Spinach pie, omelette, and cheese

Spinach, omelette, and cheese pie is a delicious dish, full of flavor and health, perfect for any meal of the day. This recipe not only combines the enticing flavors of cheeses with the fine texture of spinach, but it is also an excellent way to take advantage of the nutritional benefits these ingredients offer. Moreover, it is a relatively simple recipe that can be adapted to personal tastes. Let's embark together on the preparation of this pie!

Preparation time: 30 minutes
Baking time: 35 minutes
Total: 1 hour 5 minutes
Number of servings: 4

Ingredients

For the dough (for two small rolls):
- 1 egg
- 50 g butter (at room temperature)
- 1 tablespoon olive oil
- 150 ml milk
- 450 g flour
- Salt (to taste)
- 1 bunch of dill (finely chopped)
- 1 bunch of parsley (finely chopped)
- ½ packet baking powder
- A pinch of baking soda

For brushing:
- 1 egg yolk
- 1 teaspoon milk
- A little grated parmesan (for topping)

For the filling:
- 250 g fresh spinach
- Water (for blanching) + salt + baking soda
- 15-20 g butter
- 1 small red onion (finely chopped)
- Oregano (to taste)
- Basil (to taste)
- 100 g grated telemea cheese
- 100 g sweet cheese (preferably cow's cheese)
- 50 g mascarpone
- 1 bunch of dill (finely chopped)
- 1 large red bell pepper (diced)
- 4 eggs (for omelettes)

Preparing the dough

1. Mixing the ingredients: In a large bowl, beat the egg with a pinch of salt. Add the olive oil, diced butter, and milk. Mix well until you obtain a homogeneous composition.

2. Incorporating the dry ingredients: Sift the flour together with the baking powder and baking soda over the egg mixture. Add the chopped greens (dill and parsley) and mix with a spatula or your hands until you obtain a dough that does not stick to your hands.

3. Resting the dough: Cover the dough with cling film and let it rest for 30 minutes at room temperature. This resting time will help the gluten relax, making the dough easier to roll out.

Preparing the filling

4. Blanching the spinach: Boil water in a large pot and add salt and a bit of baking soda. Blanch the spinach for 2-3 minutes, then drain it well and chop it finely.

5. Sautéing the onion: In a pan, melt the butter and add the chopped onion. Sauté it over low heat until it becomes translucent. Add the chopped spinach, oregano, and basil, mixing well. Let the mixture cool down.

6. Preparing the cheeses: In a separate bowl, mix the grated telemea cheese, sweet cheese, and mascarpone. Add the chopped dill and mix well.

7. Preparing the omelettes: Beat the eggs with salt and pepper, then prepare two omelettes made from two eggs each. If you have a panini maker, this is an excellent way to make them rectangular.

8. Adding the bell pepper: Add the diced bell pepper to the cheese mixture and mix well.

Assembling and baking the pie

9. Rolling out the dough: Divide the dough into two portions. On a floured surface, roll out each portion of dough into a sheet larger than the size of the omelette.

10. Assembling: Place each omelette on the sheet of dough, add the spinach and cheese filling, then roll the omelette over the filling, followed by the dough. Make sure the edges of the dough are well sealed to prevent the filling from leaking out.

11. Preparing for baking: Place the rolls in a baking tray lined with parchment paper. Brush the rolls with a mixture of egg yolk and milk, then sprinkle a little grated parmesan on top.

12. Baking: Preheat the oven to 180 degrees Celsius and bake the pies for 35 minutes or until golden and crispy.

Serving

Once the pies are ready, let them cool slightly before slicing. Serving warm with a cup of yogurt or ketchup is a tradition in my family, but you can also experiment with flavored yogurt sauces or spicy sauces, depending on your preferences.

Nutritional details

This spinach pie is not only delicious but also full of nutrients. Spinach is rich in vitamins A, C, K, as well as minerals like iron and calcium. The cheeses provide a good source of protein and calcium, while the eggs contribute significantly to protein intake. A serving of this pie can have about 350-400 calories, depending on the exact amount of cheese used.

Possible variations

- For a vegetarian option: You can add sautéed mushrooms or grated zucchini to the filling for extra texture and flavor.
- For a spicier option: Add chopped hot peppers to the filling for a more intense flavor.
- For a gluten-free option: Use gluten-free flour to adapt the recipe to your dietary needs.

Practical tips

- How to choose spinach: Look for fresh, green, and crisp leaves. Avoid wilted or yellowed leaves.
- Storing the pie: If you have leftover pie, you can keep it in the fridge for 2-3 days. Reheat it in the oven or in a pan to restore its crispy texture.
- Caring for utensils: Clean utensils immediately after use, especially when working with cheese, to avoid sticking and difficulty in cleaning later.

Now that you have all the necessary information, it's time to put on your apron and get to work! Whether you prepare it for a family lunch or for a dinner with friends, this spinach, omelette, and cheese pie will surely be a hit. Enjoy your meal!