Spinach pie with dill and feta cheese
I make this lovely spinach pie with light puff pastry, feta cheese and dill. Delicious!
- 1 lbs (500 grams) of puff pastry, in sheets
- 1 lbs (500 grams) parboiled spinach (around 2 pounds or 1 kg of fresh spinach)
- 2 large scallions with greens, or 2 yellow onions
- 2 cups (around 300 grams) of feta cheese
- two big handfuls of chopped dill
- 2 garlic cloves
- 2-3 tbsp creme fraiche
- olive oil
I love going on little adventures in nature, and there's simply no better picnic food than spinach pie. It tastes just as good heated as it does cold, preferably with some tzatziki on the side. My spinach pie reminds me of my travels to the little island Agistri close to Athens in Greece. Dill combined with spinach and feta cheese is a wonderful combination no matter where you are though!
Finely chop the spinach and shred the onions.
Crumble the feta cheese into the spinach and mix the other ingredients for the pie filling.
Season with salt, pepper and nutmeg.
Put some of the filling on a puff pastry sheet and make a little packet.
Brush the pastry with olive oil
Bake in the oven, 390 degrees (200 degrees Celsius), for about 20 minutes.
I like making these small little pies, but you can of course also use several sheets of puff pastry to make a larger pie like in the picture above. I brushed the pie with butter and decorated it with sesame seeds.
Recipe: Sara Bäckmo
Photo: Maria Strömberg Bååth
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