Spinach pie
I have made this spinach and cheese pie several times whenever I find a piece of puff pastry in the freezer and some greens in the fridge. It's easy to prepare in the evening or in the morning, especially when you're in the mood for something hearty for breakfast or want to take it to go. I've noticed that if I mix the filling well and don’t rush it in the oven, it comes out compact and doesn’t leak.
Quick Info
Total time: about 1 hour
Preparation time: 20-25 minutes
Baking time: 30-35 minutes
Servings: 6-8, depending on how you cut it
Difficulty: easy
Recipe type: appetizer or hearty breakfast
Ingredients
500 g spinach (can be fresh or frozen, well drained)
5 green onions
300 g salty cheese (telemea or similar)
dill (to taste)
2-3 tablespoons sour cream
2 eggs
1 package puff pastry (400-500 g, thawed)
oil (for greasing the pan)
Instructions
1. Preheat the oven to medium temperature (180-200°C, depending on the oven).
2. Chop the green onions as finely as possible and tear the spinach if the leaves are large. If using frozen spinach, let it drain well.
3. Beat the eggs in a large bowl. Add the sour cream, crumbled cheese, onions, spinach, and chopped dill. Mix everything until combined and smooth.
4. Thaw the puff pastry and roll it out slightly to cover the bottom and sides of a pan about 30x20 cm. Grease the pan with oil to prevent sticking.
5. Place the pastry in the pan, arranging it and raising the edges along the sides.
6. Pour the filling into the pan, leveling it gently.
7. From the remaining pastry, cut strips and place them on top in a lattice pattern.
8. Bake in the oven until the filling is set and the pastry is golden at the edges. It takes about 30-35 minutes for me, but I check to make sure the lattice on top doesn’t burn.
9. Let it sit for 10-15 minutes before cutting.
Why I make this recipe often
I prepare it because it works anytime I have leftover cheese or greens. It’s quick to make, easy to cut, and I can take it to go. It cools well and remains tasty even after a few hours.
Tips and Variations
Tips
- If you have fresh spinach, blanch it for 2-3 minutes and then drain it well.
- Try not to leave the filling too runny, so it doesn’t become watery in the pan.
- Let the pie cool before removing it from the pan to avoid breaking.
Substitutions
- You can use cottage cheese mixed with telemea if you don’t have enough salty cheese.
- Instead of green onions, you can use dried onions, but use less.
- If you don’t have dill, you can omit it or use parsley.
- Sour cream can be replaced with thicker Greek yogurt.
Variations
- If you want, you can add a small grated carrot to the filling. I’ve done it before, and it turned out fine, but sometimes I skip this step.
- You can also add a little nutmeg for flavor if you like.
- For a richer version, add some sautéed mushrooms.
Serving Ideas
- It cuts easily while warm, but it can also be eaten cold, on the go.
- It goes well with yogurt, tomatoes, or a green salad.
- A slice makes a great breakfast before coffee or at a picnic.
Frequently Asked Questions
1. If I use frozen spinach, do I need to cook it first?
No, just thaw it completely and squeeze out the water. There’s no need to cook it separately.
2. What type of cheese gives the best flavor?
Mature salty cheese like telemea or a mix of sheep and cow cheese offers a more pronounced taste. Feta cheese works too, but make sure it’s not too salty.
3. Can I use a different type of pastry than puff pastry?
You can use tart or pie dough, but puff pastry comes out the fluffiest and easiest to handle for this recipe.
4. Can I freeze the pie after baking?
I don’t recommend it; the texture of the puff pastry changes when frozen. It’s best eaten fresh or within 1-2 days.
5. How do I cut the pie without it falling apart?
Let it cool for 10-15 minutes and use a thin-bladed knife. This way, the edges won’t crumble.
Nutritional Values (estimated)
Per serving (out of 8): approximately 250-300 kcal
Protein: 9-12 g
Carbohydrates: 22-25 g
Fats: 14-17 g
Values vary depending on the type of cheese, pastry, and how much sour cream you use. The pie is quite hearty, providing a good protein intake from the eggs, cheese, and spinach.
Storage and Reheating
After cooling, I keep the pie in the fridge, covered, for up to 2 days. It can be eaten cold, but for reheating, I put the pieces in the oven for 5-7 minutes, not in the microwave, to keep the pastry flaky. If left too long, the pastry becomes soggy.
This is how I make the spinach, cheese, and puff pastry pie every time I have the ingredients on hand. The result is simple, hearty, and perfect for mornings or quick snacks.
Ingredients: 500 g spinach, 5 green onions, 300 g salty cheese, dill, 2-3 tablespoons sour cream, 2 eggs, 1 package puff pastry
