This Spinach, Cheese, and Egg Pie is a delightful dish that combines the richness of eggs and an assortment of cheeses with the vibrant freshness of spinach and aromatic dill. It's a satisfying and comforting dish that's sure to please.
Ingredients
Butter and flour for greasing
2 sheet frozen puff pastry, just thawed
6 eggs, beaten
450g bag frozen chopped spinach, thawed
1 clove garlic, crushed
½ cup green onions, finely chopped (approx. 3)
¼ cup chopped fresh dill
1/2 cup grated Romano cheese
2 tsp finely grated lemon zest
200g fresh ricotta, crumbled
150g Greek feta, crumbled
Salt and pepper to taste
Method
Preheat oven 200°C (fan forced). Grease and flour a round sponge sandwich tin 20cm (base) X 3.5cm (sides).
Arrange pastry on top of each other to form one thick sheet of pastry. Roll out carefully until pastry measures 27 cm square. Drape the rolled pastry into the tin. Pushing in sides and allowing the pastry to overhang at the points.
Reserve 2 tablespoons of beaten egg for glazing. Squeeze spinach through a fine sieve to remove excess liquid. Transfer to a large bowl and use your fingers or a fork to separate spinach. Stir through garlic, green onion, dill, ricotta, Romano cheese, zest and remaining eggs. Add ricotta and feta fold through spinach mixture. Season with salt and pepper. Set aside.
Spread spinach mixture inside the pastry. Fold the corners in toward the centre.
Brush pastry with reserved beaten egg. Bake 40-45 minutes, or until puffed and golden brown and the centre is set. Stand for 15 minutes before slicing and serving.
Tips & Hints
To loosen pie from tin, run a kitchen knife around the edges to loosen the pastry from the tin. Invert gently and place onto a serving plate.
Replace Romano cheese with Parmesan or mature tasty cheese.
Store any uneaten pie in a sealed container for up to 2 days. Reheat in oven or air fryer.
