Spinach and Cream Cheese Pie
4 servings
60 minutes
Spinach and cream cheese pie is a true embodiment of tenderness and harmony of flavors. Its roots go back to European traditions, where the combination of greens and cheese is valued for its sophistication. The crispy puff pastry gently envelops the juicy filling of spinach and cream cheese, creating a perfect balance between lightness and richness. Semolina adds tenderness to the texture, while eggs bind the components together. This pie is ideal for cozy family dinners or light snacks. It can be served warm or chilled, enjoying its creamy structure and soft spinach flavor. A great choice for lovers of refined European cuisine!
1
Thaw the dough in advance.
- Unyeasted puff pastry: 1 piece
2
Place spinach (I have frozen, but fresh can be used) in a clean pan and sauté on low heat under a lid until soft.
- Spinach: 400 g
3
When the spinach becomes soft, turn off the pan and mash the spinach with a fork. In a separate container, beat the eggs.
- Spinach: 400 g
- Chicken egg: 2 pieces
4
We add salt, semolina, cream cheese, and prepared spinach to the eggs. Mix everything well.
- Salt: to taste
- Semolina: 3 tablespoons
- Cream cheese: 200 g
- Spinach: 400 g
5
Grease the baking dish with vegetable oil. Place a layer of rolled dough with excess at the edges and a mixture of spinach and cottage cheese inside. Seal as shown in the photo. Bake for 30 minutes at 180 C.
- Butter: 50 g
- Unyeasted puff pastry: 1 piece
