Spinach pie
Spinach and Egg Pie - A Delicious Spring Snack
Preparation time: 30 minutes
Baking time: 35 minutes
Total time: 1 hour 5 minutes
Servings: 4
Spring brings an explosion of flavors and colors, and spinach and egg pie is a perfect choice to celebrate the season. This simple and quick recipe is ideal as an appetizer, light lunch, or even dinner. With a crispy puff pastry and a creamy filling of spinach and ricotta, each slice is a delight for the taste buds.
Necessary ingredients:
- 500 g fresh or frozen chopped spinach
- 250 g ricotta cheese
- 4 eggs
- 400-450 g puff pastry (thawed)
- 3 tablespoons olive oil
- Salt and pepper to taste
- ½ teaspoon nutmeg (for extra flavor)
- 1 teaspoon poppy seeds (for decoration)
Step 1: Preparing the dough
If using frozen puff pastry, ensure it has thawed beforehand according to the package instructions. Cut a rectangle of about 32x22 cm from the pastry sheet. From a small 1 cm edge, cut a strip that you will stick to the edge of the rectangle, thus creating a frame. This technique will help the pie retain its filling inside and have a beautiful appearance.
Step 2: Baking the dough
Get the tray into action! Place the dough in a baking tray lined with parchment paper and prick it with a fork here and there. This step is essential to prevent excessive puffing of the dough during baking. Put the tray in the preheated oven at 220 degrees Celsius and bake for about 15 minutes until the edges turn golden.
Step 3: Preparing the filling
While the dough is baking, sauté the spinach. In a pan, add the 3 tablespoons of olive oil and heat over medium heat. Add the spinach, season with salt, pepper, and nutmeg, and sauté for 15 minutes, stirring occasionally. If using frozen spinach, ensure it has thawed and drained well, so the filling is not watery. After it's sautéed, drain the spinach in a sieve to remove excess liquid.
Step 4: Assembling the pie
In a bowl, mix the cooled spinach with the ricotta cheese, ensuring the ingredients are well combined. Once the dough has cooled, gently press down on it to return it to its original level. Pour the spinach and ricotta filling on top, then brush the frame with a little water and sprinkle poppy seeds for an attractive look.
Step 5: Adding the eggs
Use the rim of a glass to trace 4 circles in the filling, leaving space for the eggs. With a spoon, scoop out a little of the filling from the center of the circles and then add an egg to each indentation. This will create a beautiful presentation and make the pie even more flavorful.
Step 6: Final baking
Put the pie back in the oven at the same temperature (220 degrees Celsius) for another 15-20 minutes until the egg whites are well cooked and have a nice color. The aroma that will spread in the kitchen will be irresistible!
Serving and variations
The spinach pie is served warm but is just as delicious at room temperature. You can accompany it with a fresh green salad for a crunchy contrast. You can also experiment with different types of cheese, such as feta or goat cheese, to give it a different taste. Let’s not forget about vegan options, where the eggs can be replaced with flax eggs or tofu.
This spinach pie recipe is not just simple but also an excellent way to bring versatility to your vegetable diet. So grab your ingredients and enjoy a delicious spring snack! Enjoy your meal!
Ingredients: 500 g of fresh/frozen chopped spinach, one box of ricotta cheese (250 g), 4 eggs, 400-450 g of puff pastry, 3 tablespoons of oil, salt, pepper, half a teaspoon of nutmeg, one teaspoon of poppy seeds.
