Puff pastry spinach pie

Category: Bakery products

Ingredients

Finished puff pastry
Spinach
Thick sour cream or cream

Cooking method

  • Two sheets of chilled puff pastry (I have these sheets just the size of the baking sheet, but you yourself understand that you can use the dough that you usually use - frozen, in sheets, yeast or yeast-free).
  • Filling.
  • Spinach (I take about 500 g frozen) simmer in a skillet with a drop of butter. In two tablespoons of cream, stir 0.5 tsp. spoons of starch, add to spinach, stew. Season with salt, pepper, nutmeg (if instead of cream you took sour cream, then perhaps sugar). Add any meat and sausage leftovers or hard-boiled eggs to the finished spinach.
  • Line a baking sheet with baking paper, lay a layer of dough, grease the edges with water.
  • Put the filling on the dough, stepping back 1 cm from the edge, cover with a second sheet of dough, blind the edges of the dough, pierce in several places with a toothpick, sprinkle with water and bake at T 200 ° until golden brown.


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