Spinach Pie

Spinach Pie is our family's take on a classic, savory Greek pie. Served piping hot, a velvety spinach filling is seasoned with caramelized yellow onion and melted butter, wrapped up in puff pastry

Course Dinner

Cuisine American

Keyword greek spinach pie, spanakopita

Prep Time 30

Cook Time 45

Total Time 1 15

Servings

Calories 555kcal

Author Lisa Bass

Ingredients

4 tablespoons salted butter
1 large onion
3 cloves garlic minced
20 oz frozen chopped spinach thawed
4 large eggs
1 cup Gruyere cheese shredded
1/2 cup parmesan cheese grated
1 teaspoon salt
1/2 teaspoon pepper
1 recipe sourdough puff pastry or package of store-bought puff pastry

Egg wash

1 large egg
1 tablespoon water

Instructions

Create puff pastry dough if making it from scratch.
Thoroughly remove excess liquid from thawed spinach. Personally, I've found the best way to be lining a colander with a tea towel, adding the spinach, and wringing the excess water out by hand.
In a large skillet over medium heat, melt butter and saute onion until translucent. Add minced garlic and cook until fragrant. Remove from heat.
In a medium bowl, whisk eggs and add cheeses, salt and pepper.
Add strained spinach and stir to combine.

Assemble:

Lightly grease your baking dish.
Divide pastry dough into two parts, rolling the bottom piece out large enough to fit the bottom and sides of your baking dish.
Fill with spinach mixture.
Roll out second pastry crust to top the dish.
Seal the edges with a fork, then cut a few slits in the top.
Brush with egg wash.
Bake for approximately 45 minutes at 350 degrees, until the top layer of pastry is golden brown and bubbles appear.
Allow to cool for 5 to 10 minutes to set. Enjoy!

Notes

Prepare your sourdough puff pastry ahead of time. You can even freeze it up to 4 months, just let it thaw in the fridge for 24 hours before creating this recipe. You could also thaw at room temperature, but you don't want the puff pastry to get too warm.
Work quickly to keep your dough cold. If your dough starts to warm up, the butter layers will melt into the dough, and it's these cool, buttery layers that accomplish the flakiness of this pastry.
This recipe calls for a lot of spinach, which is why I like to use frozen. Fresh spinach is wonderful, but reduces significantly when cooked, meaning you would need lots and lots for this dish.
Thaw the frozen spinach, thoroughly squeezing out all excess liquid before mixing ingredients together.
While baking, add a baking pan on the rack below to catch any butter or juices that might escape.

Nutrition