$6.48 RECIPE / $0.81 SERVING
I truly enjoy spinach pie.
It is rich but not as heavy as a quiche, has a beautifully flaky crust, and is suitable for breakfast, brunch, or any meal of the day.
Spinach pie is so delicious that I cannot wait to devour the leftovers, although knowing that the puff pastry will no longer be crunchy. It just tastes so wonderful.
WHAT EXACTLY IS SPINACH PIE?
This spinach pie is inspired by the Greek pie spanakopita, which is created with phyllo dough, feta, and spinach (see an authentic spanakopita recipe here).
I utilized frozen spinach and frozen puff pastry dough to simplify the preparation of my spinach pie.
Then, to make the price reasonable, I substituted cottage cheese for feta (totally not similar cheeses, but it works here). The outcome is quick, simple, and still quite tasty!
WHERE TO SEARCH FOR PUFF PASTRY
The puff pastry dough is essential to this recipe. Most large supermarkets have frozen puff pastry dough beside the frozen desserts and frozen pie crusts.
Check out this handmade puff pastry recipe from my friend Christina @ Dessert for Two if you want to make your own puff pastry.
Typically, store-bought puff pastry consists of two sheets, each of which is folded into thirds. Save the second sheet for the next time you wish to prepare spinach pie.
You’ll also need to completely defrost the puff pastry before beginning, so remove it from the freezer at least an hour before you begin making the spinach pie.
WHAT MAY I ADD ELSE TO SPINACH PIE?
This is another dish that can accommodate a variety of interesting ingredients. Try incorporating chopped sun-dried tomatoes or perhaps cooked bacon.
Or how about some feta cheese or red peppers that have been roasted? A small amount of dill would also enhance the flavor!
- 1 sheet puff pastry ($2.40)
- 1 lb. frozen chopped spinach ($1.99)
- 1 yellow onion ($0.32)
- 1 clove of garlic ($0.08)
- 1 Tbsp. olive oil ($0.16)
- 1 cup cottage cheese ($0.40)
- 1/4 cup grated Parmesan ($0.44)
- 1/8 tsp nutmeg ($0.02)
- 1/2 tsp salt ($0.02)
- 1/4 tsp freshly cracked black pepper ($0.02)
- 3 large eggs, divided ($0.63)
- Be sure to defrost the puff pastry and spinach ahead of time (spinach can be thawed quickly in the microwave if needed, but do not thaw the puff pastry in the microwave). Preheat the oven to 375 degrees Fahrenheit.
- Cut the onion and garlic into small pieces. In a skillet, sauté the onion, garlic, and olive oil over medium heat until the onion is translucent and tender. Allow the onions and garlic to cool slightly before proceeding.
- Stir together the cottage cheese, Parmesan, nutmeg, salt, pepper, and two of the eggs in a bowl (save the third egg to brush on top of the pastry before baking).
- Squeeze as much water out of the thawed spinach as possible. Add the spinach, onion, and garlic to the bowl containing the cheese mixture. Stir to blend once more.
- Place a sheet of parchment paper on your work surface (or lightly sprinkle it with flour) and roll out the defrosted puff pastry until it is approximately 10 by 10 inches bigger.
- The pastry dough should be draped over a pie plate. Spread the spinach and cheese mixture into the puff pastry, then fold the pastry’s edges toward the center. The pastry will not completely cover the top, which is acceptable.
- Whisk the remaining egg lightly and brush it over the pastry dough’s surface. Bake the spinach pie for approximately 45 minutes, or until the top crust has greatly swelled and turned golden brown.
- Remove the spinach pie from the oven, allow it to rest for approximately five minutes, and then cut it into eight pieces before serving.
- Serving: 1 slice
- Calories: 264.21 kcal
- Carbohydrates: 18.71 g
- Protein: 10.51 g
- Fat: 16.94 g
- Sodium: 454.89 mg
- Fiber: 2.69 g
HOW TO MAKE SPINACH PIE – DIRECTIONS
- Before beginning, you must defrost one sheet of puff pastry and one pound of frozen chopped spinach. Preheat the oven to 375 ºF. In a skillet, sauté the onion, garlic, and olive oil over medium heat until the onion is translucent and tender. Reserve the onion and garlic to let them slightly chilled.
- In a bowl, combine 1 cup cottage cheese, 1/4 cup grated Parmesan, 2 big eggs, 1/8 teaspoon nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon freshly cracked black pepper. Stir to mix.
- Squeeze as much water as possible out of the thawed spinach. This is crucial, as you do not want your spinach pie to become soggy!
- Add the spinach, sautéed onion, and garlic to the cheese mixture in the bowl, then whisk to incorporate.
The spinach pie filling is now finished! The next item is puff pastry.
- You’ll need the puff pastry to be slightly larger than it is by default, so place the pastry dough on a sheet of parchment paper or a lightly floured surface and roll it out until it measures approximately 10 by 10 inches.
- Spread the pastry dough across the pie dish. There should be sufficient material to drape over the edges (you will fold this over the top once it is filled).
- Spread the spinach and cheese mixture evenly around the pie pan.
- It is acceptable if the corners don’t completely cover the top. Whisk the final egg lightly, then brush it onto the surface of the puff pastry.
- Bake the pie in an oven preheated to 375 ºF for 45 minutes, or until the top crust is puffed and deeply golden. Wait approximately five minutes before slicing the pie into eight pieces and serving.
It’s sooooo wonderful!