Spanakopita-Inspired Tavern Pie

This treasure trove of Boursin Garlic & Fine Herbs Cheese, chopped spinach, artichokes, and caramelized onions offers delightful presentation, heavenly aroma, and many, many orders from patrons.




For the Boursin Filling:
  1. In a mixing bowl, evenly combine Boursin Garlic & Fine Herbs Cheese, spinach-artichoke dip, 1 large egg, red pepper flakes, sausage, and Italian seasoning.

  2. Reserve cold for filling the pie shell.

For Pie Shells:
  1. Preheat oven to 375º.

  2. Whisk together the egg and water. Reserve.

  3. Lightly coat a sheet pan with pan spray.

  4. Roll out the 3 pie shell rounds onto the sheet pan.

To Make A Tavern Pie:
  1. Place 1 cup of Boursin filling in the center of each pie shell, leaving approximately 2” of the edge free of filling.

  2. Bring the edges of the pie shell up over the filling (leaving the center open with the Boursin filling exposed), crimping the edges so they overlap and create a circle.

  3. Brush the exposed pie dough of each tavern pie with egg wash.

  4. Bake for 30 minutes.

Operator Tips:
  1. This recipe can also be prepared using the 2.2 lb Boursin Professional tub.


  • portions


  • serving size

    1 Pie

  • day part

    Lunch, Dinner

Boursin Filling:
  • 1

    cup Boursin Garlic & Fine Herbs Cheese

  • 1 1/2

    cups spinach-artichoke dip

  • 1

    Fresh large egg

  • 1

    tsp whole red pepper flakes

  • 3/4

    cup ground sweet Italian sausage, fully cooked

  • 1/2

    tsp dried Italian seasoning

Egg Wash:
  • 1

    Fresh large egg

  • 1

    tsp tap water

  • 3

    Pie shell rounds, 9-inch, thawed