Spinach Cake: simple, fast and delicious!

Total time: 20 prep + 30 cooking
Difficulty: Low
Serves: 4-6
By Cookist

This Spinach Cake is a delicious and easy-to-make dish that's perfect for entertaining guests. The recipe calls for a few simple ingredients, including puff pastry, spinach, ricotta, parmesan, and nutmeg. The combination of savory spinach, creamy ricotta, and nutty parmesan is sure to impress your guests. It’s easy to make too. You simply cook the spinach, mix it with the filling ingredients, and spread it over puff pastry. This is perfect for those who lack confidence in making pastry from scratch. It’s also not as heavy as a quiche, because the recipe contains only one egg! Whether you're hosting a dinner party or looking for a tasty snack to enjoy with friends, this spinach pie is the perfect choice. So why not give it a try and impress your guests with your culinary skills?

Spinach Cake Variations

This simple Spinach Cake recipe can easily be modified according to your liking:

Add fresh herbs to the mixture (like dill, parsley, and oregano)Give the cake classic flavors by adding crumbled feta to the spinach maker before baking.For an oniony flavor, add scallions or chives. If using onions, sauté them before using them to reduce the bite.Added minced garlic will also add flavor to the filling.For extra crispiness, don’t leave out the butter in between the layers. Make sure to seal the edges properly with the egg wash, otherwise, the filling will leak out while cooking.For extra creaminess, add a higher ratio of ricotta to the filling.


To make the spanakopita triangles ahead of time, make the filling and assemble the triangles on a baking sheet. Cover tightly with plastic wrap and refrigerate overnight. Bake adding 5 to 10 minutes to the cooking time.

If using frozen spinach, allow thawing completely before squeezing out the excess moisture. This is important so that the phyllo triangles do not become soggy.

How to Store Spinach Cake

Store leftovers in the fridge for up to 3 days. Reheat in the oven for 10 minutes. Reheating them in the microwave will make the cake soggy.

Fresh Spinach
e.v. oil
1 clove
350g (1 1/2 cups)
Cheese parmesan
100g (1 cup)
Puff pastry
A pinch of salt
A pinch of nutmeg
1 egg yolk for brushing


Wash the spinach and clean it by removing the stalks.

In a pan, add the extra virgin olive oil, and a clove of garlic, and cook for about ten minutes on low heat.

Once cooked, squeeze the spinach well to remove excess water and chop finely.

In a bowl, mix the ricotta with the grated Parmesan, the nutmeg, an egg, and a pinch of salt.

Add the chopped spinach and mix well.

Cover a 24 cm (9-inch) mold with the puff pastry.

Prick the base with a fork and pour the filling inside.

Smooth the surface with a spoon, then fold the edges over, creating a ripple around the edge of the cake.

Brush the edges with egg yolk and bake in the oven at 180°C/360°F for 30 minutes.

Cut on slices and serve.


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