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Shared by Monica Haim

Torta de Espinaca (Spinach and Cheese Pie)

Yield: 6-8 servingsTime: 1 h and 30 min

Torta de Espinaca (Spinach and Cheese Pie)

Yield: 6-8 servingsTime: 1 h and 30 min

Family Journey

Bogota and Barranquilla, ColombiaMiamiNew York City
Homer, Alaska

This recipe was shared by Monica Haim. Read more about her family in "In Rural Alaska, Monica Haim Dreams of a Colombian-Miami Feast" and try her recipes for torta de datiles (date and walnut cake), arroz con fideos (rice with vermicelli noodles), and guava challah.


For the Dough

  • 3 ½ cups all-purpose flour
  • ¼ teaspoon kosher salt
  • 2 sticks butter, cut into ¼-inch pieces, chilled
  • ½ cup cold water

For the Filling and Assembly

  • 30 ounces frozen spinach, thawed and drained of excess water, about 3 ½ cups
  • 4 cups grated mixed cheeses (mozzarella, sharp white cheddar, jack, etc.)
  • 8 oz farmer cheese or goat cheese
  • 2 teaspoons kosher salt
  • 2 eggs 
  • 1 egg yolk 
Baking ProjectsCooking ProjectsMain CoursesVegetarianDairySouth and Central America


  • Step 1

    Preheat the oven to 350 degrees, and grease a 9x13-inch baking dish with butter and a little flour.

  • Step 2

    Make the dough: In a large mixing bowl, combine the flour and salt. Add in the butter pieces, and break them up using your fingers until they are pea-sized. Make a well in the center and add the water. Knead the dough until it just comes together. 

  • Step 3

    Divide the dough: Take two-thirds  of the dough and form into a flat rectangle. Wrap in plastic. Do the same with the remaining dough, and transfer to the refrigerator to chill.

  • Step 4

    Make the filling: In a mixing bowl, combine the spinach, cheeses, two eggs and salt. Set aside.

  • Step 5

    Assemble the pie: Lightly flour a surface and roll out the larger portion of dough. It should be large enough to cover the bottom and inner sides of the baking dish. Press the dough gently into the baking dish. Spread the filling in an even layer, and roll out the remaining dough. It should be large enough to cover the top of the baking dish. Press out any air bubbles and cut a few slits into the dough with a knife to allow steam to escape during baking. 

  • Step 6

    Fold the excess dough over the edges and pinch together to seal. Brush with the egg yolk and transfer to the oven. Bake for 40-50 minutes, until the top is evenly browned and the dough is cooked through.