Greek Spinach Pie
I love Greek food, and it’s been a challenge to find a decent Greek restaurant in Hong Kong. So whenever I get the craving for some spanakopita, I head to the kitchen to make some of my own.
What you’ll need (serves 4):
- 1 onion, diced (doesn’t matter what colour)
- 1 tbls olive oil
- 1 tsp salt
- 1 tsp pepper
- 3 eggs, beaten
- 1 1/2 cup of defrosted frozen spinach
- 1 tsp grated nutmeg
- 1/4 grated parmesan cheese
- 1 tbls breadcrumbs
- 1 cup feta cheese
- 1/4 cup toasted pine nuts
- 1/2 tbls of butter
- 2 – 3 sheets of puff pastry sheets (around 25cm x 25cm)
I use a 20cm wide pie tray for this.
Preheat oven to 200 degrees celsius.
Sautee diced onion in olive oil until it is caramelized.
Defrost spinach in microwave and squeeze out excess water. Combine with breadcrumbs, parmesan, feta, onion, and pine nuts and mix well. Add the beaten egg into the mix but leave a tbls for brushing over the pie top.
Grate 1/2 tsp of nutmeg into the mixture, and add salt and pepper.
Coat the pie tray with a thin layer of butter. Carefully lay the ready-made puff pastry sheet into the pie tray. If there is a ripe, patch it up with some water or additional puff pastry pieces.
Pour spinach / cheese mixture into pie try. Seal top with another layer of puff pastry. Brush egg onto the top pastry so it becomes golden in the oven. I had some extra pastry left so I cut out a little heart to make the pie prettier. I also made smaller puff pastry pockets out of any leftover dough, as they are a quick, on-the-go snack.
I heart spinach pie!
The pie can also be made into puff pastry pockets
Paired with some cumin honey roasted carrots and garlic broccoli, it makes a healthy vegetarian meal.