Grandma Gizzarelli’s Famous Spinach Pies


When I was a kid, I loved my Grandma Gizzarelli’s spinach pies. Now I’m sharing the love with you.

Customizable to your tastes, these individual pies are fun to make (get your kids in on the rolling action), delish, and make a welcome addition to any dinner, potluck, or next-day lunch.


  • Bridgeford frozen bread
  • 2 to 3 bags of frozen spinach
  • Filling ingredients such as chopped olives, cheese, sausage or mushrooms
  • Butter



  • Defrost the Bridgeford frozen bread per the instructions on the package. Let the dough rise at least once before you try to work with it. Knead it after the first rise, making sure to flour your hands first.
  • Roll the dough out as thin as possible on a floured space. It will fight you but stick with it.


  • Defrost the frozen spinach. Squeeze out as much liquid as you can and dry it on paper towels. This is important because otherwise your pies will get soggy on the bottom and you don’t want that (ain’t nobody likes a soggy pie).
  • Mix the spinach with whatever other ingredients appeal to you such as sliced mushrooms, black olives, cooked sausage or bacon, and/or cheese. Season the mixture with salt and pepper, mustard if you want, and/or butter—make it your own.

Making the pie:

  • Cut out a circle of the dough. Place the filling in the center. Fold over one half of the dough so you have a turn-over shaped pie. Seal the edges all around with a fork.
  • Brush melted butter over the top. You can also sprinkle sesame seeds, cheese, or salt on the top.
  • Bake according to the bread instructions. It will depend on how big your pies are as to how long they cook. When they are brown and about 1 1/2 times the original size, they are done.

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