Leek and Spinach Pie Recipe

How to Make Leek and Spinach Pie?


Serve: 8



9 oz puff pastry
2 1/2 tablespoons butter
3 sliced leeks
9 oz chopped spinach
2 eggs
1 cup heavy cream
pinch of dried thyme
salt and pepper


  • Roll the pastry to form a 10 x 12 inches rectangle.

  • Take 10 minutes before pressing the pastry into a 8 x 10-inch quiche pan. Let the pastry overhang.

  • Wrap the pastry with aluminum foil and put in the refrigerator to chill.

  • Preheat the oven to 350 degree F.

  • Place the butter in a skillet to melt over medium heat.

  • Add in the leeks and cook for 6 minutes. Then, add in the spinach and cook for another 4 minutes.

  • Meanwhile, combine the eggs, cream and thyme in a bowl. Season with salt and pepper.

  • Remove the pie shell from chilling and uncover the foil.

  • Spread the cooked vegetables over the pie shell, then pour in the egg mixture.

  • Place the pie on a baking sheet. Send to the oven to bake for 35 minutes.

  • Remove the pie from the the oven and wait for 15 minutes before serving directly from the pan.

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