Spinach Cheese Pie
A golden, flaky pastry filled with a savory, creamy blend of fresh spinach and melted cheeses that is perfect for any meal.
Ingredients
- •1 package (17.3 oz) frozen puff pastry, thawed
- •10 oz fresh baby spinach, chopped
- •1 cup ricotta cheese (225g)
- •1 cup shredded mozzarella cheese (115g)
- •1/2 cup crumbled feta cheese (75g)
- •1 large egg, lightly beaten
- •2 cloves garlic, minced
- •1/4 teaspoon ground nutmeg
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
- •1 tablespoon olive oil
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2
Heat the olive oil in a large skillet over medium heat, add the spinach and garlic, and sauté for 2-3 minutes until wilted; drain any excess liquid thoroughly.
- 3
In a medium bowl, combine the cooked spinach, ricotta, mozzarella, feta, half of the beaten egg, nutmeg, salt, and pepper.
- 4
Roll out one sheet of puff pastry on the prepared baking sheet and spread the spinach-cheese mixture evenly over the center, leaving a 1-inch border.
- 5
Place the second sheet of puff pastry over the filling and crimp the edges tightly with a fork to seal.
- 6
Brush the top of the pastry with the remaining beaten egg and cut a few small slits in the center to allow steam to escape.
- 7
Bake for 25-30 minutes, or until the pastry is puffed and golden brown.
💡 Chef tips
- Ensure the spinach is squeezed very dry after cooking to prevent the pastry from becoming soggy.
- You can assemble the pie up to 4 hours in advance and keep it in the refrigerator before baking.
- Store leftovers in an airtight container in the fridge and reheat in a 350°F oven to restore crispness.
✅ How it should turn out
The finished pie should have a beautifully golden, shatteringly crisp crust that gives way to a warm, savory, and creamy spinach and cheese filling.