This spinach, feta and curd pie with sun-dried tomatoes will be a hit at your dinner table.
I have to make a confession: I have a slight obsession with sun-dried tomatoes. Maybe it reminds me of Italy? I’m not so sure, but all I know is, I want to put it in everything.
So no surprise, today I have a delicious and easy spinach, feta and curd pie that you can make with just a few ingredients. This pie is a hit with my husband (he ate almost all of it without realizing it’s meatless) and even my picky-eater daughter.
And, you guessed it, it’s also quite healthy. You can cut out the feta if you want to make it more healthy, as the curd is low-fat, but it definitely adds a nice, salty contrast to the smooth spinach-curd and the tangy tomatoes.
Additionally, you could add some crisped bacon, chopped pieces of olives, capers, or anything else. That’s why we love this spinach, feta and curd pie so much. It’s versatile, and can be made into a side dish or main meal.
PREPARATION TIME: 15 min
BAKING TIME: 45 min
TOTAL: 1 hour
What do you need?
- 1 pack of no yeast frozen pastry, thawed
- 20g butter
- 1 red onion, diced
- 200 g of 0.5% curd
- 30 g of feta cheese
- 20 g of sun dried tomatoes, chopped
- 20 g of hard shredded cheese (Parmesan or similar)
- 2 large eggs
- 200 g fresh spinach
- 1 Sprig of thyme, leaves only
- salt and pepper, to taste
How do you make it?
Preheat oven to 180C.
Melt the butter in a small pan over medium heat and sautee the onion until it becomes soft. Add the spinach and cook until all the water has run out, about 3 minutes. Remove from heat, add salt and pepper, and leave it to cool.
While the spinach is cooling, mix the curd, feta, and sun-dried tomatoes in a medium bowl. When the spinach has cooled, add it into the curd mixture along with 1 egg. Finally, add the thyme.
Prepare your baking tin. I like to place a sheet of baking paper in the baking tin to make sure that it doesn’t stick, as well as for easier cleanup.
Place one sheet of pastry on a floured surface and roll until thin, about 3-5 mm. Make sure not to roll it too thin as it will break during baking. Repeat with 3 more pastry sheets.
Layer one pastry sheet at the bottom of the tray. Divide the curd-spinach mixture into three parts and layer the first part on top of the pastry sheet. Sprinkle some Parmesan on top of the first layer. Repeat with two more layers: pastry, then curd-spinach mixture, then Parmesan. Finally, add the last pastry sheet on top.
Fold in the sides of the top layer to keep the filling from running out. Make an egg wash with the remaining egg and brush it on top. Place the pie in the oven for 30 minutes and wait while you get hungry.
Remove from oven, sprinkle more Parmesan on top and place it back in the oven for 10 more minutes or until golden brown.
You can also make this pie ahead of time and warm it up when you’re ready to serve. It’s also quite nice cold or at room temperature, and will stay for a few days.