Spinach in puff pastry

There are days when I don't feel like complicating things with fancy tarts or pastries, so I make a simple spinach pie with puff pastry. I've found that frozen spinach from the freezer works just as well, and I always have the other ingredients in the fridge. It doesn't require much effort, and it doesn't create a lot of mess.

Quick Info

Total time: about 50 minutes
Preparation time: 15 minutes
Cooking time (spinach + oven): 35-40 minutes
Servings: 6
Difficulty: easy
Recipe type: savory pie, lunch/dinner or snack

Ingredients

500 g frozen spinach
1 package puff pastry (about 400 g, ready to use)
2 eggs
400 g ricotta
salt
pepper
1 egg yolk + 2 tablespoons milk (for brushing)

Instructions

1. Boiling the spinach
In a medium pot, bring some water to a boil (not too much, just enough to lightly cover the spinach). When it starts boiling, add a teaspoon of salt and put the frozen spinach directly into the water. Let it boil until the water comes to a boil again, then leave it on the heat for another 10 minutes.

2. Draining and cooling
Remove the spinach with a strainer and let it drain well. Spread it out in a large bowl and let it cool for a few minutes. In the meantime, you can prepare the other ingredients.

3. Preparing the filling
Add the cooled spinach to the ricotta and the 2 eggs. Add a bit of salt (to taste) and freshly ground pepper. Mix everything with a fork or spatula until the filling is smooth.

4. Preparing the pastry
Take the puff pastry out and let it come to room temperature so it's easy to handle. Roll it out on a work surface. Cut it into two pieces: one larger (about 2/3 of the pastry) and one smaller (1/3 of the pastry).

5. Assembly
Place parchment paper in a 26x18 cm baking dish. Spread the larger piece of pastry on the bottom of the dish and a bit up the sides. Pour the spinach and ricotta filling in and level it with a spatula or the back of a spoon.

6. Covering
Place the smaller piece of pastry on top. Fold the edges of the bottom pastry over the top one and press them well to seal.

7. Finishing
Using a fork, make a few small holes in the top layer to allow steam to escape while baking. Mix the egg yolk with the milk and brush the surface of the pie.

8. Baking
Preheat the oven to 180°C. Place the dish in the oven for about 30 minutes, until the top pastry is golden and crispy.

9. Serving
Let the pie cool slightly before cutting it. You can enjoy it warm or cold.

Why I make this recipe often

It doesn't involve too much fat, doesn't dirty many dishes, and I can easily adapt it based on what I have in the fridge. It's good both cold and warm, and the kids actually accept it in their lunchboxes or as a snack.

Tips and variations

Tips

- Use well-drained spinach; otherwise, the filling will be watery.
- Ricotta mixes more easily if the spinach isn't hot.
- If you want it to cut nicely, wait for it to cool partially after taking it out of the oven.

Substitutions

- Instead of ricotta, you can use creamier cottage cheese.
- Frozen spinach can be replaced with fresh, but it needs to be blanched and drained very well.
- If you don't have rectangular puff pastry, you can cut and adjust it slightly to fit the size of the dish.

Variations

- You can add sour cream to the filling for extra creaminess.
- It also works well with a bit of bacon, diced cooked meat, or even a handful of grated cheese.
- For flavor, a pinch of nutmeg goes well, but it's not mandatory.

Serving ideas

- It’s suitable as a quick lunch, office snack, or packed for travel.
- Served with a simple salad, it makes a complete meal.
- It can be cut into small cubes for an appetizer platter.

Frequently Asked Questions

1. Can I use fresh spinach?
Yes, but it needs to be blanched for a few minutes and well-drained to prevent the filling from being too wet.

2. Does the puff pastry need to be rolled out further?
If the package is already thin, there's no need. If it seems too thick, you can roll it out gently with a rolling pin just enough to cover the dish.

3. What can I substitute for ricotta?
Low-fat creamy cottage cheese is the closest substitute, but you can also try goat cheese if you prefer a stronger flavor.

4. Can the pie be frozen?
I do not recommend freezing after baking, as the puff pastry becomes soggy upon thawing. However, you can freeze the spinach filling before assembling.

5. What if I don't have a 26x18 cm dish?
Choose a similar-sized dish to avoid the pastry being too thin or too thick. Adjust the puff pastry to fit the size of the dish.

Nutritional values (estimated, per serving of 6)

Calories: approximately 330-350 kcal
Protein: 12-13 g
Fat: 22-23 g
Carbohydrates: 20-22 g

These values are indicative and may vary depending on the type of ricotta or puff pastry you use.

Storage and reheating

The pie lasts 2-3 days in the fridge, covered or in a container. It can be eaten cold or reheated gently in the oven (10 minutes at 150°C) or in the microwave, although the puff pastry may become a bit softer. I do not recommend keeping it for more than 3 days, as the ricotta and spinach release moisture.

I used frozen spinach, so in a pot we boil some water (not too much), when it starts to boil we add a pinch of salt and the spinach. When it starts boiling again, we leave it on the heat for 10 minutes. We take out the spinach, drain it, and put it in a bowl. When it has cooled a bit, we add ricotta and the eggs. We season with salt and add a bit of pepper. We mix. We keep the puff pastry at room temperature. We roll it out on the table and cut it in two; one part longer and one shorter. In a 26cmX18cm tray, we put baking paper, spread the longer sheet of puff pastry, and fill it with spinach. We level it and cover it with the shorter sheet. We seal the edges well. We make a few holes with a fork and brush it with a beaten egg mixed with 2 tablespoons of milk. We bake in a preheated oven at 180 for about 30 minutes, until it is nicely browned. It can be consumed hot or cold. You can add whatever you want to the filling: sour cream, bacon, boiled meat...

 Ingredients: 500 g spinach, 1 package puff pastry, 2 eggs, 400 g ricotta, salt, pepper, 1 egg yolk + 2 tablespoons milk for brushing

 Tags:  spinach pie cheese pie