This Spinach, Feta and Curd Pie with Sun-Dried Tomatoes is the perfect recipe for a summertime meal. The pie is packed with fresh spinach, feta cheese, and Greek yogurt, and is topped with sun-dried tomatoes for a bit of sweetness and color. The pie crust is made from scratch, and is flaky and golden brown. This pie is best served warm, and is sure to be a hit with your family and friends.
I have to make a confession: I have a slight obsession with sun-dried tomatoes. Maybe it reminds me of Italy? I’m not so sure, but all I know is, I want to put it in everything.
So no surprise, today I have a delicious and easy spinach, feta and curd pie that you can make with just a few ingredients. This pie is a hit with my husband (he ate almost all of it without realizing it’s meatless) and even my picky-eater daughter.
And, you guessed it, it’s also quite healthy. You can cut out the feta if you want to make it more healthy, as the curd is low-fat, but it definitely adds a nice, salty contrast to the smooth spinach-curd and the tangy tomatoes.
Additionally, you could add some crisped bacon, chopped pieces of olives, capers, or anything else. That’s why we love this spinach, feta and curd pie so much. It’s versatile, and can be made into a side dish or main meal.
Spinach, Feta and Curd Pie with Sun-Dried Tomatoes
- 1 pack of no yeast frozen pastry thawed
- 20 g butter
- 1 red onion diced
- 200 g of 0.5% curd
- 30 g of feta cheese
- 20 g of sun dried tomatoes chopped
- 20 g of hard shredded cheese Parmesan or similar
- 2 large eggs
- 200 g fresh spinach
- 1 Sprig of thyme leaves only
- salt and pepper to taste
- Preheat oven to 180C.
- Melt the butter in a small pan over medium heat and sautee the onion until it becomes soft. Add the spinach and cook until all the water has run out, about 3 minutes. Remove from heat, add salt and pepper, and leave it to cool.
- While the spinach is cooling, mix the curd, feta, and sun-dried tomatoes in a medium bowl. When the spinach has cooled, add it into the curd mixture along with 1 egg. Finally, add the thyme.
- Prepare your baking tin. I like to place a sheet of baking paper in the baking tin to make sure that it doesn’t stick, as well as for easier cleanup.
- Place one sheet of pastry on a floured surface and roll until thin, about 3-5 mm. Make sure not to roll it too thin as it will break during baking. Repeat with 3 more pastry sheets.
- Layer one pastry sheet at the bottom of the tray. Divide the curd-spinach mixture into three parts and layer the first part on top of the pastry sheet. Sprinkle some Parmesan on top of the first layer. Repeat with two more layers: pastry, then curd-spinach mixture, then Parmesan. Finally, add the last pastry sheet on top.
- Fold in the sides of the top layer to keep the filling from running out. Make an egg wash with the remaining egg and brush it on top. Place the pie in the oven for 30 minutes and wait while you get hungry.
- Remove from oven, sprinkle more Parmesan on top and place it back in the oven for 10 more minutes or until golden brown.
- You can also make this pie ahead of time and warm it up when you’re ready to serve. It’s also quite nice cold or at room temperature, and will stay for a few days.
- Bon apetit!
What is spinach, feta and curd, and what are they used for in pies and dishes ?
Spinach, feta and curd are all common ingredients in pies and dishes. They can be used for both sweet and savory dishes, depending on your preference.
Spinach is a leafy green vegetable that is high in vitamins and minerals. It can be used fresh or frozen, and is often used in pies and quiches.
Feta is a type of cheese that is made from sheep’s milk. It is a mild cheese with a slightly salty flavor. Feta is often used in pies and dishes that contain spinach or other greens.
Curd is a type of cheese that is made from cow’s milk. It has a mild, slightly sour flavor. Curd is often used in pies and dishes that contain fruit.
What is the best filling for spinach, feta, and curd pie?
When it comes to filling for spinach, feta, and curd pie, there is no one-size-fits-all answer. Each type of cheese has its own unique flavor and texture, so it’s important to select a filling that captures that essence in a dish.
There are many different types of fillings that can be used for spinach, feta, and curd pies, but some of the most popular options include spinach and feta cheese, spinach and ricotta cheese, and spinach and feta cheese with herbs. Other popular fillings include spinach and goat cheese, spinach and mozzarella cheese, and spinach and ricotta cheese with sun-dried tomatoes. No matter what filling you choose, it is important to make sure that the spinach is well-chopped and the feta and curd are well-blended before adding it to the pie crust.