Greek Spinach Pie

By trf0ster

Simple, but at the same time delicious spicy pie.

Ingredients

• 1 package puff pastry (250 g)
• 2 1/4 lbs. fresh spinach (or 1 lb. frozen)
• 1 onion
• 2 garlic cloves
• 2 tablespoons olive oil
• Salt, pepper, nutmeg
• 5.5 to 7 oz., the feta or other goat cheese
• 1 egg yolk
• 1 tbsp sesame seeds for sprinkling
• bacon (optional)

Preparation

Step 1

From my own experience:
Dough should be put in a folding circular shape (26 cm) and leave the edges to form a side. Since raskatanoe puff pastries are very reluctant to stretch, you should take this into account and choose a bigger size. It is safe to add more bacon to the filling - it will only be tastier.

Finely chop the onion and garlic. Wash and dry the spinach and remove any thick stems. Crumble the cheese by hand.

In a large skillet heat the olive oil and fry the onions (and bacon if you would like) until transparent. Add spinach and garlic. Cover with a lid and simmer for ten minutes, stirring occasionally. Season with salt, pepper, and nutmeg to taste.

Remove from heat, add cheese, stir well. Do not reheat.

Line a round spring form baking pan with parchment paper. Lay out one sheet of puff pastry in the bottom of the pan, leaving the edges up to fold over later.

Pour the filling into the puff pastry, and cover with the other sheet of puff pastry. Fold the edges of the bottom sheet over the top sheet to seal the crust.

beat the egg yolk with 1 tablespoon of water and brush over the top of the puff pastry. Sprinkle with sesame seeds.

Bake at 160 degrees (convection, or 170 degrees in normal mode) for 45 minutes. Remove from the plate, allow to cool before you move the dish.

Bon Appetit!