Deep Dish Spinach Pie
Deep Dish Spinach Pie
My kid and husband are big fans of Ina Garten’s Spinach in Puff Pastry recipe. We’ve made it many times making little adjustments along the way. This time turned it into a deep dish pie and my kid went wild. The birthday boy was pretty pleased as well.
I think part of the kid appeal of this dish is sprinkling out flour and using the rolling pin.
After we finished rolling, I turned my back for one minute and turned around again to find that my kid had spelled his name in the flour. This made me melt.
We made the spinach mixture and then piled it up on top of the puff pastry in a square baking pan.
After topping it off with another sheet of pastry, we painted it with an eggwash, popped it in the oven and watched it puff right up. Now for the recipe…
Deep Dish Spinach Pie Recipe
Adapted from Barefoot in Paris: Easy French Food You Can Make at Home
Prep Time: 15 mins Cooking Time: 30 to 40 mins
2 tablespoons olive oil
1 small onion, chopped
1 or 2 cloves crushed garlic
2 (10 oz) boxes frozen chopped spinach, defrosted
1/3 cup chopped scallions
1 cup grated Gruyere cheese
1/2 cup grated Parmesan cheese
2 large eggs, lightly beaten
2 large eggs whites, lightly beaten
1 tablespoon dry Italian seasoned bread crumbs
1 teaspoons kosher salt
1/3 cup toasted pine nuts
2 sheets (1 box) frozen puff pastry defrosted (we got ours at Trader Joes)
1 extra-large egg beaten with 1 tablespoon water for egg wash
Preheat the oven to 375 degrees. Heat the olive in a saute pan and cook the onions over medium-low heat for 5 to 7 minutes, until tender. Add the garlic and cook for 1 more minute. Meanwhile, squeeze most of the water out of the spinach and place in a bowl. Add the onion mixture, scallions, Gruyere, Parmesan, eggs, bread crumbs, salt, pepper, nutmeg and pine nuts. Mix well.
Unfold one piece of puff pastry, roll out into a rectangle, poke with a fork and and place in a square baking dish with the edges draped over the side. [Important note: puff pasty gets very sticky if you wait until it is fully thawed to unfold it. I recommend that you sprinkle some flour on the counter and unfold the pastry when it is still cold. When thawed, flatten it with a rolling pin.]
Scoop the spinach mixture on top of the pastry in the baking dish. Roll out the second piece of puff pastry on a floured board until it is also a rectangle. 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. 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. 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. Serves 6.