Description
A delicious and savory spinach stuffed pie featuring a flaky puff pastry crust filled with a flavorful mixture of sautéed spinach, ricotta, feta cheese, and aromatic spices. Perfect as a comforting appetizer or main dish, baked to golden perfection.
Ingredients
Scale
Pastry
- 1 sheet puff pastry
Filling
- 4 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1 cup crumbled feta cheese
- 2 large eggs
- 2 cloves garlic, minced
- 1/4 tsp nutmeg
- Salt & pepper to taste
- Olive oil for sautéing
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the pie.
- Sauté Spinach: Heat olive oil in a pan over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the chopped spinach and cook until wilted, approximately 3 minutes. Remove from heat and let cool slightly.
- Prepare Filling: In a mixing bowl, combine the sautéed spinach and garlic with ricotta cheese, crumbled feta cheese, eggs, nutmeg, salt, and pepper. Mix thoroughly to create a well-blended filling.
- Assemble Pie: Roll out the puff pastry sheet into a greased pie dish. Spoon the spinach and cheese filling evenly over the pastry. Cover with another sheet of puff pastry and seal the edges securely using fingers or a fork to prevent filling leakage during baking.
- Bake Pie: Place the assembled pie in the preheated oven and bake for 25-30 minutes, or until the pastry is golden brown and puffed up.
- Cool and Serve: Remove the pie from the oven and allow it to cool for about 10 minutes before slicing and serving to ensure the filling sets perfectly.
Notes
- Ensure spinach is well-drained after sautéing to avoid soggy filling.
- You can substitute feta with another salty cheese if preferred.
- Nutmeg adds warmth; adjust amount to your taste.
- For extra crispness, brush the top pastry with a beaten egg before baking.
- This pie can be served warm or at room temperature.
