Spinach and cheese pie

Name: Spinach and cheese pie - Francesca J.
Ingredients: Dough: 250 g flour; 1 teaspoon salt; 120 ml cold water; 60 g soft lard (82% fat butter). Filling: 350 g spinach; 2 green onions; fresh dill; 150 g cow cheese; 2 eggs; 125 g mozzarella; pepper.

Appetizers - Spinach and cheese pie by Francesca J. - Recipia

I have made spinach and cheese pie many times, especially when fresh spinach is in season. It’s the kind of recipe you put on the table when friends come over, as it works well as an appetizer and never leaves much behind. I love that it’s made from simple ingredients and doesn’t require complicated techniques. Quick Info Total time: about 1 hour and 40 minutes Preparation time: 40 minutes (including dough cooling) Baking time: 35-40 minutes Servings: 6-8 slices (a standard round pan) Difficulty: medium Recipe type: savory appetizer, seasonal pie Ingredients For the dough: 250 g flour 1 teaspoon salt 120 ml cold water 60 g soft lard (or butter with at least 82% fat) For the filling: 350 g fresh spinach 2 green onions fresh dill (to taste) 150 g cow's telemea cheese 2 eggs 125 g mozzarella black pepper Preparation Method 1. Dough Put the flour in a large bowl and sprinkle the salt. Make a well in the center and add the soft lard and cold water. Mix with a spatula until it starts to come together. Knead the dough directly in the bowl or on the counter for at least 10 minutes until it becomes smooth and elastic. If it sticks to your hands, you can sprinkle a little more flour, but not too much. Roll out the dough with a rolling pin into a round sheet, slightly larger than the baking dish you are using (usually a round tart pan or one with a removable bottom). Place the dough sheet in the pan, ensuring it hangs slightly over the edges. Cover the pan with plastic wrap and refrigerate for 30 minutes. 2. Spinach Filling Wash the spinach well, drain it, and chop it coarsely. Slice the green onions into thin rounds. Heat two tablespoons of oil in a skillet and sauté the green onions over medium heat for about 2-3 minutes until they soften slightly. Add the spinach, a little black pepper, and cook over low to medium heat. Stir occasionally until the spinach wilts and the liquid evaporates (about 7-8 minutes). Remove the skillet from the heat and let the filling cool for a few minutes. 3. Cheese and Egg Mixture Crumble the telemea cheese into a large bowl. Beat the eggs with a fork. Taste the telemea – if it seems salty, do not add any salt to the spinach. Mix the sautéed spinach with the telemea and two-thirds of the beaten eggs (reserve the rest for brushing the pie at the end). If you like, you can also add chopped dill to taste. 4. Assembly Remove the dough from the refrigerator. Pour the filling over the dough and level it out. Slice the mozzarella and place it evenly on top. Bring the edges of the dough that hang over the pan towards the center of the pie, folding them slightly over the filling to partially cover it. Brush the edges of the pie with the remaining beaten egg using a brush or a spoon. 5. Baking Bake the pie in a preheated oven at 200°C, on the middle rack. After 35-40 minutes, when it has a golden crust and the mozzarella is melted on top, take the pan out and let it cool for at least 15 minutes. It slices more easily when it’s not hot. Why I Make the Recipe Often I like that it’s easy to adapt with whatever I have in the fridge, and the taste is balanced between the salty cheese and the sweet spinach. It’s made with regular ingredients and keeps well the next day, if there are leftovers. It’s perfect when I need a hearty appetizer or a quick lunch. Tips and Variations Tips You can roll out the dough directly on parchment paper to move it more easily into the pan. If the spinach releases too much water in the skillet, drain the excess liquid before mixing it with the cheese. If you don’t have a brush for the egg, use the back of a spoon. Substitutions Lard can be replaced with fatty butter. Mozzarella can be omitted or replaced with grated cheese. Telemea can be swapped with goat cheese or feta, adjusting the salt to taste. Variations You can add other seasonal greens: sorrel, lamb's lettuce, wild garlic, in similar proportions. For a more aromatic note, you can sprinkle a little cumin or sesame on the edges of the dough before baking. It can also be made in a rectangular shape if you don’t have a round pan. Serving Ideas It can be served warm or at room temperature. It goes well with plain yogurt or a green salad. Cut into small pieces, it’s suitable for appetizer platters at festive tables or picnics. Frequently Asked Questions 1. Can I use frozen spinach? Yes, but it must be completely thawed and thoroughly drained of water. Cook it the same way as fresh spinach, but it will release more liquid. 2. If I don’t have lard, what can I use for the dough? You can use butter with over 80% fat. The texture will be slightly different, but it will still be flaky. 3. Can I prepare the pie a day in advance? Yes, you can bake the pie a day ahead and keep it in the fridge. It can be served at room temperature or gently reheated. 4. The telemea cheese is too salty, what should I do? Reduce the salt in the dough and do not add any salt to the filling. Taste before mixing everything. 5. What kind of pan should I use? A round tart pan or one with removable edges is ideal, but a regular pan works too, as long as it’s not too deep. Nutritional Values (estimated) One slice (out of 8): about 220-250 kcal Protein: 10-12 g Fat: 13-15 g Carbohydrates: 17-20 g Values vary depending on the cheeses and how thick the slice is. The pie is filling, especially due to the cheese and the flaky dough. Storage and Reheating It can be stored in the fridge, covered, for up to 2 days. It’s good cold, but can be reheated in the oven at 150°C for 10-12 minutes, covered with aluminum foil so the edges don’t dry out. I do not recommend freezing, as the dough becomes wet after thawing.

Preparation

We put the flour in a large bowl, make a well in the center where we add the other ingredients and mix with a spatula. We knead the dough until it becomes smooth (at least 10 minutes), then we roll it out into a round shape using a rolling pin, making sure it's larger than the baking pan. We place it in the baking pan, cover it with plastic wrap, and refrigerate for 30 minutes. We wash and chop the spinach. In a skillet, we add 2 tablespoons of oil, add the chopped green onions, and sauté for 2-3 minutes, then add the spinach and pepper and cook on low to medium heat until the spinach wilts (about 7-8 minutes). We crumble the cheese and beat the eggs, tasting the cheese, and if it's salty, we don't add more salt to the spinach. We mix the cheese with the spinach and 2/3 of the eggs and pour it over the dough. We slice the mozzarella and place it on top. We bring the edges of the dough that hang over the sides towards the center of the baking pan, covering the pie as shown in the picture, and brush it with the remaining egg. We bake it at 200 degrees until it turns golden, about 35-40 minutes. We let it cool for 15 minutes before serving. Enjoy your meal!

Spinach and cheese pie

Preparation

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