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Spinach and feta pan pie

79

  • Prep Time25 mins
  • Total Time50 mins
  • Makes6 servings
Spinach and feta pan pie

Spinach and feta pan pie. (Photo, Roberto Caruso.)

Chatelaine Triple Tested

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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