Puff pastry pie with spinach and feta cheese
8 servings
45 minutes
The puff pastry pie with spinach and feta is an exquisite example of European cuisine, harmoniously combining a light crispy crust with a tender, rich filling. The origins of such a pie trace back to Mediterranean culinary traditions, where spinach and feta are valued for their expressive taste. Feta adds a salty note to the filling while spinach brings freshness and a slight tanginess. This pie is perfect for both festive dinners and cozy family lunches. It is best served warm to keep the filling soft and aromatic while the puff pastry remains pleasantly crispy. It pairs wonderfully with a glass of dry white wine or a cup of fragrant tea.
1
Thaw the puff pastry by taking it out of the freezer about an hour before cooking.
- Unyeasted puff pastry: 400 g
2
Thaw the spinach, squeeze out the liquid, as there will be a sufficient amount. It's best to do this in a colander.
- Frozen spinach: 400 g
3
Mash the cheese with a fork and mix it with spinach.
- Brynza cheese: 250 g
4
Lightly dust the dough with flour and roll it out a bit so it's not thin. Place the filling in the center, fold the edges of the dough, seal the edges, and make a hole in the center for steam to escape.
- Wheat flour: 1 teaspoon
- Unyeasted puff pastry: 400 g
- Frozen spinach: 400 g
- Brynza cheese: 250 g
5
Place the future pie either in a mold or simply on a baking parchment (the second option is better — you can just throw away the used paper later). Put it in a preheated oven at 200 degrees and bake until golden brown, as the filling is already fully cooked.
6
Serve warm, as the filling will be very hot.
