- 1 package puff pastry thawed
- 1 package sliced white mushrooms
- 1/2 sweet onion
- 1 clove garlic
- salt, pepper to taste
- 1 tablespoon olive oil
- 1 large package pre washed baby spinach leaves
- 1 package Athos Feta cheese flavored with basil and sun dried tomatoes
Preheat oven to 425 degree
1. Fit 1 piece thawed puff pastry into a pie dish sprayed with Pam.
2. Saute onion and mushrooms in 1 tablespoon olive oil until carmelized.
3. Add garlic and cook about 1 minute until aromatic.
4. Remove from pan and cool. Add this mixture to the bottom of the pie pan fitted with puff pastry.
5. Sprinkle with crumbled feta cheese. ( use the whole package)
6. Add the spinach to the same saute pan that cooked onion mixture. Drizzle about 1 tablespoon olive oil over spinach. Cover and cook down until wilted but still bright green.
7. Place cooked spinach over cheese and place the second sheet of puff pastry over spinach.
8. Fold under pastry to fit the pan and pinch the edges together to form a crust.
9. Dock (prick with a fork) in several places to allow the steam to escape and place in a 425 degree oven
Remove from oven when pastry is nicely browned and puffed. Approx 35 minutes.
Cut with a serrated knife and serve in wedges.
The day after Mom’s 84th birthday; Tony and I drove mom to Faith’s for an extended visit. We had a great time visiting with Faith and Truman; shopping, repotting orchids, getting a tour of the VA TECH campus, and watching the Steelers WIN the Super Bowl.(Jan 2009)
I had mentioned several times that Tony and I would take them out to dinner , but Faith and Truman insisted on cooking. We all had fun ( at least I did ) chopping and drinking, cutting and drinking, and eating and drinking. We found a couple of great wines from Faith’s wine shop (she even gets a case discount that I took advantage of). One wine that I was fond of was a white sparkling wine a called Primo Amore from Italy. It went great with her appetizers. I could see myself sipping it on my back porch on a hot summer’s evening. It was so light that I still felt comfortable with the several knives that I was welding around while I was helping them prep . We finished off a bottle each evening I was there. Then came the reds; a smooth LAS ROCAS Garnacha ( 2006) from Spain was my favorite, and a spicy Australian Shiraz HEATHVALE (2004).
Faith made this Spinach Pie for the Super Bowl. It was delicious!. She served it with a marinated flank steak and yogurt sauce.
Carmelizing the onions and mushrooms really makes a difference in taste. Cooking the onions until nicely browned really brings out the sweetness in the onions. Don’t put in the garlic until the very end of cooking the mixture. It will burn the garlic and give it an off taste.
So, when I came home; I tried to duplicate it! This recipe comes pretty darn close. Enjoy!
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