My dear friend Lorraine Elliott published this recipe while we were wintering in Spain. It’s not super hot in Spain this time of year and we prefer it that way because we are not fans of extreme heat or crowds. I like to choose simple recipes that can be baked in the oven to warm the kitchen up a bit. The moment I saw this recipe, I knew I had to make it. Unfortunately, I couldn’t source Halloumi in our little village or even the big supermarket in the city so I used a Spanish Manchego. It was delicious! A perfect lunch with a tomato side salad.
Spinach, Feta and Manchego Pie
Makes a pie about 12 cm x 25 cm x 3 cm.
Serves 4-6 people
Ingredients:
- 2 sheets of puff pastry, defrosted in the refrigerator overnight
- 400 g frozen spinach, defrosted in the refrigerator overnight
- 100 g sweet onion, finely sliced
- 20 g roasted garlic, puréed
- Pinch of nutmeg
- 120 g Greek feta, crumbled
- 80 g of Manchego, grated
- 15 mL milk, divided
Directions:
- Once the spinach has defrosted, squeeze out as much moisture as you can.
- Preheat the oven to 400° F. Line a loaf pan with parchment paper.
- Roll out one sheet of the puff pastry to about 2 times the size of your pan. Insert it into the parchment-lined pan and dock it with a fork.
- Press a sheet of foil into the pan to hold the sides of the pastry up. Add some weight to avoid it from rising too much. Bake for 25-30 minutes or until lightly golden.
- In the meantime, sauté the onion until translucent, add the spinach and break it up to incorporate the onion evenly. Stir in the roasted garlic purée and nutmeg. Transfer to a bowl.
- Add the cheese to the spinach and stir until entirely combined. Season with salt and pepper to taste.
- Roll the second sheet of pastry to the size of the pan. Return it to the refrigerator.
- Remove the foil from the baked pastry and spoon the spinach mixture pressing it evenly into the pan.
- Brush the top part of all four sides of the pastry with milk. Remove the second pastry from the refrigerator and lay it over the spinach-filled pastry. Press the sides of the top pastry into the spinach-filled pastry.
- Brush the top of the pastry with the remaining milk and bake for 20-25 minutes or until golden.
- Slice the pie into equal portions, serve piping hot with a little salad.
Note:
- You can make your own laminated pastry just like Lorraine did, I couldn’t because of my limited kitchen.
I really like your substitute of Manchego in your version…I bet it was great.
LikeLike
Spanakopita is one of my favorite Greek dishes and pie, although it is presented as an original dish, certainly has a lot in common with that classic one. I’m sure it’s delicious
LikeLike
Oh, this is lovely. I’d want a tomato salad to go along with it, as long as the tomatoes were perfectly ripe and juicy! I’ve had manchego in Spain and there’s nothing like it. we had one with rosemary in it, not just on the rind, and that’s been impossible to find since. But, that is why we travel!
LikeLiked by 1 person
I love cooking on vacation. Sure there are the challenges sourcing some of the items you are used to or expect, but that’s half the fun. The rest of the fun is devouring your creation and the views all around you. GREG
LikeLiked by 1 person
Thanks Greg It’s so true.
LikeLike
In Italy pies like this are often made with a simple single layer pastry made of flour, water, and only a little olive oil. Very easy to make and less calories than puff pastry or shortcrust.
LikeLiked by 1 person
Great suggestion, Stefan. At home, I would definitely opt for that type of pastry but I just don’t have the room in my little Spanish kitchen! Believe it or not, it was challenge enough to find space to roll out the store-bought pastry!
LikeLiked by 1 person
Oh my, what a fantastic looking pie. I love manchega.
LikeLiked by 1 person
Thank you kindly, Jeff.
LikeLike
I love baked spinach (or other veggie) pies like this. This one is nice and easy — a real winner. Thanks!
LikeLiked by 1 person
Thank you, John. I love that you can make a large pie and have it over a week. I suspect it would also freeze well but ours never made it. It’s perfect picnic food too.
LikeLike
Oh, how fabulous!! Manchego is one of my favorite cheeses!!!
LikeLiked by 1 person
I would really like to try it with the Halloumi, just love the way that cheese squeaks.
LikeLike
That looks so yummy!
Angie
http://angiesrecipes.blogspot.com
LikeLiked by 1 person
It really was, Angie.
LikeLike