Did I already tell you I love spinach? Well, I eat it in every possible variation, and this spinach pie has to be one of my favorites.
The dough is pretty easy to make, easy to work with, and is simply wonderful…actually, it’s the best!!! The filling can be adapted according to taste. I don’t make any significant changes other than sometimes I replace the cottage cheese with either goat or sheep cheese for extra flavor. Give both version a try.
Please find the recipe below!
Spinach Pie
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Course Appetizer Cuisine International
Prep Time 30 minutes minutes Cook Time 40 minutes minutes Chilling Time 30 minutes minutes Total Time 1 hour hour 40 minutes minutes
Servings 8 servings
Author Paula
Ingredients Dough: 500 g flour 100 g butter 220 ml water 1 egg 1 tsp salt Filling: 400 g squeezed spinach 1 carrot 1 large onion 4 garlic cloves 150 g cottage cheese (or goat cheese) 100 g cheddar cheese (grated) 100 ml sour cream 3 eggs 1 egg white 1/2 bunch of dill 1 egg yolk for brushing over the pie Metric – US Customary
Instructions Dough: Sift the flour into a bowl, add in the diced butter, and crumble until you get a sandy dough. Add the whisked egg, salt and water gradually, mixing until smooth. You should have a soft but not sticky dough. Add more water or flour if necessary. Leave the dough to chill for at least half an hour. Filling: In the meantime, start on the filling. If you have frozen spinach, leave it to defrost and that’s it. If you have fresh spinach, wash in a least 3 changes of water. Blanch it in boiling salted water for 5 minutes, drained it and leave to cool. Chop finely. Peel and grate the carrot on a small grater and finely chop the onion. Wash and finely chop the dill and add it to the carrot and onion. Finely slice or mince the garlic. Whisk the eggs and the egg white with a fork, add salt and sour cream, and continue whisking until it becomes a uniform mixture. Incorporate the feta and the grated cheddar. Finally, add the spinach and the vegetables and mix well. Add salt and pepper to taste. Note that I didn’t fry/broil anything. I want it easier on the stomach, and less work
