It is hard to cook something special during season transition, since summer products are almost gone from the shelves, and the fall has not even started. In such cases, I always make something with greens, cheese, and proteins. Depending on the mood, it could be a casserole, a dish in a skillet with some garnish, or, in a rare case a pie.
I must say that for a good pie you need a good dough, which takes a lot of time and attention.
Recently I found a perfect frozen puff pastry, which immediately brought my off-season dish to a new level.
Don’t get me wrong: preparing a puff pastry at home is fun, fervently, but takes waaaay too much time. I have a fantastic recipe that I used a couple of times when I was at a cookery school, and maybe I’ll have the strength and courage to repeat this for a separate post in the nearest future so that you could have fun with it.
In the meantime, let’s take a look at the recipe.
2 medium pies
List of ingredients:
- 7 oz of spinach
- 2 tbsp of butter
- 2 cloves of garlic
- 2.1 oz of feta cheese
- 2.1 oz of red onions
- 8.8 oz of turkey minced meat
- 5.2 oz of puff pastry
- 1 egg
How to cook:
Preheat the oven to 400F degrees.
Defrost the dough at room temperature. The well-defrosted dough will be easy to roll out and unfold, If it feels hard, better wait a little longer. Do not try to defrost the dough in a microwave, as it can dry or stick, and you’ll have to come up with a plan B for your dinner.
Melt the butter in a frying pan
Finely chop the red onions and fry for 5-7 minutes over medium heat.
Add finely chopped garlic and cook for 1 minute.
Add the spinach to the pan and cook until wilted for 2-3 minutes.
Add the turkey and cook for 5-7 minutes, stirring.
Transfer turkey with spinach into a separate bowl and add feta cheese. Add salt and pepper to taste.
Roll out the dough, lay out the filling and twist the ends of the dough.
Eggwash the pie with and send it to the oven for 10-15 minutes, or until slightly golden on the top.
Serve the pie with fresh vegetable salad.