Spinach Pie
User Reviews
4.9
Spinach Pie
Description
The recipe begins by thawing and squeezing excess water from frozen spinach. Onions and garlic are sautéed until translucent, then cooled slightly before mixing with cheeses, nutmeg, salt, pepper, and beaten eggs to create a rich filling. The puff pastry is rolled slightly larger than a 10-inch square and draped over a pie dish or pan.
The spinach mixture is poured onto the pastry and the edges are trimmed or folded to enclose the filling. The remaining egg is brushed on top for a glossy crust after baking at 375°F. The result is a pie with a tender crumb combining creamy spinach and cheese with a flaky pastry shell.
This versatile savory pie suits lunch, dinner, or snack times and can be served warm or at room temperature.
Ingredients
- 1 heet puff pastry $2.40
- 1 lb. spinach $1.99, frozen, chopped
- 1 yellow onion $0.32
- 1 clove garlic $0.08
- 1 Tbsp olive oil $0.16
- 1 cup cottage cheese $0.40
- 1/4 cup Parmesan Cheese $0.44, grated
- 1/8 tsp nutmeg $0.02
- 1/2 tsp salt $0.02
- 1/4 tsp black pepper $0.02, freshly cracked
- 3 egg $0.63, large, divided
Instructions
- Make sure to take the puff pastry and spinach out ahead of time to thaw (spinach can be thawed quickly in the microwave, if needed, but do not thaw the puff pastry in the microwave). Preheat the oven to 375ºF.
- Dice the onion and mince the garlic. Add the onion, garlic, and olive oil to a skillet and sauté over medium heat until the onions are soft and translucent. Set the onions and garlic aside to cool slightly.
- Add the cottage cheese, Parmesan, nutmeg, salt, pepper, and two of the eggs to a bowl, and stir to combine (save the third egg to brush on top of the pastry before baking).
- Squeeze out as much water as possible from the thawed spinach. Add the squeezed spinach and sautéed onion and garlic to the bowl with the cheese mixture. Stir to combine again.
- Place a sheet of parchment paper on your work surface (or dust lightly with flour) and roll the thawed puff pastry out until it's just slightly larger, about 10x10 inches.
- Drape the rolled pastry dough out over a pie plate. Spread the spinach and cheese mixture inside the pastry dough, then take the corners and fold them in toward the center. The pastry will not fully cover the top, but that's okay (see step by step photos below).
- Lightly whisk the remaining egg and brush it over the surface of the pastry dough. Bake the spinach pie for about 45 minutes, or until the pasty on top has puffed up significantly and turned golden brown.
- Remove the spinach pie from the oven, let sit for about five minutes, then slice into eight pieces and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 26421 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 264.21kcal | 13% |
| Carbohydrates | 18.71g | 6% |
| Protein | 10.51g | 21% |
| Fat | 16.94g | 26% |
| Sodium | 454.89mg | 19% |
| Fiber | 2.69g | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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