Spinach pie

Ingredients for 6 servings:

• 1,200 g spinach, frozen
• 600 g puff pastry
• 3 onions
• 50 g pine nuts
• 400 g feta cheese
• 4 eggs
• 3 cloves garlic
• olive oil
• Salt
• nutmeg
• chili flakes

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

tastes good hot and cold

Roughly dice the onions and sauté in olive oil until translucent. Add the spinach and let it thaw in the pan. Finely dice the garlic and add it, season with salt, nutmeg, and chili flakes to taste. Once the spinach is completely thawed, let it cool slightly and drain well. Add the pine nuts (if you like, toast them in a dry pan beforehand), dice the cheese, not too finely, and add it to the pan. Mix in the eggs. Cover a baking sheet with about half of the puff pastry, leaving a small rim all around. The exact amount of puff pastry you need depends on the size of the sheet and the size of the puff pastry. For rolls from the refrigerated counter, I get by with two, but I usually use three because it’s less fiddly. Spread the spinach mixture on top, place the remaining pastry on top, and carefully fold the edges up to seal the pie. Bake at 200°C (400°F) top and bottom heat in the lower third of a preheated oven for about 30 minutes. The serving size is based on a light main course without any additional side dishes. As an appetizer or side dish, it’s enough for more people; if you’re really hungry, we could easily manage one tray for four. Tip: It also tastes delicious with filo pastry. Sliced ​​sun-dried tomatoes also work well in the mixture.