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🍰 Crunchy Spinach and Feta Pie

485 kcal · 30 min · 4 servings

Ingredients

• 350 g flour
• 180 g butter
• 1 tsp salt
• soft butter (for the pan)
• soft breadcrumbs (for the pan)
• flour (for working)
• 800 g spinach
• salt
• nutmeg
• 3 tbsp olive oil
• 1 egg
• 150 g feta
• 150 g cream cheese
• 5 hard boiled eggs

Instructions

1. 1. Sift the flour into a large bowl.
2. 2. Add the butter in small chunks to the flour.
3. 3. Add the salt.
4. 4. Knead everything into a smooth dough.
5. 5. If the dough is too dry, add a little cold water.
6. 6. Shape the dough into a ball.
7. 7. Wrap the dough ball in cling film.
8. 8. Place the foil in the refrigerator for about 1 hour.
9. 9. Wash the spinach thoroughly.
10. 10. Remove the tough stems from the spinach.
11. 11. Blanch the spinach briefly in boiling salted water.
12. 12. Shock the spinach immediately with cold water.
13. 13. Squeeze the spinach well to remove excess water.
14. 14. Finely chop the spinach.
15. 15. Place the chopped spinach in a bowl.
16. 16. Season the spinach with salt, nutmeg, and olive oil.
17. 17. Add the egg to the spinach mixture.
18. 18. Crumble the feta cheese and add it.
19. 19. Add the cream cheese.
20. 20. Mix everything well together.
21. 21. Taste the filling again and adjust seasoning.
22. 22. Peel the hard-boiled eggs.
23. 23. Preheat the oven to 180 degrees Celsius fan-forced.
24. 24. Grease the baking pan well with butter.
25. 25. Sprinkle breadcrumbs into the pan.
26. 26. Take about one quarter of the dough and set it aside.
27. 27. Roll out the remaining dough thinly on a floured surface.
28. 28. Line the prepared pan with the dough.
29. 29. Trim the excess dough edges.
30. 30. Add about half of the spinach and feta mixture to the pan.
31. 31. Place the peeled hard-boiled eggs on top of the filling.
32. 32. Add the remaining spinach and feta mixture on top.
33. 33. Press the filling down slightly.
34. 34. Roll out the reserved dough thinly.
35. 35. Place the dough as a lid on top of the filling.
36. 36. Press the edges firmly to seal them.
37. 37. Bake the pie for about 50 minutes until golden brown.
38. 38. Cover the pie with aluminum foil if it gets too dark.
39. 39. Let the pie cool down.
40. 40. Turn the pie out of the pan.
41. 41. Serve the pie.

Nutrition per serving

• kcal: 485
• Protein: 19 g · Fett/Fat: 28 g · Carbs: 38 g