THE RECIPE JOURNAL · Lunch
Courgette and Spinach Savory Pie
This savory pie is a delightful way to enjoy fresh courgettes and spinach, perfect for a cozy meal any day of the week. Its flaky crust and flavorful filling make it a crowd-pleaser that's both comforting and nutritious.
FROM THE KITCHEN • Courgette and Spinach Savory Pie
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 350°F (175°C). Press the pie pastry into an 8-inch pie dish, making sure it fits nicely. Next, warm a skillet over medium heat and cook the bacon, stirring it around for about 3 minutes. Toss in the onion, spinach, and courgette, and keep cooking until the onion and courgette are soft, the spinach has wilted, and the bacon is cooked through—this should take around 5 to 10 minutes. Spoon this veggie and bacon mix evenly into the pie crust. In a bowl, whisk together the milk, eggs, salt, and pepper, then pour this mixture over the filling in the pie dish. Sprinkle the mozzarella cheese on top. Pop the pie in the oven and bake for about 35 minutes, or until the cheese turns golden and the pie feels firm when you gently press the center.
Why you’ll love it
This dish is a wonderful way to enjoy fresh vegetables in a comforting, flaky pie. It’s packed with flavor and makes a great meal for any time of day. Plus, it’s a clever way to sneak in some greens.
How to serve
Serve warm with a simple green salad or a dollop of tangy yogurt on the side. It also pairs nicely with roasted cherry tomatoes or a light vinaigrette to balance the richness.
Storage & leftovers
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven to keep the crust crisp. This pie also freezes well; thaw overnight in the fridge before reheating.
