- 2 10 oz packets of frozen spinach
- 2 1 lb packets of puff pastry (defrost in the fridge the day before)
- 1 1 lb container of sour cream or ricotta cheese. (Make sure you drain out any extra water/whey before using)
- 2 medium onions (or more)
- Salt
- Pepper
- Nutmeg
- Preheat oven to 375 farenheit
- Defrost spinach in microwave.
- Squeeze out excess water. This is a very important step because you don't want the pie to be soggy.
- Dice the onions
- Sautee the onions in olive oil.
- Add spinach and season with salt, pepper and nutmeg
- Continue sauteeing until spinach has wilted, onions are soft and any excess water is gone.
- Turn off heat. Mix in sour cream (make sure that you've removed excess liquid from sour cream if there is any).
- Season with salt, pepper and nutmeg if needed
- Butter/oil baking dish
- Like bottom and side of dish with puff pastry
- Add spinach mixture
- Cover with another layer of puff pastry. Or alternatively, decorate top with criss-cross strips of puff pastry (this method makes it look prettier).
- Seal edges and decorate with left over pieces of puff pastry
- Brush puff pastry with egg, milk or butter (this will make it nice and brown when it comes out of the oven).
- Bake for 1/2 hour or until puff pastry has risen
Additions/variations
- Add 1 cup or more of feta cheese like the greeks do (step 8)
- Use ricotta cheese instead of sour cream. You can also try using cottage cheese but make sure you use the small curd version.
- Add 1/2 cup of chopped parsley and/or 1/2 cup of chopped dill (sautee with spinach - step 5)
- Add 1 egg to spinach mixture (step 8)
- Substitute one of the onions for diced leeks or diced scallions (step 4)
- Add sauteed chicken breast pieces (step 8)
- Replace spinach with another green such as kale (step 2)
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