Name: Seafood Spinach Puff Pie
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
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

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

Units Scale

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

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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