We made the pie with the following ingredients:
1 sheet of store bought puff pastry thawed
1 single layer frozen uncooked pie crust
16 ozs. frozen chopped spinach thawed
1/2 cup crumbled feta cheese
1 cup cottage cheese
1/2 tsp. pepper
1/4 tsp. dill weed
1 egg scrambled used as an egg wash on finished pie before baking
Preheat oven to 400 degrees.
Carefully cut open bagged spinach with scissors.
Drain and squeeze out moisture from the spinach. I twist it shut slightly so I can squeeze the spinach in the bag to drain. This loses less spinach and keeps it from sticking on your hands. If you use boxed spinach, put it in a ziplock and use the same process draining for the same effect.
Use a spoon or spatula to combine drained spinach, feta cheese, cottage cheese, pepper, dill weed and eggs.
Pour mixture into uncooked pie crust. Cover with puff pastry. Press to seal top crust (puff pastry) to bottom crust (regular pie crust). Flute edges if desired. I use a finger on the inside and my thumb and forefinger on the outside pressing in toward the inside finger to flute.
Scramble 1 egg with fork for egg wash.
Brush top of pie with egg wash.
We cut out symbols, letters and numbers with a toothpick for our design from extra pie crust to personalize our pie. Symbols, letters and numbers were placed on the pie prior to baking to adhere them to the pie. Decorations are not necessary but they are fun!
Bake at 400 degrees for 35 minutes.
Remove from oven using oven mitts.
Cool slightly before carefully cutting with pie slicer or knife.