Barefoot Contessa Spinach Pie Recipe
This Barefoot Contessa Spinach Pie Recipe is warm, flaky and full of savory flavor. It is perfect for brunch, lunch or a light dinner.
Ingredients
- 500 g fresh spinach or frozen, thawed and drained
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 2 garlic cloves minced
- 3 eggs
- ½ cup ricotta cheese
- ½ cup feta cheese crumbled
- ¼ cup parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon nutmeg
- 1 pack puff pastry or phyllo dough
- 2 tablespoons melted butter for brushing
Instructions
Prepare spinach
- Wash spinach and cook it lightly until wilted. If using frozen spinach, thaw and squeeze out all water.
Cook onion and garlic
- Heat olive oil in a pan. Add onion and garlic and cook until soft and fragrant.
Mix filling
- In a bowl, combine spinach, onion mixture, eggs, ricotta, feta, parmesan, salt, pepper and nutmeg.
Prepare baking dish
- Grease a baking dish lightly. Preheat oven to 180°C for even baking.
Layer pastry
- Place puff pastry or phyllo sheets in the dish. Brush each layer lightly with melted butter.
Add filling
- Pour spinach mixture evenly over the pastry layer. Spread gently.
Cover top
- Add another layer of pastry on top. Brush with butter for golden crust.
Bake the pie
- Bake for 30 to 35 minutes until top is golden and crispy.
Cool and serve
- Let it cool slightly before cutting. Serve warm and enjoy.
Notes
- Always squeeze spinach dry to avoid soggy pie
- Add dill or parsley for fresh flavor
- Use mozzarella for extra cheesiness
- Add mushrooms for earthy taste
- Use phyllo dough for crispier texture
- Add chili flakes for mild heat
- Let pie rest before slicing