Spinach pie
Delicious Spinach Pie Recipe: A savory blend of spinach, fluffy white rice, and crispy bacon, enveloped in flaky puff pastry. Enhanced with grated parmesan cheese, and a touch of peanut oil, this easy-to-make dish is perfect for any meal. Simple ingredients, rich flavors. Try it today!
- 02 Jun 2025
- Cook time 30 min
- Prep time 30 min
- 4 Servings
- 10 Ingredients
If you're looking for a delicious and savory dish that combines the rich flavors of spinach, cheese, and bacon in a crispy puff pastry, then this spinach pie recipe is perfect for you. Ideal as a main dish for brunch or as a delightful side, this pie will impress both family and guests alike.
Ingredients:
Instructions:
- In a saucepan, combine 1/2 cup of white rice with 1 cup of water. Bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and let it simmer until the rice is tender and water is absorbed, about 15-20 minutes. Remove from heat and set aside.
- Rinse the spinach thoroughly and roughly chop it. Set aside.
- Heat 1/2 cup of peanut oil in a large skillet over medium heat.
- Finely chop the onion.
- Add the bacon strip to the skillet and cook until crispy, about 5 minutes. Remove the bacon and set it aside, but leave the oil in the skillet.
- Add the chopped onion to the skillet and sauté until translucent and soft, about 3-5 minutes.
- Add the chopped spinach to the skillet with the onions. Cook until the spinach is wilted, about 2-3 minutes.
- Remove from heat and let it cool slightly.
- In a large bowl, combine the cooked rice, sautéed spinach and onions, crumbled bacon, and 1 cup of grated parmesan cheese.
- In a separate bowl, beat 1 egg and add it to the mixture. Mix well to combine.
- Preheat the oven to 375°F (190°C).
- On a lightly floured surface, roll out the puff pastry sheets if needed to fit your baking dish.
- Line a baking dish with one sheet of puff pastry, ensuring it covers the bottom and sides of the dish.
- Pour the spinach and rice mixture into the puff pastry-lined baking dish, smoothing the top with a spoon.
- Carefully place the second puff pastry sheet on top, pressing the edges together to seal. Trim any excess pastry.
- In a small bowl, beat the remaining egg with 1 tablespoon of milk. Brush this mixture over the top layer of the puff pastry to give it a golden, glossy finish.
- Place the pie in the preheated oven and bake for 25-30 minutes, or until the pastry is golden brown and puffed.
- Remove the pie from the oven and let it cool for a few minutes before slicing. Serve warm and enjoy!
Tips:
- Ensure that your puff pastry is fully thawed before use to avoid tearing.
- Sauté the onion until it is translucent to release its full flavor.
- Blanch the spinach briefly to retain its vibrant color and nutrients.
- Use a fork to crimp the edges of the puff pastry for a decorative touch.
- Par-bake the pie crust to maintain its crispiness and avoid a soggy bottom.
- Let the pie cool slightly before cutting to ensure the filling sets properly.
With its savory, cheesy filling encased in a crispy puff pastry, this spinach pie is sure to become a favorite in your household. Just follow these simple steps and tips, and you'll be enjoying this delicious dish in no time. Bon appétit!
| Nutrition Facts | |
|---|---|
| Serving Size | 350 grams |
| Energy | |
| Calories 1210kcal | 61% |
| Protein | |
| Protein 24g | 15% |
| Carbohydrates | |
| Carbohydrates 80g | 24% |
| Fiber 3.08g | 8% |
| Sugar 2.91g | 3% |
| Fat | |
| Fat 90g | 103% |
| Saturated 16g | 54% |
| Cholesterol 130mg | - |
| Vitamins | |
| Vitamin A 160ug | 18% |
| Choline 110mg | 20% |
| Vitamin B1 0.64mg | 53% |
| Vitamin B2 0.58mg | 45% |
| Vitamin B3 7mg | 41% |
| Vitamin B6 0.21mg | 13% |
| Vitamin B9 180ug | 44% |
| Vitamin B12 0.62ug | 26% |
| Vitamin C 9mg | 10% |
| Vitamin E 6mg | 40% |
| Vitamin K 130ug | 109% |
| Minerals | |
| Calcium, Ca 240mg | 18% |
| Copper, Cu 0.25mg | 27% |
| Iron, Fe 5mg | 47% |
| Magnesium, Mg 66mg | 15% |
| Phosphorus, P 320mg | 26% |
| Potassium, K 370mg | 11% |
| Selenium, Se 50ug | 95% |
| Sodium, Na 830mg | 55% |
| Zinc, Zn 2.48mg | 23% |
| Water | |
| Water 150g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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