ITALIAN SPINACH PIES RECIPES
EASY PIE RECIPES FOR SAVOURY PIES - OLIVEMAGAZINE
SPINACH AND FETA PUFF PASTRY RECIPE - OLIVEMAGAZINE
Made big or small, served hot or cold, a classic spinach-and-cheese spanakopita never fails to satisfy and is very simple to make. As many find filo pastry a bit daunting, recipe author Sabrina Ghayour has used puff pastry here
Provided by Sabrina Ghayour
Categories Vegetarian
Total Time 45 minutes
Number Of Ingredients 6
Steps:
- Heat the oven to 220C/fan 200C/gas 7, and line your largest baking tray with some baking paper.
- Heat a large frying pan over a medium heat. Once hot, drizzle in the oil and cook the spinach for a few minutes, stirring occasionally, until completely wilted. Tip into a sieve and allow to cool before squeezing out as much liquid as possible. Finely chop the spinach and put into a mixing bowl along with the crumbled feta, garlic granules and a generous amount of black pepper. Mix together well until evenly combined.
- Remove the pastry sheet from the fridge and unroll. Cut the sheet lengthways down the middle to make two long rectangles. Pile the filling onto one piece, leaving a generous border around the edges, but compressing the spinach to make a sausage shape along the length of the pastry. Cut little widthways slashes along the other piece of pastry, stopping just over a centimetre shy of the edges. Brush around the spinach sausage with some of the beaten egg. Gently lift the sheet up and stretch it a little to open up the slashes and then put carefully over the spinach-topped pastry.
- Use a fork to seal all around the pastry edges, crimping as you go. Brush the pastry all over with the beaten egg, avoiding getting any in the exposed areas of spinach, and then bake for 25-30 minutes or until crisp and deep golden brown. Serve warm or at room temperature.
Nutrition Facts : Calories 568 calories, FatContent 40 grams fat, SaturatedFatContent 20 grams saturated fat, CarbohydrateContent 27 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 3 grams fibre, ProteinContent 20 grams protein, SodiumContent 2000 milligrams of sodium
More about "italian spinach pies recipes"
SPINACH AND FETA PUFF PASTRY RECIPE - OLIVEMAGAZINE
Made big or small, served hot or cold, a classic spinach-and-cheese spanakopita never fails to satisfy
and is very simple to make. As many find filo pastry a bit daunting, recipe author Sabrina Ghayour has used puff pastry here
From olivemagazine.com
Total Time 45 minutes
Category Vegetarian
Calories 568 calories per serving
From olivemagazine.com
Total Time 45 minutes
Category Vegetarian
Calories 568 calories per serving
- Use a fork to seal all around the pastry edges, crimping as you go. Brush the pastry all over with the beaten egg, avoiding getting any in the exposed areas of spinach, and then bake for 25-30 minutes or until crisp and deep golden brown. Serve warm or at room temperature.
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