Savory pie with spinach, hazelnuts and feta cheese: the rustic pie recipe is also delicious for vegetarians


  • Nocciolab selected roasted hazelnuts (40 gr)
  • Shortcrust pastry (1 roll)
  • Fresh spinach (300 g)
  • Greek feta cheese (180 g)
  • Two eggs
  • Parmesan (2 tablespoons)
  • Salt (to taste)
  • Pepper (to taste)

The savory pie with spinach, selected Nocciolab hazelnuts and feta, is a very simple rustic dish to bring to the table; a genuine balance of flavours, perfect for preparing a cold appetizer or a last-minute dinner. Savory pies are an excellent idea for those who are short on time and don't want to give up a good dish: all you need is shortcrust pastry, and a touch of imagination.

In the recipe we offer you, there are very healthy ingredients: the sweetness of the freshly seared spinach meets the sapidity and strong taste of the feta, all with a crunchy note given by the toasted and selected hazelnuts Nocciolab.

Crush the feta cheese with a fork and add the spinach, previously boiled, squeezed and roughly chopped, in a large salad bowl.

Combine the beaten eggs and add the grated Parmesan.

Adjust salt and perfume with a grind of pepper (just enough, not too much so as not to cover the flavours).

Work everything energetically with the hand whisk, as at the end, the mixture must be well blended.

Spread the shortcrust pastry into a 22 cm diameter cake tin and add the mixture, distributing it evenly over the entire surface.

Add the remaining feta cheese to the top of the quiche and sprinkle with the remaining hazelnuts.

Form the edge of the savory pie with the excess pastry and cook in a convection oven at 190 °C for about 20 minutes.

After the cooking time, take the cake out of the oven and let it rest. Transfer it to a serving plate and serve your delicacy to your friends or relatives.

Taste, enjoy and accompany it all with our hazelnut liqueur Don Mimì made with selected Nocciolab hazelnuts or a shot of our GINNO. You will be pleasantly ecstatic.

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