Vegetable pie with spinach and green peas
6 servings
105 minutes
Spinach and green pea vegetable pie is a harmony of fresh, delicate flavors encased in an exquisite form. This pie was born from a love for seasonal vegetables and a desire to highlight their natural sweetness and texture. Spinach adds a light herbal note, green peas provide softness and richness, while carrots bring a sweet touch and tender structure. Baking in a water bath gives the pie extraordinary airiness. It is served with a velvety sauce that unites the flavors, giving the dish completeness. This pie is wonderful as a standalone dish or as an elegant side.
1
Cook all the vegetables in different pots. Clean the spinach from the stems, wash the leaves, place them in a pot, and cook for 8-10 minutes, then drain, squeezing out as much liquid as possible with a spoon. Peel the carrot and slice it thinly. Place it in a pot with salted water and boil for 10-15 minutes until soft. Drain, keep a few slices, and chop the rest finely. Clean the peas, put them in a pot with salted boiling water, and cook for 20-30 minutes until soft. Drain the water.
- Spinach: 1.5 kg
- Carrot: 300 g
- Green peas: 750 g
2
Preheat the oven to 180 degrees. Grease the pie dish with butter. Cut a circle from parchment paper the same diameter as the dish, place it at the bottom of the dish, and grease it with butter as well. Lay some slices of carrot and peas on the paper, keeping in mind that this will be the top of the pie.
- Butter: 70 g
- Carrot: 300 g
- Green peas: 750 g
3
Melt butter in a large pot. Add spinach, carrot, and peas, and cook, stirring, for 5 minutes. Lightly beat the eggs with milk (3 tablespoons) and add them to the same pot. Mix and transfer the vegetables to the prepared dish. Pack the vegetables down. Place the dish in a deep baking tray and pour boiling water into it to about halfway up the dish. Bake for 1 hour at 180 degrees.
- Butter: 70 g
- Spinach: 1.5 kg
- Carrot: 300 g
- Green peas: 750 g
- Chicken egg: 2 pieces
- Milk: 0.5 l
4
In the meantime, make the sauce by melting 20 grams of butter with vegetable oil in a saucepan, mix in the flour, and cook, stirring, for 2 minutes. Then, slowly pour in the milk while continuing to stir. Add salt and cook for another 10-15 minutes until the sauce thickens. Add tomato sauce.
- Butter: 70 g
- Olive oil: 2 tablespoons
- Wheat flour: 1.5 tablespoon
- Milk: 0.5 l
- Salt: to taste
- Tomato paste: 2 tablespoons
5
When the pie is ready, turn off the oven and open the door. Leave everything in this position for 5-8 minutes, then remove the mold, run the tip of a knife along the inside walls, and flip the pie onto a plate. Carefully remove the parchment paper and pour the sauce over the pie. Serve immediately.