Spinach Pie with Cheese and Pumpkin Recipe
In spring, a bright and colorful pie made of yeast spinach dough, with a light (in composition) and delicious filling of cottage cheese, pumpkin and boiled eggs. This combination of products will be approved even by a nutritionist! You can make a spinach pie for lunch or dinner by offering a salad of fresh vegetables to it.
Servings
12
Cook Time
90minutes
Servings
12
Cook Time
90minutes
Ingredients
Dough:
Filling:
Instructions
  1. For a beautiful green dough, you will need spinach puree (only 30 g.) Cooking a small amount of mashed potatoes is not very convenient (only dirty dishes). It is more convenient (and more rational) to store spinach puree frozen. After defrosting, the puree perfectly retains a smooth and uniform consistency, as well as its bright color. Spinach puree: Spinach leaves – 500 g . Vegetable oil – 100 g . Wash fresh spinach leaves (preferably fresh and only leaves) well. Put the washed spinach in a saucepan of a suitable size, pour boiling water over the spinach, cover for 3-5 minutes. In a high (narrow) container (for example, a plastic cup = 1 liter), transfer the leaves without water (if possible, squeeze out the hot leaves with a spoon, getting rid of excess water). Pour vegetable (refined olive or grape) oil to the hot leaves, chop the spinach with an immersion blender into a homogeneous homogeneous mass. Put the puree in silicone molds of small size, freeze. Put the frozen briquettes in a container and store them in the freezer. Use 300-400 g of flour = 30 g of spinach puree.
  2. Products for making spinach dough :
  3. In warm milk, mix butter + sugar + salt + spinach puree. Pour flour mixed with dry yeast into the resulting mixture. You can knead the dough both manually and in a bread maker (I am satisfied with the second option, quickly-efficiently-conveniently).
  4. Put the finished dough in a bowl (~ 3 liters), greased with oil, cover with plastic wrap, put the bowl in a warm place for 1 hour.
  5. Filling products:
  6. Dense (coarse) crumble the cheese into a bowl, add the chopped pumpkin, chopped cheese, sprinkle with salt and pepper. Stir the raw eggs in a cup, pour into the curd mixture (leave a little egg melange to lubricate the top of the cake). Boiled eggs are used in the filling of the pie (I have Easter krashenki in my recipe), which must be peeled from the shell.
  7. Over time, the dough will “grow up” well. Grease the baking dish (d = 24 cm, h = 5 cm) with oil.
  8. Part of the dough (2/3) is distributed along the bottom and sides of the mold (the dough turns out to be very soft and “obedient”), it is easily distributed without rolling out. Put half of the filling on the dough, make small depressions in the filling, put boiled eggs in the “holes”, put the remaining filling on top.
  9. Roll out the remaining piece of dough into a thin layer (on a surface sprinkled with flour), cover with stuffing, tightly connect the edges, form a circle of pinches. Brush the top of the cake with the remaining egg, make several incisions with scissors, sprinkle generously with sesame seeds.
  10. Bake the pie at a temperature of 190-200 degrees = 45-50 minutes.
  11. Let the finished pie cool down a little, cut the pie into portions, serve with fresh vegetables. Enjoy your meal!
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