Crispy spinach pie with spring vegetables

Crispy spinach pie with spring vegetables

Based on 4 ratings
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Marco Hartz

Marco Hartz

Chef at Kitchen Stories

www.instagram.com/keepitsimpleart/
"I love this recipe because of its crust. Using phyllo dough, or alternatively, strudel dough, to create a crunchy topping for this spinach pie gives it a unique twist! By keeping everything in a casserole dish, you not only create a meal that's bursting with flavor, but also minimize the cleanup. This makes it perfect for busy weekdays when you want a hearty, delicious spring dish. This recipe tastes similar to a regular spinach pie but is easier to make as you only need to place scrunched phyllo dough on top to create the crispy golden brown layer. You can of course also use fresh spinach, we’ve just opted for frozen for simplicity and affordability."
Difficulty
Easy 👌
Preparation
35 min
Baking
15 min
Resting
5 min

Ingredients

2Servings
MetricImperial
100 g
baby spinach (frozen)
2 sheets
phyllo dough
125 g
green beans
1
leeks
5 g
chives
7½ g
parsley
1 tbsp
oil
1 tbsp
flour
175 ml
vegetable broth
¼ tbsp
grainy mustard
75 g
crème fraîche
salt
pepper
oil (for coating)

Utensils

oven, knife, cutting board, pot, cooking spoon, sieve, baking dish, pastry brush

Nutrition per serving

Cal293
Fat16 g
Protein7 g
Carb32 g

  • Step 1/4

    Preheat the oven to 200°C/392°F top/bottom heat or 180°C/356°F fan. Cut off the woody ends of the green beans and then cut them into approx. 3 cm long pieces. Defrost the frozen spinach, squeeze out the excess water and set aside. Halve the leek lengthwise, wash thoroughly and cut into approx. 0.5 cm thick rings. Finely chop the chives and parsley leaves and set aside.
    • 125 g green beans
    • 100 g baby spinach (frozen)
    • 1 leeks
    • 5 g chives
    • 7½ g parsley
    • oven
    • knife
    • cutting board

    Preheat the oven to 200°C/392°F top/bottom heat or 180°C/356°F fan. Cut off the woody ends of the green beans and then cut them into approx. 3 cm long pieces. Defrost the frozen spinach, squeeze out the excess water and set aside. Halve the leek lengthwise, wash thoroughly and cut into approx. 0.5 cm thick rings. Finely chop the chives and parsley leaves and set aside.

  • Step 2/4

    Heat oil in a pot over medium heat. Add the chopped green beans and leeks to the hot pot and fry for approx. 2–3 min., without letting them take on any color. Sift the flour over the vegetables and mix everything well.
    • 1 tbsp oil
    • 1 tbsp flour
    • pot
    • cooking spoon
    • sieve

    Heat oil in a pot over medium heat. Add the chopped green beans and leeks to the hot pot and fry for approx. 2–3 min., without letting them take on any color. Sift the flour over the vegetables and mix everything well.

  • Step 3/4

    Add the vegetable stock and grainy mustard. Bring everything to a boil while stirring and then simmer uncovered for approx. 3–5 min. until the sauce is thick and the green beans are slightly cooked. Stir in the defrosted spinach, crème fraîche and finely chopped chives and parsley leaves. Then, remove the pot from the heat and season to taste with salt and pepper. If the mixture is too thick, add a little more water.
    • 175 ml vegetable broth
    • ¼ tbsp grainy mustard
    • 75 g crème fraîche
    • salt
    • pepper

    Add the vegetable stock and grainy mustard. Bring everything to a boil while stirring and then simmer uncovered for approx. 3–5 min. until the sauce is thick and the green beans are slightly cooked. Stir in the defrosted spinach, crème fraîche and finely chopped chives and parsley leaves. Then, remove the pot from the heat and season to taste with salt and pepper. If the mixture is too thick, add a little more water.

  • Step 4/4

    Add the vegetable mixture to a baking dish. Scrunch up the phyllo sheets and fold them loosely over the vegetables. Brush the dough sheets lightly with some oil. Bake the casserole in the preheated oven for approx. 15–20 min. or until the dough is golden brown. Remove the casserole from the oven and leave to cool for approx. 5–10 min. before serving.
    • oil (for coating)
    • baking dish
    • pastry brush

    Add the vegetable mixture to a baking dish. Scrunch up the phyllo sheets and fold them loosely over the vegetables. Brush the dough sheets lightly with some oil. Bake the casserole in the preheated oven for approx. 15–20 min. or until the dough is golden brown. Remove the casserole from the oven and leave to cool for approx. 5–10 min. before serving.

  • Enjoy your meal!

    Crispy spinach pie with spring vegetables
FAQ

For this spinach pie recipe simply sauté your chopped vegetables and combine with flour, vegetable stock and condiments. Boil for about 5 min. or until the sauce has thickened. Stir in defrosted spinach, crème fraîche and chopped herbs before transferring to a baking dish. Top the casserole with scrunched phyllo dough, brush it with some oil and bake in a 392°F/200°C preheated oven for 15–20 min. or until the dough is golden brown and the vegetables are cooked. Let it cool for 5–10 min. before serving.

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