Translation: Spinach and Feta Pie
The national dish of Romania is stuffed cabbage, but due to time, young taste buds and difficulty level I opted for a different recipe. I found this recipe and the title is Romanian Spinach and Feta Pie but I’ll be honest, I couldn’t find this as a Romanian dish anywhere else on the internet. So I’m not sure if it is. I did however, find several Romanian recipes that used these ingredients in separate dishes, just not all together. So I decided to try it!
If you would like to try your hand at the national dish you can find a Romanian stuffed cabbage recipe here.
The original recipe I used for the spinach and feta pie can be found here, I did not follow it to a T but is always good to see where you started 🙂
Spinach and Feta Pie
- 1 leek, chopped
- 1 medium onion, chopped
- 5 oz fresh spinach
- 1/2 Tbs fresh dill, finely chopped
- 1 Tbs fresh mint, finely chopped
- 3 eggs, plus 1 egg for wash
- 1 cup feta cheese
- Frozen puff pastry
- Sautee the leeks, onion, and spinach with salt and pepper to taste. Once soft, transfer to a bowl and allow to cool.
- Add mint and dill to the spinach mixture.
- Once spinach mixture is cool, beat 3 eggs and add them with 1 cup feta cheese.
- Place the mixture in a 9×9 well greased pan.
- Cover with puff pastry and egg wash with 1 egg beaten with 1 Tbs of water.
- Bake at 350 for 50 minutes or until the pastry is golden brown and crunchy.
The crispy pastry with the rich feta and spinach filling, it is like a late autumn hug. If I were to make it again I would cut the amount of dill in half- the dill over powered the whole dish.
I would also recommend using full sheets of puff pastry, our grocery store was out and only had puff pastry shells available…
It worked but not as well as it can- so reduce the dill and use a puff pastry sheet and you will have a delicious Romanian spinach and feta pie!