Pie with spinach, potatoes, feta cheese and egg

6 servings

90 minutes

Spinach pie with potatoes, feta cheese, and eggs is a true embodiment of home comfort and flavor balance. This recipe comes from Russian cuisine, where dough filled with juicy and nutritious filling has always held a special place on the table. The delicate puff pastry infused with the aromas of baked feta, spices, and spinach offers both lightness and richness at once. Potatoes add softness while eggs create a creamy texture that binds the ingredients together. The pie is perfect for family dinners as well as festive gatherings. It pairs harmoniously with sour cream or a light yogurt sauce. Its thin crust and rich flavor make it a true gastronomic find, while the combination of traditional ingredients gives it the unique character of Russian cuisine.

Energy value per serving

• Calories: 673.8
• Proteins: 21.4g
• Fats: 44.8g
• Carbohydrates: 45.6g

Ingredients

• New potatoes: 5 pc
• Fresh spinach leaves: 500 g
• Feta cheese: 300 g
• Chicken egg: 2 pc
• Butter: 30 g
• Yeast-free puff pastry: 500 g
• Cumin seeds (jeera): pinch
• Vegetable oil: 2 tbsp
• Asafoetida: pinch
• Onion: 1 head
• Ground black pepper: to taste
• Finely chopped garlic: 1 clove
• Sea salt: to taste

Cooking steps

1. Boil peeled potatoes (4-5 medium-sized) in salted water, cool, slice, and set aside.

   Required ingredients:

   • New potatoes: 5 piece

2. Slice 1 onion thinly and fry it in vegetable oil.

   Required ingredients:

   • Onion: 1 head
   • Vegetable oil: 2 tablespoons

3. Add 1 clove of crushed garlic, a pinch of cumin, a pinch of cardamom, and cook for 1-2 minutes.

   Required ingredients:

   • Finely chopped garlic: 1 clove
   • Cumin seeds (jeera):  pinch

4. Wash 500 grams of spinach, remove the stems (fold the leaf in half along the stem, hold the edges with one hand, and carefully separate the stem with the other hand, capturing the middle and top of the leaf).

   Required ingredients:

   • Fresh spinach leaves: 500 g

5. Cut the spinach into strips across the leaf and add to the onion and garlic.

6. Sauté the spinach in a pan until it becomes soft. Transfer everything to a bowl.

7. Cut the cheese (200 grams) into small cubes.

   Required ingredients:

   • Feta cheese: 300 g

8. Add chopped feta cheese, potatoes, well-beaten raw eggs (2-3 pieces), a pinch of asafoetida, a pinch of sea salt, and freshly ground black pepper to the spinach.

   Required ingredients:

   • New potatoes: 5 piece
   • Feta cheese: 300 g
   • Chicken egg: 2 pieces
   • Asafoetida:  pinch
   • Sea salt:  to taste
   • Ground black pepper:  to taste

9. Mix everything carefully so that the bubbles in the egg foam do not burst.

10. Grease a 26 cm round mold with oil.

    Required ingredients:

    • Butter: 30 g

11. Roll out two layers of ready-made unleavened dough (500 grams) about 2 mm thick, using the first layer to line the bottom and sides of the mold. Trim the edges of the layer with scissors.

    Required ingredients:

    • Yeast-free puff pastry: 500 g

12. Cut the second layer into strips about 2 cm wide.

13. Place the filling in the mold and level it. Slightly fold the edges of the first layer over the filling and place strips of the second layer on top.

14. Brush the pie with a mixture of raw egg and milk (1 tablespoon) using a silicone brush. Sprinkle with small pieces of feta cheese.

    Required ingredients:

    • Chicken egg: 2 pieces
    • Feta cheese: 300 g

15. Place the pie in the oven preheated to 150–170 degrees on the top level. Bake for about 45 minutes.

16. Remove from the oven when well browned, let it cool slightly, and serve on the table, cutting into large pieces and drizzling with low-fat sour cream.