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Rated excellent by our customers

Spinach pie

Name: Spinach pie
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: Puff pastry (1 portion); 1 bunch spring onions; 1 large egg; 1 large bag spinach; 1 block feta cheese; salt; pepper; olive oil; 1 oven proof dish

Spinach with feta cheese is a classic mix. Serve dish with salad or additional vegetables.

Customer Rating:
5.0

(1 votes)

Posted by: jon_weir
On: 12/12/2008

Cuisine

Italian

Time

30 - 60 mins

Skill Level

Newbie

Serves

Courses etc.

Lunch Box
Main Courses
Recipes for kids
Side dishes
Starters

You will need

Ingredient	Add
Puff pastry (1 portion)	Available only in our Edinburgh shops	More products
1 bunch spring onions	Awaiting stock	More products
1 large egg	Awaiting stock	More products
1 large bag spinach		More products
1 block feta cheese	Awaiting stock	More products
salt		More products
pepper		More products
olive oil		More products
1 oven proof dish

Need help converting measurements? View our recipe measurement conversion tables here.

Method

Pre-heat oven to 200°.
Cut the puff pastry in half.
Dust surface with flour.
Roll half of the pastry into a ball and, using a rolling pin, roll out a base slightly larger than the base of the oven dish.
Heat olive oil in a pan and fry chopped spring onions.
Add handfuls of the spinach, letting them wilt.
When the spinach is cooked, drain the excess oil and spinach water from the pan
Remove from heat and season with salt and black pepper.
Whisk the egg in a bowl.
Spoon the spinach mix into the pastry base and spread out evenly.
Crumble the block of feta over the mix.
Pour the whisked egg over the cheese and spinach.
Tilt the dish to ensure an even coverage.
Roll the other half of the pastry out to slightly larger than the dish.
Fold pastry lid over the edges of the base pressing down as you go.
With a sharp knife, cut the pie into portions (only the top layer of pastry).
Bake in the oven at 200 °until the top and bottom layers of pastry are risen and crispy.
Best served with Indian tea whilst still hot.