Spinach Pie
HB-2189 · Hand-built original · American
Puff pastry makes this rich and delicious spinach pie a breeze to prepare. Perfect for breakfast, lunch, or brunch!
AmericanBreakfast, Brunch1 hrServes 8273 kcal
Main ingredient: pastry
Pairs well with: coleslaw, cornbread, potato salad, baked beans
Servings:8quantities adjust to match
Ingredients
- 1 sheet puff pastry (about 11¼ oz), thawed if frozen
- (1 lb) frozen chopped spinach, thawed and squeezed very dry
- 1 yellow onion, finely diced
- 1 garlic clove, minced
- 1 tbsp olive oil
- (1 cup) cottage cheese
- (1/4 cup) grated Parmesan
- 1/8 tsp ground nutmeg
- 1/2 tsp salt
- 1/4 tsp black pepper, freshly cracked
- 3 large eggs, divided
Method
- Heat the oven to 375°F.
- Heat the olive oil in a frying pan over medium heat. Cook the onion for 5-6 minutes until soft, add the garlic and cook for 1 minute more. Take off the heat and leave to cool slightly.
- In a large bowl, mix the squeezed spinach, cottage cheese, Parmesan, nutmeg, salt and pepper. Beat 2 of the eggs and stir them in, followed by the cooled onion mixture.
- Unroll the puff pastry and use it to line a 9 in pie dish, letting the excess hang over the edges.
- Fill the pastry case with the spinach mixture and spread it out evenly.
- Fold the overhanging pastry in over the edges of the filling, pleating it loosely; it does not need to cover the centre.
- Beat the remaining egg and brush it over the pastry.
- Bake for 40-45 minutes until the pastry is puffed and deep golden and the filling is set.
- Rest for 10 minutes before slicing. Serve warm.
Prep: 15 min · Cook: 45 min · Total: 60 min
Nutrition (per serving, where published)
273 kcalCalories
11 gProtein
19 gCarbs
18 gFat
2 gFibre
428 mgSodium
1 sliceServing