Deep Dish Spinach Pie


Just the other day, we saw British Bake off on BBC 2 where they bake delicious dishes from scratch. My idea of baking was limited to cakes, cookies and muffins. So it was great to see them bake a whole meal. Now my hubby gets to eat these dishes at work but for my son and me, the only way of eating these baked dishes is to make them at home!

I finally tried my hands on a French baked dish – Deep dish Spinach pie. I collected all required ingredients and baked this yesterday. I hope you will enjoy this as much as I did and do let me know how it turned out for you. Let’s get to the recipe finally.

Prep Time: 15 minutes
Cooking Time: 30 to 40 minutes
Serves: 4

2 tablespoons oil
1 small onion, chopped
2 cloves garlic – finely chopped
160gm spinach, chopped finely
1/2 cup grated mozzarella cheese
2 to 3 large eggs, lightly beaten
1/3 cup roasted pine nuts
1 teaspoons salt
2 sheets jus roll puff pastry
1 extra-large egg beaten with 1 tablespoon water for egg wash

Recipe –
1. Preheat the oven to 375 degrees Fahrenheit / 200 degree Celsius
2. Heat the oil in a sauté pan and cook the onions over medium-low heat for 5 to 7 minutes, until tender.
3. Add the garlic and cook for another 1 minute.
4. Meanwhile, squeeze most of the water out of the spinach and place in a bowl.
5. Add the onion mixture, eggs, salt and pine nuts. Mix well.
6. Unfold one piece of puff pastry, roll out into a rectangle, and poke with a fork and place in a rectangular baking dish with the edges draped over the side. [Important note: puff pastry gets very sticky so it is recommended that you sprinkle some flour on the counter and flatten it with a rolling pin.]
7. Scoop the spinach mixture on top of the pastry in the baking dish.
8. Roll out the second piece of puff pastry on a floured board until it is also a rectangle.
9. Place the second sheet of pastry in the opposite direction over the spinach and tuck the sides down into the baking pan being sure it reaches all the way down to the bottom piece of pastry.
10. Then roll up the flaps from the bottom pastry. In a circular motion go around the entire parameter of the baking dish and roll and seal pinching along the way to make a seal on top.
11. Brush the top with egg wash and then use a fork to poke the top of the pastry a few times. Bake for 30 to 40 minutes, until the pastry is lightly browned and puffy. Let cool 20 minutes before slicing.
Your French meal is ready