Spinach and Leek Pie

Delight your guests with a homemade spinach and leek pie made with a delicate pastry that wont take much of your time but will impress with its pleasant flavor.

Details

  • Preparation Time: 45 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 400 g Spinach, raw

  • 1 piece Leek

  • 2 pod Garlic, fresh

  • 400 g Cheese, groats

  • 250 g Sweet cream

  • 3 pieces Egg, fresh

  • 50 g Cheese, Parmesan, grated

  • 2 pinch Salt, table

  • 2 pinch Spices, pepper, black

  • 2 pinch Spices, nutmeg, ground

  • 1 spoon Breadcrumbs, dried

Shortcrust pastry

  • 250 g Wheat flour, white, multi-purpose

  • 150 g Butter, unsalted

  • 3 spoons Water

  • 0.5 teaspoons Salt, table

Za model

  • 1 spoon Butter, unsalted

  • 1 spoon Wheat flour, white, multi-purpose

Steps

  1. Prepare a savory shortcrust pastry using the listed ingredients, shape it into a loaf, flatten it, and divide it into 4 parts. Refrigerate it for at least 30 minutes. Meanwhile, peel and finely chop the garlic. Clean and thoroughly wash the spinach and leek. Dry the spinach first, then finely chop it. Finely chop the leek as well.

  2. Prepare a separate bowl and crack 3 eggs into it. Crumble fresh cheese into the bowl, add cream and Parmesan, then mix all the ingredients well. Stir in half of the spinach, garlic, and leek, and season to taste with salt, pepper, and nutmeg. Preheat the oven to 200 degrees Celsius.

  3. Prepare a pie mold with a diameter of 26 cm. Roll out the shortcrust pastry on a floured work surface to about 0.5 cm thick and line a well-greased and lightly floured mold with it. Make sure the pastry slightly overlaps the edge. Gently press the pastry with your fingers against the bottom and sides of the mold, then prick it with a fork in several places.

  4. Use a rolling pin to firmly press over the edge of the mold to trim off the excess pastry and create a nice edge. Pour the egg mixture over the pastry, evenly sprinkle the remaining spinach and breadcrumbs on top. Bake the pie in the preheated oven for about 40 minutes. Once baked, let it cool slightly, then cut it into smaller pieces and serve to your guests.

Nutrition Information (Per 100g)

  • Calories: 235.2 kcal
  • Fat: 14.13 g
    • Saturated Fat: 8.04 g
  • Carbohydrates: 13.69 g
    • Sugars: 0.39 g
  • Protein: 11.17 g
  • Fiber: 0.89 g