Spinach Pie
Inspired by spanakopita, a savory Greek pie made with phyllo dough, feta, and spinach. To make it a little easier, use frozen spinach and Pepperidge Farm frozen puff pastry. Can swap feta with cottage cheese. The result is fast, easy, and delicious.
Ing 1 sheet puff pastry from 2-sheet box 1 lb. frozen chopped spinach 1 yellow onion 1 clove garlic 1 Tbsp olive oil 1 cup cottage cheese 1/4 cup grated Parm 1/8 tsp nutmeg 1/2 tsp salt 1/4 tsp black pepper 3 lge eggs, divided
Instructions take the puff pastry and spinach out to thaw (spinach can be thawed quickly in micro, but do not thaw the puff pastry in the microwave). 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 aside to cool slightly. Add the cottage cheese, Parm, nutmeg, s/p, and two of the eggs to bowl, and stir to combine (save the third egg to brush on top before baking). 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/combine.
roll the thawed puff pastry on floured surface to about 10×10". Drape pastry dough over pie plate. Spread the spinach and cheese mixture inside, then take the corners and fold them in toward the center. The pastry will not fully cover the top. Lightly whisk rest egg and brush it over pastry dough. Bake 375 deg for 45 min til pasty has puffed up and is golden brown. Remove the spinach pie, let sit on counter about five min, then slice into eight pieces and serve.