Dear Readers,
The other day I was looking in my freezer trying to figure out what to make for dinner. I had left over frozen spinach and puffed pastry so I thought I could make a spinach puffed pie. My version mimics the Greek spanakopita, without the butter and wrapped pastry. I completely took out the butter and just left the puffed pastry for the top. Also, this is a great way for picky eaters to consume spinach. This recipe is very easy to make and doesn't take long in the oven.
Ingredients:
- 1 sheet puffed pastry (make sure it is completely thawed out)
- 1 tbsp flour (this will help when rolling out the puffed pastry)
- 2 yellow onions (diced)
- 1 tsp olive oil
- 3 (10 ounce) packages chopped spinach (thawed, make sure you squeeze out the
liquid)
- 2 tsp ground nutmeg
- 1/2 cup shredded parmesan cheese
- 6 oz. feta cheese (crumbled)
- 6 eggs + (1 egg and 1 tbsp water for an eggwash)
- 3 tbsp regular breadcrumbs
- salt and pepper to taste
Directions:
1- Preheat the oven to 400 degrees.
2- Saute the onions and olive oil in a pan for 10 minutes on medium low. When finished cool for 10 minutes.
3- In a bowl combine the squeezed spinach, nutmeg, parmesan cheese, breadcrumbs, eggs, cooled onions, salt and pepper. After you have gently combined all ingredients fold in the feta cheese. Set aside.
4- Roll out your puffed pastry just enough so it is 1/2 inch larger that than diameter of your pie pan. Be very careful not to overwork the pastry.
5- Spray the baking dish with olive oil spray. Add the spinach filling to the dish and than place the puffed pastry on top. Tuck the 1/2 inch on excess pastry into the dish. With a pastry brush paint on the egg wash on top of the pastry. This will help it to brown.
6- Cook for 30 minutes and serve.
No comments:
Post a Comment