Spinach Cheese Pie
A golden, flaky, and savory delight packed with fresh spinach and a blend of rich, melted cheeses.
Ingredients
- •1 package (16 oz) frozen chopped spinach, thawed and squeezed very dry
- •1 package (14 oz) frozen puff pastry, thawed
- •1 cup ricotta cheese (225g)
- •1 cup shredded mozzarella cheese (115g)
- •1/2 cup crumbled feta cheese (75g)
- •2 large eggs, lightly beaten
- •1/4 cup grated Parmesan cheese (25g)
- •1/2 teaspoon garlic powder
- •1/4 teaspoon ground nutmeg
- •1/2 teaspoon kosher salt
- •1/4 teaspoon black pepper
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2
In a large mixing bowl, combine the thoroughly squeezed spinach, ricotta, mozzarella, feta, Parmesan, garlic powder, nutmeg, salt, pepper, and half of the beaten eggs.
- 3
Roll out the puff pastry on a lightly floured surface into a large rectangle or circle, depending on your preference.
- 4
Spread the spinach and cheese mixture over the center of the pastry, leaving a 1-inch border around the edges.
- 5
Fold the edges of the pastry over the filling to create a rustic border, or fold the pastry over to create a turnover shape, crimping the edges with a fork to seal.
- 6
Brush the top of the pastry with the remaining beaten egg to ensure a golden-brown finish.
- 7
Bake for 25 to 30 minutes, or until the pastry is puffed and deep golden brown.
- 8
Let the pie rest for 5 minutes before slicing and serving.
💡 Chef tips
- Ensure the spinach is squeezed as dry as possible using a clean kitchen towel; excess moisture will make the pastry soggy.
- You can assemble the pie up to 4 hours in advance and keep it in the refrigerator until you are ready to bake.
- Store leftovers in an airtight container in the fridge and reheat in a 350°F oven to restore the pastry's crispness.
✅ How it should turn out
The finished pie should have a beautifully golden, shatteringly crisp crust surrounding a warm, savory, and creamy spinach and cheese filling that smells fragrant and earthy.