Sunday spinach-cheddar pie

Sunday Spinach- cheddar pie

Good evening!

I know that I have not posted for a while but I had been pretty busy recently, new work, new adventures  each day so its been pretty challenging  to convince myself to get  back to the kitchen… but, it was indeed more than releiving and energizing to grab the knife again and pamper myself with something cheesy and indulgent.

I usually eat a lot of spinach,..I am basically addicted o it…I love each form of these green leaves from eating it raw in a salad, mixing it with garlic or making a quick soup, but as I enjoy playing with different types of pies I really thought it would worth trying outit  in this form …and without any unbearable self-esteem this spinach – cheddar- cottage cheese pie has turned out to be more than I wished for for a relaxing  Sunday evening.

Why Sunday??? I think it is especially  important to finish a week in the most fullfilling way to be able to start the next Monday  with full energy and positive vibes, and also its not the worst thing to have some pie leftover to bring to work for lunch and remind yourself that you had made something delicious the other day. 🙂

This pie is even better on Mondays served cold…but be aware that your colleagues might ask for a bite.

Enjoy! 😉

Ingredients:

Dough:

• 25 dkg ( 2, 5 cups) wholegrain flour
• 8 dkg (0, 8 cup) butter
• 1 dl cold water
• salt
• 1 egg

Filling:

• 1 cup ( 10 dkg) of cottage cheese
• ½ cup of cheddar
• ½ cup of créme fresch
• 6 eggs
• salt
• pepper
• ½ onion
• 2 cups (20 dkg ) of spinach

Preparation:

• Put the flour in a big bowl, pulse it together with salt.
• Add butter and one egg and mix until it resembles a coarse meal.
• Slowly add water and process until a dough comes together.
• Wrap dough in plastic wrap and chill at least 30-40 minutes in the fridge before rolling out.

 

Meanwhile, prepare filling as follows:

• Heat 2 Tbsp olive oil in a large skillet on medium high heat. Add the chopped onion and cook it until transclucent, than add garlic and sauté for about 1 minute, until the garlic is just beginning to brown.

• Add the spinach to the pan, stir it with the olive oil, cover the pan and cook for 1 minute. Uncover and turn the spinach over again. Cover the pan and cook for an additional minute. (If you cannot find fresh spinach you can also use frozen ones.)

• Lightly whisk 6 eggs in a mixing bowl and add créme fresch, cottage cheese, cheddar, salt and pepper than pour the mixture on the spinach and stir it together.

The „final” steps:

• Preheat oven to 375 F. ( 180 C)
• Take the chilled dough, roll it out and press it into the bottom of a 10-inch pie dish.
• Prick it with a fork all around, and put it in the oven for 10 minutes.
• Take it out from the oven, pour the filling in and put the pie back in the oven for 60 minutes, or until the filling is set.
• Allow it to cool for a bit before serving.

 

Beverage  pairing recommendation: I would highly recommend to have a pint of Guinness or a coffee stout along with the dish. The strength and creamyness harmonizes with the salty  and soft texture of the pie. If you are more of a wine person I’d advise to have a glass of Chardonnay.

Let me know if you have any comments to share, I hope you enjoy this tendering dish.

Trust me, you won’t regret this happy ending for the week. Stay cheesy and enjoy!!! 🙂