ADVERTISEMENT
Instructions:
Prepare the Filling:
If using fresh spinach, wash thoroughly and remove any stems. Heat a large pan over medium heat and sauté the spinach in olive oil until wilted. If using frozen spinach, be sure to drain it well to remove any excess moisture.
Once the spinach is wilted (or drained if frozen), transfer it to a colander to drain further. Use a spoon to press out any remaining water.
In the same pan, sauté the onion and garlic in olive oil until soft and fragrant (about 3 minutes). Remove from heat and set aside to cool slightly.
In a large bowl, combine the spinach, cream cheese, shredded mozzarella, parmesan, sautéed onions, and garlic. Add nutmeg (if using) and season with salt and pepper to taste. Mix everything well until smooth and creamy.
Assemble the Pie:
Preheat your oven to 375°F (190°C).
Roll out one sheet of puff pastry on a lightly floured surface and place it in a lightly greased 9-inch pie dish or tart pan. Press the edges gently into the sides, trimming any excess pastry.
Spread the spinach and cheese mixture evenly over the base of the pie.
Roll out the second sheet of puff pastry and place it on top of the filling, pressing the edges to seal. You can crimp the edges with a fork or your fingers to make a decorative border.
Use a sharp knife to cut a few slits in the top of the pastry to allow steam to escape during baking.
Add the Egg Wash:
Brush the top of the pastry with the egg wash (beaten egg and water). This will give the pie a beautiful golden color once baked.
Bake:
Place the pie in the preheated oven and bake for 25-30 minutes, or until the pastry is golden brown and flaky. You can check the filling by gently lifting the edge of the pastry to ensure it’s hot all the way through.
Cool and Serve:
Let the pie cool for a few minutes before slicing to allow the filling to set. Serve warm or at room temperature.
Pro Tips for the Best Savory Puff Pastry Pie:
Keep Your Pastry Cold: Cold puff pastry rises better, resulting in a beautifully flaky crust. Handle it minimally, and if the dough gets too soft, chill it briefly before assembling.
Squeeze Out Excess Moisture from Spinach: This prevents a soggy filling and ensures that your pie stays crisp.
Use Fresh Mozzarella: Fresh mozzarella adds a delightful creaminess to the filling. If you can’t find it, pre-shredded mozzarella will work as well.
Use Parchment Paper: It makes transferring the pie from the work surface to the baking sheet (and then to your plate) much easier.
Experiment with Spices: Add a pinch of nutmeg or garlic powder to the filling for an extra layer of flavor.
ADVERTISEMENT
