Pie with spinach filling

I just have to say that I LOVE this recipe here, I’ve usually just made the filling with feta cheese in the past. And I highly recommend it but that spinach got this recipe here to new heights. Absolutely gorgeus!! Melt serious in your mouth as you eat the amazing spinach filling with the delicious bottom.

I spend a total of just under 2 hours on this delicious pie here. And that is then including the baking time in the oven.

You need:

The dough:

  • 1 kg/ 2.2 pounds flour
  • about. 5 deciliters/ 2.1 cup of water
  • 1 tablespoon salt
  • oil


  • 4.5 deciliters/ 2 cup of milk
  • 2.3 deciliters/ 1 cup heavy cream
  • 3 deciliters/ 1.3 cup of sour cream
  • 3 eggs
  • 120 grams/ 4.2 oz of spinach

Here’s what you do:

You start with the dough as it takes a little longer, add the flour in a bowl, then add a tablespoon of salt and add lukewarm water and a little oil until you get a nice and soft dough. Then put the dough in the kitchen counter, divide the dough into 8, then knead the 8 dough into medium sized balls. Then take a rolling pin and roll out the balls, but not too much. Add oil and let 6 of the doughs rest a little, but two of them you stretch out with your hands, then bake them in the ovens until they turn golden. The remaining doughs you take and put over each other and roll out until it is slightly larger than the oven shape you should have them in. I usually use a round shape and stretch the dough to the edges of the oven shape as the filling should be in the middle, then you get a crispy dough edge. When you have finished placing the dough in the mold, take the two doughs you have previously baked and divide it into pieces, adding over the dough. Finely chop the spinach, add it over the dough as well.

Then start with the filling, mix the milk with the heavy cream, add the cream and the eggs and mix well. Then add the filling over the dough.

Bake the pie for 220 ° C / 428 ° F for about 30 to 40 minutes, until it has a nice golden color.

I used a fairly large shape, if you use a smaller shape, you should still have the same number of dough balls but you can halve the recipe and get the dough balls in small size instead of medium size. This is how the pie should look like if you bake it.

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