A delightful and easy-to-make spinach pie wrapped in flaky puff pastry, perfect for any occasion.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
Melt the butter in a pan over medium heat, then sauté the chopped onion until soft. Add minced garlic and cook for another minute.
Cooking the onions and garlic releases their natural sweetness, enhancing the flavor of the filling.
In a mixing bowl, combine the cooked onion mixture, thawed and drained spinach, crumbled feta, grated parmesan, beaten eggs, salt, white pepper, and nutmeg. Mix well.
Ensure the spinach is well-drained to avoid a soggy filling.
Roll out one sheet of puff pastry on the prepared baking sheet. Spread the spinach mixture evenly over the pastry, leaving a 1-inch border.
Keeping the edges clean helps seal the pie properly.
Brush the edges of the pastry with beaten egg. Place the second sheet of puff pastry on top, slightly rolled out to fit. Seal the edges by pressing with a fork.
Sealing the edges well prevents the filling from leaking during baking.
Brush the top of the pastry with the remaining egg wash and cut a few small slits to allow steam to escape.
Cutting slits ensures the pastry bakes evenly and doesn't puff up excessively.
Bake in the preheated oven for 30-40 minutes, or until the pastry is golden brown and crisp.
Check the pie halfway through baking to ensure even browning.
Let the pie cool slightly before slicing and serving. Enjoy warm or at room temperature.
Allowing the pie to cool slightly helps the filling set, making it easier to slice.
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