Spinach and feta pan pie
79
- Prep Time25 min
- Total Time50 min
- Makes6 servings
Spinach and feta pan pie. (Photo, Roberto Caruso.)
Crispy spanakopita is a great appetizer, so we turned it into a satisfying vegetarian main course. Using frozen spinach is a time saver; be sure to squeeze the water out very well.
Ingredients
2 300-g pkgs frozen chopped spinach, thawed
2 eggs
1 egg, separated
1/2 250-g brick cream cheese, at room temperature, cubed
2 tsp olive oil
1 onion, finely chopped
1 1/2 cups crumbled feta
1 tbsp dried dill
1/4 tsp salt
1/4 tsp nutmeg
1/2 450-g pkg frozen Tenderflake puff pastry sheets, thawed
Instructions
PREHEAT oven to 400F. Squeeze spinach well to remove excess moisture. It should measure about 2 cups.
BEAT 2 eggs with 1 egg white and cream cheese in a medium bowl, until combined.
HEAT a medium (10-in.) oven-safe frying pan over medium. Add oil, then onion. Cook until onion is soft, about 3 min. Stir in spinach, feta, dill, salt and nutmeg. Remove from heat. Stir in egg mixture until evenly distributed.
CUT out holes all over pastry with the large end of a piping tip, or a paring knife, so steam can escape during baking. Cover filling with pastry, stretching dough to the edges of pan. Tuck in corners.
BAKE in centre of oven until crust is lightly browned, 20 min min. Beat reserved egg yolk and brush over pastry. Continue baking until golden brown, about 5 more min.
Nutrition (per serving)
Calories 405, Protein 16g, Carbohydrates 22g, Fat 29g, Fibre 4g, Sodium 796mg.
Excellent source of Folate.
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