Spinach and Three Cheese Pie

Spinach and Three Cheese Pie

3 from 4 votes
Recipe by Nici Wickes Course: Lunch, DinnerCuisine: ItalianDifficulty: Medium


Prep time


Cooking time


Total time





Buttery pastry encases a cheesy filling of spinach, cheeses and herbs all bound together with cream and eggs. Yum!


  • 1 – 2 sheets of short crust savoury pastry

  • (or make your own – see below)

  • 200 g cream cheese, softened

  • 4 large eggs

  • 150mls cream

  • 150 g cheddar cheese, grated

  • 50 g blue cheese, crumbled (can use feta)

  • 50 g parmesan, grated

  • 1 cup shredded raw spinach

  • Handful parsley, chopped fine

  • 2 tbsps caramelised onion chutney (optional)

  • 1/4 tsp black pepper

  • Chutney to serve

  • Pastry
  • 1/4 cup walnuts

  • 250 g flour

  • 1/2 tsp salt

  • 125 g cold butter, diced, plus extra for the tin 1 egg

  • 2 tbsps cold water


  • Preheat the oven to 190 C.
  • Line base and sides of a 21cm springform tin with pastry (pressing edges together if using storebought), allowing pastry to overlap the lip. Prick pastry all over with a fork and chill for 30 minutes. Bake for 15-17 minutes or until beginning to colour. Trim excess pastry.
  • In a large bowl, whisk the cream cheese until smooth then whisk in eggs and cream until combined. Stir in cheeses, spinach, parsley, caramelised onion chutney and pepper. Pour the mixture into cooled par-cooked pastry base.
  • Bake for one hour or until golden brown and set in the middle.
  • Rest for 15 minutes before removing from the tin and slicing to serve with chutney.
  • Making your own pastry
  • Put walnuts into a food processor and process to chop coarsely. Add the flour, salt and butter and pulse until it resembles breadcrumbs. Whisk egg with cold water. Add to the flour mix and pulse to just combine. Turn out on floured surface and briefly knead the dough to bring it together. Either line the tin with it, allowing some overlap over the rim and chill for 30 minutes, or form into a disc, wrap and chill for 30 minutes until ready to use


  • Recipe and Food Stylist: Nici Wickes
  • Image: Todd Eyre Photography

Share this recipe

Scroll to Top