This spinach pie is a delicious and easy to make dish that is perfect for entertaining guests. The recipe calls for a few simple ingredients including puff pastry, spinach, ricotta, parmesan and nutmeg.
The combination of savory spinach, creamy ricotta and nutty parmesan is sure to impress your guests. It is also easy to make.
You simply cook the spinach, mix it with the filling ingredients and spread it over the puff pastry.
This is perfect for those who lack confidence in making pastries. It is also not as difficult as a quiche as the recipe only includes one egg! Whether you are hosting a dinner party or looking for a tasty snack to enjoy with friends, this spinach pie is the perfect choice. Why not give it a try and impress your guests with your cooking skills?
Spinach cake variations
This simple spinach cake recipe can easily be adapted to your liking:
Add fresh herbs to the mixture (such as dill, parsley and oregano). Add classic flavors to the pie by adding crumbled feta to the spinach maker before baking.
For an onion flavor, add scallions or chives. If using onions, saute them before using to reduce the bite. Adding minced garlic also adds flavor to the filling.
For extra crunch, don’t skip the butter between layers. Be sure to seal the edges well with the egg mixture or the filling will leak out when cooking. For extra creaminess, add a higher proportion of ricotta to the filling.
Tips
To make the spanakopita triangles ahead of time, prepare the filling and place the triangles on a baking sheet. Cover tightly with plastic wrap and refrigerate overnight. Bake, adding 5 to 10 minutes to the cooking time.
If you’re using frozen spinach, let it thaw completely before squeezing out the excess moisture. This is important so the phyllo triangles don’t get soggy.
How to store spinach cake
Store leftovers in the refrigerator for up to 3 days. Reheat in the oven for 10 minutes. Reheating in the microwave will make the cake soggy.
Ingredients
Fresh spinach
500g
ev Öl
Garlic
1 clove
Ricotta
350g (1 1/2 cups)
Cheese Parmesan
100g (1 cup)
No
1
puff pastry
1
A pinch of salt
A pinch of nutmeg
1 egg yolk for brushing
instructions
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