Description
A delicious and savory spinach stuffed pie featuring a flaky puff pastry crust filled with a flavorful mixture of sautéed spinach, ricotta, feta, and eggs, seasoned with garlic and nutmeg. Perfect as a vegetarian appetizer or main dish, this pie is baked to golden perfection and serves 8.
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 garlic and spinach)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the spinach stuffed pie.
- Sauté Spinach and Garlic: In a pan over medium heat, heat olive oil and sauté minced garlic until fragrant. Add chopped spinach and cook until wilted, about 3 minutes, then remove from heat.
- 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 uniform 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, then seal the edges securely by pressing with fingers or using a fork.
- Bake: Place the assembled pie in the oven and bake for 25-30 minutes until the pastry is golden brown and puffed up.
- Cool and Serve: Remove the pie from the oven and let it cool for 10 minutes to set before slicing and serving.
Notes
- Make sure to squeeze out excess moisture from the cooked spinach to prevent a soggy pie.
- You can substitute feta with goat cheese for a different flavor.
- Letting the pie cool before slicing helps keep the filling intact.
- Puff pastry can be found in the frozen section of most grocery stores; thaw completely before using.
- Adjust seasoning according to taste.
