Made a super yum yum for the tum tum today, a spinach pie with feta in a savory egg cream custard, that was silky yet firm and flavorful. I used sheets of puff pastry that I pre-baked until a speck of golden color was seen, removing from the oven and separating some of the layers of pastry, to be baked further in the oven until completely golden delicious.
Next I lined the bottom of baking pan with some of the crispy tender puff pastry, pouring the baby spinach, cream and egg mixture. concluding with another layer of puff pastry. This layer not as golden as the bottom. Taking in account of more baking soon to come.
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