Going Healthy with Spinach: Breakfast pies from Distinctive Inns of New England

Spinach Pie from Harbor Light InnAs we kick off the summer season and watch the seedling spinach plants start growing into salad-sized, we thought it might be helpful to share some of our best breakfast pie recipes featuring this healthy ingredient.  After all, every romantic getaway at every one of the 12 Distinctive Inns of New England (DINE) starts with a fabulous breakfast featuring healthy and hearty homemade breakfast entrees and sides.  Hey!  There’s a good reason the acronym for our special collection of New England inns is DINE.

And speaking of romantic getaways and kicking off the summer season, have you seen our special Kick off to Summer offers from Distinctive Inns of New England? Click here to access the first-ever spring season promotion from DINE.

Today, we feature a few breakfast recipes with spinach front and center in the ingredients.

Super Awesome Spinach Pie recipe from Harbor Light Inn


1 Puff Pastry Sheet (from frozen aisle)

1 bag of spinachBeautiful photo of Spinach Pie from Harbor Light Inn

1 sweet onion (chopped)

6 Eggs

½ Pound Feta Cheese (feel free to use a bit more if you want!)

½ Cup Grated Parmesan Cheese

Pine Nuts (optional)


Thaw puff pastry sheet. Once its thawed, butter pie dish and then place down pastry sheet. Press it around dish for crust.

Preheat oven to 350°.

Sauté Chopped Onion in butter over medium heat until translucent.

Beat 6 eggs in a separate bowl.

Add freshly chopped spinach into the eggs along with sautéed onions. Do not sauté the spinach–its yummy (and healthy!) to add it in raw

Add in parmesan and feta cheese and season with salt and pepper

Place spinach/ egg/ cheese mix in puff pastry crust. Top with pine nuts and fold over the four corners of the puff pastry sheet that were hanging over pie dish. We also like to butter the tops of those corners, so they turn a nice brown but not necessary

Bake at 350° F for 35-40 minutes.

SUPER delish and very healthy!  

Spinach Strata from Captain Jefferds Inn

(Serves 8-10)


Approx. 20 (1/2-inch thick slices supermarket French or Italian bread

Spinach Strata from Captain Jefferds Inn10 Tablespoons unsalted butter softened

8 medium shallots minced (about ½ cup)

3 (10-oz.) package frozen chopped spinach, thawed and squeezed dry

Salt and ground black pepper

1 cup medium-dry white wine, Vermouth

10 ounces Gruyere cheese grated (about 2 1/2 cups)

13 large eggs

3 1/2 cups half and half


Adjust oven rack to middle position and heat oven to 225 degrees.

Arrange bread in single layer on large baking sheet and bake until dry and crisp, about 40 minutes, turning slices over halfway through drying time. (Alternatively, leave slices out overnight to dry.).

When cooled, butter slices on one side with 4 tablespoons butter; set aside.

Heat 4 tablespoons butter in medium nonstick skillet over medium heat. Sauté shallots until fragrant and translucent, about 3 minutes; add spinach and salt and pepper to taste and cook, stirring occasionally, until spinach and shallots are combined, about 2 minutes.

Transfer to medium bowl; set aside.

Add wine to skillet, increase heat to medium-high, and simmer until reduced to 1/2 cup, 2 to 3 minutes; set aside.

Arrange half the buttered bread slices, buttered-side up, in single layer in dish. Sprinkle half of spinach mixture, then 1 1/4 cup grated cheese evenly over bread slices.

Arrange remaining bread slices in single layer over cheese; sprinkle remaining spinach mixture and remainder of cheese evenly over bread.

Whisk eggs in medium bowl until combined; whisk in reduced wine, half-and-half, salt, and pepper to taste.

Pour egg mixture evenly over bread layers; cover surface flush with plastic wrap and refrigerate at least 1 hour or overnight.

Remove dish from refrigerator and let stand at room temperature 20 minutes.

Meanwhile, adjust oven rack to middle position and heat oven to 325 degrees.

Uncover strata and bake until both edges and center are puffed, and edges have pulled away slightly from sides of dish, 55-60 minutes.

Cool on wire rack 5 minutes; serve with cheddar cheese sauce.

Cheddar Cheese Sauce:


5 Tablespoons butter

6 Tablespoons flour

½ teaspoon salt

1 teaspoon Worcestershire sauce

3 Cups milk

4 Cups cheddar cheese


Melt butter and then add flour and salt and cook.

Add Worcestershire sauce, milk, and cheddar cheese.

Blend together until cheese is melted and sauce is smooth. Top individual pieces of the strata with the sauce.

Spinach, Tomato and Goat Cheese Frittatas from Cliffside Inn

Spinach and Tomato Frittata from Cliffside Inn(serves 1-2)


2 Tablespoons Half and Half

3 eggs

1 Tablespoon goats milk cheese
1/2 Cups fresh spinach
1/2 Cups red tomatoes sliced

½ teaspoon sautéed garlic

1 Teaspoon onion


Sauté spinach until wilted.

Beat egg and add salt and pepper to taste.  Add to spinach and cook for about 2 minutes.

Layer goat cheese and sliced tomatoes on top.

Transfer pan to oven and broil on high for 2 minutes.

Visit each of the Distinctive Inns of New England by clicking below on links that will take you to each of their websites:

In Maine:  Captain Jefferds Inn in Kennebunkport & Camden Maine Stay Inn in Camden

In New Hampshire:  Manor on Golden Pond in Holderness & Chesterfield Inn in West Chesterfield

In Massachusetts:  Harbor Light Inn in Marblehead, Gateways Inn & Restaurant in Lenox, Deerfield Inn in Historic Deerfield and Captain’s House Inn in Chatham on Cape Cod.

In Vermont:  Rabbit Hill Inn in Lower Waterford & Grafton Inn in Grafton

In Rhode Island: Cliffside Inn in Newport

In Connecticut: Inn at Harbor Hill Marina in Niantic.

Cliffside Inn's Spinach and Tomato Frittata