Description
This Spinach Pie recipe features a flaky puff pastry crust filled with a savory mixture of sautéed onions, garlic, spinach, and a creamy blend of cottage and Parmesan cheeses seasoned with herbs and spices. Baked to golden perfection, this comforting pie serves as a delightful appetizer, side dish, or a vegetarian main course for any occasion.
Ingredients
Scale
Vegetables and Aromatics
- 1 cup diced yellow onion
- 3 garlic cloves, minced
- 1 pound frozen chopped spinach, thawed and well drained
Cheeses and Dairy
- 1 1/4 cups cottage cheese
- 1/3 cup grated Parmesan cheese
- 4 large eggs, divided
Herbs and Spices
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 2 pinches nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon freshly cracked black pepper
Other
- 2 teaspoons olive oil
- 1 sheet puff pastry, thawed
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it is hot and ready for baking when the pie is assembled.
- Prepare Vegetables: Heat olive oil in a skillet over medium heat. Add the diced onion and minced garlic, sautéing until the onions become translucent and fragrant, about 5 minutes.
- Mix Filling: In a large bowl, combine the cottage cheese, grated Parmesan, onion powder, dried parsley, dried oregano, nutmeg, salt, pepper, and 3 eggs. Mix until all ingredients are well blended. Fold in the drained spinach along with the cooked onion and garlic. Stir thoroughly to combine the filling.
- Prepare Pastry: On a lightly floured surface, roll out the puff pastry sheet to fit your pie dish. Place the pastry into the dish, letting excess drape over the edges.
- Assemble Pie: Transfer the spinach and cheese filling into the prepared pastry shell. Gently fold the overhanging pastry back over the filling, covering just the edges to create a rustic border.
- Prepare Egg Wash: Whisk the remaining egg in a small bowl. Brush this egg wash generously over the exposed pastry crust to promote a golden, shiny finish during baking.
- Bake: Place the pie into the preheated oven and bake for 40 to 50 minutes, or until the pastry is deep golden brown and the filling is set. Let the pie cool slightly before slicing and serving.
Notes
- Make sure to thoroughly drain the spinach to avoid a soggy filling.
- You can substitute frozen spinach with fresh spinach; just cook and drain it well before use.
- To achieve a crisper crust, ensure the pie dish is cold before placing the pastry.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven to retain crispness.
- For extra flavor, add a pinch of crushed red pepper flakes or swap herbs based on preference.
