Description
This savory Spinach Pie features a creamy filling of cottage cheese, Parmesan, spinach, and aromatic herbs, all baked to perfection inside a golden, flaky puff pastry crust. It’s a nutritious and delicious main course or brunch dish that is easy to prepare and perfect for any occasion.
Ingredients
Units
Scale
Main Filling
- 1 cup diced yellow onion
- 3 garlic cloves, minced
- 2 teaspoons olive oil
- 1 1/4 cups cottage cheese
- 1/3 cup grated Parmesan cheese
- 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
- 4 large eggs, divided
- 1 pound frozen chopped spinach, thawed and well drained
Crust
- 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.
- Prepare Vegetables – 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.
- Mix 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 – 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.
- Prepare 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
- Ensure the spinach is thoroughly drained to avoid a soggy pie.
- You can add a pinch of red pepper flakes for a slight kick.
- This pie is delicious served warm or at room temperature.
- Puff pastry is best handled cold; return to the fridge if it gets too soft while assembling.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 2g
- Sodium: 470mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 95mg
