Golden, flaky, and packed with savory melted cheese, this cheese and spinach pie is one of those dinners that disappears from the table in minutes. A crisp puff-pastry crust wraps a rich filling of suluguni cheese, fresh spinach, and egg that tastes like it took hours — yet it is ready in about half an hour. If you love cheesy bakes, you will also enjoy our Chicken and Cheese Fritters and Cottage Cheese and Cheese Buns.
Ingredients
- 2 sheets yeast puff pastry, thawed
- 300 g (10 oz) suluguni cheese, grated
- 50 g (2 oz) fresh spinach
- 3 eggs
- 1 egg yolk, for brushing
- Salt, to taste (optional)
Instructions
- Thaw the yeast puff pastry.
- Make the filling: grate the suluguni cheese on a coarse grater, chop the spinach, and mix with the eggs (add a little salt if you like).
- Roll out both pastry sheets to about 3 mm thick on a floured surface — it is easiest to do this directly on parchment paper.
- Spread the filling over the first sheet, brush the edges with water, cover with the second sheet, and crimp the edges firmly.
- Score the top of the pie and brush with the egg yolk.
- Bake in a preheated 180 C (350 F) oven for 20 minutes until golden brown.
Tips
- Keep the puff pastry cold until you are ready to roll it — cold pastry puffs up higher and bakes flakier. You can find a great primer on working with puff pastry at seriouseats.com.
- Scoring the top of the pie is not just decorative: it lets steam escape so the crust stays crisp instead of soggy.
- Serve this pie warm, the way you would skillet cheese flatbreads with suluguni, alongside a simple green salad.
Nutrition: per 100 g: 120 kcal, protein 14 g, fat 3 g, carbs 9 g