Ingredients
- 1 package frozen spinach (500 g), thawed and drained of excess liquid (less spinach is also okay)
- 1 tablespoon extra-virgin olive oil
- 2 small yellow onions, chopped (150 g)
- 1 clove garlic, minced
- 2 teaspoons finely grated lemon rind (from an organic lemon)
- generous handful flat-leaf parsley, chopped
- generous handful dill leaves, chopped
- red pepper chili flakes, to taste (I like to use freshly grated chili flakes)
- 300 g ricotta
- 150 g Greek feta cheese
- 1 x package rolled puff pastry (275 g / 25 x 38 cm package)
Instructions
- Preheat oven to 430°F / 220°C and line a baking sheet or pizza tray with parchment paper.
- Drain the thawed spinach, and gently squeeze out the excess moisture.
- Heat the oil in small skillet or saucepan, add onion and garlic, and sauté until the onion is soft, about 4-5 minutes.
- In a large bowl, combine the spinach, sauteed onion, lemon rind, parsley, dill, chili flakes, ricotta and feta cheese.
- Layout the puff pastry on the prepared baking sheet. Place the spinach mixture in middle of puff pastry, spread out a little and fold the pastry roughly over the filling (see notes).
- Bake for 20-25 minutes, until golden brown. Serve and enjoy!
Notes
- Once the spinach is thawed gently squeeze it together to remove the excess liquid. It doesn’t have to be completely removed, just not soaking wet.
- Since the puff pastry comes in a rectangular shape, I cut off a few centimeters off the end to make it a little more square, then place the extra strip of puff pastry along the middle of the spinach pie.