Golden Spinach And Cheese Pie Recipe
Fusion cuisine · 1040 calories
About this recipe
A hearty and flavorful spinach and cheese pie, perfect for a satisfying dinner. This eggetarian dish combines creamy cheeses, aromatic herbs, and flaky pastry for a delightful meal.
Ingredients
- 25 g Parsley
- 100 g Sambar Onion Peeled
- 500 ml Oleev Olivana Natural Olive Oil (Tin)
- 100 g Mooz Feta Greek Cheese Block
- 200 g Old Hill Parmesan Cheese
- 320 g Unroll Puff Sheets
- 200 g Organigram Chia Seeds
- 200 g Brik Oven Whey Ricotta Cheese (Freshly Made)
- 100 g Baby Spinach
- 50 g Snapin Nutmeg Powder
- 1 pack (1 kg) Annapurna Iodized Crystal Salt | Kal Uppu
- 75 g On1Y Whole Black Pepper
Instructions
- 1. Wash 500 g of frozen spinach and thaw it completely. Squeeze out excess water and chop finely.
- 2. Heat 1/3 cup olive oil in a pan over medium heat. Add 1 finely chopped onion and sauté until translucent, about 5 minutes.
- 3. In a large bowl, combine the sautéed onion, spinach, 2 tbsp chopped parsley, 1 tsp, 1/2 tsp nutmeg, and a pinch of salt and pepper. Mix well.
- 4. Allow the mixture to cool slightly, then add 4 beaten eggs, 12 oz crumbled feta cheese, 12 oz cottage cheese, and 3 tbsp grated Parmesan cheese. Stir until evenly combined.
- 5. Preheat your oven to 375°F (190°C). Line a baking dish with 1 sheet of pastry, ensuring it covers the bottom and sides.
- 6. Pour the spinach and cheese mixture into the pastry-lined dish, spreading it evenly. Cover with another sheet of pastry, sealing the edges by pinching them together.
- 7. Brush the top of the pastry with a little olive oil for a golden finish. Bake in the preheated oven for 40-45 minutes, or until the pastry is golden brown and crisp.
- 8. Remove from the oven and let the pie cool for 10 minutes before slicing and serving.