Spinach and Feta Pan Pie
This is a vegetarian main — I served it with a green salad. It turned out very well!
Also, it is to be made in one pan, but I used a casserole dish (sprayed with Pam) because I don't have a decent-sized skillet that can go into the oven.
2 300-gram packages of spinach (the recipe calls for frozen, but I don't like frozen spinach so I steamed two of those large plastic containers of spinach, squeezed it out and chopped it)
2 eggs
1 egg, separated
1/2 250-g brick light cream cheese, cubed, at room temperature
2 tsp olive oil
1 small onion, finely chopped
1 1/2 cups crumbled feta cheese
1 tbsp dried dill
1/4 tsp salt
1/4 tsp nutmeg
1/4 450 g package frozen puff pastry, thawed
Preheat oven to 400F.
Squeeze spinach well to remove excess moisture. It should measure about 2 cups. Mine wasn't quite that much.
Beat two eggs with 1 egg white and cream cheese in medium bowl until combined.
Heat a medium 10-inch oven-safe frying pan over medium. Add oil, then onion. Cook until onion is soft, about three minutes. Stir in spinach, feta, dill, salt and nutmeg. Remove from heat. Stir in egg mixture until evenly distributed.
Roll out the pastry and cut holes so steam can escape during baking. Cover filling with pastry, stretching dough to the edge of the pan. tuck in corners.
This is where I changed the recipe. I put the spinach mixture into a somewhat shallow casserole dish (though it should have been more shallow) and put the pastry on top, trying to stretch it to cover the whole thing.
Bake in centre of oven until crust is lightly browned, about 20 minutes (a bit longer). Beat reserved egg yolk and brush over pastry. Continue baking until golden brown, about five more minutes. Mine probably baked about 35 minutes total, but I was watching it.
It says it serves 6, but I'm thinking those would be skimpy servings. However, it is filling and we both really liked it!
A further note: I think it might be better to add the nutmeg, salt and dill to the egg mixture rather than to the spinach mixture. It would be easier to blend.
Also, it is to be made in one pan, but I used a casserole dish (sprayed with Pam) because I don't have a decent-sized skillet that can go into the oven.
2 300-gram packages of spinach (the recipe calls for frozen, but I don't like frozen spinach so I steamed two of those large plastic containers of spinach, squeezed it out and chopped it)
2 eggs
1 egg, separated
1/2 250-g brick light cream cheese, cubed, at room temperature
2 tsp olive oil
1 small onion, finely chopped
1 1/2 cups crumbled feta cheese
1 tbsp dried dill
1/4 tsp salt
1/4 tsp nutmeg
1/4 450 g package frozen puff pastry, thawed
Preheat oven to 400F.
Squeeze spinach well to remove excess moisture. It should measure about 2 cups. Mine wasn't quite that much.
Beat two eggs with 1 egg white and cream cheese in medium bowl until combined.
Heat a medium 10-inch oven-safe frying pan over medium. Add oil, then onion. Cook until onion is soft, about three minutes. Stir in spinach, feta, dill, salt and nutmeg. Remove from heat. Stir in egg mixture until evenly distributed.
Roll out the pastry and cut holes so steam can escape during baking. Cover filling with pastry, stretching dough to the edge of the pan. tuck in corners.
This is where I changed the recipe. I put the spinach mixture into a somewhat shallow casserole dish (though it should have been more shallow) and put the pastry on top, trying to stretch it to cover the whole thing.
Bake in centre of oven until crust is lightly browned, about 20 minutes (a bit longer). Beat reserved egg yolk and brush over pastry. Continue baking until golden brown, about five more minutes. Mine probably baked about 35 minutes total, but I was watching it.
It says it serves 6, but I'm thinking those would be skimpy servings. However, it is filling and we both really liked it!
A further note: I think it might be better to add the nutmeg, salt and dill to the egg mixture rather than to the spinach mixture. It would be easier to blend.
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