John Myers
Ingredients for 5 servings:
- 250 g creamed spinach (frozen)
- 200 g feta cheese, finely chopped
- 2 spring onions, finely chopped
- 1 tbsp herbs (8-herb blend, frozen)
- 1 tbsp chives (frozen)
- 1 tsp sweet paprika powder
- 1 egg(s)
- some nutmeg
- salt and pepper
- some oil for the mold
- 100 ml milk or cream
- 230 g puff pastry or strudel dough
- 2 tbsp cheese (e.g. Gouda), grated
- 0.33 tsp coriander powder, if desired
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes
The recipe is designed for 5 – 6 people as a starter or for 2 people as a main course.
Briefly warm the creamed spinach. In the meantime, oil a wide baking pan (e.g., 26 x 26 cm – round, square, or rectangular, the shape is irrelevant, but it must be large). Roll out the puff pastry if necessary so that it is slightly larger than the baking pan. Place the puff pastry in the baking pan, completely covering the bottom of the pan, leaving about 2 cm of puff pastry around the edges. Remove the creamed spinach from the heat and add all the remaining ingredients: feta cheese, spring onions, herbs, paprika, nutmeg, salt, pepper, cold milk (or cream), grated cheese, and finally, the egg. You can also add cilantro, but the pie tastes great without it. Mix everything well. Pour this almost liquid spinach mixture into the baking pan and spread it evenly. Bake in a preheated oven (200°C, top/bottom heat) for 20 minutes and serve warm.
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