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Parve Spinach Pies


These mini non-dairy spinach pies are the perfect finger food for parties! A great way to enjoy your green veggies in a bite-sized appetizer.  

  • Duration
  • Cook Time
  • Prep Time
  • 12Servings


  • 1 package mini pie shells
  • Cooking spray
  • 10 oz. frozen chopped spinach
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1/4 cup soy or coconut milk
  • 2 large eggs
  • 2 tablespoons chopped parsley (optional)


1. Preheat oven to 350°F.

2. Bake the mini pie shells until lightly golden in color. 

3. Cook spinach in boiling water for 10 minutes until softened, and drain out all liquids using a colander or kitchen towel. 

4. Meanwhile, in a hot pan sauté onion and garlic in cooking spray. Once they are soft add in drained spinach and cook for an additional 10 minutes. 

5. In a bowl whisk eggs with coconut milk, parsley, salt and pepper. Fold in the sautéed vegetable mixture once cooled, and scoop 2 tablespoons into mini pie shells. Bake for 25 minutes or until the filling is golden and firm.