Open puff pastry with spinach and cheese. Puff pastry with spinach and cheese

Pickled cheeses have long established themselves as a universal filling for savory pastries. They are in harmony with almost any product - meat, fish, vegetables, all kinds of juicy greens. So, today we are preparing a pie with spinach and feta cheese - delicious pastries with an abundance of soft fragrant salty filling under a thin shell of dough.

A piece of such a pie fully replaces the side dish, because it can be served with many meat products, vegetable salads, baked fish. But the best option - hearty snack over a cup of tea!

Ingredients:

For test:

flour - 300 g;
butter - 150 g;
milk - 10-12 tbsp. spoons;
salt - 1 teaspoon.

For filling:

spinach - 400 g;
feta cheese - 350 g;
green onion - 20 g;
dill - 20 g;
egg - 1 pc.;
garlic - 1-2 teeth;
vegetable oil (for frying).

Additionally:

egg (for greasing the pie) - 1 pc.;
sesame seeds (optional) - 1-2 tbsp. spoons.

Pie with spinach and cheese recipe with photo

Mix the whole portion of flour with salt. Add cold butter, grated on a coarse grater. So that the oil chips do not stick together in large lumps, periodically mix with flour.
When all the oil has been added, grind the contents of the bowl into crumbs.
Add chilled milk and collect the flour mixture into a single lump. It is not necessary to knead the dough for a long time.
We roll out most of the dough on a floured table into a circle 3-5 mm thick. Having wrapped it on a rolling pin, we transfer it to a mold with a diameter of 22 cm. We tamp the layer along the bottom, press the sides against the walls.
Spinach and Cheese Pie
We heat the pan with vegetable oil, add the garlic, peeled and crushed with the flat side of the knife. Fry for 30-60 seconds, saturating the oil with aroma.
We wash the spinach thoroughly, cut the leaves into thin strips. We spread it to the oil with the aroma of garlic (we remove the dehydrated garlic cloves beforehand). Simmer the spinach over low heat, covered, for 5 minutes (if using frozen spinach, keep the lid off to allow the moisture to evaporate). Finely chop the green onion and dill and add to the spinach. We mix the greens, warm up literally 1-2 minutes. Then remove from fire, cool.
We crumble the cheese with our hands into small lumps or cut it finely, add it to the cooled greens. We mix and taste the filling for salt (usually additional salting is not required, since feta initially has a salty taste).
Stir in spinach cheese mixture fresh egg, mix thoroughly.
We spread the filling in the form with the dough, distributing it evenly.
Roll out the rest of the dough into a round layer, transfer to the surface of the pie. We glue the edges, bending the sides to the filling. We make a cross-shaped cut in the center to let the steam out.
Lightly beat the egg, grease the top layer of the dough. Sprinkle with sesame seeds if desired.
Bake in an oven preheated to 190 degrees for 30-40 minutes (until the dough is noticeably browned).
Cool until warm, and then serve the spinach and cheese pie.

Enjoy your meal!

The snow will melt soon and the new summer season will begin. Before you have time to look back, a new crop will appear on the garden beds - at the beginning of greens, lettuce, radishes, and then everything else. Therefore, now is the time to free the refrigerator from last year's harvest.

So I decided to inspect my refrigerator. And it turned out that in freezer, in the very corner, are hidden as many as three packages of frozen spinach.

Spinach grows quite quickly, and in the summer I planted a lot of it, I only collected three crops from one bed. We cooked from it delicious soups, made mashed potatoes, and baked delicious pies. And of course, in order not to deprive myself of the pleasure of eating spinach in the winter, I froze it in large quantities.

I already wrote in one of the notes how to bake Greek. It turns out such a dish is beautiful, original in execution, and most importantly - very tasty. You can eat it not only warm, but also cold. In our family, they even like to use it cold.

Today we will prepare pastries according to a different recipe, we will replace the ingredients: we will use cottage cheese and Adyghe cheese instead of Feta cheese, we will not take onions and garlic. This puff pastry with spinach, in my opinion, should turn out to be more tender, and no less tasty.

How to make puff pastry with spinach and cheese

We will need:

frozen spinach -400 gr (you can also take fresh, but only more - 700 gr)
yeast-free puff pastry - 700 gr (4 plates)
Adyghe cheese - 200 gr
cottage cheese - 100 gr.
greens - dill, parsley - bunch
olive oil - 2 tbsp. spoons
butter - 0.5 tbsp. spoons
salt, pepper - to taste
black and white sesame seeds for decoration
yolk - for lubrication

Cooking:

1. Put spinach in a pan without defrosting, add olive oil. It is better to use Extra Virgin oil, the first cold pressing, this oil is an extra class oil, it is unfiltered, and very healthy.

2. Wait until the spinach warms up, softens, then lightly salt it, simmer for 2 minutes and put it in a colander to drain excess liquid.

3. Grate Adyghe cheese on a coarse grater, chop parsley and dill.

4. Mix cottage cheese, grated Adyghe cheese and herbs, salt and pepper to taste.

5. Defrost the dough in advance. I defrost in the refrigerator. In my opinion, there it is defrosted gradually. And another advantage is that baking, in this case, can be done at any time. The dough will defrost and will lie there until the time comes for her.

6. Roll out the plate a little more than the size of the mold in which you will bake the cake. It is necessary that the dough is on the sides. roll out puff pastry you need in one direction, away from you. It is not recommended to press hard on the rolling pin, you need to roll it out evenly.

7. Lightly grease the mold butter. The dough is quite oily on its own, but to make sure it doesn't stick, I always grease a little. Line the bottom and sides of the mold with batter. If the shape is rounded, cut off the extra corners with a very sharp knife.

8. Put half of the cheese-curd mixture with greens on a layer of dough.

9. Now it's the turn of the second layer of dough. Roll out and lay out the next layer. We spread a layer of spinach on it, from which excess liquid has already been drained.

10. Then again a layer of dough, and a cheese-curd mixture. The last layer is again a layer of dough, and we roll out this layer a little more than usual. We tuck it under the bottom layer of dough, thus closing the entire filling.

11. Lubricate the top with yolk and decorate with sesame seeds.

12. We heat the oven to 220 degrees, bake the workpiece for 25-30 minutes, until a beautiful golden crust appears.

13. We take out the cake from the oven and let it cool until room temperature. Then cut into portioned pieces and serve with hot tea.

Cooking features

Before sending the cake to the oven, you can make a few neat punctures with a fork so that the dough does not bubble
the edges of the workpiece do not need to be lubricated with yolk, this will not allow the baking to rise
puff pastry products are recommended to be baked at a temperature not lower than 220 degrees. If the temperature is lower, then during baking, the oil will flow out of the dough, and the baked goods will turn out to be dry.
You don't have to set the temperature too high either. In this case, the cake will not have time to bake and may burn.
for spinach filling, you can add finely fried onion and chopped garlic for piquancy. You can also add a boiled egg - this will add an additional flavor note and even greater tenderness to the finished dish.
Or you can just add egg whites. Since we use the yolk for lubrication, where does the protein go. When the spinach is stewed and the extra liquid drained from it, put it back in the pan, add the protein and mix until the protein “seizes”. It is not necessary to overcook, it will reach the desired state already during baking.
as mentioned above, baking with such a filling for many seems to be tastier when it has completely cooled down. Try it in different types, and then decide for yourself - in what form it will be more tasty for you.
Baked goods can be stored in the refrigerator for several days.

Today we prepared a dish from store-bought dough, but you can make puff pastry yourself. There are many ways to prepare such a test. I offer you fast way cooking, in case you want to bake it from homemade dough.

Instant puff pastry recipe

We will need:

flour - 4 cups
margarine or butter - 400 gr
cold water - 1 cup (maybe a little more)
sugar - 1 teaspoon
salt - 0.5 tsp

Cooking:

Sift flour into a bowl, add chopped small pieces butter or margarine.
Chop everything with a knife into crumbs.
AT cold water dissolve salt and sugar.
Make a well in the middle of the flour, add water and stir.
Put the dough on the table, greased with oil. Knead the dough quickly without crushing it too much. Just from the edges to the center, collect the dough, fold it in layers and press it. It is not necessary to knead the puff pastry as usual, this will break its consistency.
Put ready dough in a cellophane bag or cling film and refrigerate, preferably overnight. But not less than 2-3 hours.
Take out, roll out the dough into a thin layer. Roll up 4 times. Roll out again into a layer and then roll up again, you can use an envelope.
The dough is ready, now you can roll it out to the desired thickness and bake what you want.

This is just one way to make puff pastry. yeast-free dough, in further topics I will share with you other puff pastry recipes.

And today I hope that your cake turned out tasty, healthy and nutritious.

Enjoy your meal!

Spinach pie is perfect for breakfast and to treat guests. You may like the spinach and cheese pie recipe with mushrooms and eggs.

Spinach pie recipes are found in many cuisines around the world. This is not surprising, because spinach is very healthy. Try and you cook wonderful pastries that will be not only tasty, but also healthy.

Products

baking powder 15 g;
milk 105 g;
hard cheese 105 g;
feta 195 g;
wheat flour 185 g;
spinach leaves 45 g;
salt;
pepper;
vegetable oil 145 ml;
chicken egg 3 pcs.;
a few branches of basil

Cooking

Wash spinach leaves. Dry them with a paper towel. Cut into pieces. Hard cheese is rubbed on a coarse grater.
Break eggs into a bowl, add milk, vegetable oil. Beat with a whisk. A spoonful of baking powder and a little salt are poured directly into the whipped mass.
Sift and add flour. After kneading the dough, crumble feta cheese there. Then add hard cheese. At the end, spinach and basil greens are added.
The baking dish is covered with oiled food paper. Spread the resulting dough into a mold. Bake at a temperature of 185 degrees for 40-50 minutes.
The pie is served with fresh vegetables.

Quiche with spinach and cheese

Products

butter 105 g;
salt;
wheat flour 225 g;
water 35 g;
egg for dough 1 pc.;
vegetable oil 45 g;
hard cheese 105 g;
ground hot pepper;
champignons 155 g;
garlic 1 clove;
spinach 145 g;
green onion 25 g;
cherry tomatoes 105 g;
onion 55 g;
cream 195 g;
eggs 2 pcs.

Cooking

It is necessary to knead the dough for the pie. To do this, the flour is mixed with butter, cut into cubes. Add a pinch of salt, a couple of tablespoons of water, an egg, and knead the dough.
The dough is rolled out into a thin layer (about 4 mm). Grease a form with high sides with vegetable oil (silicone can not be lubricated), spread a rolled layer of dough into the form. Put the form with the dough in the refrigerator for half an hour.
You can cook stuffing. To do this, wash and clean all the vegetables. Mushrooms cut into slices onion half rings, fried on vegetable oil about five minutes. Sprinkle with salt and pepper to taste.
Chopped green onions and spinach. The garlic is crushed and added to the greens. Add spinach with onions to the mushrooms in a pan and fry for two minutes.
The dough is taken out of the refrigerator in the form. They cover the inside with food paper, and pour beans or peas. Put in the oven for 15-20 minutes. Bake at a temperature of 185 degrees.
Mushrooms with spinach are laid out in a ruddy shortbread basket. Prepare the sauce for pouring the filling. For the sauce two raw eggs mixed with cream, salt and pepper to taste.
Cheese is grated on a coarse grater, spinach is sprinkled, and cherry tomatoes cut into halves are beautifully laid out on top. Pour all the sauces, and put in hot oven for 30–40 minutes. Baked at a temperature of 185 degrees.

Roll with spinach

Products

chicken fillet 990 g;
eggs 4 pcs.;
spinach 405 g;
oatmeal 65 g;
salt;
spices;
mushrooms 405 g;
onion 55 g;
vegetable oil 45 g;
carrots 60 g.

Cooking

Minced chicken is minced in a meat grinder.
The onion is finely chopped and stewed in vegetable oil. Separately, grated carrots are stewed in oil.
Add carrots, onions, cereals, salt, put spices to taste, beat in 1 egg. Knead until homogeneous mass.
Mushrooms are washed, cleaned, cut into pieces. Fry in vegetable oil for several minutes, salt and pepper. The remaining 3 eggs are hard boiled. Spinach washed, cut into small pieces.
Mixed fried champignons, chopped boiled eggs and spinach. The filling is salted, peppered.
From the mass with chicken fillet a layer about two centimeters thick is laid out on the foil. Top with spinach filling in the middle.
With the help of foil, the edges of the layer are raised from minced chicken, and wrap the filling in the middle. Lubricate the spinach roll with oil on top, wrap with food foil, and bake in the oven. Baking time forty minutes. Oven temperature 190 degrees.
When serving, the roll is cut into pieces, decorated with greens.

Puff pastry with spinach

Products

Adyghe cheese 310 g;
puff pastry 895 g;
eggs 4 pcs.;
cream 120 g;
garlic 3 cloves;
spinach 1 bunch;
salt;
vegetable oil 34 g;
onion 45 g.

Cooking

Dough on layered cake with spinach, they take ready-made frozen, so they immediately start preparing the filling.
Spinach is washed, finely chopped, sent to hot pan with two tablespoons vegetable oil. Roast for a few minutes.
Spinach releases a lot of juice, so the process of frying is more like stewing. Salt a little to taste, add chopped garlic and onions to the spinach. When the juice evaporates a little with constant stirring, pour in the cream, continue stewing for another five minutes.
Chopped Adyghe cheese and hard-boiled, chopped eggs are added to the finished spinach.
Roll out the thawed puff pastry into two layers. Lubricate the baking sheet, put the rolled out dough, evenly distribute the topping of spinach and cheese with eggs. Cover the filling with a second layer of dough on top, pinch the edges. Brush the top of the spinach pie with a raw beaten egg and place in the hot oven. Bake at a temperature of 200 degrees for 30-40 minutes.

Similar in a simple way you can cook spinach strudel by wrapping the stuffing in a fume hood thin dough or unleavened yeast cake. Only for tortillas with spinach and strudel, the filling should be drier; at the end of stewing greens, you do not need to add cream. Instead of Adyghe cheese it is better to use grated hard cheese.

Enjoy your meal!

Do not know what is delicious and easy to cook with spinach: bake a pie with spinach and cheese. This is a real bomb: crispy crust, but soft inside, juicy stuffing. There is no overt spinach flavor in this pie: it pairs so well with cheese cream which seems to be perfect! No one can resist such a treat: even those who claim that they don’t like spinach are just this homemade pie didn't try! Therefore, I suggest not to miss the vitamin season and cook a very tasty and healthy pie with spinach and cheese.

Ingredients:

puff pastry - 500 grams;
eggs - 2 pieces;
spinach (fresh or frozen) - 700 grams;
feta cheese - 150 grams (can be replaced with cheese);
cream cheese- 150 grams (can be replaced with sour cream or heavy cream);
mozzarella - 150 grams (or any cheese that melts well);
pine nuts - 60 grams (optional);
egg for lubrication;
salt - to taste.

Delicious spinach and cheese pie. Step by step recipe

We prepare the filling: throw the spinach leaves into boiling water (blanch), boil for 1-2 minutes (you will notice how it immediately decreases in volume and becomes soft).
Drain the spinach in a colander, squeeze lightly and leave to cool completely.
If you use frozen spinach for cooking, in this case it must be completely thawed and squeezed well.
Beat eggs until light foam. You can lightly salt them, but since the recipe uses salted cheese feta (brynza), this must be taken into account. The main thing is not to oversalt the filling!
We prepare cheeses: cut feta (brynza) into 1x1 cm cubes, rub mozzarella (or other well-melting cheese) on a fine grater.
Add soft cream cheese, feta cubes and grated mozzarella to the beaten eggs, knead all the ingredients well with a fork so that the mass is homogeneous. But at the same time, small grains of cheese can remain - it will be tastier.
Roast the pine nuts in a dry frying pan to give them a more pronounced flavor. Fry over low heat, stirring constantly so that they do not burn.
We combine the cheese mixture, cooled spinach and fried pine nuts, stir everything well. We try, if necessary, add salt to the filling.
We roll out the puff pastry with a thickness of 0.3 centimeters, cut it out in a baking dish: it is only necessary to leave the edges that will be the sides in the cake.
Step-by-step assembly of the pie: put the dough in a baking dish, put the filling in the center, level it (note: the filling should not be higher than the sides of the dough). We cover the top of the cake with a second rolled layer (sizes like the form itself). The edges of the dough can not pinch, but leave it like that.
Pierce the top dough with a fork so that excess moisture comes out of the filling during baking.
We grease the top and edges of the joints of the dough with a beaten egg and send it to the oven preheated to 180-190 degrees for 20-30 minutes. As soon as the top is browned - the pie is ready!

The final, most difficult step in the entire preparation of spinach and cheese pie is to wait until it cools slightly. Everything is so delicious that you can't resist! Very tasty, delicate creamy cheese filling and slightly crispy, baked puff pastry - just delicious! Cook delicious food at home healthy meals make your menu interesting and varied. And we will help you with this: together with "Very tasty"! Enjoy your meal!

Step 1: prepare black peppercorns.

In order for the cake to turn out more fragrant, it is best to add freshly ground black pepper to it. To do this, pour the ingredient into a hand mortar and, using a pestle, crush the pepper until it turns into a powder.

Step 2: Prepare spinach.

First, wash fresh spinach under running water. warm water. After - put the ingredient on a cutting board and cut off the tough stems with a knife.

Immediately after this, we transfer the greens to a colander and leave in the sink for about for 2 hours, so that excess liquid is glassed from the spinach, and the leaves dry out, otherwise the pie dough will simply soften and will not hold its shape.

Step 3: prepare green onions.

We wash the green onions under running warm water and, shaking the ingredient from the water with our hands, put it on a cutting board. Using a knife, finely chop the component across the stem and immediately after - transfer the onion to a plate.

Step 4: prepare the onion.

With a knife, peel the onion from the husk and thoroughly rinse the ingredient under running warm water. We spread the onion on a cutting board and finely chop it into squares, according to size no more than 2-3 millimeters. Transfer the crushed component to a free plate.

Step 5: prepare the vegetable filling of the pie.

Pour olive oil into a saucepan or skillet. I usually measure with a two-hundred-gram glass 2/3 volume and this is enough to stew greens with vegetables. So, put the container on the fire a little less than average. When the oil is hot, put green onions and onions into the pan. With constant stirring with a wooden spatula, the filling components, simmer the vegetables until the green onions darken and become soft.

Immediately after that, put the spinach into the container and again mix everything well with the tools at hand. Simmer the vegetables until the spinach is reduced in volume. At the same time, do not forget to stir everything with a spatula from time to time. Approximate time to prepare the filling will take 15 minutes. Finally, add salt and freshly ground black pepper to the pan. Mix everything well with a wooden spatula and turn off the burner. Attention: if you haven’t tasted Feta cheese and still don’t know how salty it is, then it’s better not to salt the filling, as you can just oversalt everything and the cake will turn out to be not tasty. We set aside vegetable stuffing aside to cool to room temperature.

After the mixture of greens has cooled, we transfer it to a sieve and leave it aside so that excess liquid is drained from it, otherwise the dough will get wet.

Step 6: prepare the dill.

Can be used to make a pie fresh dill and fresh parsley. This is up to you. I usually add two types of greens at once. We wash the ingredient under running warm water and then wipe it dry with help. paper kitchen towel. We spread the component on a cutting board and, using a knife, finely chop the greens. Shredded dill or parsley is transferred to a free plate.

Step 7: Prepare the eggs.

Break the egg shells with a knife, and pour the white and yolk into a small bowl. Using a hand whisk, beat the ingredients until smooth.

Step 8: prepare the cheese and vegetable filling.

With dry, clean hands, crumble the feta cheese into a medium bowl. You can also use coarse grater and grate on that inventory dairy ingredient. After - pour beaten eggs into a container and mix everything well with a tablespoon. At the end, add the vegetable filling and finely chopped fresh herbs to the bowl. Again, mix everything well with improvised equipment until a homogeneous mass is formed. Everything, the filling is ready!

Step 9: Cook the spinach and cheese pie.

Before laying out the filo dough, you need to prepare a baking dish. Since this type of dough is very delicate and almost torn in the hands, so you have to tinker with it, but it's worth it. So, it is best to use a rectangular baking dish, which must be generously greased on all sides. olive oil using a pastry brush. Attention: do not forget to grease the sides of the container as well, since it is thanks to the oil that the dough will become crispy. We divide the dough into two parts, since we will have the base of the pie from the test layer, as well as the top layer that will cover the filling.

Now carefully place the first sheet of dough into the baking dish with your hands. Using a pastry brush, grease the test ingredient well over the entire surface with olive oil. Attention: if you get more than two sheets of dough, then the base of the pie can be made from two or more layers. Then we spread the dough on the dough, not forgetting to grease everything well with olive oil between them.

After that, using a tablespoon, put the filling in a baking dish and with the same improvised inventory we level it over the entire surface of the dish.

At the end, we cover the cake with the top test layer, not forgetting to grease the layers well on all sides with olive oil, this also applies to the surface of the last test layer. If necessary, we wrap the edges of the dough inside the dish and gently adjust the dough along the edge of the pie with dry fingers so that the dish is even on all sides.

Now, using a sharp thin knife, we cut the cake lengthwise and across into portioned square pieces, since after baking such dough as filo will be very difficult to cut due to the fact that it will crumble and break. We heat the oven to a temperature 200°С and send there a baking dish with a pie for 20 minutes. After the allotted time, we make the temperature oven 175°С and continue to bake the dish for another 15 minutes. We get ruddy golden brown pastries.

Step 10: Serve Spinach and Cheese Pie.

As soon as the spinach and cheese pie is ready, it can be taken out of the oven and served at the table.

And for this we will use a wooden spatula and transfer the pieces of the pie to a dish for serving. The pie can easily take an honorable central place on the table as a main course, as it is not only very tasty, but also very satisfying. Such a dish can be served at the table for breakfast, lunch, dinner, and even at the table when guests have arrived. Well, you can enjoy such pastries with hot tea or coffee. Enjoy your meal!

- - If you do not have a long rectangular baking dish, like sheets of filo dough, do not worry. In this case, lay out the leaves of the dough whip on the whip at the bottom of the form, so that the edge of each layer hangs down the shorter wall of the form. We lay out the next sheets of dough across the first two layers, while so that their edges also hang down along the wide walls of the container. Then, lay out the filling and after - alternately cover it with the hanging edges of the dough. It turns out that we, as it were, wrap the filling in paper.

- - Instead of fresh spinach frozen can be used. To do this, we take it out of the freezer in advance and put it in a sieve. Set aside to warm to room temperature. After - with clean hands we squeeze the greens from excess liquid and at the end we can stew spinach with two types of onions.

- - Instead of filo dough, you can add puff pastry to the pie, which can be purchased at any supermarket or grocery store. Only after defrosting it, it is necessary to roll it out several times with a rolling pin on a table sprinkled with flour, so that the dough becomes thinner.