Spinach Pie

 

Ingredients

1 sheet puff pastry

500g frozen chopped spinach

1 yellow onion, diced

1 clove garlic, minced

1 tbsp olive oil

1 cup cottage cheese

1/4 cup grated Parmesan Cheese

1/8 tsp nutmeg

1/2 tsp salt

1/4 tsp freshly cracked black pepper

3 large eggs, divided

Methods

1.      Thaw the puff pastry and spinach ahead of time.  

2.      Heat up olive oil in the frying pan. Add the onion and garlic, sauté over medium heat until the onions are soft and translucent. Set the onions and garlic aside to cool slightly.

3.      Add the cottage cheese, Parmesan, nutmeg, salt, pepper, and two of the eggs to a bowl, and stir to combine (save the third egg to brush on top of the pastry before baking).

4.      Squeeze out as much water as possible from the thawed spinach. Add the squeezed spinach and sautéed onion and garlic to the bowl with the cheese mixture. Stir to combine again.

5.      Place a sheet of parchment paper on the work surface dusted lightly with flour and roll the thawed puff pastry out until it's just slightly larger, about 10x10 inches.

6.      Drape the rolled pastry dough out over a pie plate. Spread the spinach and cheese mixture inside the pastry dough, then take the corners and fold them in toward the center. The pastry will not fully cover the top, but that's okay.

7.      Lightly whisk the remaining egg and brush it over the surface of the pastry dough.

8.      Bake the spinach pie for about 45 minutes, or until the pasty on top has puffed up significantly and turned golden brown.

9.      Remove the spinach pie from the oven, let sit for about five minutes, then slice into eight pieces and serve.