Quick Spinach and Cheese Pie

This recipe was automatically translated from Romanian. View original here
Quick Spinach and Cheese Pie

I really wanted to make a spinach pie this season, but when I saw the quick version I gave up making a classic one, and I did well!

It is very good, soft, fluffy and in addition - very fast, the spinach is put raw on top and that's about it - it doesn't lose its taste and aroma at all. It's like a pizza with a fluffier top, I also added a little feta cheese in addition to yellow cheese, but it's not mandatory.

At the last step I put a section, it is more representative :)


Warm water
220 ml
White flour
200 g
Semolina flour
100 g
Active dry yeast
1 tsp
1.5 tbsp
1.5 tsp
Olive oil
1 tbsp
plus a little oil for the filling
500 g
I picked spinach - 500g - but after cleaning about half of it remained
Yellow cheese
150 g
plus a little feta cheese as desired

Step by step


In a bowl, mix the yeast with warm water and sugar, leave for 15 minutes until it starts to foam.


Then add the olive oil, salt ...


... gray ...


and flour.


Mix well with a spatula or spoon, it will be a soft and sticky dough - leave it like this, do not knead more.

Cover the bowl with a towel and let rise for 30 minutes.


After this time, take out the dough on the table sprinkled with flour and make it a little uniform, it should not be kneaded - just pass it through the flour so that you can work with it.


Spread a round sheet about 6-7mm thick, put it in a tray greased with oil or spread with baking paper.

I used a 32cm round tray here, but it works well in a simple oven tray - the square one.


We make the filling quickly - the spinach (washed and cleaned beforehand) is finely chopped, mixed with the grated cheese. Sprinkle with a little oil, possibly very little salt and pepper (if you add salted telemea do not add salt) - mix well.


Pass all this composition over the dough - don't be afraid if it's a big pile - it will all fall into the oven.


Bake for 40 minutes in a preheated oven at 180 degrees - the dough should brown on the edges.


After baking, let it cool a bit, then serve on a plate or portioned as you like.


Here is a section, quite representative I think.

Good appetite!

Quantity: 500 g (10-12 servings)
Prep time: 40 min
Difficulty: easy
Ready in: 60 min
Publish date:

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