Deep Dish Spinach Pie
by Oct 3rd, 2010 // Dinner, Most Popular, Recipes, Veggie Friendly
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.
You know what's really annoying about this blog? I keep bookmarking page after page of new recipe ideas. I can't possibly keep up. This one looks good too, so here I go: another bookmark and another trip to the store.
(p.s. we really liked your little mini crustless quiches awhile back, but I'm still wondering: is there a trick to cleaning out those miffin tins? I had to soak and scrub that sucker forever!)
Oh my oh my – the husband is gonna LOOOOOVE this! And we're at that cool age where the babygirl is trying a little bit of everything (10+months). She's also INSISTING on feeding herself. Looks delish + like it won't be too much of a pain to clean up off the floor/babyface;)
I'm very impressed that Gus likes spinach, even in a pie. It took my kids about 16 years to come around to it…
um, you're welcome? is that what i should say for being annoying?
re: quiches i'd recommend you use more cooking spray and don't cook them as long. they shouldn't be leaving your poor tins so gunked up!
oddly, it was my favorite food at a little kid. my mom used to heat up spinach with cheese mixed in. maybe it's genetic?!
i've never frozen it before baking but i've frozen it after baking and it heats up very nicely.
Our 3 year old is just at the beginning stages of snubbing her nose to veggies (but she still loves fruits and everything else). Spinach hasn't been snubbed yet, so this is definitely one for the menu plan next week – I've been waiting for the recipe – thank you for posting – it looks so yummy!
I LOVE spinach, I LOVE puff pastry dishes, I LOVE Ina Garten, and I LOVE that you posted this recipe. Now I HAVE to make it. Your photos are awesome. I don't know your little boy's name but here's a great big HI to him!!
You had me at Puff Pastry!
I made this two nights ago…it is amazing! For those asking about freezing it, I agree that it freezes really well and warms up perfectly in the microwave in about a minute and a half. I've been eating it at work for lunch all week – yummy!
I am not sure I could convince my kids to eat this, but that's okay. It looks too good to share anyhow.
I am definitely going to try this on the kids! Thanks so much! I'd also love to feature it on my site, http://www.canigettherecipe.com with full links and credits to you, if you are keen! Please let me know and thanks again! YUM! carisnell(at)saw(dot)ca
[...] you remember the Deep Dish Spinach Pie recipe? The one we made for the Baby Daddy Birthday Dinner? We cannot get enough of it. My husband loves [...]
Did you use Phyllo or puff pastry? The puff pastry I got at TJ’s does not unfold, it is in two sheets, so I am getting worried I have the wrong stuff.
I made this for a little dinner party, and it went great! Thank you! For the previous comment, I also used TJ’s puff pastry, and you just have to roll it out into a rectangle. I also used mushrooms (1-2 cups chopped) instead of pine nuts, and it worked out real well. Also, my spinach mixture was a bit wetter than yours, so I just cooked it a little longer (almost 15 minutes). I am not sure the most effective way to thaw out spinach, but I am probably not giving it enough time. THANK YOU, again.
Tried this the other night. Messed it up completely and it STILL turned out incredibly well! I’m sharing it on my blog today: http://ecb.edesignsfashion.com/2012/04/12/spinach-pie.aspx.
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