Popular Topics

Rustic Spinach Pie

Rustic Spinach Pie

2
(1)

Looking for an appetizing, meatless main dish?  Try this quiche-like spinach pie in a puff pastry crust, that gets extra flavor from feta cheese and dry onion soup mix.

serves 8 people

Ingredients

cost per recipe: $7.83

The price is determined by the national average.

  • 1/2

    of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed

  • 2

    tablespoons butter

  • 2

    medium carrot, peeled and chopped (about 1 cup)

  • 1

    package (10 ounces) frozen spinach, thawed and well drained

  • 1

    envelop (about 1 ounce) dry onion recipe soup & dip mix

  • 1/4

    teaspoon ground black pepper

  • 4

    egg, beaten

  • 1

    cup whipped cottage cheese

  • 1/2

    cup crumbled feta cheese

view nutrition info

How to Make It

Heat the oven to 375°F.  Lightly grease a 9-inch springform pan. Heat the butter in a 12-inch skillet over medium heat.  Add the carrots and cook for 3 minutes, stirring often.  Stir in the spinach, soup mix and black pepper and cook for 2 minutes or until the spinach is tender, stirring often.  Remove the skillet from the heat. Beat the eggs, cottage cheese and feta cheese in a large bowl. Stir in the spinach mixture.  Cover and refrigerate for 20 minutes.
Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 12-inch square.  Press the pastry into the bottom and up the sides of the pan, leaving the excess pastry draped over the sides of the pan.  Spoon the spinach mixture into the pan.  Fold the excess pastry in over the filling. Bake for 45 minutes or until set.  Let the pie cool in the pan on a wire rack for 20 minutes.
Step 1

Heat the oven to 375°F.  Lightly grease a 9-inch springform pan.

Step 2

Heat the butter in a 12-inch skillet over medium heat.  Add the carrots and cook for 3 minutes, stirring often.  Stir in the spinach, soup mix and black pepper and cook for 2 minutes or until the spinach is tender, stirring often.  Remove the skillet from the heat.

Step 3

Beat the eggs, cottage cheese and feta cheese in a large bowl. Stir in the spinach mixture.  Cover and refrigerate for 20 minutes.

Step 4

Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 12-inch square.  Press the pastry into the bottom and up the sides of the pan, leaving the excess pastry draped over the sides of the pan.  Spoon the spinach mixture into the pan.  Fold the excess pastry in over the filling.

Step 5

Bake for 45 minutes or until set.  Let the pie cool in the pan on a wire rack for 20 minutes.

Recipe Tips

  • Tip: For easier slicing, refrigerate the baked and cooled pie for 1 hour.
  • Tip: Serves 16 as an appetizer.
Show

Assign to a collection

New Collection

remove from favorites

Are you sure you want to remove this recipe from your favorites?

remove

New Collection

back
Made With
Pepperidge Farm® Puff Pastry Sheets

Pepperidge Farm® Puff Pastry Sheets

BUY NOW

Ratings & Reviews

(1)
  • carveno1573

    March 6, 2011

    Rustic Spinach Pie

    Delicious! Had this as a main dish and will serve as an appetizer, too.

    Was this helpful?

    (0) (0)

Your Rating:

Guidelines

Guidelines

  • keep your review focused on the recipe
  • avoid writing about customer service; contact us instead if you have issues requiring immediate attention
  • refrain from mentioning competitors or the specific price you paid for the product
  • do not include any personally identifiable information, such as full names


By submitting, I agree to the terms and conditions.

Thank you for your review!

Please note that your review might take up to 72 hours to appear following submission.

We will let you know when it’s posted by sending you an email.

show less reviews read more reviews

Recently Viewed