Leek is a versatile ingredient, and when combined with spinach in a pie, the result is a delicious and healthy delicacy. We start by cleaning the leek, trimming the ends and placing it on a cutting board. With a sharp knife, we slice the leek into thin rounds, being careful to use only the white and light green parts, as these are the most tender. In a pan, we heat a few tablespoons of oil. When the oil is hot, we add the leek rounds and sauté them over medium heat, stirring constantly, until they become soft and translucent. This will take about 5-7 minutes.
Once the leek has softened, we add a generous amount of freshly washed and drained spinach. The spinach will quickly reduce in volume, so do not hesitate to stir constantly, ensuring it wilts evenly. We leave the mixture on the heat until the spinach is completely wilted and any excess water evaporates, which may take around 3-4 minutes. Then, we season the mixture with vegetable seasoning, salt, and pepper to taste. Once the mixture is flavored, we let it cool completely so as not to affect the texture of the dough.
Meanwhile, we prepare the baking tray, lining it with parchment paper to prevent sticking. We take the first sheet of dough from the package and roll it out evenly on the bottom of the tray, making sure it reaches the sides, forming a solid base. After placing the first sheet, we carefully pour the spinach and leek mixture, distributing it evenly to ensure a well-balanced pie. Then, we take the second sheet of dough, which we gently roll out and place on top of the filling, being careful not to tear it.
To allow steam to escape and prevent air bubbles from forming, we poke the dough sheet in several places with a fork. Additionally, we lightly brush the surface with oil to give it a golden color and a crispy texture in the end. Now, the pie is ready to bake. We place it in the preheated oven at 180 degrees Celsius and let it bake for 30-35 minutes, or until it turns golden brown and crispy.
After it has been removed from the oven, we let the pie cool slightly before cutting it. Enjoy it warm or at room temperature, alongside a fresh salad or a flavored yogurt, for a complete and satisfying meal! This leek and spinach pie is not only delicious but also packed with nutrients, making it a perfect choice for quick lunches or light dinners.
Once the leek has softened, we add a generous amount of freshly washed and drained spinach. The spinach will quickly reduce in volume, so do not hesitate to stir constantly, ensuring it wilts evenly. We leave the mixture on the heat until the spinach is completely wilted and any excess water evaporates, which may take around 3-4 minutes. Then, we season the mixture with vegetable seasoning, salt, and pepper to taste. Once the mixture is flavored, we let it cool completely so as not to affect the texture of the dough.
Meanwhile, we prepare the baking tray, lining it with parchment paper to prevent sticking. We take the first sheet of dough from the package and roll it out evenly on the bottom of the tray, making sure it reaches the sides, forming a solid base. After placing the first sheet, we carefully pour the spinach and leek mixture, distributing it evenly to ensure a well-balanced pie. Then, we take the second sheet of dough, which we gently roll out and place on top of the filling, being careful not to tear it.
To allow steam to escape and prevent air bubbles from forming, we poke the dough sheet in several places with a fork. Additionally, we lightly brush the surface with oil to give it a golden color and a crispy texture in the end. Now, the pie is ready to bake. We place it in the preheated oven at 180 degrees Celsius and let it bake for 30-35 minutes, or until it turns golden brown and crispy.
After it has been removed from the oven, we let the pie cool slightly before cutting it. Enjoy it warm or at room temperature, alongside a fresh salad or a flavored yogurt, for a complete and satisfying meal! This leek and spinach pie is not only delicious but also packed with nutrients, making it a perfect choice for quick lunches or light dinners.
Ingredients
2 packages of puff pastry, 1 leek, 1 kg frozen spinach (fresh can also be used), 100 ml oil, salt, vegeta, and pepper to taste.