Description
This Spinach Stuffed Pie is a delicious and savory baked pastry filled with a creamy mixture of ricotta, feta, and fresh spinach. Perfectly seasoned with garlic and nutmeg, this flaky pie makes for a delightful appetizer, snack, or light meal.
Ingredients
Scale
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
Pastry
- 1 sheet puff pastry
- Olive oil (for sautéing garlic and spinach)
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to preheat, ensuring it’s hot and ready for baking the pie.
- Sauté the garlic and spinach: Heat a pan over medium heat with a drizzle of olive oil. Add the minced garlic and sauté until fragrant, about 1 minute. Add the chopped spinach and cook until wilted, roughly 3 minutes. Remove from heat and let cool slightly.
- Prepare the filling: In a mixing bowl, combine the sautéed spinach and garlic with ricotta cheese, crumbled feta cheese, eggs, nutmeg, salt, and pepper. Stir everything thoroughly until well incorporated.
- Assemble the pie: Roll out the puff pastry sheet and place it into a greased pie dish to cover the bottom and sides. Spoon the spinach and cheese filling evenly over the puff pastry base. Cover the filling with another sheet of puff pastry, sealing the edges by pressing with fingers or a fork to lock in the filling.
- Bake: Place the assembled pie in the preheated oven. Bake for 25-30 minutes until the pastry is puffed up and golden brown.
- Cool and serve: Remove the pie from the oven and allow it to cool for about 10 minutes. This resting time helps the filling to set for easier slicing. Slice and serve warm.
Notes
- For a gluten-free version, use gluten-free puff pastry.
- You can add chopped onions or herbs like dill for extra flavor.
- Make sure to squeeze out excess water from the spinach to avoid a soggy filling.
- The pie can be served warm or at room temperature.
- Store leftovers covered in the refrigerator and consume within 2-3 days.
