A hearty vegetarian pie that you will make over and over again! It’s a beautiful combination of flavors,
I wouldn’t say I liked spinach or pie when I was little, but I have learned to appreciate it more and more the older I have become. Usually, I make different types of spinach pie nowadays – sometimes with phyllo dough and this type of pie with pie dough. You can make the pie dough as you like, but I use the same dough as in Quiche Lorraine.
It is the filling and combination of flavors that make this spinach pie so unique! Here I combine Western recipes with Persian flavors – so good!
If you do not tolerate onions, you can exclude the shallots, leeks, and garlic.
If you do not tolerate nuts, you can also exclude them. The nuts give a little crunchiness to the pie and go well with this pie.
You can advantageously make both the pie dough and the filling the day before you eat it, so it makes life easier 😊
A tip:Â Once you have pre-baked the pie crust and taken it out of the oven, you can brush the pie base with a bit of egg white, and it clogs the pores.
Ingredients for 4 hearty portions
| The crust | Filling: |
| 4 dl (240 grams) wheat flour | 300 – 400 g Coarsely chopped fresh spinach |
| 125 grams of room temperature butter | 40 g Finely chopped black and green olives, or just one variety |
| 1 egg | 30 g Finely chopped sun-dried tomatoes in olive oil f |
| Barely 0,5 tsp salt | 50 – 60 walnuts (coarsely chopped) |
| 60 g of water | 2 pcs. Shallot |
| The custard mixture | 150 – 200 grams of Feta Cheese |
| 4 egg yolks | 100 grams Grated Cheddar and mozzarella cheese |
| 2.5 dl whipping cream | Salt and pepper |
| 1.5 dl milk | Other |
| 0,5 tsp black pepper | Pie shape: 9,5 inches Ø (in diameter) |
| 1/4 of tsp salt | Oven heat 392° (F) Convection oven 347° (F) |
| Baking time 10 min + 30 – 40 minutes |
Method:
- Start with the pie dough.
- Mix the ingredients for the pie dough in a blender and run until the dough turns into a lump.
- Take it out of the mixer, flatten it and wrap it in plastic wrap.
- Let it rest in the fridge for about 30 minutes.
- In the meantime, you can prepare the ingredients for the filling. Start by measuring and chopping all the ingredients.
- Roughly wash and chop the fresh spinach – you can either choose baby spinach or regular spinach.
- Heat a large pan with a bit of oil in it – either olive oil or rapeseed oil.
- Fry the finely chopped shallots for 2 – 3 minutes.
- Add finely shredded leeks and continue to fry for 1-2 minutes.
- Squeeze in the garlic and continue to fry for half a minute.
- Add the spinach and continue to fry until the spinach decreases in volume and gets a darker green color. (5 – 6) minutes.
- Remove the frying pan from the stove and add chopped walnuts, sun-dried tomatoes, olives, and mix.
- Salt and pepper to taste. Please keep in mind that the different cheeses will flavor the mixture, so be careful with the spices.
- Preheat the oven to 392° (F) Convection oven 347° (F)
- Take out the dough and roll it between baking paper and plastic wrap into a round shape that fits your pie shape.
- Grease the mold.
- Transfer the pie dough to the mold.
- Prick the pie dough. Cover the edges with aluminum foil (see video).
- Bake the pie crust at 392° (F) Convection oven 347° (F) for 10 minutes.
- In the meantime, you can make the custard mixture: Mix all the ingredients for the custard mixture and whisk so that everything mixes well.
- Take out the pie crust and brush it with a bit of egg white immediately.
- Put about half of the grated cheese indicated in the recipe at the bottom. Fill with the filling.
- Crumble the feta cheese over the filling.
- Pour over the custard mixture and finish it all with the rest of the grated cheese.
- Bake in 392° (F) Convection oven 347° (F) for about 30 – 40 minutes (. Check it after 30 minutes – the pie should have a nice color. Cover it with aluminum foil if it is too dark!
Let it cool slightly before serving.
Enjoy
