Can I use fresh spinach instead of frozen?

Yes, you can. Sauté about 1 pound of fresh spinach until wilted, then squeeze out the excess moisture before using. The volume will reduce significantly, similar to the thawed frozen spinach.

How do I know when the pie is done baking?

The pie is ready when the center jiggles slightly but doesn't slosh, and the top is golden brown. A knife inserted near the center should come out clean.

Is this spinach pie suitable for meal prep?

Absolutely. Bake it ahead and reheat portions throughout the week. It holds up well in the fridge, and the flavors often deepen after a day.

Keto Spinach Pie with Swiss Cheese - Creamy Low-Carb Side Dish

Name: Spinach Pie
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Cuisine: Keto
Ingredients: tablespoons butter; tablespoons chopped onion; (16 ounce) package frozen chopped spinach, thawed and drained; eggs; /2 cups heavy cream; /2 teaspoon salt; /2 teaspoon ground black pepper; /2 teaspoon ground nutmeg; /2 cup shredded Swiss cheese

Ingredients

tablespoons butter
tablespoons chopped onion
(16 ounce) package frozen chopped spinach, thawed and drained
eggs
/2 cups heavy cream
/2 teaspoon salt
/2 teaspoon ground black pepper
/2 teaspoon ground nutmeg
/2 cup shredded Swiss cheese

Instructions

Step 1

First, preheat your oven to 375°F (190°C) and give a 9-inch pie pan a light coating of non-stick spray. In a large skillet, melt the butter over medium-high heat and toss in the chopped onion. Cook, stirring now and then, until the onion turns soft and fragrant. Meanwhile, I like to squeeze any remaining moisture from the thawed spinach using a clean kitchen towel—getting it as dry as possible helps the pie set beautifully. Add the spinach to the skillet and stir until it’s heated through and any extra liquid evaporates. Spoon this mixture into the prepared pie pan, spreading it evenly. In a mixing bowl, whisk together the eggs and heavy cream until smooth, then season with salt, pepper, and nutmeg. Pour this custard over the spinach layer, and scatter the shredded Swiss cheese on top. To finish, dot the surface with small pieces of butter—this adds a golden, slightly crispy top. Bake for 25 to 30 minutes, or until the center is set and the top is golden brown. Let it cool for about 5 minutes before slicing. This step is crucial
Step 2

it allows the custard to firm up just enough for neat, satisfying portions.

Chef's Tip

For an extra layer of flavor, try sautéing the onion in bacon fat instead of butter—it gives the pie a smoky depth that pairs wonderfully with the creamy spinach. Also, a pinch of cayenne in the egg mixture can add a pleasant warmth without overwhelming the dish.

Storage Tips

Keep leftovers refrigerated in an airtight container for up to 3 days. Reheat slices in a 350°F oven for 10 minutes to restore the ideal texture—microwaving can make the custard weep.

Variation Tips

This spinach pie is incredibly versatile. Swap Swiss cheese for sharp cheddar for a bolder taste, or use smoked Gouda for a touch of elegance. You can also add 1/2 cup of crumbled cooked bacon or sautéed mushrooms to the spinach mixture for extra texture and umami.

Spinach Pie