Spinach pie
Spinach Tart When I have fresh spinach on hand, I try to use it in as many ways as possible. This tart is one of the recipes I return to: the filling is made simply, without needing to cook the spinach too much, and the dough is prepared quickly. Spinach releases water in the pan, so semolina is important here. It helps absorb moisture and keeps the filling creamy without making the dough too soggy. Quick Info Total time: about 50-60 minutes, depending on how long it takes to prepare the ingredients and roll out the dough Preparation time: about 15-20 minutes Baking time: 30-40 minutes Servings: 6-8 slices Difficulty: easy to medium Recipe type: savory spinach tart, suitable for lunch, dinner, or takeout Ingredients Dough 350 g all-purpose flour 1/2 packet fresh yeast 1 teaspoon sugar 1 teaspoon salt About 200 ml lukewarm water 3 tablespoons oil Filling About 500 g fresh spinach 3 tablespoons oil Salt, to taste Pepper, to taste Granulated garlic, to taste 3 tablespoons semolina For finishing 1/2 natural yogurt 2 eggs About 150 g grated cheese Chopped fresh dill 2 tablespoons semolina Preparation method 1. Wash the spinach in several waters to remove any traces of dirt. Let it drain, then chop it. There's no need to chop it too finely. 2. Heat the 3 tablespoons of oil in a pan and add the spinach. Season with salt, pepper, and granulated garlic, then sauté for about 10 minutes over medium heat. 3. The spinach will release enough water during cooking. It is not recommended to keep it on the heat for too long just to eliminate the liquid, as it will absorb too much oil and the filling may become heavy. After 10 minutes, add the 3 tablespoons of semolina and mix. The semolina will absorb the moisture and help form a creamier filling. Set the mixture aside while you prepare the dough. 4. For the dough, crumble the fresh yeast in a bowl and mix it with the salt and sugar until it liquefies. 5. Pour in the lukewarm water and add the flour. Start kneading, gradually drizzling in the oil a little at a time. Continue until you obtain an elastic dough. 6. Divide the dough into two parts. They don’t need to be perfectly equal, but one piece should be enough for the base of the tart, and the other for the top layer. 7. Roll out the first piece on a floured surface. Place the sheet in the tart pan and prick it in several places with a fork. 8. Sprinkle the 2 tablespoons of semolina over the dough in the pan. This layer will absorb excess moisture from the spinach filling during baking. 9. Spread the spinach cream evenly over the semolina. Be sure to reach the edges so that the filling layer is as even as possible. 10. Roll out the second piece of dough and place it over the spinach. Prick this layer in several places with a fork as well. 11. In a bowl, beat the eggs with the natural yogurt. Add the chopped dill and mix. 12. Spread the egg and yogurt mixture over the dough layer using the back of a spoon. Finally, sprinkle the grated cheese on top. 13. Place the pan in the oven and bake the tart at 180 degrees for 30-40 minutes until it is nicely browned. 14. Let the tart sit for a few minutes before slicing. The filling is easier to portion after it has set a bit. Why I make this recipe often The spinach tart is useful when I want to use fresh spinach in a heartier dish. The filling is prepared in one pan, and the dough does not require a separate rising time mentioned in the recipe. The semolina greatly helps with the final texture, especially since fresh spinach releases water during cooking. It is good both warm and after it has cooled. It can be cut into slices and taken as a packed meal without needing complicated sides. Tips and variations Tips Wash the spinach carefully in several waters. The leaves can easily retain dirt between them. Do not try to eliminate all the water from the spinach by prolonged cooking. After about 10 minutes, add the semolina and let it absorb the moisture. This way, the spinach remains more pleasant, and the filling does not become oily. The water used for the dough should be lukewarm, not hot. Add the oil gradually as you knead until the dough becomes elastic. Pricking both layers with a fork helps release steam during baking and prevents the layers from puffing unevenly. The amount of water in the dough is approximate. Depending on the flour, you may not need all 200 ml, so it's better to add it gradually. Substitutions If you don’t have fresh dill, it can be omitted, but the original recipe uses it in the egg and yogurt mixture. Grated cheese is used for the top layer. You can use a milder or saltier cheese depending on what you have on hand, keeping roughly the same amount. Natural yogurt is mixed directly with the eggs. It is not advisable to replace it with a very runny yogurt in a larger quantity, as the topping may become too soft. Variations You can adjust the amount of salt, pepper, and granulated garlic in the spinach to taste. These are the only spices used in the filling. For a tart with a more intense green flavor, keep the dill in the egg and yogurt mixture. If you prefer a simpler topping, you can use just the eggs and yogurt, but dill is part of the basic version. Serving ideas The tart can be served warm, right after it has cooled enough to be sliced, or cold. It is suitable as a light main dish for a simple dinner or as a savory snack between meals. Frequently asked questions Why is semolina added to the spinach filling? Spinach releases water during sautéing. Semolina absorbs some of this moisture and contributes to obtaining a more cohesive and creamy filling. The 2 tablespoons sprinkled over the first layer serve a similar purpose: they protect the dough from excess liquid. Can I cook the spinach longer to reduce all the water? It is not recommended. If you keep it on the heat too long just to eliminate the liquid, the spinach can become oily. The version in the recipe is to sauté it for about 10 minutes and then use the semolina for the remaining moisture. Does the dough need to rise? In the recipe steps, the dough is kneaded, divided into two, and rolled out. There is no separate rising time mentioned, so it can be used once it becomes elastic. How do I know when the tart is baked? The tart is ready after 30-40 minutes at 180 degrees when the top is nicely browned, and the layer no longer looks raw. The time may vary slightly depending on the oven and the pan used. Nutritional values The values below are approximate and have been calculated for 8 servings. They may vary depending on the type of cheese, the exact amount of oil, the size of the eggs, and the fat percentage of the yogurt. For one slice: Approximately 380-400 kcal Protein: approximately 13 g Carbohydrates: approximately 40-42 g Fats: approximately 18-20 g The tart contains most of the carbohydrates from flour and semolina, while the eggs, yogurt, and cheese contribute to the protein intake. Cheese and oil play an important role in the final fat content. Storage and reheating After cooling, the tart can be stored in the refrigerator, covered or in a closed container. For the most pleasant texture, reheat only the slices you need. It can also be eaten cold, especially if you want to take it as a packed meal. Do not leave it at room temperature for long, as it contains eggs, yogurt, and cheese.
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