Spinach and cream cheese pies

spinach and cheese pies

When these were in the oven and I was thinking about this post, I started wondering: is it a pie? Is a tart? Is it a quiche? I couldn’t decide because I never pay much attention to names of dishes – ‘what’s in a name?’ ;) On the other hand I’m always curious and willing to learn. And I had to name this post. So I resorted to Google and Wikipedia to learn the differences and here they are:

pies are usually deep with a light, flaky crust;
tarts are shallower, usually baked in loose bottomed tins, with a crumbly crust;
quiches are usually savoury and the custard filling is baked in either a shortcrust or a puff pastry shell.

Well, these are deep, savoury and the crust is flaky, so I decided they’re pies :)

Let me ramble a little more – bear with me, will you? I’ve read many a time people saying ‘I don’t usually bake because it’s too precise’. There are two things I’d like to say about it: there’s a world of recipes out there that do not require precision (this recipe included!) and, if baking indeed required that much accuracy, it wouldn’t be possible to use cup measurements – I love my scales though! :P

SPINACH AND CREAM CHEESE PIES

INGREDIENTS
puff pastry
spinach
olive oil
garlic, minced
salt
cream cheese
grated parmesan cheese

METHOD
Wash and dry spinach leaves. Heat olive oil in a pan, add garlic and let it cook. Add spinach and a pinch of salt and cook until it’s wilted. Drain, chop and let it cool.
Once cooled, add a few tablespoons of cream cheese (just enough to make it creamy) and combine.
Preheat oven to 200°C.
Cut puff pastry to fit into the cups of a muffin tin, fill with creamy spinach and sprinkle with cheese.
Bake for 20 minutes or until the pastry is golden. Serve warm.

spinach and cheese pies

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34 responses to “Spinach and cream cheese pies

  1. These look and sound delicious! I do love a pie thats light on pastry and heavy on the filling.
    I completely agree with you about the cup measurements, i’ve always wondered how they could possibly be accurate! :-)

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  2. Pingback: Fiesta Friday #14 and Fiesta Friday Challenge #1 | The Novice Gardener·

  3. Great looking pies, spinach and cream cheese would be delicious! I also love my scales! Though it’s funny, I can get all pedantic about the weight of flour, sugar, etc, but draw the line at recipes that ask for eggs (egg whites, yolks) by weight – that is crazy French patisserie territory! :-P
    Thanks for bringing these to Fiesta Friday!

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  4. Spinach and cream cheese pies! Oh my, these are a crowd pleaser, I’m sure. These look delicious, Erika. I like baking and though I adhere closely to measurements in recipes, I don’t weigh anything and I tend to eyeball the smaller amounts (like a “pinch” of salt or a 1/8 teaspoon of paprika, for example). Have a great week!

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