Be sure to try Paula Deen’s Corn Casserole recipe next!
Using Fresh Spinach
2 lbs. of fresh spinach may be used instead of frozen. It will need to be added to the saucepan after the garlic and cooked until wilted. Yellow Onions Garlic- Minced at home from fresh cloves. (I love my garlic twister) Frozen Spinach- Fresh may be used as well, see below. Eggs Breadcrumbs- Italian or Plain Gruyere Cheese- Gouda may also be used. Always buy a block and shred it at home. Parmesan Cheese- Shredded at home from a block. Fresh Thyme Sage Puff Pastry- Thawed in the fridge overnight Salt/Pepper
How to Make Spinach Pie
Caramelize the onions.
This adds a rich depth of flavor that pairs perfectly with the gruyere and Parmesan.
Drain the water from the spinach.
Whisk 4 eggs.
Add the spinach, breadcrumbs, cheese, and seasonings.
Roll out the puff pastry sheets on a floured surface.
Place the first on the bottom and sides of a casserole dish. Fill with spinach mixture. Top with puff pastry. Brush with egg wash.
Bake.
Bake at 400°F for 35 minutes, or until the top is golden brown.
Pro tips for working with puff pastry.
Don’t unroll it frozen. Thaw it in the fridge overnight. Always roll it on a floured surface. Don’t let it sit out for too long at room temperature. Don’t let the egg wash drip down the side, it will hinder it from rising Cook it at a high temperature. 400°F is ideal.
Make-Ahead Method:
Mix the filling ingredients up to 2 days ahead of time and store in an airtight container until ready to bake. Proceed with assembling the casserole with the puff pastry and bake as instructed.
What to Serve with Spinach Pie:
Roast Chicken Baked Chicken Thighs in White Wine Sauce French Onion Smothered Pork Chops Chicken Milanese Copycat Longhorn Parmesan Crusted Chicken
Love vegetable side dish recipes? Try my Cheesy Baked Broccoli recipe next!
