Cooking with Kurt: Spinach Squash Pie
Recipes — By kurteng on July 20, 2010 7:26 pmThis is my adaptation on Greek Spinach Pie (spanakopita) only I used a puff pastry dough since I couldn’t find Filo dough. I also made this a 2 layered pie with spinach/goat cheese as 1 layer and summer squash/onion as the other layer. For future recipes, I will make this 1 layer and just make more filling so it is less caloric. This recipe was totally some concoction of my own. I wanted to improvise and it turned out pretty damn well! I’d like to know what you think!
Ingredients
- Extra virgin olive oil
- 1 tablespoon butter
- 1 red onion
- 2 small summer squash
- 2 packages of spinach
- minced garlic
- Crumbled goat cheese
- Dried oregano
- 1 puff pastry package
- Salt and Pepper
Directions
Please prepare puff pastry dough per package. I think you need to remove from the freezer and let it thaw at room temperature for 40 minutes. During this time, you can start cooking the veggies!
Start by slicing the summer squash into thin diagonal slices. Next, slice the red onion into thin slices. Heat oil in large skillet and stir in butter to melt. Add the red onion slices and sweat until translucent. Once the onions are done, immediately add the summer squash. Cook until squash becomes translucent and remove from heat, transferring to a bowl. Keeping your burner on, immediately add some garlic and spinach.
Drain your squash and onion mixture and set aside. In the meantime, your spinach should be done cooking! Remove from heat and drain when cooled.
Once the 40 minutes are up, unfold the sheets and assemble. I will go over what I did, but you can change it any way you like!
There should be 2 full sheets. Cut each sheet into thirds (on the folds) and place 2 pieces onto baking sheets. Layer some squash/onion mixture, followed by a sheet, then with some spinach, topped with goat cheese and finally the last puff sheet. Repeat for the other full sheet.
Next bake at 350 degrees F for 15-20 minutes or until the puff pastry turns light golden brown. Once it turns light golden brown, you can top with some shredded Parmesean cheese for looks and some added taste. Shut off the oven and let it sit for an extra couple of minutes while the cheese melts. Remove and serve!
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