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! 😛
SPINACH AND CREAM CHEESE PIES
grated parmesan cheese
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.