Greek spinach pie

Ingredients for 6 servings:

• 300 g puff pastry, frozen
• 3 onions
• 3 tbsp olive oil
• 2 cloves garlic, more if desired
• 900 g leaf spinach, frozen
• 60 g pine nuts
• 250 g sheep’s cheese
• 75 g cheese (Gouda)
• 3 eggs
• 1 egg white
• 3 tbsp dill, chopped
• salt and pepper
• 1 tbsp olive oil
• 1 egg yolk

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Lay the puff pastry sheets side by side and let thaw. For the topping, dice the onions and sauté in oil in a large pot. Add the finely chopped garlic. Add the spinach, still unthawed, to the pot and let thaw. Bring to a boil, stir through, and sauté for about 5 minutes. Season with salt and pepper, let cool, and let drain. Dice the feta cheese and grate the Gouda cheese. Mix the eggs with the egg whites and finely chopped dill, add the cheese, and toast the pine nuts. Mix everything with the spinach and season with pepper. Stack two-thirds of the puff pastry sheets on top of each other, roll out to a round sheet about 30 cm in diameter, place on the bottom of a springform pan (26 cm in diameter), and press up the edges. Spread the filling on top, fold the edges of the pastry over the filling, and brush with water. Roll out the remaining puff pastry to the size of the springform pan base, place it on top of the filling, and press down firmly. Cut out shapes from the leftover dough as desired and decorate the surface of the dough with them. Beat egg yolk with oil and brush the dough surface with it. Bake in the oven for about 30 minutes. Top and bottom heat: 200°C to 220°C (preheated) Fan oven: 180°C to 200°C (not preheated) Gas mark 3-4 (preheated)