Rustic Spinach Pie
Rustic Spinach Pie
Looking for an appetizing, meatless main dish? Try this quiche-like spinach pie in a puff pastry crust, that gets extra flavor from feta cheese and dry onion soup mix.
- Thaw: 40 minutes
- Prep: 20 minutes
- Bake: 45 minutes
- Chill: 20 minutes
- Cool: 20 minutes
- Serves: 8
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Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.
Tip
Previous tipA lattice pattern can be created by topping the Puff Pastry with a metal cooling rack, then turning it at a right angle halfway through the baking.
When cutting Puff Pastry, the sharper the knife or pastry cutter, the better. A dull edge can cement layers together and prevent pastry from rising.
To create a tart with an extra puffy crust: take a knife and score two lines around the edge, then prick the area inside this border with a fork.
Puff Pastry can be stored in the freezer in the original packaging for up to 6 months.
Related videos
Top Crust
Thawing and Rolling Puff Pastry
Recipe
Ingredients
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
2 tbsp. butter
2 medium carrots, chopped (about 1 cup)
1 pkg. (10 ounces) frozen chopped spinach, thawed and well drained
1 pouch dry onion soup and recipe mix
1/4 tsp. ground black pepper
4 eggs, beaten
1 cup whipped cottage cheese
1/2 cup crumbled feta cheese
Directions
Heat the oven to 375°F. Lightly grease a 9-inch springform pan.
Heat the butter in a 12-inch skillet over medium heat. Add the carrots and cook for 3 minutes, stirring often. Stir in the spinach, soup mix and black pepper and cook for 2 minutes or until the spinach is tender, stirring often. Remove the skillet from the heat.
Beat the eggs, cottage cheese and feta cheese in a large bowl. Stir in the spinach mixture. Cover and refrigerate for 20 minutes.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Press the pastry into the bottom and up the sides of the pan, leaving the excess pastry draped over the sides of the pan. Spoon the spinach mixture into the pan. Fold the excess pastry in over the filling.
Bake for 45 minutes or until set. Let the pie cool in the pan on a wire rack for 20 minutes.
Tip: For easier slicing, refrigerate the baked and cooled pie for 1 hour.
Tip: Serves 16 as an appetizer.
Comments
Submitted by:
Shirley C.
Date: 1/1/2011
"Write your review here"
Submitted by:
Martha G.
Date: 3/6/2011
"Delicious! Had this as a main dish and will serve as an appetizer, too."