One of my all-time favorite comfort foods is Spinach Pie. Growing up, my grandmother used to make it all the time, and it has become a staple in my household ever since. This savory dish combines the creaminess of ricotta cheese, the earthy flavor of spinach, and the flaky texture of puff pastry into one delicious dish. Today, I will be sharing with you my recipe for Spinach Pie which is sure to become a favorite in your household as well.
As I stepped into my kitchen, the aroma of freshly baked Spinach Pie filled the air, transporting me to my grandmother's cozy kitchen. I had been craving this savory dish for weeks, and finally, I decided to make it myself. I rummaged through my fridge, collecting all the necessary ingredients for my Spinach Pie. As I mixed together the spinach, ricotta cheese, and mozzarella cheese, I couldn't resist taking a quick taste. The creamy filling was already heavenly, and I knew that the flaky puff pastry would make it even more delicious.
As I carefully rolled out the puff pastry and placed it in the greased pie dish, I couldn't help but feel a sense of pride. This dish had been a staple in my family for generations, and I was continuing that tradition. As the Spinach Pie baked in the oven, I eagerly awaited the moment when I could dig in. When it finally emerged golden brown and bubbling, I was overjoyed. One bite of the creamy, cheesy filling paired with the buttery puff pastry, and I was in heaven.
Making Spinach Pie not only satisfied my cravings, but it had also brought back cherished memories of my family. I knew that this dish would always have a special place in my heart and on my table.
Ingredients:
- 1 pound frozen chopped spinach
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- ¼ cup chopped fresh parsley
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 sheet puff pastry, thawed
- 1 egg, beaten
- Sesame seeds for garnish
How to make it:
- Preheat the oven to 400°F (200°C).
- Thaw the frozen spinach and squeeze out as much water as possible.
- In a large bowl, mix together the spinach, ricotta cheese, mozzarella cheese, Parmesan cheese, parsley, garlic, salt, and pepper until well combined.
- Roll out the puff pastry on a lightly floured surface and place it in a greased 9-inch pie dish.
- Pour the spinach mixture into the pie dish and spread it evenly.
- Brush the beaten egg over the edges of the pastry.
- Sprinkle sesame seeds over the top for garnish.
- Bake for 30-35 minutes or until the pastry is golden brown and the filling is set.
- Let cool for a few minutes before serving.
How to store it:
If you have leftovers, cover the Spinach Pie with plastic wrap and store it in the refrigerator for up to 3 days.
How to refrigerate it:
If you want to make Spinach Pie ahead of time, you can refrigerate it before baking. Just cover it with plastic wrap and store it in the refrigerator for up to 24 hours.
How to reheat:
To reheat Spinach Pie, preheat the oven to 350°F (175°C). Cover the pie with foil and bake for 10-15 minutes or until heated through.
Tips to make it more delicious:
- You can add sautéed onions or mushrooms to the spinach mixture for extra flavor.
- Use fresh spinach instead of frozen for a different texture.
- Serve the Spinach Pie with a side salad for a complete meal.
Conclusion:
Spinach Pie is a classic dish that is easy to make and sure to please a crowd. This recipe is perfect for a weeknight dinner or a special occasion. With its creamy filling and flaky pastry, it is comfort food that will warm your soul. Try making it for your next family gathering or potluck and see how quickly it disappears!
FAQs:
Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach instead of frozen. Just blanch it in boiling water for a few minutes and then squeeze out the excess water.
Can I freeze Spinach Pie?
Yes, you can freeze Spinach Pie. Just cover it with plastic wrap and then foil and store it in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.
Can I use a different type of cheese?
Yes, you can use a different type of cheese if you prefer. Feta cheese or goat cheese would also work well in this recipe.
Spinach Pie
Ingredients
- 4 tablespoons salted butter, (½ stick)
- 2 large yellow onions
- 3 cloves garlic, minced
- 2 10 oz. packages frozen spinach
- 5 large eggs, separated
- 1 tablespoon breadcrumbs, (Italian or plain)
- 1 cup Gruyere cheese, shredded
- ¾ cup Parmesan cheese, shredded
- 2 springs fresh thyme, or ⅔ teaspoon dried
- ½ teaspoon dried sage
- Salt/Pepper, to taste
- 2 sheets puff pastry, thawed in fridge overnight.
Instructions
- Note: Let the puff pastry thaw in the fridge overnight. Don't unroll it frozen. Don't let it sit at room temperature for too long as it can affect it from rising.
Caramelize the Onions
- Heat the butter in a medium saucepan over medium heat.
- Cut the onions into ½ inch pieces, don’t dice too finely. They shrink down as they cook.
- Heat the onions for 15 minutes, decrease the heat to medium-low, and continue to cook until they’re brown and caramelized. This takes about 35 minutes total but is worth it for the flavor. Note: If time doesn’t allow for this, use one onion instead and soften for 7 minutes.
- Add the minced garlic and cook for an additional minute.
Prepare the Casserole Filling
- Preheat the oven to 400 degrees.
- Drain the water from the spinach.
- Egg wash: Crack ONE of the eggs into a small bowl and add 1 tablespoon water. Whisk and set aside.
- In a large bowl, crack the remaining 4 eggs. Whisk vigorously until well-combined. (Air pockets are created from whisking well which makes a fluffier consistency.)
- Add the spinach, breadcrumbs, cheese, thyme, sage, salt, pepper, and cooked onions/garlic. Stir until well-combined.
- Lightly grease a 9 x 13 inch casserole dish. Roll out one thawed puff pastry until it is large enough to cover the bottom and sides.
- Add the spinach filling.
- Roll out the second puff pastry sheet until it is large enough to cover the top.
- Use a fork to create indentations around the edges of the casserole dish.
- Brush the top of the casserole with the egg wash, don’t let it drip down the sides as that can affect rising.
- Create slits on the top to allow steam to escape.
- Bake for 35 minutes, or until the top is a nice golden brown.
- Let it sit for 5 minutes prior to serving.
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