Prep 30 mins
Cook 30 mins
I've been experimenting with spinach pie recipes over the years, and have tried many restauraunts' and delis' but am utterly picky about it. The spinach pie is either really awesome or really gross, no in-between! Then I decided to combine it with piyaz: two great taste that taste great together! While I've grown onto phyllo, I've come to love my local places' spinach pies that are either made with yufka or a softer outer shell rather than flaky, crunchy phyllo. I didn't exactly get the same result with puff pastry, but it worked well enough to feed me for a whole week and give me enough spinach pie to freeze, at least 8 medium pieces or 6 nice big ones! I love this with Turkish Red Lentil Soup, it makes a perfect meal with some crusty bread and fresh greens with hummus! (Or a great one-dish meal on its own.)
- 2 puff pastry sheets (1 frozen package)
- 12 -16 ounces fresh spinach (about 4 packed cups worth)
- 1⁄4 cup fresh parsley (or 1 tablespoon dried)
- 1 tablespoon fresh dill (or 1/2 teaspoon dried)
- 1⁄2 teaspoon sea salt
- 1⁄2 teaspoon pepper
- 1 large white onion
- 8 ounces feta cheese
- 2 tablespoons oil, plus extra for brushing
- 1 (15 ounce) can navy beans, rinsed and drained
- 1 tablespoon lemon juice
- 2 tablespoons sesame seeds (approx, see directions)
- Line a 9 x 13 pan with parchment paper for easy extraction and to prevent the bottom from becoming soggy.
- Thaw out your puff pastry according to the package's directions, or use your own homemade variety. When I plan to bake up this beast, I usually have just come back from the grocery store with all the stuff needed and let it sit out on the counter straight from the shopping bag. By the time I'm done preparing everything else, it's done thawing.
- Put the spinach and herbs (plus the salt and pepper) into a food processor and do a few rough chops. I use these big 14-oz cartons of spinach from my local store; 12-oz bags work just fine too. Or two thawed 10-oz packets if you don't feel like buying fresh.
- Pulse the mixture until it reaches its desired consistency. I like mine a little chunky. Extract and place into a mixing bowl. You can put the onion in now, or also pulse it with the spinach-herb mixture in the food processor depending on what consistency you'd like. I like to do a rough hand chop then add later.
- If using a block of feta cheese, run it through your food processor or blender a few times to get it nice and crumbled. Mashing it up with a fork works too. Drain any excess liquid.
- Mix the feta and olive oil with the spinach-onion mixture in the mixing bowl.
- In a separate bowl, rinse and drain the navy beans well, and pat them dry with a paper towel. Coat in the lemon juice, add a little salt and pepper, and shake them around a little. Mix into the big mixing bowl of the spinach-cheese mixture.
- Once blended in, spread the mixture over the puff pastry sheet.
- Lay the other pastry sheet on top of the filling. Brush it with olive oil and sprinkle with sesame seeds.
- Bake for 30-35 minutes at 400F or until nice and golden on top. Let cool for at least 10 minutes prior to eating, though the yummy aromas of spinach, cheese, and herbs will tempt you to burn your tongue on it right now!