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Golden Seafood Spinach Puff Pie, Creamy Tuna and Crab with Feta and Parmesan
Golden Seafood Spinach Puff Pie comes out of the oven deeply golden with a rich, cheesy seafood center. The garlic butter mushrooms and spinach make it feel like proper comfort food without being heavy.
Why You Will Love and Enjoy this Golden Seafood Spinach Puff Pie
- Flaky golden pastry with creamy seafood filling
- Simple pantry ingredients, but tastes like a special dinner
- Perfect make-ahead meal for family or guests
Cheesy Spinach and Garlic Butter Mushroom Seafood Pie.
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Seafood Spinach Puff Pie
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 25 minutes
- Yield: 8–10 depending on size 1x
- Category: Seafood Recipes
- Method: Easy baking
Description
This is the kind of pie you make when you want something hearty but don’t want to fuss all day. It’s creamy, cheesy, a little salty from the feta, and that puff pastry top goes beautifully golden and flaky.
Ingredients
- 450g (1 box ) butter puff pastry, 2 rolls, thawed but still cold
- 75g garlic butter
- 225g chopped mushrooms
- ±20g finely chopped chives
- 15 ml, 1 large, heaped tsp crushed garlic
- 500g frozen chopped spinach, thawed and very well drained
- 135g x 2 tins of tuna, drained well
- 225g imitation crab or flavored pollock, chopped
- Freshly ground black pepper and salt to taste, I used Aromat
- 250g feta, crumbled
- 80g approximately – 3/4 cup shredded parmesan, plus extra for topping
- 5 eggs
- 60 ml – 1/4 cup milk
- Dried parsley
- 1 egg for egg wash
Instructions
- Preheat your oven to 350⁰F (180⁰C).
- Lightly grease a deep pie dish, about 9 x 13 inches or a similar size.
- In a large pan over medium heat, melt the 75g garlic butter.
- Add the 225g chopped mushrooms, ±20g chopped chives, and 1 heaped tsp crushed garlic.
- Sauté for about 5 to 7 minutes until the mushrooms soften and most of their moisture cooks off.
- Add the 500g thawed and very well-drained chopped spinach to the pan.
- If needed, squeeze the spinach in a clean towel first. Stir everything together and cook another 2 to 3 minutes to evaporate excess moisture. Remove from heat.
- Stir in the 2 drained tins of tuna, 135g each, and the 225g chopped imitation crab or flavored pollock.
- Season generously with freshly ground black pepper and salt or Aromat to taste. Give it a taste here and adjust the seasoning; it makes a difference.
- Roll out one sheet from the 450g box of butter puff pastry and line the prepared dish.
- Press it gently into the corners and up the sides. If it tears a little, just patch it, no stress.
- Spoon the seafood and spinach mixture evenly into the pastry shell.
- Sprinkle the 250g crumbled feta over the filling, then add the 3/4 cup shredded parmesan evenly on top.
- In a bowl, whisk together the 5 eggs and 1/4 cup milk until smooth.
- Slowly pour this egg mixture over the filling, letting it settle into all the gaps.
- Top with the second sheet of puff pastry. Trim any excess, then pinch and seal the edges firmly.
- Prick the top with a fork or cut a few small slits so steam can escape and avoid a soggy top.
- Brush the top with 1 beaten egg for egg wash. Sprinkle extra parmesan and a little dried parsley over the top.
- Bake at 350⁰F (180⁰C) for 50 to 60 minutes, until the pastry is deeply golden and crisp. If it browns too quickly, loosely cover with foil for the last 10 to 15 minutes.
- Let the pie rest for at least 10 to 15 minutes before slicing. This helps it set, so you get neat slices instead of a runny mess.
- Serve with a fresh green salad, and you’re sorted.
Notes
Own creation, prepared, tried, and tested Esme Slabs: SA Tasty Recipes, Saffas Daily Recipes, and EsmeSalon Homemade Recipes
Golden Seafood Spinach Puff Pie bakes up with a crisp, flaky top and a creamy tuna and crab filling layered with feta and parmesan. It is the kind of hearty seafood dinner that looks impressive but is surprisingly simple to pull together.
Golden Seafood Spinach Puff Pie is satisfying from the first crisp bite of pastry to the creamy seafood center. It delivers balanced flavor, neat slices, and simple preparation, making it an easy choice for anyone wanting a reliable, impressive homemade dinner.
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