I’ve been making this spinach pie for years for my daughter and my grandkids. During dinner tonight at my daughter’s house, my grandson Ezra said, “Safta, this is my favorite dinner!” Noah chimed in his agreement. They each had at least 4 or 5 pieces. My daughter said, “This is the perfect comfort food.” She commented that it’s her favorite meal too. She wasn’t too happy when I set aside a piece to bring home to my son Benji. When I got home, Benji wasn’t too happy that I only brought one piece home for him.
- 1 box Pepperidge Farm puff pastry sheets
- 2 10 oz. boxes frozen organic chopped spinach, defrosted and drained and squeezed pretty dry
- 2 extra large eggs
- 8 oz. shredded mozzarella cheese
- about 8 oz. chunk feta
- about 1/4 cup parmesan
- about 1/2 tablespoon Litehouse dill
- about 1/2 teaspoon pepper
- pinch salt
Place frozen puff pastry in refrigerator to defrost.
In mixing bowl, put mostly dry, drained spinach, eggs, mozzarella cheese, parmesan cheese. Break apart the feta into smallish pieces and add to mixture. Add the dill, pepper, and salt. Mix gently with a rubber spatula until all ingredients are incorporated.
Grease aluminum pan that’s about 9 x 13 in. (sides are less than 1 inch deep). Place parchment paper that’s a little longer and wider than the bottom of the pan, pressing it down into the corners.
Take 1 sheet of the puff pastry out of fridge and roll it out so that the size matches the bottom of your baking pan (about 9 by 13. Sprinkle flour on the counter as necessary to roll out the pastry. Transfer to parchment lined pan. Spread entire filling evenly over pastry, almost to the edges of the pastry. Then roll out second sheet of pastry. Place it over the filling, and turn the edges of the pastry over the filling and crimp it with the bottom layer of pastry. Then make an egg wash of 1 egg with 1 teaspoon of water, and brush it generously over top of pie.
I usually stick it in the freezer for about 30 min. Then I cover it with foil and put back in freezer till I’m ready to bake it.
Bake about 45-50 min. at 400 degrees till puffy and brown. Serve immediately.
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