Palak pie
I'm a big fan of the food blog Budget Bytes and their spinach pie recipe. I've made it countless times and love how versatile it is. Recently, I had a craving for Indian flavors, so I decided to create a palak paneer-inspired filling for this pie. This recipe is very straightforward. Simply mix all the ingredients in a bowl, place them in a puff pastry-lined pie pan, and bake. The result is a delicious, fancy dish that's surprisingly easy to make.
For more variations and ideas on how to modify this recipe, check out my other post here and the original on Budget Bytes. I've also tried a spinach and artichoke version that turned out great. I hope you enjoy riffing on this recipe as much as I do!
1 cup cottage cheese
2 eggs
1 1/2 t ground cumin
1 t garlic powder
1 t ground coriander
1/2 t salt
1/2 t turmeric
Drape the rolled pastry dough out over a pie pan. Spread the spinach mixture inside the pastry dough, then take the corners and fold them in toward the center. The pastry will not fully cover the top, but that's okay.
Spray top of pastry shell with nonstick spray to help with browning. Bake the pie for about 40-45 minutes, or until the pasty on top has turned golden brown and the filling is set.
Remove the pie from the oven, let sit for about five minutes, then slice and serve.
2 eggs
1 1/2 t ground cumin
1 t garlic powder
1 t ground coriander
1/2 t salt
1/2 t turmeric
1/4 t cayenne pepper
1/4 t ground cardamom (optional)
pinch cinnamon (optional)
a few grinds of black pepper
1/4 t ground cardamom (optional)
pinch cinnamon (optional)
a few grinds of black pepper
16 oz frozen chopped spinach, thawed, moisture thoroughly squeezed out
1 sheet puff pastry, thawed
nonstick cooking spray/oil
Make sure to take the puff pastry and spinach out ahead of time to thaw (spinach can be thawed quickly in the microwave, if needed). Preheat the oven to 375ºF.
In a mixing bowl, stir together all ingredients except puff pastry and nonstick spray.
Place a sheet of parchment paper on your work surface (or dust lightly with flour) and roll the thawed puff pastry out until it's just slightly larger, about 10×10 inches.
Make sure to take the puff pastry and spinach out ahead of time to thaw (spinach can be thawed quickly in the microwave, if needed). Preheat the oven to 375ºF.
In a mixing bowl, stir together all ingredients except puff pastry and nonstick spray.
Place a sheet of parchment paper on your work surface (or dust lightly with flour) and roll the thawed puff pastry out until it's just slightly larger, about 10×10 inches.
Drape the rolled pastry dough out over a pie pan. Spread the spinach mixture inside the pastry dough, then take the corners and fold them in toward the center. The pastry will not fully cover the top, but that's okay.
Spray top of pastry shell with nonstick spray to help with browning. Bake the pie for about 40-45 minutes, or until the pasty on top has turned golden brown and the filling is set.
Remove the pie from the oven, let sit for about five minutes, then slice and serve.
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