I have made this spinach and cheese pie many times, especially when I find fresh spinach. Most of the time, I start with the dough and let it chill in the fridge while I prepare the filling. I like that I don't have to rush – both can cool down nicely. I roll out the dough directly in the baking dish, assemble everything, and pop it in the oven. It browns beautifully on top and disappears quite quickly from the table every time.
Quick info
Total time: about 2 hours
Preparation time: about 40-50 minutes
Baking time: until golden brown (usually around 35-40 minutes, depending on the oven)
Servings: 8
Difficulty: medium
Recipe type: savory pie, suitable as an appetizer or main course
Ingredients
Dough:
- 400 g flour
- 240 g butter
- 2 teaspoons salt
- pepper to taste
- 2 teaspoons cumin
- 2 eggs
- 2 tablespoons olive oil
Filling:
- 500 g fresh spinach
- 250 g crumbled cheese
- 2 eggs
- 2 tablespoons sour cream
- salt, pepper
- 1 onion
- 1 head of garlic
- 1 egg for brushing on top
Preparation method
1. For the dough, I put all the ingredients in a large bowl: flour, diced butter, eggs, salt, pepper, cumin, and olive oil. I mix well and knead until I get an elastic and smooth dough. I form it into a ball, wrap it in aluminum foil, and refrigerate for about an hour. In the meantime, I prepare the rest.
2. I wash the spinach well and blanch it for 2-3 minutes in boiling water. I cool it immediately under cold running water or let it cool naturally, then squeeze it very well and chop it finely.
3. I finely chop the onion and garlic. In a skillet, I add a little oil and sauté the onion and garlic for a few minutes until softened. I add the chopped spinach and stir over heat for another 2-3 minutes, just to reduce the liquid. I let the mixture cool completely.
4. In a separate bowl, I mix the crumbled cheese with the eggs and sour cream. I add salt and pepper to taste. Once the spinach mixture has cooled, I incorporate it into the cheese mixture.
5. I take the dough out of the fridge and divide it into two pieces, one larger and one smaller. I grease the baking dish with butter or oil. I roll out the larger piece of dough on a lightly floured surface and transfer it to the dish, raising the edges about 2-3 cm.
6. I add all the filling and level it out evenly. I roll out the remaining dough and place it on top like a lid. I seal the edges.
7. I beat the remaining egg and brush the pie well over the entire surface.
8. I bake it in the preheated oven at 180°C until the dough turns golden and crispy. It usually takes about 35-40 minutes, but I check towards the end to make sure it doesn't burn on top.
Why I make this recipe often
It is a hearty savory pie that is good both warm and cold. It works well when I have leftover cheese or a lot of spinach. It keeps decently until the next day, and the dough is easy to work with. I like the combination of cumin in the dough, which gives it a different flavor compared to other pies.
Tips and variations
Tips
- Do not leave the spinach wet, otherwise the filling will be too watery.
- The dough is easier to work with if it is very cold.
- Parchment paper can be used if you don't want to grease the dish with butter.
Substitutions
- The crumbled cheese can be replaced with telemea, feta, or any crumbly salty cheese.
- If you don't have cumin, it can be omitted, but the flavor will be simpler.
- Fresh spinach can be replaced with frozen spinach (well drained).
Variations
- Instead of spinach, mixtures of greens (dill, wild garlic, sorrel, nettles, if in season) also work.
- For those who prefer, a little grated cheese can be added to the filling.
- If you don't want a lid, leave the pie open and only roll out the base dough.
Serving ideas
- The pie is good warm, cut into pieces, but also cold as a snack.
- It goes well with plain yogurt or a green salad.
- You can also pack it for the next day if there are leftovers.
Frequently asked questions
1. Can I use frozen spinach?
Yes, but it must be well drained after thawing; otherwise, the filling will be too liquid.
2. Can I use another type of cheese?
You can use telemea, feta, salty fresh cheese, or combinations of them. It’s important to use cheese that doesn’t release too much water.
3. Can I freeze the pie after baking?
The pie can be frozen, but the texture of the dough becomes less flaky after thawing. It’s best to consume it fresh or at most the next day.
4. Can I make the dough a day in advance?
Yes, the dough keeps well in the fridge until the next day, covered in foil.
5. What type of dish is suitable for this quantity?
I use a medium rectangular dish, but a round dish of 24-26 cm in diameter also works.
Nutritional values
These are estimates, for 1 of the 8 servings:
- 340-370 kcal
- 18-20 g fat
- 29-31 g carbohydrates
- 12-14 g protein
Most calories come from butter, cheese, and eggs. If you change the type of cheese or reduce the amount of butter, the values adjust proportionally.
Storage and reheating
The pie keeps in the fridge, covered, for up to 2 days. It can be reheated for a few minutes in the oven or microwave, although in the microwave the dough won't be crispy anymore. The texture is better if consumed on the first day. I do not recommend long-term storage or at room temperature.
Quick info
Total time: about 2 hours
Preparation time: about 40-50 minutes
Baking time: until golden brown (usually around 35-40 minutes, depending on the oven)
Servings: 8
Difficulty: medium
Recipe type: savory pie, suitable as an appetizer or main course
Ingredients
Dough:
- 400 g flour
- 240 g butter
- 2 teaspoons salt
- pepper to taste
- 2 teaspoons cumin
- 2 eggs
- 2 tablespoons olive oil
Filling:
- 500 g fresh spinach
- 250 g crumbled cheese
- 2 eggs
- 2 tablespoons sour cream
- salt, pepper
- 1 onion
- 1 head of garlic
- 1 egg for brushing on top
Preparation method
1. For the dough, I put all the ingredients in a large bowl: flour, diced butter, eggs, salt, pepper, cumin, and olive oil. I mix well and knead until I get an elastic and smooth dough. I form it into a ball, wrap it in aluminum foil, and refrigerate for about an hour. In the meantime, I prepare the rest.
2. I wash the spinach well and blanch it for 2-3 minutes in boiling water. I cool it immediately under cold running water or let it cool naturally, then squeeze it very well and chop it finely.
3. I finely chop the onion and garlic. In a skillet, I add a little oil and sauté the onion and garlic for a few minutes until softened. I add the chopped spinach and stir over heat for another 2-3 minutes, just to reduce the liquid. I let the mixture cool completely.
4. In a separate bowl, I mix the crumbled cheese with the eggs and sour cream. I add salt and pepper to taste. Once the spinach mixture has cooled, I incorporate it into the cheese mixture.
5. I take the dough out of the fridge and divide it into two pieces, one larger and one smaller. I grease the baking dish with butter or oil. I roll out the larger piece of dough on a lightly floured surface and transfer it to the dish, raising the edges about 2-3 cm.
6. I add all the filling and level it out evenly. I roll out the remaining dough and place it on top like a lid. I seal the edges.
7. I beat the remaining egg and brush the pie well over the entire surface.
8. I bake it in the preheated oven at 180°C until the dough turns golden and crispy. It usually takes about 35-40 minutes, but I check towards the end to make sure it doesn't burn on top.
Why I make this recipe often
It is a hearty savory pie that is good both warm and cold. It works well when I have leftover cheese or a lot of spinach. It keeps decently until the next day, and the dough is easy to work with. I like the combination of cumin in the dough, which gives it a different flavor compared to other pies.
Tips and variations
Tips
- Do not leave the spinach wet, otherwise the filling will be too watery.
- The dough is easier to work with if it is very cold.
- Parchment paper can be used if you don't want to grease the dish with butter.
Substitutions
- The crumbled cheese can be replaced with telemea, feta, or any crumbly salty cheese.
- If you don't have cumin, it can be omitted, but the flavor will be simpler.
- Fresh spinach can be replaced with frozen spinach (well drained).
Variations
- Instead of spinach, mixtures of greens (dill, wild garlic, sorrel, nettles, if in season) also work.
- For those who prefer, a little grated cheese can be added to the filling.
- If you don't want a lid, leave the pie open and only roll out the base dough.
Serving ideas
- The pie is good warm, cut into pieces, but also cold as a snack.
- It goes well with plain yogurt or a green salad.
- You can also pack it for the next day if there are leftovers.
Frequently asked questions
1. Can I use frozen spinach?
Yes, but it must be well drained after thawing; otherwise, the filling will be too liquid.
2. Can I use another type of cheese?
You can use telemea, feta, salty fresh cheese, or combinations of them. It’s important to use cheese that doesn’t release too much water.
3. Can I freeze the pie after baking?
The pie can be frozen, but the texture of the dough becomes less flaky after thawing. It’s best to consume it fresh or at most the next day.
4. Can I make the dough a day in advance?
Yes, the dough keeps well in the fridge until the next day, covered in foil.
5. What type of dish is suitable for this quantity?
I use a medium rectangular dish, but a round dish of 24-26 cm in diameter also works.
Nutritional values
These are estimates, for 1 of the 8 servings:
- 340-370 kcal
- 18-20 g fat
- 29-31 g carbohydrates
- 12-14 g protein
Most calories come from butter, cheese, and eggs. If you change the type of cheese or reduce the amount of butter, the values adjust proportionally.
Storage and reheating
The pie keeps in the fridge, covered, for up to 2 days. It can be reheated for a few minutes in the oven or microwave, although in the microwave the dough won't be crispy anymore. The texture is better if consumed on the first day. I do not recommend long-term storage or at room temperature.