When you are expecting guests and want to surprise them with a hearty, tasty and simple pastry, then spinach pie is the best thing you can offer. In addition, this delicacy is very healthy. You can use both fresh and frozen spinach, puff pastry or unleavened dough, as well as yeast dough. Recipes with this plant are present in the national cuisines of many countries. The vegetable can be an independent filling, or you can add vegetables, chopped boiled chicken eggs, rice, cottage cheese, and cheese to it.
The benefits of spinach. General principles for making pies from it
Before we post a few recipes on how to make spinach pie, let’s talk about why this vegetable is so popular. The reason is that it contains all the necessary and useful products for humans. What is important is that there are no contraindications even for chronic diseases. The process of making pies is not very complicated, but, nevertheless, it requires some skill. By the way, in Ossetia only women prepare this pastry. A dish is considered successful or good when the dough is thin and the filling is juicy.
A thick layer of dough immediately shows that it was made by an inexperienced housewife.
There are some general rules for preparing such pies. Firstly, the volume of filling should be equal to the volume of dough. Secondly, the dough is cut only with your hands, without a rolling pin. Thirdly, it is customary to bake pies in odd numbers, except in cases of wakes or funerals. It's okay if you don't eat the baked goods right away. Reheat the pie. The taste properties will not be affected by this.
Lenten baking
First, we’ll tell you how to make the simplest spinach pie without any additives.
List of products used:
For the dough – warm water (2 tbsp), dry yeast – one sachet, granulated sugar – 1 tbsp. l., vegetable oil - a third of a glass, salt - 0.5 tsp, flour - 0.7 kg.
For the filling you will need one package of frozen spinach, one onion and vegetable oil.
Cooking process.
Pour a packet of yeast with warm water (half a glass), add granulated sugar (1 tsp), stir - and let it sit for a while. Then pour in the remaining one and a half glasses of water, add sugar, vegetable oil, salt and stir.
After this, add flour, knead the dough and send it to a warm place for 60 minutes. We're settling down.
Let's prepare the filling. Sauté finely chopped onion in vegetable oil, add spinach and cook until the liquid has completely evaporated. Pepper and salt.
Roll out half the dough, put the filling on it, cover with the remaining dough, and pinch the edges. Place in the oven and bake until done (40 minutes).
Lenten spinach pie
Kitchen appliances and utensils: baking dish, oven.
Ingredients
| Vegetable oil | 5 tbsp. l. |
| Flour | 300 g |
| Salt | 2 pinches |
| Water | 1 stack |
| Spinach | 500 g |
| Onion | 1 PC. |
| Dill | 0.5 bunch |
| Green onions | 0.5 bunch |
| boiled rice | 1 stack |
| Garlic | 1-2 cloves |
| Salt | 0.5 tsp. |
| Pepper | 1 pinch |
| Nutmeg | 1 pinch |
| Coriander | 2 pinches |
Step by step recipe
- Sift 300 g of flour into a convenient bowl, make a well, pour 2 tbsp. l. vegetable oil, pour in warm water portionwise, kneading the dough with a spoon. Then knead the dough with your hands on the table for about 10 minutes. We need to get a tight, elastic dough. Divide it into 10-12 parts, cover with film and leave in the room for an hour.
- Now let's make the filling. Boil the rice, about half a cup, until half cooked. Rinse and let cool. Peel and wash one onion, cut it into cubes. Heat vegetable oil in a frying pan, add onion and sauté until lightly browned.
- If the spinach is frozen, drain it. If it is fresh, then 500 g of spinach needs to be boiled in salted water for three minutes so that it reduces in volume. Send the greens to the onions. We won't fry it, we just need to warm it up a little. Peel and rinse 1-2 cloves of garlic, chop in any way and place in a frying pan. Saute the food, stirring constantly. Place a glass of boiled rice into the frying pan, mix everything, heat for a couple more minutes and remove from heat.
- Add salt, pepper, nutmeg and oregano to the filling to taste. Mix everything well and let cool. Wash and chop half a bunch of onion and dill, and add them to the cooled filling.
- Roll out one part of the dough into a very thin layer, place it in a round baking dish, covering its edges as well. Coat the dough with vegetable oil.
- Roll out three more layers and also put in the mold, coat each with butter. Layer out a third of the filling.
- Then roll out two more very thin layers of dough, place them on the filling and coat each with vegetable oil. Cover them with half of the remaining filling.
- Then do the same with two more layers of dough and lay out the last filling. Cover the filling with the last two layers, coat each one with oil and beautifully wrap the edges of the dough around the shape, perhaps in the form of a braid. Make cuts across the entire surface of the pie with a knife. Place it in the oven preheated to 200 degrees for 50-60 minutes.
Video recipe
And now I invite you to watch a short video, which describes in great detail the entire process of preparing Lenten pie. You will see what the dough and filling will be like, what layers of dough you will need to roll out, and what you will get when fully prepared.
In kitchens around the world, spinach pies are often baked, combining them with various fillings. This plant goes best with cheese. I also tried the Greeks’ layered pie with spinach and feta cheese, and then I thought that this was their national dish.
I decided to try to cook it at home, but combined several types of cheese as a filling - in my opinion, it turns out much tastier.
Recipe for a dish with cheese and spinach
Pie with spinach and cheese is a real lifesaver if the hostess has a desire to surprise loved ones or guests with something tasty and unusual. It cooks quickly, and cheese and spinach are the most compatible products.
We use the following ingredients: 0.5 kg of puff pastry, 400 g of frozen spinach, 100 g of feta, the same amount of hard cheese, one egg and one yolk (for greasing the pie), sesame seeds (can be replaced with poppy seeds) for sprinkling, ground black pepper, salt.
The process of making this pie
We don’t make the dough ourselves; we buy ready-made dough, preferably rolled. We put it to defrost, and in the meantime we do the filling. We defrost our main vegetable for the dish “Pie with Spinach and Cheese” in the microwave, squeeze out excess moisture with our hands and cut into small pieces. Add a raw egg, grated hard cheese, finely chopped feta. Pepper, salt, mix everything. Without rolling out the dough, cut it lengthwise into five equal strips. Distribute the filling evenly along the entire length of each strip. Dip your fingers in flour and pinch the strips together. We do this by slightly pulling the dough with our fingers and tucking the filling inside.
You should get stuffed flagella. Place them on a baking sheet previously lined with special baking paper. We start from the middle, place it in a spiral, seam side down. We fasten the flagella together. Coat with yolk, sprinkle with sesame or poppy seeds. Place in an oven preheated to 180 degrees for 20-25 minutes. Layered pie with spinach and cheese will be ready when it is covered with a golden crust. Let it cool a little and you can serve.
Preparation
- 1 Mix the sifted flour with baking powder and salt. Separately, beat the melted butter with the yolks, add sour cream. Then carefully add flour to this mixture, pour in cold water and quickly knead the dough. Cover it with cling film and place it in the refrigerator for 30 minutes.
- 2 Sort the spinach, cut off the tough cuttings from the leaves. Place it in a colander and place it in salted boiling water for 2 minutes. Let the water drain. Add grated cheese (200 g), cottage cheese, salt and pepper to taste to the spinach. Mix thoroughly.
- 3Remove the dough from the refrigerator and divide into three parts. Place one palm-sized piece in the freezer. From another one, roll out a strip 3 cm wide and as long as the diameter of the mold. Place the rest of the dough in a greased baking pan and, starting from the center, spread it evenly over the pan with your hands. The thickness of the layer should be approximately 0.3–0.5 cm. To prevent the dough from rising during baking, make several punctures in it with a fork.
- 4 Peel the hard-boiled eggs and place them in the mold with the dough so that they are approximately equal distances from each other. Spread the spinach filling over the eggs and smooth the surface of the pie. Fold the top edge of the pie inward and carefully place the rolled out strip of dough in a circle.
- 5Take out the frozen piece of dough and grate it onto the pie on a coarse grater so that the filling is covered. Sprinkle grated cheese on top and bake in an oven preheated to 180°C for 40–55 minutes.
Cut the cooled spinach pie into portions and serve with first courses for lunch or dinner. Share the recipe with friends who love baking with herbs!
Previous recipe Next recipe
Recipe for a delicious pie with cottage cheese and spinach
List of required ingredients: puff pastry (two packages), spinach, cottage cheese (also two packages), garlic (three cloves), a piece of cheese, broccoli, one egg for greasing.
Making a pie with spinach and cottage cheese. First of all, we make the filling. To do this, mix spinach with cottage cheese, grate garlic on a fine grater, cut cheese into large cubes, boil broccoli, mix everything thoroughly.
Roll out the dough from one package, line a baking tray with baking paper, place the dough on it and brush with egg white. Then we distribute the filling over it. Now roll out the dough from another package and place it on top of the filling. Then grease it with yolk and lightly sprinkle with sesame seeds. Place the pan in the oven and bake until done at 180 degrees.
Recipe for spinach and cheese puff pastry pie
Number of servings: 6. Cooking time: 30 minutes. Calorie content: 302 kcal per 100 g of product. Kitchen appliances and utensils: baking dish, oven, saucepan, hob, rolling pin.
Ingredients
| Puff pastry | 500 g |
| Eggs | 3 pcs. |
| Spinach | 700 g |
| Chees Feta | 150 g |
| Cream cheese | 100 g |
| Mozzarella cheese | 150 g |
| Pine nuts | 60 g |
| Water | 1 l |
| Salt | 1 tsp. |
| Pepper | 2 pinches |
Choosing the right ingredients
- You can buy any cream cheese On this site you will find a very simple and affordable option for making Philadelphia cheese, which will go well with other ingredients in this recipe.
- Any cream cheese can be replaced with sour cream or heavy cream.
- There must also be salty cheese, which will add piquancy to our finished dish. I always use feta or replace it with cheese.
- Third, take any hard cheese that melts well. I recommend using mozzarella, but this is not essential.
- Using the same principle, you can make a pie with spinach and cottage cheese , replacing all the cheese with it.
- Add pine nuts as desired. You can also replace them with any others.
Step by step recipe
- Boil 1 liter of water, pour 1 tsp into it. salt and send 700 g of spinach to reduce it in volume. Boil it for a couple of minutes, place in a colander, let the water drain and cool the greens.
- Now we will prepare the filling. Place two eggs in a convenient bowl and beat them with a whisk or fork. You can add salt, but not much, because it will contain salted cheese.
- Add 100 g of cream cheese and 150 g of cheese or feta to the eggs. Mash the cheese, but not completely; you can leave it in grains.
- Finely grate 150 g of mozzarella or any other hard cheese, add it and spinach to the egg mixture and mix everything.
- Lightly fry 60 g of pine nuts in a dry frying pan to highlight their pronounced taste. Add the nuts to the filling and mix.
- Divide 500 g puff pastry into 2 parts. Roll out a thin layer from the first one, cut it in a circle so that it is larger than the diameter of the mold you prepared for baking. Roll out the second layer of dough and cut it to the diameter of the mold.
- Grease the mold with vegetable oil, lay out a large circle of dough and tuck the edges. How to do this correctly, look at the photo. Place all the filling on the dough, form into an even layer and cover with a second layer of dough. It is not necessary to pinch the edges. Using a fork, make punctures thickly on the workpiece.
- Beat the egg and brush the surface of the pie with it. Place the pan in the oven for 30 minutes and bake at 190 degrees.
- Ready!
Video recipe
If you want to watch the baking process first and only then get down to business, watch this video, which describes everything in great detail.
Budget dish with cheese and spinach
This recipe is cheap and delicious. And the dish is ready in just 20 minutes plus about 40 minutes of baking time. Prepare the necessary products.
For the dough you will need: flour (1 tbsp.), egg, butter (1 tsp.) and salt.
For the filling: one onion and one carrot each, frozen spinach (half a pack), feta cheese (400 g), 5% cottage cheese (200 g), a little cheese to grate and sprinkle on top.
Now let’s start preparing a pie with spinach and cheese.
Place carrots, onions, spinach in a frying pan and simmer for a little while. Add the diced cheese to the frying pan. Simmer again and pour in the cottage cheese. No need to add salt. Meanwhile, make the dough. Mix the flour with a spoon, half a glass with a chicken egg, add butter and salt, gradually add the remaining flour. Roll out the finished dough and place it in the mold. Everything else is very simple. Place the filling on top, smooth it out and sprinkle with grated cheese. Place in an oven preheated to 180 degrees and bake for about 40 minutes. Here is a pie with spinach and feta cheese and it’s ready.
Another recipe for pie with cheese and spinach
Each housewife adds something of her own to the process of preparing her favorite dish. As a result, you can get a more interesting option. Most often, the dish has one name - spinach pie, but recipes can differ from each other - and significantly.
Let's look at another one. It will require half a kilogram of puff pastry, 150 g of hard cheese and feta cheese, 300 g of spinach, one onion, two chicken eggs, pepper, salt, sunflower oil for frying.
Recipe for jellied pie with spinach. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of “spinach jellied pie.”
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 194.7 kcal | 1684 kcal | 11.6% | 6% | 865 g |
| Squirrels | 7.6 g | 76 g | 10% | 5.1% | 1000 g |
| Fats | 10.1 g | 56 g | 18% | 9.2% | 554 g |
| Carbohydrates | 18.2 g | 219 g | 8.3% | 4.3% | 1203 g |
| Organic acids | 0.3 g | ~ | |||
| Alimentary fiber | 1.7 g | 20 g | 8.5% | 4.4% | 1176 g |
| Water | 58.8 g | 2273 g | 2.6% | 1.3% | 3866 g |
| Ash | 1.294 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 376.9 mcg | 900 mcg | 41.9% | 21.5% | 239 g |
| Retinol | 0.099 mg | ~ | |||
| beta carotene | 1.632 mg | 5 mg | 32.6% | 16.7% | 306 g |
| beta Cryptoxanthin | 0.103 mcg | ~ | |||
| Lycopene | 0.013 mcg | ~ | |||
| Lutein + Zeaxanthin | 0.439 mcg | ~ | |||
| Vitamin B1, thiamine | 0.093 mg | 1.5 mg | 6.2% | 3.2% | 1613 g |
| Vitamin B2, riboflavin | 0.258 mg | 1.8 mg | 14.3% | 7.3% | 698 g |
| Vitamin B4, choline | 93.67 mg | 500 mg | 18.7% | 9.6% | 534 g |
| Vitamin B5, pantothenic | 0.64 mg | 5 mg | 12.8% | 6.6% | 781 g |
| Vitamin B6, pyridoxine | 0.132 mg | 2 mg | 6.6% | 3.4% | 1515 g |
| Vitamin B9, folates | 42.052 mcg | 400 mcg | 10.5% | 5.4% | 951 g |
| Vitamin B12, cobalamin | 0.218 mcg | 3 mcg | 7.3% | 3.7% | 1376 g |
| Vitamin C, ascorbic acid | 11.79 mg | 90 mg | 13.1% | 6.7% | 763 g |
| Vitamin D, calciferol | 0.65 mcg | 10 mcg | 6.5% | 3.3% | 1538 g |
| Vitamin E, alpha tocopherol, TE | 2.154 mg | 15 mg | 14.4% | 7.4% | 696 g |
| gamma tocopherol | 0.01 mg | ~ | |||
| Vitamin H, biotin | 6.681 mcg | 50 mcg | 13.4% | 6.9% | 748 g |
| Vitamin K, phylloquinone | 190.1 mcg | 120 mcg | 158.4% | 81.4% | 63 g |
| Vitamin RR, NE | 2.0307 mg | 20 mg | 10.2% | 5.2% | 985 g |
| Niacin | 0.515 mg | ~ | |||
| Betaine | 0.019 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 423.12 mg | 2500 mg | 16.9% | 8.7% | 591 g |
| Calcium, Ca | 100.73 mg | 1000 mg | 10.1% | 5.2% | 993 g |
| Silicon, Si | 20.914 mg | 30 mg | 69.7% | 35.8% | 143 g |
| Magnesium, Mg | 44.48 mg | 400 mg | 11.1% | 5.7% | 899 g |
| Sodium, Na | 433.4 mg | 1300 mg | 33.3% | 17.1% | 300 g |
| Sera, S | 88.91 mg | 1000 mg | 8.9% | 4.6% | 1125 g |
| Phosphorus, P | 135.1 mg | 800 mg | 16.9% | 8.7% | 592 g |
| Chlorine, Cl | 518.73 mg | 2300 mg | 22.6% | 11.6% | 443 g |
| Microelements | |||||
| Aluminium, Al | 308 mcg | ~ | |||
| Bor, B | 50.5 mcg | ~ | |||
| Vanadium, V | 21.1 mcg | ~ | |||
| Iron, Fe | 6.31 mg | 18 mg | 35.1% | 18% | 285 g |
| Yod, I | 43.21 mcg | 150 mcg | 28.8% | 14.8% | 347 g |
| Cobalt, Co | 4.601 mcg | 10 mcg | 46% | 23.6% | 217 g |
| Lithium, Li | 0.275 mcg | ~ | |||
| Manganese, Mn | 0.5219 mg | 2 mg | 26.1% | 13.4% | 383 g |
| Copper, Cu | 66.3 mcg | 1000 mcg | 6.6% | 3.4% | 1508 g |
| Molybdenum, Mo | 7.499 mcg | 70 mcg | 10.7% | 5.5% | 933 g |
| Nickel, Ni | 1.419 mcg | ~ | |||
| Tin, Sn | 1.04 mcg | ~ | |||
| Rubidium, Rb | 75.3 mcg | ~ | |||
| Selenium, Se | 10.241 mcg | 55 mcg | 18.6% | 9.6% | 537 g |
| Strontium, Sr | 26.32 mcg | ~ | |||
| Titanium, Ti | 2.2 mcg | ~ | |||
| Fluorine, F | 46.14 mcg | 4000 mcg | 1.2% | 0.6% | 8669 g |
| Chromium, Cr | 3.42 mcg | 50 mcg | 6.8% | 3.5% | 1462 g |
| Zinc, Zn | 0.8738 mg | 12 mg | 7.3% | 3.7% | 1373 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 13.09 | ~ | |||
| Mono- and disaccharides (sugars) | 3.7 g | max 100 g | |||
| Glucose (dextrose) | 0.186 g | ~ | |||
| Sucrose | 0.929 g | ~ | |||
| Fructose | 0.171 g | ~ | |||
| Essential amino acids | 0.375 g | ~ | |||
| Arginine* | 0.143 g | ~ | |||
| Valin | 0.124 g | ~ | |||
| Histidine* | 0.052 g | ~ | |||
| Isoleucine | 0.101 g | ~ | |||
| Leucine | 0.162 g | ~ | |||
| Lysine | 0.149 g | ~ | |||
| Methionine | 0.051 g | ~ | |||
| Methionine + Cysteine | 0.089 g | ~ | |||
| Threonine | 0.104 g | ~ | |||
| Tryptophan | 0.037 g | ~ | |||
| Phenylalanine | 0.111 g | ~ | |||
| Phenylalanine+Tyrosine | 0.192 g | ~ | |||
| Nonessential amino acids | 0.591 g | ~ | |||
| Alanin | 0.12 g | ~ | |||
| Aspartic acid | 0.207 g | ~ | |||
| Glycine | 0.085 g | ~ | |||
| Glutamic acid | 0.313 g | ~ | |||
| Proline | 0.078 g | ~ | |||
| Serin | 0.122 g | ~ | |||
| Tyrosine | 0.084 g | ~ | |||
| Cysteine | 0.036 g | ~ | |||
| Sterols (sterols) | |||||
| Cholesterol | 156.49 mg | max 300 mg | |||
| Phytosterols | 0.197 mg | ~ | |||
| beta sitosterol | 2.857 mg | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 4.2 g | max 18.7 g | |||
| 4:0 Oil | 0.224 g | ~ | |||
| 6:0 Kapronovaya | 0.05 g | ~ | |||
| 8:0 Caprylic | 0.043 g | ~ | |||
| 10:0 Kaprinovaya | 0.113 g | ~ | |||
| 12:0 Lauric | 0.145 g | ~ | |||
| 14:0 Miristinovaya | 0.473 g | ~ | |||
| 15:0 Pentadecane | 0.001 g | ~ | |||
| 16:0 Palmitinaya | 1.743 g | ~ | |||
| 17:0 Margarine | 0.003 g | ~ | |||
| 18:0 Stearic | 0.585 g | ~ | |||
| 20:0 Arakhinovaya | 0.007 g | ~ | |||
| 22:0 Begenovaya | 0.01 g | ~ | |||
| Monounsaturated fatty acids | 2.376 g | min 16.8 g | 14.1% | 7.2% | |
| 14:1 Myristoleic | 0.05 g | ~ | |||
| 16:1 Palmitoleic | 0.205 g | ~ | |||
| 17:1 Heptadecene | 0.001 g | ~ | |||
| 18:1 Oleic (omega-9) | 2.055 g | ~ | |||
| 20:1 Gadoleic (omega-9) | 0.003 g | ~ | |||
| Polyunsaturated fatty acids | 1.019 g | from 11.2 to 20.6 g | 9.1% | 4.7% | |
| 18:2 Linolevaya | 1.001 g | ~ | |||
| 18:3 Linolenic | 0.01 g | ~ | |||
| 20:4 Arachidonic | 0.009 g | ~ | |||
| Omega-3 fatty acids | 0.1 g | from 0.9 to 3.7 g | 11.1% | 5.7% | |
| Omega-6 fatty acids | 0.2 g | from 4.7 to 16.8 g | 4.3% | 2.2% |
The energy value of aspic pie with spinach is 194.7 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
How to cook this recipe
Chop the spinach and finely chop the onion. Fry the onion in a frying pan in sunflower oil until golden brown. Then add spinach to it, fry a little, pepper and salt. Grate hard cheese and feta cheese and place in a frying pan. Beat the raw eggs with a fork and add them. Mix everything thoroughly and simmer for a few minutes. This completes the preparation of the filling.
Place it on half of the rolled out dough, close the other half on top and carefully pinch the edges. Be sure to use a fork to make several punctures on top of the pie. Preheat the oven to 180 degrees and place the mold in it. Bake for about 25 minutes and don’t forget to brush with egg white about five minutes before it’s ready. Spinach puff pastry is ready. Can be served immediately.
