Open pie with spinach and cheese. Pie with spinach and puff pastry cheese

Do not know what is delicious and easy to cook with spinach: bake a pie with spinach and cheese. This is a real bomb: crispy crust, but soft inside, juicy stuffing. There is no overt spinach flavor in this pie: it pairs so well with cheese cream which seems to be perfect! No one can resist such a treat: even those who claim that they don’t like spinach are just this homemade pie didn't try! Therefore, I suggest not to miss the vitamin season and cook a very tasty and healthy pie with spinach and cheese.

Ingredients:

puff pastry- 500 grams;
eggs - 2 pieces;
spinach (fresh or frozen) - 700 grams;
feta cheese - 150 grams (can be replaced with cheese);
cream cheese- 150 grams (can be replaced with sour cream or heavy cream);
mozzarella - 150 grams (or any cheese that melts well);
pine nuts - 60 grams (optional);
egg for lubrication;
salt - to taste.

Delicious spinach and cheese pie. Step by step recipe

We prepare the filling: throw the spinach leaves into boiling water (blanch), boil for 1-2 minutes (you will notice how it immediately decreases in volume and becomes soft).
Drain the spinach in a colander, squeeze lightly and leave to cool completely.
If you use frozen spinach for cooking, in this case it must be completely thawed and squeezed well.
Beat eggs until light foam. You can lightly salt them, but since the recipe uses salted cheese feta (brynza), this must be taken into account. The main thing is not to oversalt the filling!
We prepare cheeses: cut feta (brynza) into 1x1 cm cubes, rub mozzarella (or other well-melting cheese) on a fine grater.
Add soft cream cheese, feta cubes and grated mozzarella to the beaten eggs, knead all the ingredients well with a fork so that the mass is homogeneous. But at the same time, small grains of cheese can remain - it will be tastier.
Fry pine nuts in a dry frying pan to give them a more pronounced taste. Fry over low heat, stirring constantly so that they do not burn.
We combine the cheese mixture, cooled spinach and fried pine nuts, stir everything well. We try, if necessary, add salt to the filling.
We roll out the puff pastry with a thickness of 0.3 centimeters, cut it out in a baking dish: it is only necessary to leave the edges that will be the sides in the cake.
Step-by-step assembly of the pie: put the dough in a baking dish, put the filling in the center, level it (note: the filling should not be higher than the sides of the dough). We cover the top of the cake with a second rolled layer (sizes like the form itself). The edges of the dough can not pinch, but leave it like that.
Pierce the top dough with a fork so that excess moisture comes out of the filling during baking.
We grease the top and edges of the joints of the dough with a beaten egg and send it to the oven preheated to 180-190 degrees for 20-30 minutes. As soon as the top is browned - the pie is ready!

The final, most difficult step in the entire preparation of spinach and cheese pie is to wait until it cools slightly. Everything is so delicious that you can't resist! Very tasty, delicate creamy cheese filling and slightly crispy, baked puff pastry - just delicious! Cook delicious food at home healthy meals make your menu interesting and varied. And we will help you with this: together with "Very tasty"! Enjoy your meal!

The snow will melt soon and the new summer season will begin. Before you have time to look back, a new crop will appear on the garden beds - at the beginning of greens, lettuce, radishes, and then everything else. Therefore, now is the time to free the refrigerator from last year's harvest.

So I decided to inspect my refrigerator. And it turned out that in freezer, in the very corner, are hidden as many as three packages of frozen spinach.

Spinach grows quite quickly, and in the summer I planted a lot of it, I only collected three crops from one bed. We cooked from it delicious soups, mashed, and baked delicious pies. And of course, in order not to deprive myself of the pleasure of eating spinach in the winter, I froze it in large quantities.

I already wrote in one of the notes how to bake Greek. It turns out such a dish is beautiful, original in execution, and most importantly - very tasty. You can eat it not only warm, but also cold. In our family, they even like to use it cold.

Today we will cook pastries according to a different recipe, we will replace the ingredients: we will use cottage cheese and Adyghe cheese instead of feta cheese, we will not take onions and garlic. This puff pastry with spinach, in my opinion, should turn out to be more tender, and no less tasty.

How to make puff pastry with spinach and cheese

We will need:

frozen spinach -400 gr (you can also take fresh, but only more - 700 gr)
yeast-free puff pastry - 700 gr (4 plates)
Adyghe cheese - 200 gr
cottage cheese - 100 gr.
greens - dill, parsley - bunch
olive oil - 2 tbsp. spoons
butter - 0.5 tbsp. spoons
salt, pepper - to taste
black and white sesame seeds for decoration
yolk - for lubrication

Cooking:

1. Put spinach in a pan without defrosting, add olive oil. It is better to use Extra Virgin oil, the first cold pressing, this oil is an extra class oil, it is unfiltered, and very healthy.

2. Wait until the spinach warms up, softens, then lightly salt it, simmer for 2 minutes and put it in a colander to drain excess liquid.

3. Rub the Adygei cheese on coarse grater, chop parsley and dill.

4. Mix cottage cheese, grated Adyghe cheese and herbs, salt and pepper to taste.

5. Defrost the dough in advance. I defrost in the refrigerator. In my opinion, there it is defrosted gradually. And another advantage is that baking, in this case, can be done at any time. The dough will defrost and will lie there until the time comes for her.

6. Roll out the plate a little more than the size of the mold in which you will bake the cake. It is necessary that the dough is on the sides. You need to roll out the puff pastry in one direction, away from you. It is not recommended to press hard on the rolling pin, you need to roll it out evenly.

7. Lightly grease the mold with butter. The dough is quite oily on its own, but to make sure it doesn't stick, I always grease a little. Line the bottom and sides of the mold with batter. If the shape is rounded, cut off the extra corners with a very sharp knife.

8. Put half of the cheese-curd mixture with greens on a layer of dough.

9. Now it's the turn of the second layer of dough. Roll out and lay out the next layer. We spread a layer of spinach on it, from which excess liquid has already been drained.

10. Then again a layer of dough, and a cheese-curd mixture. The last layer is again a layer of dough, and we roll out this layer a little more than usual. We tuck it under the bottom layer of dough, thus closing the entire filling.

11. Lubricate the top with yolk and decorate with sesame seeds.

12. We heat the oven to 220 degrees, bake the workpiece for 25-30 minutes, until a beautiful golden crust appears.

13. We take out the cake from the oven and let it cool until room temperature. Then cut into portioned pieces and serve with hot tea.

Cooking features

Before sending the cake to the oven, you can make a few neat punctures with a fork so that the dough does not bubble
the edges of the workpiece do not need to be lubricated with yolk, this will not allow the baking to rise
puff pastry products are recommended to be baked at a temperature not lower than 220 degrees. If the temperature is lower, then during baking, the oil will flow out of the dough, and the baked goods will turn out to be dry.
You don't have to set the temperature too high either. In this case, the cake will not have time to bake and may burn.
for spinach filling, you can add finely fried onion and chopped garlic for piquancy. You can also add a boiled egg - this will add an additional flavor note and even greater tenderness to the finished dish.
Or you can just add egg whites. Since we use the yolk for lubrication, where does the protein go. When the spinach is stewed and the extra liquid drained from it, put it back in the pan, add the protein and mix until the protein “seizes”. It is not necessary to overcook, it will reach the desired state already during baking.
as mentioned above, baking with such a filling for many seems to be tastier when it has completely cooled down. Try it in different types, and then decide for yourself - in what form it will be more tasty for you.
Baked goods can be stored in the refrigerator for several days.

Today we cooked a dish of shop dough, but you can make puff pastry yourself. There are many ways to prepare such a test. I offer you fast way cooking, in case you want to bake it from homemade dough.

Instant puff pastry recipe

We will need:

flour - 4 cups
margarine or butter— 400 gr
cold water - 1 cup (maybe a little more)
sugar - 1 teaspoon
salt - 0.5 tsp

Cooking:

Sift flour into a bowl, add chopped small pieces butter or margarine.
Chop everything with a knife into crumbs.
Dissolve salt and sugar in cold water.
Make a well in the middle of the flour, add water and stir.
Put the dough on the table, greased with oil. Knead the dough quickly without crushing it too much. Just from the edges to the center, collect the dough, fold it in layers and press it. It is not necessary to knead the puff pastry as usual, this will break its consistency.
Put ready dough in a cellophane bag or cling film and refrigerate, preferably overnight. But not less than 2-3 hours.
Take out, roll out the dough into a thin layer. Roll up 4 times. Roll out again into a layer and then roll up again, you can use an envelope.
The dough is ready, now you can roll it out to the desired thickness and bake what you want.

This is just one way to make puff pastry. yeast-free dough, in further topics I will share with you other puff pastry recipes.

And today I hope that your cake turned out tasty, healthy and nutritious.

Enjoy your meal!

Pie with salmon and rice Saute finely chopped onion for 2-3 minutes on a piece of oil. Add the rice and saute it with the onions for another 2 minutes, until the grains are coated on all sides with oil. Add fish broth and simmer the rice for 16-18 minutes. Cool down. Mushrooms and the second onion chop and fry ...You will need: boiled salmon fillet - 750 g, fish broth - 250 g, puff pastry - 400 g, mushrooms - 150 g, boiled spinach - 100 g, long-grain rice - 1/2 cup, butter - 100 g, onion - 2 heads, lemon juice - 2 tbsp. spoons, grated lemon zest - 1 tbsp. a spoon...

spinach pie Peel the onion, cut into half rings and fry in oil, add spinach leaves and fry for a couple more minutes. Remove from stove and cool. At this time, knead the dough, roll it out, put it in a mold with a side and bake for 15 minutes in & nb...Would need: crab sticks- 200 g, spinach - 2 bunches, turnip onions - 3 pcs., processed cheese - 2 pcs., butter - 3 tbsp. spoons, eggs - 2 pcs., sour cream - 2 tbsp. spoons, flour - 2 cups, margarine - 150 g, sour cream - 1 tbsp. a spoon

Cheese pie Spasserovat chopped onion, garlic in olive oil, add spinach. Simmer, stirring, 2 minutes. Cool down. Mix with coriander, nutmeg, cheese, eggs and spices. Divide the dough into 2 parts, roll out the larger one into squares.Required: boiled chopped spinach - 450 g, olive oil - 2 tbsp. spoons, onion - 1 pc., grated garlic - 1 tbsp. spoon, chopped cilantro - 2 tbsp. spoons, nutmeg grated - 1/2 teaspoon, chopped cheese - 3 tbsp. spoons, egg - 1 pc., puff pastry - 300 g, creamy...

Spinach and Tuna Pie (2) 1. From the indicated ingredients, knead the dough. 2. Pass the chicken pulp through a meat grinder. 3. Lubricate the form with margarine, put parchment on the bottom and place lemon slices on it. 4. Mash tuna without filling, mix with chicken, champignon ...You will need: corn flour - 115 g, flour - 60 g, milk - 100 g, margarine - 85 g, baking powder for dough - 1 1/2 teaspoons, egg - 1 pc., canned tuna - 400 g, spinach - 400 g, boiled chicken pulp - 200 g, champignons - 70 g, milk - 100 g, onion...

Pancake Pie (2) Prepare the dough by combining specified ingredients and bake pancakes. Grind crab meat in a mixer and mix with mayonnaise. Fry spinach with garlic, add cheese and chop in a mixer. Stew mushrooms in cream, chop in a mixer. All toppings...Required: crab meat - 300 g, porcini mushrooms or champignons - 900 g, spinach - 400 g, hard grated cheese - 300 g, thick cream - 250 g, mayonnaise - 200 g, garlic - 2-3 cloves, sour cream - 120 g , wheat flour - 200 g, milk - 0.5 l, eggs - 2 pcs., sugar - 1 ...

Spinach pie 1. Defrost the dough (I took fresh without yeast) and distribute in a form with sides. 2. Fry in a small amount of oil (you can take butter or vegetable) finely chopped onion. Let the oil drain. 3. Defrost the spinach, finely chop and fry separately from the onion ....You will need: 1) Ready-made puff pastry., 2) A bag of frozen spinach., 3) Grated cheese (Gouda, Cheddar or any other), 4) 2 eggs, 5) A jar of sour cream 250 gr., 6) 2 large onions. , 7) Fresh sweet pepper for decoration.

Greek spinach pie Chop the onion and fry in olive oil. Add frozen spinach to it, close the lid and simmer until the spinach is cooked. At the end, add the squeezed garlic cloves, salt, pepper and let cool. Roll out the puff pastry and lay out the shape. On a grater...You will need: 1. Ready puff pastry - one layer, 2. Frozen spinach - 200 gr, 3. onion - 1, 4. garlic - 2 cloves, 5. Feta cheese - 200 gr, 6. Gouda type cheese - 100 gr, 7. Parmesan-type cheese - 50 gr, 8. 2-3 eggs, 9. Milk - 1 tbsp., Salt, pepper - to taste

Spanakopita (spinach pie) Pour flour into a deep bowl, a good pinch fine salt, a couple of spoons olive oil, water. Pour water gradually, kneading the dough! Water should be minimal, the dough is very steep and elastic. Knead it well. Leave ~ for an hour in a warm dough in ...You will need: Dough: Flour 2 cups, Olive oil, Water ~ 100-130 ml, salt, Filling: (everything by eye, you need to cover the dough layer. You can put: spinach, sorrel, basil, dill, mint) In my filling: spinach ~ 600-700 gr, Basil - bunch, Dill - bunch, Green onion bunch, ...

Pie with spinach and sorrel Preheat the oven to 180°C. Rinse the sorrel and spinach thoroughly, put in a preheated pan and simmer over medium heat for 2-3 minutes until juice appears. Then remove from heat and drain in a colander. Cheese grate on a fine grater. Peel the onion and finely chop...Required: 350 g dry low-fat cottage cheese, 150 g spinach, 150 g sorrel, 1 pack of yeast-free puff pastry, 100 g hard cheese(parmesan, Russian), 100 g pitted olives, 3 eggs, 2 onions, 1 handful of finely chopped mint, 1 handful of finely chopped parsley, 1 ...

Fish pie with spinach Preheat the oven to 170°C. Boil the fish fillet (cook no more than 10 minutes), adding some dill, a few peppercorns and a pinch of salt to the water. Ready fish crumble with a fork small pieces. Roast red peppers on a grill pan or in the oven, ...Required: 800 g fish fillet without skin (perch, trout, cod, etc.), 2 red sweet peppers, 2 large tomatoes, 7 eggs, 200 g onions, 150 g spinach, a bunch of dill, 12 black olives, 6 cloves of garlic, juice of 1 lemon, 2-3 tbsp. spoons of olive oil, 20 g butter...

Cooking dough. It is very simple, but to get really tasty base you have to follow some rules. Eggs, butter and water must be cold. Some people think that freezer oil is not very good to use because it changes its structure when frozen. But here I like to do it with frozen butter. Therefore, I will tell, starting from this method.

Sift flour into a bowl and mix it with sugar and salt.

I take the butter out of the freezer and rub it on a grater (beetroot), add it to the flour and quickly grind it with flour. If you do everything really fast, the butter does not have time to melt at all and it turns out to just mix everything, getting small pieces of butter, rolled in flour, looking like a crumb, which is what we need.

Beat the egg with a fork together with two tablespoons very cold water. Pour this mixture into a bowl with crumbs and mix quickly. We put everything on the table.

With the base of the palm, rub the remaining pieces of butter and knead the dough. It will quickly gather into a ball. Time goes by seconds. The less and faster you knead, the tastier and more tender our base will turn out.

Lightly dust the table with flour and roll out the dough to the size of the form. The thickness will be about 0.3-0.5 centimeters.

Although this dough is not very, or rather, it does not seem to stick to the form at all, I still play it safe and line the bottom with oiled baking paper. Divide the dough evenly and cut off the excess dough on top. There are very few of them, you can just make a couple of flattened round cookies and throw them in the oven to the quiche.

But back to the basics. Now put it at least for half an hour, or even an hour, if you have time, in the refrigerator.

Let's do the stuffing. Defrost the spinach and drain the resulting water. I put it in the microwave, turn on the defrost function and after a minute or two it is already defrosted. I shift it into a colander and squeeze it out slightly, pressing on top with my hand.

If you have fresh spinach, then first remove all the tough stems, rinse well and cut it into thin strips. I had young leaves, I did not remove any stems. If they are, they are soft, suitable for consumption.

Onion cut into cubes green onion and mince the garlic.

Heat the pan, add butter and vegetable oil, toss onion and fry over medium heat until translucent. Next, spread the green onion, garlic and fry, stirring for another minute. Add chopped spinach. If you are completely out of fresh spinach, then the pan should be large and deep, since there will be a lot of greens at first.

Roasting will take just a couple of minutes. Stir all the time, swapping the lower and upper leaves. Spinach will quickly shrink in volume, but you still need to evaporate the resulting water. Without fanaticism, we do not need 100% dryness in the pan.

By the way, if you mix fresh and frozen spinach, like I do, then put the frozen spinach in the pan at the end, mix and turn off the heat. Everything, our spinach filling is ready. I didn't salt extra spinach, but if it seems to you that the saltiness of the cheese is not enough, add a pinch or two to the spinach filling.

Turn on the oven and heat it to 170 ". Get our dough out of the refrigerator, prick the bottom with a fork, cover with foil or baking paper, pour beans. Another form is quite suitable, slightly smaller in size, which is simply put instead of the proposed beans on the dough. We send our After 15 minutes, remove the foil with the weight and leave the dough for another 10-15 minutes, until the bottom is lightly browned.

I recently fell in love with spinach and only thanks to this pie. Here I want to present our imitation of the famous Italian pie. Highly delicious combination neutral healthy spinach and sour-salty feta cheese. Usually Italians cook this pie only with feta cheese. I myself adore this cheese, it has the same right taste, which is required by spinach.

In the absence of feta cheese, you can take cheese, like mine, or any pickled cheese with a sour and salty note. Instead of onions, leeks go very well in this pie. If you manage to buy it, then feel free to add it to the pie without heat treatment and more. And yet this pie is cooked on the thinnest dough filo, I have the usual puff pastry. Trust me, it's not bad either.

I needed such products: besides this, more eggs, milk. The onion was very large and I cut it in half.

Defrost the spinach and drain the liquid completely. It is necessary that all the water is glass. Large spinach must be chopped.

If you take a leek, then you just need to chop it. But, since I have an ordinary onion, it needs to be lightly stewed in a saucepan or frying pan until soft, adding a drop of oil and a little water. You don't need to fry. Just chop the green onion randomly.

Grate pickled cheese. If you take Feta cheese, then you need to crumble it, like the soft cheese "President".

Whisk eggs lightly with salt and milk. Salt and pepper.

In a bowl, mix the squeezed and chopped spinach, soft onions, green onions, dill.

Add pickled cheese and crumbled soft cheese. I repeat, in order for the taste to be balanced and the cake to turn out delicious, you need to take cheese with sourness and well salted. Pour in beaten eggs. Set aside some of the egg mixture for greasing the pie. Stir well. If necessary, salt. My pickled cheese was not very salty and it was possible to add a little salt. Add black pepper to taste.

Divide the dough into 2 equal parts. Roll out one part thinner and put on a baking sheet. Then spread the filling evenly on top. Cover with the second part of the rolled out dough and pinch the edges well, tucking them inward.

Cut the pie without cutting it to the bottom, but only outlining the boundaries of future cuts.

grease egg mixture and bake in a preheated oven at 190 degrees. The cake is baked for about 30 minutes.

Ready-made Italian spinach pie can be cut into pieces along the intended borders.

Enjoy your meal! The pie has a thin crispy crust and a juicy tasty filling.