Spinach pie
This spinach pie features a savoury filling of spinach, Parmesan cheese, rice, and bacon, all encased in crispy puff pastry. It's perfect for brunch or as a side dish, offering rich flavours and a delightful texture.
Cook time 30 min
Prep time 30 min
Ingredients:
1/2 cup white rice1 cup water
2 sheets puff pastry
3 cups spinach
1/2 cup peanut oil
1 onion
1 cup grated parmesan cheese
1 bacon strip
2 eggs
1 tbsp milk (1% fat)
If you're looking for a delicious and savory dish that combines the rich flavors of spinach, cheese, and bacon in a crispy puff pastry, then this spinach pie recipe is perfect for you. Ideal as a main dish for brunch or as a delightful side, this pie will impress both family and guests alike.
Instructions:
- In a saucepan, combine 1/2 cup of white rice with 1 cup of water. Bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and let it simmer until the rice is tender and water is absorbed, about 15-20 minutes. Remove from heat and set aside.
- Rinse the spinach thoroughly and roughly chop it. Set aside.
- Heat 1/2 cup of peanut oil in a large skillet over medium heat.
- Finely chop the onion.
- Add the bacon strip to the skillet and cook until crispy, about 5 minutes. Remove the bacon and set it aside, but leave the oil in the skillet.
- Add the chopped onion to the skillet and sauté until translucent and soft, about 3-5 minutes.
- Add the chopped spinach to the skillet with the onions. Cook until the spinach is wilted, about 2-3 minutes.
- Remove from heat and let it cool slightly.
- In a large bowl, combine the cooked rice, sautéed spinach and onions, crumbled bacon, and 1 cup of grated parmesan cheese.
- In a separate bowl, beat 1 egg and add it to the mixture. Mix well to combine.
- Preheat the oven to 375°F (190°C).
- On a lightly floured surface, roll out the puff pastry sheets if needed to fit your baking dish.
- Line a baking dish with one sheet of puff pastry, ensuring it covers the bottom and sides of the dish.
- Pour the spinach and rice mixture into the puff pastry-lined baking dish, smoothing the top with a spoon.
- Carefully place the second puff pastry sheet on top, pressing the edges together to seal. Trim any excess pastry.
- In a small bowl, beat the remaining egg with 1 tablespoon of milk. Brush this mixture over the top layer of the puff pastry to give it a golden, glossy finish.
- Place the pie in the preheated oven and bake for 25-30 minutes, or until the pastry is golden brown and puffed.
- Remove the pie from the oven and let it cool for a few minutes before slicing. Serve warm and enjoy!
With its savory, cheesy filling encased in a crispy puff pastry, this spinach pie is sure to become a favorite in your household. Just follow these simple steps and tips, and you'll be enjoying this delicious dish in no time. Bon appétit!
Spinach pie FAQ:
Bake the spinach pie in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the pastry is golden brown and puffed.
Yes, you can substitute peanut oil with oils such as olive oil or vegetable oil without significantly affecting the dish's flavor.
Store any leftover spinach pie in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
If you prefer a vegetarian option, you can omit the bacon or use a plant-based bacon alternative for similar flavor and texture.
The spinach pie is done when the puff pastry is golden brown and has puffed up. You can also check the internal temperature, which should be around 165°F (74°C).
Cooking Tips:
- Ensure that your puff pastry is fully thawed before use to avoid tearing.
- Sauté the onion until it is translucent to release its full flavor.
- Blanch the spinach briefly to retain its vibrant color and nutrients.
- Use a fork to crimp the edges of the puff pastry for a decorative touch.
- Par-bake the pie crust to maintain its crispiness and avoid a soggy bottom.
- Let the pie cool slightly before cutting to ensure the filling sets properly.
Nutrition Facts
4 ServingsCalories 1210kcal
Protein 24g
Carbohydrates 80g
Fiber 3.08g
Sugar 2.91g
Fat 90g
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