Spinach & Cheese Pie
By shahdan • January 22, 2017
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).
- 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
- Make sure your puff pastry and frozen spinach (if you're not using fresh) are thoroughly defrosted.
- 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.
- In the meantime, mix ricotta and crumbled feta cheese in a medium bowl then add nutmeg, pepper, oregano, grated cheddar cheese.
- 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.
- Finally, stir in the cooled spinach to the cheese-egg mixture until well-combined.
- Preheat oven to 180C and line a large oven tray with parchment paper.
- 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.
- Fill only half the dough surface with the spinach cheese mixture leaving about 1 cm around the edges clean.
- 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.
- 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.
- Bake for 20 minutes until puffed and golden. Serve warm.
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