Belgian-style Spinach and Cheese Pie

Ingredients

While the original Serbian Lenja pita is typically made with phyllo dough and a filling of meat and vegetables, this Belgian adaptation focuses on a vegetarian version with a different combination of ingredients. The Belgian-style Spinach and Cheese Pie replaces the meat with spinach and incorporates a variety of Belgian cheeses to add a unique flavor profile. Additionally, the cooking technique and seasonings are adjusted to align with Belgian culinary traditions. We alse have the original recipe for Lenja pita, so you can check it out.

• 2 sheets of puff pastry (400g) 2 sheets of puff pastry (400g)
• 500g fresh spinach, washed and chopped (1.1 lb) 500g fresh spinach, washed and chopped (1.1 lb)
• 200g Gruyère cheese, grated (7 oz) 200g Gruyère cheese, grated (7 oz)
• 100g Emmental cheese, grated (3.5 oz) 100g Emmental cheese, grated (3.5 oz)
• 100g cream cheese (3.5 oz) 100g cream cheese (3.5 oz)
• 2 eggs, beaten 2 eggs, beaten
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons butter 2 tablespoons butter
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 380 kcal / 1590 kJ
• Fat: 26g (Saturated Fat: 14g)
• Carbohydrates: 26g (Sugars: 2g)
• Protein: 12g
• Fiber: 3g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the chopped spinach to the skillet and cook until wilted. Remove from heat and let it cool.
4. 4.
   In a mixing bowl, combine the grated Gruyère cheese, Emmental cheese, cream cheese, beaten eggs, parsley, dried thyme, salt, and pepper. Mix well.
5. 5.
   Add the cooled spinach mixture to the cheese mixture and stir until evenly combined.
6. 6.
   Roll out one sheet of puff pastry and line a greased pie dish with it. Trim any excess pastry.
7. 7.
   Pour the spinach and cheese filling into the pastry-lined dish.
8. 8.
   Roll out the second sheet of puff pastry and place it on top of the filling. Seal the edges by pressing them together.
9. 9.
   Brush the top of the pie with beaten egg for a golden finish.
10. 10.
    Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown and the filling is set.
11. 11.
    Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Spinach — Make sure to thoroughly wash the spinach leaves to remove any dirt or grit. Pat them dry before chopping.
• Puff pastry — Allow the puff pastry to thaw according to the package instructions before using it in the recipe. This will ensure a flaky and evenly baked crust.
• Gruyère and Emmental cheese — For the best flavor, use high-quality cheeses and grate them yourself. Pre-packaged grated cheese may not melt as well.

Tips & Tricks

• You can add a touch of nutmeg to the spinach and cheese filling for an extra layer of flavor.
• Serve the pie warm or at room temperature for the best taste and texture.
• Feel free to experiment with different types of cheese, such as Belgian Brugge or Chimay cheese, to personalize the flavor of the pie.
• If you prefer a crispier crust, blind bake the bottom pastry before adding the filling.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.

Serving advice

Slice the Belgian Spinach and Cheese Pie into wedges and serve it as a main course accompanied by a fresh green salad. It can also be enjoyed as a delicious appetizer or a side dish for a hearty Belgian meal.

Presentation advice

To enhance the presentation, garnish the pie with a sprinkle of fresh parsley or thyme leaves before serving. The golden crust and vibrant green filling will make for an inviting and appetizing dish.