Spinach and cheese pie

Spinach and cheese pie

Ingredients

flour – 1.5-2 cups

cream margarine – 100 g

salt – 1 pinch

For the inside:

champignons – 5 pcs.

frozen spinach – 2 cubes

For filling:

various cheeses – up to 100 g

• 320 kcal
• 1 hour
• 1 hour

Photo of the finished dish

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Step-by-step recipe with photos

I really like savory shortbread pies with different insides and a rich cheese filling, i.e. kishi. I offer a spinach and cheese version of the pie.

To make it, the following ingredients will be useful: flour, sour cream, butter or margarine for baking, eggs, champignons, fresh or frozen spinach, cheeses to taste, salt and fragrant herbs. Prepare them.

For the dough, combine diced butter or margarine, one egg and flour. Add some salt.

Stir into crumbs, and then quickly combine them into shortbread dough and place it in the refrigerator.

To fill, combine sour cream, two eggs, and a pinch of salt.

Beat and add half of the grated cheese to the filling.

For the inside, fry defrosted and squeezed spinach with pieces of champignons in vegetable oil for two to three minutes, sprinkle with fragrant herbs.

Roll out the chilled dough and place it in a mold, make sides. Prick the dough with a fork in several places on the bottom and sides and lay out the spinach and mushroom filling.

Pour sour cream and cheese filling over the filling.

Bake the pie in a preheated oven at 180-200 degrees for about 45 minutes, but the time depends on the oven settings.

Spinach and cheese pie

This open-faced quiche is one of my favorites. It has a very delicate taste, on a lovely flaky sandy base, it is not only tasty, but also looks quite festive. Therefore, this quiche will completely decorate not only your daily, but also your formal table. Especially such gatherings with friends over a glass of good wine.

The egg for the dough and the egg for the inside all weigh about 65 grams. I use frozen spinach that has already been chopped (but not into porridge). I specially bought 50 grams of the freshest one, just to show you how I prepare it for this quiche.

If you have the freshest spinach, you will need about twice as much ice cream. Don’t be intimidated by this; there is quite a huge amount of fresh spinach that you will see after the tenderloin. After heat treatment it will settle very much. The weight of unspotted young leaves.

If you have “older” spinach, keep in mind that all the hard stems also weigh a certain amount of grams and we don’t need them - just cut them off and throw them away.

• Total cooking time – 1 hour 30 minutes
• Active cooking time – 0 hours 45 minutes
• Cost - very economical
• Calorie content per 100 g – 227 kcal
• Number of servings – 6 servings

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How to make spinach, cheese and tomato pie

Ingredients:

• Wheat flour – 220 g for the base.
• Butter – 100 g for the base.
• Chicken egg – 1 pc. for the base.
• Salt – 2 pinch(s) for the base.
• Sugar – 2 pinch(s) for the base.
• Water – 2 tbsp. icy, for the base.
• Spinach – 170 g frozen.
• Onions – 120 g
• Green onion – 30 g
• Garlic – 2 teeth.
• Fetaki – 150 g
• Tomato – 100 g small.
• Chicken egg – 2 pcs.
• Cream – 100 g
• Butter – 20 g
• Vegetable oil – 1 tbsp.
• Wheat flour – 1 tsp. for table topping.

Manufacturing:

Prepare the dough. It is very common, but in order to get a truly tasty base you need to follow certain rules. The eggs, oil and water should be cool. Some people believe that it is not very good to use oil from the freezer, since it changes its structure when frozen. But here I like to create specifically with frozen butter. Therefore, I will speak based on this method.

Sift the flour into a bowl and mix it with sugar and salt.

I take the butter out of the freezer and grate it (beetroot), add it to the flour and quickly grind it into the flour. If you create everything really quickly, the butter doesn’t have time to melt at all and you just end up mixing everything, getting small pieces of butter rolled in flour, looking like crumbs, which is what we need.

Beat the egg with a fork along with 2 tablespoons of very cool water. Pour this mixture into the bowl with the crumbs and stir quickly. We unload everything onto the table.

Rub the remaining pieces of butter with the base of your palm and knead the dough. It will quickly gather into a ball. Time flows by seconds. The less and faster you knead, the tastier and more tender our base will turn out.

Then the views are divided. Some say that you need to immediately put the dough in the refrigerator, the rest that you need to roll out, put it in a mold, and only later in the refrigerator. I am for the 2nd method.

Lightly dust the table with flour and roll out the dough to fit the mold. The thickness will be about 0.3-0.5 cm.

Although this dough doesn’t really, or rather, doesn’t seem to stick to the pan at all, I still play it safe and line the bottom with oiled baking paper. Divide the dough into the pan and trim off any excess dough from the top. There are quite a few of them, you can simply create a couple of flattened round cookies and throw them in the oven with the quiche.

But let's get back to base. Now put it in the refrigerator for at least half an hour, or even an hour, if you have time.

Let's get to the insides. Thaw the spinach and drain the water. I put it in the microwave, turn on the defrost function and after a minute or two it is already defrosted. I transfer it to a colander and squeeze it out slightly, pressing on top with my hand.

If you have fresh spinach, then first remove all the hard stems, wash it well and cut it into thin strips. I had young leaves, I didn’t remove any stems. If they exist, they are soft and suitable for consumption.

Cut the onion into cubes, chop the green onion and garlic.

Heat a frying pan, add butter and vegetable oil, add onions and fry over medium heat until transparent. Next, add green onions, garlic and stir-fry for another minute. Add chopped spinach. If you make it from 100% fresh spinach, then the pan must be large and deep, since at first there will be a lot of greens.

Frying will take almost a couple of minutes. Stir all the time, swapping the lower and upper leaves. The spinach will quickly decrease in volume, but you still need to evaporate the resulting water. Without fanaticism, we do not need 100% dryness in the pan.

By the way, if you mix fresh and frozen spinach, like I did, then at the end put the frozen one in the pan, stir and turn off the heat. That's it, our spinach inside is ready. I didn’t add extra salt to the spinach, but if you think the cheese isn’t salty enough, add a pinch or two to the spinach filling.

Turn on the oven and heat it to 170″. Take our dough out of the refrigerator, prick the bottom with a fork, cover with foil or baking paper, and pour in the beans. A completely different form comes up, slightly smaller in size, which is simply placed instead of the proposed beans on the dough. We send our dough to bake. After 15 minutes, remove the foil with the weight and leave the dough for another 10-15 minutes, until the bottom is lightly browned.

Let's start adding our filling to the base. Spread the spinach sparingly at first.

Next comes diced fetaki cheese. It is more tender and softer than ordinary feta. The saltiness of my cheese, I would say, is average, and my spinach, for salt lovers, could have been lightly salted, but I didn’t do that.

In a mug, lightly beat the cream (I use 10%) and eggs until smooth, and pour the top of our pie moderately. Place the tomato halves.

Bake the pie at 170″ for about 30 minutes. Focus on your oven!

Great hot, warm or cool!

Yeast pie with spinach and cheese - just try it, it’s very tasty

Pie with cheese and spinach made from homemade yeast dough is a good option for savory baking. Using a step-by-step recipe with photos, it is not difficult to prepare such a pie. You will have to spend a lot of time, but the result will literally amuse you.

Dough:

• water – 1 glass,
• sugar - 3 tbsp. spoons,
• instant dry yeast – 1 tbsp. spoon,
• wheat flour – 2.5-3 cups,
• butter – 25 grams,
• vegetable oil – 25 ml,
• salt – 0.5 teaspoons,
• chicken egg – 1 pc.,
• flax seeds – 1-2 teaspoons.

Interior:

• spinach – 50 grams,
• cheese “Zdorovye” - 50 grams,
• feta cheese – 50 grams,
• salt - a pinch.

How to make cheese and spinach pie

First you need to prepare the dough in water. To do this, heat it to 40 degrees and pour into a bowl. Add sugar and yeast immediately. Stir with a whisk.

Pour in a glass of sifted premium flour and stir with a whisk.

Cover the bowl with a towel and leave warm for an hour.

After an hour, the dough will rise and you can continue preparing the dough for the pie.

Add another glass of flour. Now you will need a fork to mix.

Melt the butter and pour into the bowl with the dough. Stir.

Pour in vegetable oil.

While adding flour, knead into a soft and fluffy yeast dough. After kneading, transfer the dough into a bowl, cover again with a towel and leave warm for half an hour.

Prepare the pie filling. Wash and chop the spinach. Grate the “Zdorovye” cheese and feta cheese on a large grater. Combine all these products in a bowl.

Beat a chicken egg into a bowl and add salt. Stir the filling.

The dough will still increase in size.

Roll out the dough, lightly dusting the table with flour. Cut into strips (not narrow). Place the filling prepared in advance on each strip in the center.

Press the strip of dough into the insides with your fingers, leaving gaps where the filling can be seen.

Grease the mold with oil and lay out the strips in a circle to fill the entire area of ​​the mold. Brush the top of the pie with chicken egg using a brush.

Sprinkle the flax seeds over the pie and place the pie dish in the oven. Bake at 180 degrees for 30 minutes.

Serve the savory pie slightly cooled with tea or sweet pear compote.

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