Layered pie with spinach and asparagus
6 servings
60 minutes
Layered pie with spinach and asparagus is an elegant and harmonious dish that combines tender greens and creamy texture. This recipe is inspired by European traditions of making layered pies, using fresh herbs and airy dough. Asparagus adds a refined note, while spinach provides richness and softness of flavor. The pie is perfect for festive gatherings as well as cozy family dinners. Thanks to the flaky pastry, it acquires a crispy crust that contrasts with the juicy filling. It can be served as a standalone dish or as an accompaniment to a fresh salad. The ease of preparation makes this pie a favorite choice for gourmets who appreciate flavor balance and aesthetic presentation.
1
Wash the spinach leaves, place them in a pot. Add salt. Cook the spinach in its own juice, stirring, for 8-10 minutes. Drain, squeezing out as much liquid as possible with a spoon. Chop finely.
- Spinach: 2 kg
- Salt: to taste
2
Melt the butter in a pan, add spinach and cream. Mix well.
- Butter: 40 g
- Spinach: 2 kg
- Cream: 175 ml
3
Place the dough on baking paper. Spread the creamy spinach mixture on it. Arrange the asparagus stalks in a circle. Cover the pie with baking paper and bake for 15-20 minutes at 160 degrees.
- Puff pastry: 250 g
- Spinach: 2 kg
- Canned white asparagus: 400 g
