I was a little skeptical about making this recipe. It was my second time making this crust, so I was familiar with that. The rest of it went really well, baked within in the given time. On your recommendation I also purchased a silicone pie edge protector which worked like a charm. Thanks for your diligence in creating and perfecting this recipe.
Dannette Catigbe
1I just finished making this. It was absolutely delicious! Followed the directions and ingredients as listed. The only ingredient that I did not include was the dill (I did not have any on hand). Will definitely make this again though. Thank you for the recipe!
Francis
1I made this recipe a couple of days ago. I did not make the crust since I just wanted the filling and it is totally amazing. I went back to the store today to buy more spinach and make it again. It is very delicious and the amount of the ingredients were perfect for me.
Thanks for sharing such a wonderful recipe :):)
Diane Keefe
0how long did you bake this and at what temp? Thanks
Maya | Wholesome Yum
0Hi Diane, This recipe bakes at 350 degrees F. All the timing details (and temperature) are on the recipe card above. Please read it to ensure you don’t miss a step or ingredient.
Elaine Smiley
0I was wondering about making this with fresh spinach. Any guidance on that, including if I should use a full 16 oz if I substitute the fresh?
Maya | Wholesome Yum
0Hi Elaine, Yes, absolutely! You actually need more if using fresh, about 1.5 pounds. You do need to cook it first and let it cool before squeezing out the moisture.
Diane Keefe
0Sorry,was wanting to know how long and at what temperature to bake this WITHOUT THE CRUST. BAKING WITHOUT A CRUST? Thanks
Wholesome Yum M
0Hi Diane, Sorry about that! The bake time and temp should remain the same for making this recipe crustless. Be sure to grease your pan well so it doesn’t stick.
Donna
0I would like to know if you sautéed the garlic before baking
Maya | Wholesome Yum
0Hi Donna, No, I don’t. You can if you like.
Amber
0Just made this and it really is amazing. Trying to make dishes my husband likes, hoping he won’t miss 10 layers of buttery phyllo dough. This really was impressive. Highly recommend! and it’s so pretty too 🙂 I feel like a pro!
Wholesome Yum D
0I’m so glad you felt like a pro with this one, Amber! That’s such a great win — especially when you’re making dishes your husband will enjoy, too. Sounds like it’ll definitely be one to keep on repeat!
Darlene LaGrange
0This is so delicious. The almond crust was easy to make as was the spinach pie it self. I will definitely be making this again. If you’re wondering, yes, it is good for breakfast with your eggs!
Wholesome Yum D
0That’s great to hear, Darlene! I’m glad the almond crust was easy and that you’re already planning to make it again.
Jackie Loise lopez
0Hi My name is Jackie. I just started keto and I made this pie today. It was delicious. I will be making it again. I will also be making some of your other dishes.
Wholesome Yum D
0That’s amazing to hear, Jackie. So happy the pie was a hit! Wishing you all the best on your keto journey!
Cristina K
0Hi, I’m low carb and not a great cook I’m wondering if I could just use a zero carb flour tortilla in place of the pie crust? I do miss spanakopita so much thank you, Cristina
Maya | Wholesome Yum
0Hi Cristina! I haven’t done this with tortillas. I suppose you could stuff the filling inside similar to a quesadilla, but don’t think it would hold up as a crust for a pie like this. You could also just make this spinach pie without a crust, just make sure to line the pie pan with parchment paper and spray with olive oil spray.
Holly Sale
0Hi Maya, have you ever tested this recipe with another green maybe kale or collards? I just can’t have spinach, but this looks like what my Greek grandmother used to make us. I would love to make it.
If so, since spinach cooks down so much I’m wondering how much of the other greens I should use.
Thank you!
Maya | Wholesome Yum
0That’s a great idea, Holly! I haven’t done that yet. Kale or collards would cook down too, just not as much as spinach. I can’t say for sure how much you’d need to start with, but you’d still want to end up with 1 cup in a tight ball after cooking and squeezing. You could always start with the same amount, squeeze, then measure out a cup. If you have any extras, use them for other dishes, like a soup or omelette. Please let me know how it goes if you try!
Fred
0Without the crust, this is a great recipe, and very simple. With the crust, a decent recipe. I’m not a big fan of almond flour crusts, so that is my bias there, but it truly doesn’t need the crust.
Maya | Wholesome Yum
0Hi Fred, Thank you for the feedback! Feel free to make it without the crust if you’re not a fan of almond flour crust, or use any other crust you like. Your pan won’t be full without the crust, so if you want to make it crustless, I’d increase the filling amounts by about 1/4 or 1/3. They’re pretty flexible!
Cherrie
0Do I have to use parchment paper? Is there another way in the glass pie pan like avocado oil spray? I didn’t like the way it cut with the parchment paper last time
Maya | Wholesome Yum
0Hi Cherrie, You could try it with just cooking spray, but I can’t guarantee that it won’t stick. I line the bottom of the dish only and haven’t had any issues with slicing.
Jessica Chiang
0Hi! Can you use fresh spinach? All the frozen spinach in the store says DO NOT REFREEZE. I making this solely to freeze it to have on hand during my kitchen Reno. Thank you so much!
Maya | Wholesome Yum
0Hi Jessica, Yes, you can, but you’ll need more of it — about 1.5 pounds — and need to cook it before squeezing. Also, it’s perfectly fine to freeze this Greek spinach pie even if you used frozen spinach (I do it all the time). The reason frozen spinach bags say don’t re-freeze is because they’ll freeze into a solid block and also their texture will change, but once you use it in this recipe, it’s fine to freeze the pie. Hope this helps!
Kathy
0I want to prepare and freeze this now and serve next week. Do I freeze filling separately and defrost and then bake crust separately next week?
Maya | Wholesome Yum
0Hi Kathy, I have several options above for making this ahead.
Jocelyn
0Easy and delicious! I keep coming back to this one!
Jinna
0This recipe is spot on! I didn’t have enough feta cheese so I added a little ricotta cheese and it worked! It’s super easy and fun to make, and the flavor is on point ?? (warm up for a quick dinner or breakfast) Thank you for sharing!!
Amy
0Excellent recipe! I am the only keto member of the family, and everyone loves it. I did add a sliced onion that I cooked slowly in a bit of olive oil. An easy delicious recipe!
Nicole B
0I’ve made this delicious dish too many times to count now. I even make it when I’m not doing keto and just use real pie crust. The only changes I make are that I add the juice of 1/2 a lemon and about 1/4 cup of chopped onions. Thanks for such a great recipe!
Becky
0Holy cow! This is so good! Will make it often. I sauteed an onion and added it. Also, we drizzled it with Primal Kitchen avocado oil greek dressing and had a few kalamata olives on the side. Really amazing recipe. Thanks.
Joyce Lorenzen
0Excellent! The crust was especially good.
Kristine Laselva
0Delicious. Even my nonketo mother in law loved it.
Elpitha
0Any alternative to almond flour? Like normal gf flour ?
Maya | Wholesome Yum
0Hi Elpitha, Yes, you can use any pie crust recipe you like. I don’t have one using a gluten-free flour blend, though.
Elizabeth Hess
0I made the Easy Greek Spinach Pie recipe tonight for dinner with parm baked chicken drums and a slice of tomato. The Spinach Pie was delicious! Thank you for the recipe Maya!
Zenia Rene
0This recipe is not only easy, it is rich and satisfying. It’s one of my new favorite “go-to” meals.
Yaro
0I used fresh spinach, squeezed and squeezed and til came up quite moist and soft in the middle but the top started to hurn so I took it out.
Any advice on removing moisture before had?
Maya | Wholesome Yum
0Hi Yaro, Did you cook your fresh spinach? You have to cook it first, then let it cool and squeeze to get the moisture out. Hope this helps for next time!
Elyse Silverman
0Can you substitute almond flour for regular flour if you’re not gluten free? Or use half almond flour half regular flour?
Maya | Wholesome Yum
0Hi Elyse, I am not sure if regular flour will work for my almond flour crust, but you can use any pie crust recipe you like.
Denise Teague
0I am in love LOVE LOVE with this recipe! It’s so good and wow it was so easy to make and not time consuming and that means allot to me. I am a busy busy mom and wife, we own a bbq restaurant and that consumes all my time so let me tell you, I am so very happy to have found wholesome yum!
Annette Baker
0This recipe is delicious! I wondered if butter could be substituted for the coconut oil.
Kristine
0I found the coconut oil in this recipe too strong in the finished pie . Could I use butter instead?
Wholesome Yum M
0Hi Kristine, Yes, butter will work. Enjoy!
Aly
0Can I sub something for the feta cheese? Not a fan at all of feta cheese, lol. Any ideas on substitutions would be appreciated. Thx! Aly~
Tara
0I would try crumbled goat cheese! if you can find it
Susanne C Swisher
0Try the Paneer cheese from Costco! it would be delish!
Maya | Wholesome Yum
0Hi Aly, Crumbled goat cheese would be the closest substitute, or you could just add some extra mozzarella.
Jenelle D.
0I had marinated some pork loin for kabobs and had veggies to grill with it but had it in my head that I really wanted some spinach pie too. Well, this pie stole the show. Only had a 10 oz pkg of frozen spinach so used that, kept everything else the same except added a little salt and oregano to the spinach mix and didn’t have fresh dill so used 1/2 Tbsp of dried and it turned out wonderfully. Will definitely be making this again and easy enough that I’d consider making it for company too. Thank you!
Lindsay
0Hello. I made this back in November and LOVED it. I froze half of it and was wondering how long you suggested it can be frozen for? Is it still good up to 6 months?
Wholesome Yum M
0Hi Lindsay, I would defrost and eat it now. If it was wrapped well it should be fine, but I wouldn’t keep it in the freezer any longer than 6 months.
Julia Van Stone
0This is a good recipe for spinach pie/spanokipita. I subbed cottage cheese for the cream cheese and parm/romano blend to give it a bit more complexity, but it works either way. I am serving this for dinner and need to know what everyone has as a side dish??? I threw in some chicken to make it more of a meal, but salad seems like overkill, rice is too carby… Help!
Pattie
0Pretty good! Had some cream cheese I wanted to use up. Crust perfect. Added cumin and dill. Only used 3 eggs in filling n half the salt. The cheeses have enough. Skipped the mozzarella too but added more cream cheese. Overall a success! Thank you!
Cheryl Carnevale
0Is there a reason that you use frozen spinach rather than fresh? Thanks!!! I’m loving discovering all the recipes!
Maya | Wholesome Yum
0Hi Cheryl, Partly it was because it’s what I had, and partly because frozen works just as well so it kind of felt like a waste to use fresh spinach when it turns out the same. It’s perfectly fine to use fresh if you want to, but there will be an extra step to cook it and let it cool before squeezing. Also, you’ll need more — about 1.5 pounds.
Jan Long
0I was looking for something in little pockets but your filling sounds delicious
Michele
0I have fresh spinach from my garden and was wondering how to substitute fresh for the frozen. My husband just picked a bunch of it over the weekend and when I saw this recipe I thought that would be a good way to use some of it. Thank you for this answer as now I don’t have to ask how to use the fresh.
Nicole B
0I’ve made this recipe many times and love it! I do add chopped onions and a good squeeze of lemon, and sometimes some shredded chicken to the mixture. I also cut back a bit on the feta (6oz instead of 8oz) and cream cheese (2oz instead of 4oz).
Diane
0Love it! Fast, easy, ingredients any cook would have on hand! Didn’t have any deal on hand, but didn’t miss it… Used read Russian garlic, which is quite strong… Loved it! Hubby approved!
Kerri hartell
0I LOVE spanikopita, and this pie sounds *perfect*. But we recently came to suspect that my husband has an almond allergy. I know that almond flour and coconut flour seem to be the go-to replacements for wheat flour for people eating keto, but do you know of any other alternative flours that can be used in the crust? I’ve been told that in most cases, almond and coconut flours are NOT interchangeable because they absorb liquids differently, and I also don’t think that I’d like a heavy coconut flavor to my spinach pie 😉
Maya | Wholesome Yum
0Hi Kerri, I think a coconut flour pie crust like this without the sweetener and add some salt. You could add some herbs or spices to it if you like. Alternatively, sesame flour or sunflower seed flour could work in place of the almond flour, but the texture won’t be as nice as blanched almond flour.
Sonia Kuczynski
0Hi there, can I use ready-made pie crust to make this spinach feta pie instead as I do not like almond flour at all and my Husband is allergic to Almonds
thanks
Maya | Wholesome Yum
0Hi Sonia, Yes, you can use any pie crust that you like and that fits your dietary needs.
Charlotte Locey
0Can’t wait to try this! It will be an easy dinner for this weekend. I am crazy about pine nuts with the ingredients in your recipe so will add those. The only challenge will be using my little portable oven for only the second time. I believe I bought the one you recommended? GoWiseUS. I am in a temporary, tiny townhouse for 3 months while my new house is under construction. So do you think I can accomplish this dish in a 50 square foot kitchen with no regular oven? LOL!
P.S. I have tried and enjoyed many of your recipes prior to moving out of my “real” house!
Wholesome Yum
0Hi Charlotte, as long as the pie fits it should work! You may need to add a few more minutes to the bake time if the center isn’t set.
Brooke
0I really love Maya’s work here. Her dedication, her contribution to keto & thousands of persons, her ability to kindly answer the same questions repeatedly when the answers are all readily available in her posting or site one way or another, including that of other comments… That said, it pains me to leave a less than 4-5 star review, but I have to be honest here.. perhaps it’ll be useful to someone.
1st, I have made this recipe in some form my entire adulthood. So I jumped at a different take on the recipe ..+ crust!! I’ve always simply omitted. My version tho, always had an onion. So I def tasted it missing. (In my mind, cooked spinach is always married to onion, garlic, S&P. If that’s you too, then I’d add a little.) Feta is always excellent with spinach, but cheddar works great too. Really whatever you like. Even a splash of cream & 2-4 eggs. It’s actually an incredibly flexible recipe. Just watch your liquid.
I was a lil @ the amount of cheese here, I ended up backing off 2oz. of the feta. I really should have done the same for the garlic. I felt mine had too much. & I garlic. Like maybe only 1 clove? The outer edges of pie w/golden/browned crust edges were actually my favorite part. The inner pie & crust was a lil soggy n thick. I own some of that, (juggling with making Maya’s pecan squares as well, great btw..) I failed to squeeze out the last of the moisture from spinach with cheesecloth (or paper towels). I highly recommend everyone does. Dry spinach is to a favorable outcome.
It just wasn’t my favorite of all the times/ways I’ve made a spinach pie. Remaking, I’d omit/reduce the cream cheese & mozzarella, reduce the garlic, n add a bit o S&P. Maybe even skip the crust altogether & use the macros for an onion. Either way, I will absolutely use the savory crust recipe & make it again (4+⭐️for that).. just making sure it’s rolled a bit thinner (2mm-ish) in mid-section.
Mac
0This is really great but if you want to kick it up a bit add… bacon what does’t taste better with bacon, a little onion, some water chestnuts and a touch of hot sauce.
Now that is good!!!
No more time except time to cook the bacon but it is worth it
Patricia Baumann
0I really enjoyed the Spinach pie! It is now one of my favorites!
Dhwani Joshi
0Hi,
Can I use fresh spinach instead of frozen?
Thanks,
Dhwani
Maya | Wholesome Yum
0Yes, you can. You’d need to cook it first and then drain moisture.
Janice
0How far in advance can I make the crust? I would like to make the crust the night before, press it into the pie pan and cook it the next morning, and then cook the filling. Do you think this would make the crust soggy or do you think it would be OK?
Maya | Wholesome Yum
0Hi Janice, That should work fine. You can even bake the crust the day before if you want to.
Janice
0Thanks, I like that idea even better!
Martha
0Making this as I type. Didn’t have almond flour so I used almond meal. A bit of the crust “fell” off so I gave it a little taste test before filling the pie shell with the spinach mixture – it was Delicious! I can’t wait to dig in when it’s done – sure to be a winner!
Maya | Wholesome Yum
0Thank you, Martha! Hope you liked the rest of it just as much!
Marg
0Hi, Just checking. do you cool the crust before adding the filling? It seems as though you just put the filling right in the hot crust,from the time allowed. Can you make the crust ahead of time?
Maya | Wholesome Yum
0Hi Marg, No, you don’t have to cool the crust first, though mine usually does end up cooling for a couple minutes if I’m not done preparing the filling yet. No need to cool completely or anything. However, if you want to make the crust ahead of time, you definitely can!
Christine
0Just made this and put it in the oven! A little confused because the recipe said to use 4 eggs…but doesn’t say weather to use one for the crust and the other 3 for the filling?
I used 4 eggs for the filling as it said. I made my own crust. Wasn’t sure if that meant that you would need 5 eggs for the entire pie.
Maya | Wholesome Yum
0Hi Christine, The ingredients listed are broken down into the parts for the recipe – 1 egg for the crust and 4 eggs for the filling, so 5 total. If you’re using your own crust and just adding the filling, you’d just need the 4 eggs for the filling. Hope you liked it!
Connie
0Have you ever made this pie without any crust? I am wondering how it might change the cooking time, as well as if the filling might stick to the pie plate.
Maya | Wholesome Yum
0Hi Connie, I haven’t, but think it should work. To avoid sticking, use a glass pie pan or line with parchment paper.
Andrea
0Just got done eating this for dinner. Made some quick adjustments and just used store bought dough. Was so nervous to make it, totally thought I was gonna fail but it really is super easy and very yummy! Will definitely make this again 🙂
Maya | Wholesome Yum
0I am so happy to hear that, Andrea! Thanks for stopping by!