Spinach, Feta and Curd Pie with Sun-Dried Tomatoes
This Spinach, Feta and Curd Pie with Sun-Dried Tomatoes is a delicious and healthy way to enjoy a classic Greek dish. The spinach and feta provide a flavorful and nutritious filling, while the sun-dried tomatoes add a touch of sweetness and color. This pie is easy to make and can be enjoyed hot or cold.CopySaveCreate more outputs
Ingredients
- 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
Instructions
- 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!
Video
Notes
This Spinach, Feta and Curd Pie with Sun-Dried Tomatoes is an easy and delicious way to enjoy a classic Greek dish. The spinach and feta are a perfect match, and the sun-dried tomatoes add a lovely sweetness and depth of flavour. The pie can be enjoyed hot or cold, and is perfect for a quick lunch or light dinner.