Spinach & feta cheece pie

Spinach & feta cheece pie
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 430.2
  • Total Fat: 31.8 g
  • Cholesterol: 100.9 mg
  • Sodium: 503.1 mg
  • Total Carbs: 26.1 g
  • Dietary Fiber: 3.0 g
  • Protein: 11.7 g

View full nutritional breakdown of Spinach & feta cheece pie calories by ingredient
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Introduction

Makes lunch, a side dish at a family meal or an appetizer for parties Makes lunch, a side dish at a family meal or an appetizer for parties
Number of Servings: 6

Ingredients

    1 package of fresh spinach (500gr)

    1 cup of chopped spring onions

    Ĺ cup of chopped leak or red onion

    Ĺ cup of chopped dill

    1 cup of feta cheese

    3 fresh eggs, small

    Black pepper to taste

    1 package of puff pastry (500gr)

    A bit of flour to work the dough

    1/3 cup of butter melted

    2 tablespoons olive oil


Directions

Preheat the oven in 175 degrees.

Coarsely chop the spinach and place it in a large bowl. Finely chop the green onions, leak (or red onions), dill and add to the spinach. Add the feta cheese and eggs to the mix and season with freshly ground pepper. Using a wooden spoon or your hands mix all the ingredients together.

Allow the puff pastry to defrost before using and when defrosted cut it into two equal parts. Flatten the pastry with a rolling pin to fit the size of a medium size pan of your choice (not too shallow pan though). Butter the pan first, then lay the first part of the puff pastry onto the pan. Brush a little bit of olive oil on the dough and add the spinach mixture on top adding the remaining olive oil.

Place the second half of the puff pastry on top of the spinach and cheese mixture and fold the edges preferably using a fork. Butter the top layer with the remaining butter.

Cut the dough into at least 6 squares (but donít push the knife all the way through, only mark the top layer).

Allow the pie to bake in the oven for 40 minutes or until golden. Allow to cool for a few minutes before serving. Also served cold.

Serving Size:†makes

Number of Servings: 6

Recipe submitted by SparkPeople user KATFYT.

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