Rosemarie’s Spinach Pie – Torta de acelga


Spinach Pie

  • 600 – 900g Spinach leaves
  • 3 Cups Hard Edam Cheese
  • 1/4 Cup Breadcrumbs
  • 1/2 Cup Oil
  • 3 Garlic Cloves
  • Salt And Pepper
  • 4 -5 Eggs For Mixture
  • 3 Eggs In Pie

Puff Pastry

  • 1/2 Cup Of Water
  • 1/2 Cup Oil
  • Salt
  • Sufficient Flour To Form A Ball

*Alternatively use shop bought puff or shortcrust pastry


1. Preheat oven to 200c

2. Wash the spinach after removing the thick white stalks. Roll up the leaves and cut very fine, place in a bowl with salt and plenty of boiling water to cover.

3. Whilst spinach is in the boiling water make up the pastry.

4. Mix all ingredients into a ball and set aside for a while.

5. Now drain the spinach very well, squeeze all the water from the spinach and place it in a big bowl, add the beaten eggs, grated cheese and breadcrumbs, salt, pepper, garlic, parsley and the oil. Mix together very well.

6. Line an oven dish with half of the dough

7. Fill with the spinach mixture and make four wells in the mixture and crack the remaining four eggs sparingly. Cover with the remaining dough, brush the top with a beaten egg.

8. And bake in the preheated oven at 180 for 40 minutes – 1 hour

Recipe by Rosemarie Manasco