Description
A delicious and savory spinach pie featuring a creamy blend of cottage cheese, Parmesan, and seasoned spinach encased in a flaky puff pastry crust. This baked pie is perfect for a hearty appetizer, lunch, or light dinner, delivering comforting flavors with a rustic presentation.
Ingredients
Scale
Vegetables & Aromatics
- 1 cup diced yellow onion
- 3 garlic cloves, minced
- 1 pound frozen chopped spinach, thawed and well drained
Dairy & Eggs
- 1 1/4 cups cottage cheese
- 1/3 cup grated Parmesan cheese
- 4 large eggs, divided
Herbs & 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’s hot and ready for baking when the pie is assembled.
- Sauté Aromatics: In a skillet, heat olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onions are translucent and fragrant, about 5 minutes.
- Prepare Filling: In a large bowl, combine the cottage cheese, grated Parmesan, onion powder, dried parsley, dried oregano, nutmeg, salt, pepper, and 3 of the eggs. Mix until all ingredients are well blended. Fold in the drained spinach along with the cooked onion and garlic. Stir to combine thoroughly.
- Prepare Pastry Shell: On a lightly floured surface, roll out the puff pastry sheet to fit your pie dish. Place the pastry into the dish, allowing the excess pastry to drape over the rim.
- Assemble Pie: Transfer the spinach and cheese filling into the prepared pastry shell. Gently fold the overhanging pastry back over the filling, only covering the edges and creating a rustic border.
- Apply Egg Wash: In a small bowl, whisk the remaining egg. Brush the egg wash generously over the exposed pastry crust to promote a golden, shiny finish.
- Bake: Place the pie in the preheated oven and bake for 40–50 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 thawed spinach to avoid soggy filling and crust.
- You can substitute puff pastry with phyllo dough sheets for a lighter crisp texture, but adjust baking time accordingly.
- Allow the pie to cool slightly before slicing to ensure clean cuts and prevent filling from oozing out.
- This spinach pie can be served warm or at room temperature and pairs well with a fresh salad or tomato-based dipping sauce.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven for best texture.
