A rustic free-form spinach pie loaded with spinach, ricotta, Greek feta, parsley, dill, a little lemon zest and a pinch of grated chili pepper flakes. A simple and delicious vegetarian dish.
1package frozen spinach(500 g), thawed and drained of excess liquid (less spinach is also okay)
1tablespoonextra-virgin olive oil
2small yellow onions,chopped (150 g)
2teaspoonsfinely 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)
150gGreek feta cheese
1x package rolled puff pastry(275 g / 25 x 38 cm package)
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!
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.