Spinach and Spreadable Cheese Savory Pie: a simple yet very tasty recipe that you can prepare in advance and eat cold, take it for lunch at work, or if you’re luckier, to the beach. You probably already know the classic spinach and ricotta pie; this is the version with spreadable cheese, even more delicious.
Often, when I make savory pies, I open the fridge and let myself be inspired by the leftovers. In this case, there was puff pastry and spinach, but no ricotta, so I decided to replace it with spreadable cheese, and it turned out well.
If you don’t have leftover spinach, you can prepare them following the spinach in a pan recipe.
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DON’T MISS THESE RECIPES:
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 10 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 roll puff pastry (round)
- 14.1 oz cooked spinach
- 2 eggs
- 7.1 oz spreadable cheese
- 3 tbsp grated Grana Padano
- 1 pinch salt
Steps: Spinach and Spreadable Cheese Savory Pie
Break the eggs into a bowl and beat them with a fork. Add the spreadable cheese, a pinch of salt, and the cooked spinach.
Mix well to combine the ingredients, then unroll the puff pastry.
Place the pastry with its parchment paper in the baking dish and pour the filling inside. Level it with the back of a spoon, add the grated cheese for a crust, and slightly fold the edges.
Bake in a preheated fan oven at 356°F for 25-30 minutes, until golden.
Wait a few minutes before removing the pie from the mold, then slice it and serve warm or cold.
