Spinach Pie

Ingredients

• 1 Tbsp olive oil
• 1 small yellow onion
• 1 clove garlic
• 1 cup cottage cheese
• 1/4 cup parmesan cheese
• 1/8 tsp ground nutmeg
• 1/2 tsp salt
• 10-15 cranks fresh cracked pepper
• 2 large eggs
• 16 oz. frozen cut spinach
• 1 sheet 8 oz. puff pastry
• 2 Tbsp flour for dusting
• 1 large egg for glaze, optional

Directions

1. Heat the oven to 375 degrees. Chop the onion finely and mince the garlic. In a small skillet, warm 1 tablespoon of olive oil over medium heat, then cook the onion and garlic until they turn soft and translucent, about 5 minutes.
2. As that cooks, get the filling started. Add the cottage cheese, parmesan cheese, eggs, salt, pepper, and nutmeg to a bowl, and stir it all together thoroughly. Drain the spinach in a colander before it goes in, pressing out as much liquid as you can. A good squeeze by the handful does the job nicely.
3. When the onion mixture is soft, scrape it into the bowl with the cheese and egg mixture. Add the squeezed-dry spinach, then stir until everything is evenly mixed.
4. Flour a clean counter and open the puff pastry sheet on top. Roll it out with a rolling pin until you have a 12 inch by 12 inch square. Lay the dough into a standard 9 inch pie dish.
5. Spoon the spinach mixture into the pastry-lined dish and smooth it into an even layer. Bring the pastry corners up and over the filling; don’t worry if they don’t touch in the center. If you want the top shiny, brush it with a whisked egg.
6. Bake the pie for 45 minutes in the preheated 375 degree oven. Let it sit for about 5 minutes before slicing so the filling has a chance to set.