Spinach & Cheese Pie

By shahdan • January 22, 2017

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Spinach & Cheese Pie
Spinach & Cheese Pie spinach pie
40 min
medium
  6

The Spinach and Cheese Pie is crispy from the outside and smooth(almost creamy) from the inside with a tasty cheesy yet fresh taste. It is perfect as a side veggie dish for your everyday lunch as well as for big gatherings.

This recipe serves 4-6. For bigger dinner parties, you will need to double the filling and puff pastry (you will need one full pack for the base and a second pack for the upper layer).

 


Ingredients

  • 1 tablespoon olive oil - زيت زيتون
  • 1 small onion (diced) - بصلة
  • 2 medium garlic cloves (minced) - فصوص ثوم
  • 300 gram spinach (roughly chopped) - سبانخ
  • 100 gram feta cheese - جبنه فيتا
  • 125 gram ricotta cheese - جبن ريكوتا
  • 2 large eggs - بيض
  • 4 tablespoon cheddar cheese (grated) - جبن شيدر
  • 1/4 teaspoon nutmeg - جوزة الطيب
  • 1/2 teaspoon oregano - أوريجانو/ زعتر
  • 1/4 teaspoon black pepper - فلفل أسود
  • 1 pack puff pastry (400g) - عجينة الباف باستري
  • 1 tablespoon flour (for dusting) - دقيق

Step by step

  1. Make sure your puff pastry and frozen spinach (if you're not using fresh) are thoroughly defrosted.
  2. Heat olive oil in a medium pot and sauté onions on low heat until soft (about 5 minutes). Add minced garlic and washed fresh spinach. Cover the pot and let it cook until spinach is wilted (about 3 minutes). Stir to combine, put off the heat and leave to cool.
  3. In the meantime, mix ricotta and crumbled feta cheese in a medium bowl then add nutmeg, pepper, oregano, grated cheddar cheese.
  4. Beat eggs in a separate bowl, then add to the cheese mixture leaving 1 tablespoon behind to use later for brushing the pie. Make sure to mix the cheese filling well before adding the wilted spinach.
  5. Finally, stir in the cooled spinach to the cheese-egg mixture until well-combined.
  6. Preheat oven to 180C and line a large oven tray with parchment paper.
  7. Lightly dust a clean working surface and a rolling pin with flour. Roll out the dough into a rectangle shape about 25x35cm. It does not need to be perfect at all. Carefully move the dough to the tray.
  8. Fill only half the dough surface with the spinach cheese mixture leaving about 1 cm around the edges clean.
  9. Fold the empty dough half over the filled half and press the edges with the back of a fork to seal it. It doesn't matter if its horizontal or vertical.
  10. Brush the pie with the remaining beaten egg, and use a knife to make 3 small diagonal cuts in the top layer to release the air while baking.
  11. Bake for 20 minutes until puffed and golden. Serve warm.

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