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Spinach and cheese pie

Spinach and cheese pie


The puff pastry is left to thaw at room temperature

Drained spinach mix with grated cheese, egg, sour cream, salt and pear and mix well.

we insist on assembling: we proceed to the choice, I cut the sheet in half then at one end I cut thin strips and at the other end I put the filling and rolled. bake in the preheated oven.



Spinach and cheese pie

The spinach thaws and drains well. The yolks are separated from the egg whites and beat with a mixer with a little salt. Add the cottage cheese and mix further. Put the Telemea cheese on the grater, and crush the feta into small pieces and add them all to the mixer bowl. Mix this mixture well. Add pepper and oregano to taste.

Beat the egg whites separately with a pinch of salt. Incorporate the spinach over the egg white foam and incorporate all into the egg cream and cheese. Melt the butter.

Choose a pie tray, grease with oil. Preheat the oven to 200⁰C. The pie sheets come off, one on top of the other. Put the first sheet and grease with melted butter. Add the second sheet of pie and grease with butter and arrange 4-5 sheets of pie, leaving about the same amount to put on top of the pie.

Spread the filling with a spatula and cover everything with a sheet of pie greased with melted butter until all the sheets are finished. Grease the last sheet and put the tray in the oven. Bake for 35 minutes or until the pie is crispy.


Spinach and cheese pie

This variant of spinach and cheese pie it's a little lighter than others, so you'll be able to quietly eat a portion without worrying about your figure. A slice has about 200 calories, 4 g of saturated fat, 6 g of unsaturated fat, 11 g of carbohydrates, 4.5 g of fiber and 15 g of protein. So, it can even be a healthy food, as long as you can only stop at one serving!

Ingredients (6 servings):

- 1.2 kg of fresh spinach leaves, washed and dried

- a large onion, finely chopped

- 200 g of ricotta cheese (the weakest)

- 60 g of weak feta cheese

- a bunch of finely chopped parsley

- half a teaspoon of nutmeg

- 6 sheets of pie from the package

- 2 teaspoons of olive oil

- 2 teaspoons of light cream cheese.

Method of preparation:

1. Preheat the oven to 190 degrees Celsius. Put the spinach in a large saucepan, with two tablespoons of water, cover with a lid and leave over medium heat until reduced, stirring occasionally (about 5-7 minutes). Take it out of the pan and let it drain for about 20 minutes, until it cools completely. Squeeze all the spinach juice with your hands so that as little excess liquid remains as possible. After it has cooled, put it on a chopper and cut it (not very small).

2. Put the rest of the water in a saucepan and add the onion, turn on medium heat and let it boil, then cover with a lid. Leave the pan on low heat, stirring occasionally, until the onion is soft (about 10 minutes). Take the onion out of the water and let it drain.

3. Add the onion, ricotta cheese and feta cheese to the spinach, then mix everything with your hands. Beat a few whole eggs with the egg whites in a cup, then pour everything over the spinach. Then add the parsley and nutmeg, season with salt and pepper to taste and mix well to combine the flavors.

4. Place the pie sheets on a clean work surface. First cover them with a dry towel, then with a damp one. This step prevents the pie sheets from drying completely, keeping them tender. Mix the olive oil and cream cheese separately in a bowl, then use a brush to spread the mixture on the pie sheets. Wallpaper a pie tray with these sheets. Pour the spinach mixture over the layer of cheese, then put the tray in the oven for about 25-30 minutes, until the pie gets a golden crust. Serve immediately.

If you prefer to make pie dough at home, you can try this simple recipe:

Dough ingredient:

- a teaspoon of baking powder

Mix the flour with the baking powder, then sift the mixture and place it in a bowl. Make a hole in the middle and pour the liquid ingredients, then mix until completely blended. The dough must be malleable, so if it is too hard, you can add hot water, little by little. This dough comes out even better if left in the fridge for about half an hour. After that, you have to take it out on a work surface and divide it into as many sheets as you need - in this case, 6 sheets - on the floured table, so that the dough does not stick to it.

Here's another useful trick if you want your pie dough to come out as well as possible: instead of folding a larger sheet of dough, place three smaller sheets on top of each other, well greased with oil between them. After that, spread them with the twister into larger sheets. In this way they will separate during baking!

Try this delicious recipe too spinach and cheese pie and you will not regret it!

Discover two more spinach recipes: spinach with rice and spirals stuffed with spinach!


  • 350 g frozen spinach (weighed after thawing and squeezing)
  • 100 g feta (or other salted cheese)
  • a small onion
  • 100 g sour cream
  • salt and pepper to taste
  • 2-3 tablespoons of oil for frying

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For the spinach pie with cheese and sour cream, mix the flour with the salt, dry yeast, add the oil and milk gradually, knead until you get a homogeneous and elastic dough. Cover and set aside for 40 minutes.

Wash the spinach leaves under a stream of cold water, scald it for about 3 minutes with salted water. Chop the green onion and sauté it with the chopped spinach and 1 tablespoon of butter. Let it cool well and then mix with the chopped telemeau and the grated cheese, well beaten eggs, 1 teaspoon of semolina, season to taste.

Spread the dough in a round sheet, place in the pan (and on the walls) greased with oil and lined with flour. Prick the dough with a fork in several places, pour the filling on top and place slices of Delaco cheese.

Cut the dough that is extra (but leave a little to bring over the filling)

With the rest I stretched it again and cut strips that I placed on top of the filling

I beat the egg well and then I poured it over it and added grated cheese on top,

Put the tray with the spinach pie with cheese and sour cream in the oven over medium heat until it is nicely browned (about 40-50 min)


Spinach and cheese pie

This variant of spinach and cheese pie it's a little lighter than others, so you'll be able to quietly eat a portion without worrying about your figure. A slice has about 200 calories, 4 g of saturated fat, 6 g of unsaturated fat, 11 g of carbohydrates, 4.5 g of fiber and 15 g of protein. So, it can even be a healthy food, as long as you can only stop at one serving!

Ingredients (6 servings):

- 1.2 kg of fresh spinach leaves, washed and dried

- a large onion, finely chopped

- 200 g of ricotta cheese (the weakest)

- 60 g of weak feta cheese

- a bunch of finely chopped parsley

- half a teaspoon of nutmeg

- 6 sheets of pie from the package

- 2 teaspoons of olive oil

- 2 teaspoons of light cream cheese.

Method of preparation:

1. Preheat the oven to 190 degrees Celsius. Put the spinach in a large saucepan, with two tablespoons of water, cover with a lid and leave over medium heat until reduced, stirring occasionally (about 5-7 minutes). Take it out of the pan and let it drain for about 20 minutes, until it cools completely. Squeeze all the spinach juice with your hands so that as little excess liquid remains as possible. After it has cooled, put it on a chopper and cut it (not very small).

2. Put the rest of the water in a saucepan and add the onion, turn on medium heat and let it boil, then cover with a lid. Leave the pan on low heat, stirring occasionally, until the onion is soft (about 10 minutes). Take the onion out of the water and let it drain.

3. Add the onion, ricotta cheese and feta cheese to the spinach, then mix everything with your hands. Beat a few whole eggs with the egg whites in a cup, then pour everything over the spinach. Then add the parsley and nutmeg, season with salt and pepper to taste and mix well to combine the flavors.

4. Place the pie sheets on a clean work surface. First cover them with a dry towel, then with a damp one. This step prevents the pie sheets from drying completely, keeping them tender. Mix the olive oil and cream cheese separately in a bowl, then use a brush to spread the mixture on the pie sheets. Wallpaper a pie tray with these sheets. Pour the spinach mixture over the layer of cheese, then put the tray in the oven for about 25-30 minutes, until the pie gets a golden crust. Serve immediately.

If you prefer to make pie dough at home, you can try this simple recipe:

Dough ingredient:

- a teaspoon of baking powder

Mix the flour with the baking powder, then sift the mixture and place it in a bowl. Make a hole in the middle and pour the liquid ingredients, then mix them until completely homogeneous. The dough must be malleable, so if it is too hard, you can add hot water, little by little. This dough comes out even better if left in the fridge for about half an hour. After that, you have to take it out on a work surface and divide it into as many sheets as you need - in this case, 6 sheets - on the floured table, so that the dough does not stick to it.

Here's another useful trick if you want your pie dough to come out as well as possible: instead of folding a larger sheet of dough, place three smaller sheets on top of each other, well greased with oil between them. After that, spread them with the twister into larger sheets. In this way they will separate during baking!

Try this delicious recipe too spinach and cheese pie and you will not regret it!

Discover two more spinach recipes: spinach with rice and spirals stuffed with spinach!


Spinach and cheese pie

We really liked the spinach and cheese pie from the first piece we tasted. It was so good and filling that I decided to do it again and again. I served it as a snack or as a breakfast.

The idea for this spinach and cheese pie came to me after I made the delicious Portokalopita-Greek pie with oranges. I thought a salty pie would work just as well, without that syrup at the end, obviously! :). And I was right! It turned out fabulous! Now I'm already thinking of preparing it with other vegetables. If you have non-spinach lovers around the house, I say start with this pie, maybe they will start to love spinach as well). It's not like spinach pie from Greece, it's different and with a wow texture! You will like it!

On the blog you can find some interesting recipes with spinach, of which I list here the ones I like the most: Tart with spinach and salmon, chickpeas with spinach and scrambled eggs, pie with mushrooms and spinach. And let's not forget the wonderful bruschetta with chickpeas, spinach and tomatoes.

I'm going back to my spinach and cheese pie today. As with the orange pie, I also used thin sheets of pie that I chose to cut into slices and dry in the oven. And here you need sheets as dry as possible to absorb the mixture of milk and eggs. For this pie I used a smaller rectangular tray with sides of 32 x 19 cm, therefore, I put only half the amount of pie sheets in a package. If you want to make a bigger pie and use all the sheets, double the amounts of ingredients. If you have a small tray and want a smaller pie, don't throw away the rest of the sheets. You can freeze them for next time or you can make a portokalopita and so you have a salty pie and a sweet one :).

I used fresh spinach which I washed and cooked a little. If you do not have fresh spinach, you can also use frozen spinach to thaw and drain well.

  • Ingredient:
  • 250 g thin sheets for the pie
  • 4 eggs
  • 300 ml milk
  • 150 g yogurt
  • 500 g fresh spinach (or 200 g frozen spinach)
  • 50 ml oil
  • 2 teaspoons baking powder
  • 250 g telemea
  • 1/2 teaspoon salt

If you use fresh spinach, prepare the spinach first: wash it well in more water.

Heat a large skillet or wok. Put the washed and short spinach and simmer until soft. Remove the spinach and put it in a sieve to drain very well. After it has cooled, squeeze it very well with water and set it aside.

Preheat the oven to 180 degrees Celsius. Unwrap the sheets from the package. Roll them tightly in a roll as they were originally.

From this roll of pie sheets, use a knife to cut thin slices 1 cm thick. Like I said, I only used half the roll of pie sheets.

Unfold the sheets into strips and spread them very well.

You can leave them on the worktop for about 2-3 hours or even overnight. You need the strips to dry completely and be brittle.

If you are in a hurry then you can use 2 large stove trays in which to put the strips and put them in the hot oven, heated to 100 degrees Celsius until they are completely dry. Be careful not to leave them too long or to exceed the indicated temperature, otherwise you risk burning. From time to time turn the strips of paper on all sides to dry completely. Once they are completely dry, you can use them. While they are dry, the dough strips seem many and voluminous, but they will be incorporated into the composition later.

In a large bowl beat eggs well, add milk, yogurt, oil, salt and baking powder. Mix everything very well.

In the bowl with this composition start and put the strips of dry sheets. Although at first it will seem like a lot and you think that you will not be able to incorporate them all in the composition, you will see that you will succeed with a little patience.

Mix everything very well so that all the strips of sheets are soaked in the composition.

Then add 200g of Telemea cheese. Keep the 50 g to put on top.

Using a knife, chop the spinach. Add the chopped spinach to the composition

Grease a tray with oil. Pour the whole composition into the pan and mix well. Sprinkle the rest of the Telemea cheese on top.

Place the pan in the oven at 180 degrees Celsius for 40 minutes until the pie is brown on the surface.


Cheese and spinach pie

SERVING PROPOSAL A few hardened onion halves, along with sliced ​​red or yellow bell peppers can garnish this light meal, suitable for breakfast or dinner.

1 Thaw the spinach with hot water and allow to drain.

2 Roll out the dough with a rolling pin and obtain a circle (25 cm in diameter). Grease a round shape (22 cm in diameter) with butter and place the dough in it. Lift the dough a little at the edges.

3 Preheat the oven to 200 ° C. Mix the cream cheese in the blender or blender. Beat the eggs in a bowl. Add the cheese, parmesan, thyme and spinach mixture and season with salt and pepper.

4 Pour the spinach mixture over the prepared dough and bake for 25-30 minutes, until, by inserting a knife in the middle of the pie, the dough or spinach no longer sticks when you remove the knife. Arrange on plates and serve.


Cheese and spinach pie

SERVING PROPOSAL A few hardened onion halves, along with sliced ​​red or yellow bell peppers can garnish this light meal, suitable for breakfast or dinner.

1 Thaw the spinach with hot water and allow to drain.

2 Roll out the dough with a rolling pin and obtain a circle (25 cm in diameter). Grease a round shape (22 cm in diameter) with butter and place the dough in it. Lift the dough a little at the edges.

3 Preheat the oven to 200 ° C. Mix the cream cheese in the blender or blender. Beat the eggs in a bowl. Add the cheese, parmesan, thyme and spinach mixture and season with salt and pepper.

4 Pour the spinach mixture over the prepared dough and bake for 25-30 minutes, until, by inserting a knife in the middle of the pie, the dough or spinach no longer sticks when you remove the knife. Arrange on plates and serve.


Spinach and cheese pie & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Spinach and cheese pie it is ideal when you want to befriend someone with spinach. We all know that spinach is healthy, but we kind of avoid it because we have the impression that it does not taste good, as I thought all my childhood. I remember my mother hardly persuading me to eat spinach, and when we ate, we ate it just to get rid of the annoyance. Fortunately, with age I learned to appreciate spinach. Now I really like it and I eat it with pleasure, and the spinach and cheese pie is one of my favorites.

What I like most about it is the fact that it is easy to make, it is tasty and it combines wonderful cheese with spinach. I used fresh spinach bought from the market, but frozen spinach is also good. It is important that it is of good quality and that you squeeze it after thawing it. For cheese, any Telemea cheese or any salted cheese such as bellows cheese is good. If you have saltier cheese, you can combine it with sweet cheese. If necessary, you can add cheese or you can even add a little cheese with mold.

But pie sheets are the most important. I always buy fresh sheets because they are much better, they do not stick together and I can use them without throwing them away, as I suffered in the past with the frozen ones. After you have made the filling for the pie, all we have to do is assemble it. To grease the sheets I used melted butter, but you can also use oil without problems. Put a generous layer of greased sheets, spinach and cheese filling and another layer of greased sheets. You can also put alternative layers of sheets and filling if you want, but I like the thick layer of filling in the middle.

Before putting the pie in the oven, cut it into smaller or larger portions, as desired. Once it is ready it will be too crispy to cut nicely. Spinach and cheese pie can also be made in individual portions. Simply make rolls or rods that you bake for 20-25 minutes until well browned on top. For another pie that will be to everyone's liking, you can also try my recipe yogurt pie. It is made very quickly and is really delicious.


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