This Romanian Spinach And Feta Cheese Pie is a rustic recipe that is made with puff pastry. A wonderful, relatively easy recipe to make, suitable for vegetarians, this pie is made with spinach, leeks, onions, dill and mint.
The combination of spinach with onions, leeks, dill, mint and Feta cheese will make you beg for more and will impress even a meat eater who will not say no to a second piece.
Trust me, I experimented that on my husband, who is a steak type of guy and doesn’t enjoy much the feta cheese. He loved this one!
This Romanian version of spinach and Feta cheese pie might sound like the Greek spanakopita, but believe me, it is very different.
First of all, the traditional Greek recipe of spinach and feta cheese pie uses phyllo dough. My version doesn’t.
Also, the addition of leeks and mint(totally unusual compared with other versions) is really tasty.
The best part of this recipe is that you can make it all year round. In the spring, use fresh spinach, mint and leeks. In the winter, use frozen spinach and dry mint.
It is totally awesome and super easy to put together.
My recipe requires the spinach and leeks to be cooked before you place them as a layer on the puff pastry. Why? Because I personally don’t enjoy soggy pie bottoms.
Cooking the spinach and leeks helps to get rid of the extra moisture in the vegetables.
I love working with puff pastry. I always have a package in the freezer and make different things with it. From appetizers to desserts, puff pastry offers a million possibilities.
Few Suggestions for recipes with puff pastry:
The pie is baked in a 9×13 inch baking pan . It has a layer of puff pastry on the bottom, the spinach and feta cheese filling in the middle and another layer of puff pastry on top.
Baked for about 45-50 minutes, or until the top is golden, this delicious pie is cut into squares and served warm or cold based on your preference. Totally holidays worth!
No matter how you eat it, it is a delicious dish that can be also served as an appetizer for a dinner, as a side dish or as a main meal for a vegetarian. Be creative and enjoy it!
- 17.3 oz (1 package) puff pastry sheets
- 16 oz spinach(frozen is ok)
- 2 medium onions
- 10 oz leeks(fresh or frozen)
- 3-4 Tablespoons vegetable oil
- 1 cup feta cheese
- 3 eggs
- 1 bunch dill
- 1 bunch mint leaves
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 egg lightly beaten for brushing the pastry
Defrost the puff pastry sheets according to the package.
Preheat the oven to 350F.
Chop the onion and leeks.
In a skillet heat up the oil and add onions and leeks. Saute them until they become translucent.
Add the spinach , salt and pepper, and saute until soft.
Remove from the stove and let cool for few minutes.
Add chopped dill and chopped mint to the composition and mix well.
Also, add eggs and crumbled feta cheese.
Mix everything to combine.
Place, in a 9x13-inch baking dish, on the bottom, one puff pastry sheet
Add all the vegetable mixture to the pan and spread it evenly.
Place the other puff pastry sheet over the filling to cover it.
Brush the top of the pastry with the egg and poke the top of the pastry using a fork.
Place in the oven at 350F and bake for about 50 minutes or until golden brown.(could be 5 mins more or less)
Slice it into squares and serve it cold or warm.
Amount Per Serving:Calories: 357 Total Fat: 26g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 19g Cholesterol: 77mg Sodium: 355mg Carbohydrates: 24g Fiber: 1g Sugar: 3g Protein: 8g