Spinach pie

Makes 1 large Pie

This filling was always a favorite in our house; been making it for years.

I have also topped my flatbreads with it and spread mozzarella on top for a gooey melty snack. I love to serve warm, or at room temperature, with a cool cucumber & garlic scented tzatziki & salad. Dinner is served! 

Ingredients:

You’ll need:

• 1 recipe gluten free puff pastry 

• 1 lb. Fresh or frozen chopped spinach

• 1 yellow onion 

• 1 clove garlic 

• 2 Tbsp olive oil

• 1 1/2 cups ricotta or cottage cheese*

• 1/2 cup grated parmesan and/or feta 

• 1/2-3/4 cup grated mozzarella, optional 

• 1/8 tsp nutmeg 

• 1 tsp salt or to taste

• 1/4 tsp freshly ground black pepper

*You can use almond ricotta base or crumbled & drained tofu. 

Directions:

1. Make sure to take spinach out ahead of time to thaw (spinach can be thawed quickly in the microwave, if needed.) Preheat the oven to 400°F.

2. Dice the onion and mince the garlic. Add the onion, garlic, and olive oil to a skillet and sauté over medium heat until the onions are soft and translucent. Set the onions and garlic aside to cool slightly.

3. Add the ricotta or cottage cheese, Parmesan, nutmeg, salt, pepper and stir to combine. 

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. Add in mozzarella if using. Stir to combine again. Check for seasonings and add more salt & pepper to taste. 

5. Place a sheet of parchment paper on your work surface (or dust lightly with flour) and roll the cold puff pastry out until it's about 15 x 10” inches. Note: Dough can also just simply be rolled into a circle, placed in a pie dish and then made like a galette by draping the pastry over the filling. Easy as can be. 

6. Spread the spinach mixture down the center of the pastry, clean up the edges and make it fancy by wrapping pastry in a cross-cross style or, simply fold the pastry over the filling. Ensure seams are tight by pinching the dough or even flipping so pastry is seam side down. 

7. Brush the surface of the pastry with water or olive oil. Sprinkle with sesame seeds. Bake the spinach pie for about 45 minutes, or until the pasty on top has puffed up significantly and turned golden brown.

8. Remove the spinach pie from the oven, let sit for about five minutes, then slice into eight pieces and serve with a crisp salad.