Puff Pastry Spinach Pie

This easy Puff Pastry Spinach Pie is a crispy, golden delight packed with a creamy spinach and cheese filling. Perfect for a quick lunch or light dinner, it’s made with simple ingredients and comes together effortlessly. You can swap cottage cheese for ricotta or add feta for extra flavor. Serve warm for the ultimate flaky, savory bite!

Ingredients Needed

• 1 sheet puff pastry (about 250g)
• 1 lb / 450g frozen chopped spinach, thawed and squeezed dry
• 1 yellow onion, finely diced
• 1 clove garlic, minced
• 1 Tbsp / 15ml olive oil
• 1 cup / 240g cottage cheese
• 1/4 cup / 20g grated Parmesan cheese
• 1/8 tsp ground nutmeg
• 1/2 tsp salt
• 1/4 tsp freshly cracked black pepper
• 3 large eggs, divided

How To Make Puff Pastry Spinach Pie

1. Preheat the oven: Preheat the oven to 375°F (190°C).
2. Prepare the ingredients: Ensure the puff pastry and spinach are thawed (do not microwave the puff pastry). If needed, thaw the spinach quickly in the microwave and squeeze out excess water.
3. Sauté the onion and garlic: Heat olive oil in a pan over medium heat. Add the diced onion and minced garlic, then sauté until soft and translucent. Remove from heat and let cool slightly.
4. Mix the filling: In a large bowl, combine cottage cheese, Parmesan, nutmeg, salt, pepper, and 2 eggs. Stir until well mixed.
5. Add spinach and onions: Stir in the squeezed spinach and cooled onion mixture until evenly combined.
6. Roll out the puff pastry: Lightly dust a surface with flour or place a sheet of parchment paper down. Roll out the thawed puff pastry to about 10×10 inches (25×25 cm).
7. Assemble the pie: Drape the pastry over a pie dish. Spoon the spinach mixture into the center, then fold the pastry edges toward the center, leaving some of the filling exposed.
8. Egg wash: Lightly whisk the remaining egg and brush it over the pastry for a golden finish.
9. Bake: Place the pie in the oven and bake for about 45 minutes, or until the pastry is puffed and golden brown.
10. Cool and serve: Let the pie rest for 5 minutes before slicing into 8 pieces. Enjoy warm!

Recipe Tips

• Thaw the puff pastry properly: Let the puff pastry thaw in the fridge for a few hours or overnight. Do not microwave it, or it may become too soft and sticky.
• Remove excess water from spinach: Squeeze the thawed spinach well to avoid a watery filling. Press it through a sieve or wrap it in a clean kitchen towel and squeeze firmly.
• Use cold puff pastry: Keep the pastry cold until you’re ready to roll it out. If it gets too warm, it won’t puff up properly in the oven.
• Brush with egg wash for a golden crust: Lightly whisk the egg and brush it over the pastry for a glossy, golden-brown finish.
• Let it rest before slicing: Allow the pie to cool for about 5 minutes after baking. This helps the filling set and makes slicing easier.

How To Store Leftovers?

• Refrigerate: First, let the leftover Puff Pastry Spinach Pie cool to room temperature. Then, store it in an airtight container or wrap it tightly in plastic wrap. Keep it in the fridge for up to 3 days.
• Freeze: Place the cooled pie in a freezer-safe container or wrap it well in foil and plastic wrap. Freeze for up to 2 months. Before serving, thaw it overnight in the fridge and enjoy cold or at room temperature.

Nutrition Facts

Serving Size: 1 slice (1/8 of pie)

• Calories: 240
• Total Fat: 14g
• Saturated Fat: 6g
• Cholesterol: 15mg
• Sodium: 320mg
• Potassium: 100mg
• Total Carbohydrate: 24g
• Dietary Fiber: 1g
• Sugars: 4g
• Protein: 5g

Try More Puff Pastry Dinners:

• Puff Pastry Chicken Pot Pie
• Puff Pastry Chicken And Leek Pie
• Puff Pastry Chicken Pie