Spinach Pie - Urban Meadow® | Key Food Marketplace

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Spinach Pie - Urban Meadow®

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Spinach Pie - Urban Meadow®

Spinach Pie - Urban Meadow®

Spinach Pie - Urban Meadow®

Spinach Pie - Urban Meadow®

Spinach Pie - Urban Meadow®

Spinach Pie - Urban Meadow®

Spinach Pie - Urban Meadow®

Directions

1. Preheat oven to 375 degrees F

2. Melt butter and 1 tbsp of olive oil until hot in a medium pan. Sauté chopped shallots or onion until translucent. Add salt and pepper to taste. Stir in chopped spinach and continue to sauté until heated through, about 2-3 minutes. (*if adding dill, do so now) Remove from heat and transfer to a large bowl. Add in scallion greens to spinach-onion mixture. Set aside to cool.

3. Brush the bottom of a 16” by 9” baking pan with olive oil. Using a rolling pin, roll the puff pastry dough sheets to cover the bottom and sides of the pan, about 18” by 11”. Place the first sheet of dough on the pan so that some if it hangs over the sides. “Dock” or prick the pastry dough with a fork, then set aside.

4. Once the spinach-onion mixture has cooled, add in ricotta cheese, crumbled feta, egg and salt & pepper to taste. Stir until all ingredients are evenly mixed.

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This vegetarian, savory pie is easy to make and sure to please the whole family!

Ready In: 30 minutes

Cook Time: 45 minutes

Preparation Time: 15 minutes

Serves:6 people

Ingredients

1 Urban Meadow® extra large egg

3 tablespoons Urban Meadow® extra virgin olive oil

1 bag Urban Meadow® frozen chopped spinach

1 1/2 cups Urban Meadow® ricotta cheese

1 tablespoon Urban Meadow® salted butter

1 cup crumbled feta cheese

1 tablespoon green scallions

1 medium onion, chopped

2 sheets puff pastry dough

sprinkle of salt and pepper

Ingredients were added to the list

Nutrition Facts

Recipe serves: 6 people

Directions

1. Preheat oven to 375 degrees F

2. Melt butter and 1 tbsp of olive oil until hot in a medium pan. Sauté chopped shallots or onion until translucent. Add salt and pepper to taste. Stir in chopped spinach and continue to sauté until heated through, about 2-3 minutes. (*if adding dill, do so now) Remove from heat and transfer to a large bowl. Add in scallion greens to spinach-onion mixture. Set aside to cool.

3. Brush the bottom of a 16” by 9” baking pan with olive oil. Using a rolling pin, roll the puff pastry dough sheets to cover the bottom and sides of the pan, about 18” by 11”. Place the first sheet of dough on the pan so that some if it hangs over the sides. “Dock” or prick the pastry dough with a fork, then set aside.

4. Once the spinach-onion mixture has cooled, add in ricotta cheese, crumbled feta, egg and salt & pepper to taste. Stir until all ingredients are evenly mixed.

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