A stunning and flavorful savory pie baked in a bundt pan, perfect for brunches, potlucks, or a light dinner. This recipe features a flaky crust filled with a rich mixture of spinach, feta cheese, sun-dried tomatoes, and herbs.
Ingredients:
- For the Crust:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cut into cubes
- 1/2 cup cold vegetable shortening, cut into cubes
- 1/2 to 3/4 cup ice water
- For the Filling:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 10 ounces fresh spinach, roughly chopped
- 1/2 cup sun-dried tomatoes in oil, drained and chopped
- 4 ounces feta cheese, crumbled
- 1/2 cup grated Parmesan cheese
- 3 large eggs
- 1/2 cup heavy cream
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
- Optional: Pine nuts for garnish.
Instructions:
- Prepare the Crust:
- In a large bowl, whisk together the flour and salt.
- Add the cold butter and shortening. Using a pastry blender or your fingertips, cut the fats into the flour until the mixture resembles coarse crumbs.
- Gradually add the ice water, a few tablespoons at a time, mixing until the dough just comes together. Do not overmix.
- Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Prepare the Filling:
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5-7 minutes.
- Add the garlic and cook for another minute until fragrant.
- Add the spinach and cook until wilted, about 2-3 minutes. Drain any excess liquid.
- Remove from heat, and let cool slightly.
- In a large bowl, combine the spinach mixture, sun-dried tomatoes, feta cheese, Parmesan cheese, eggs, heavy cream, oregano, thyme, salt, and pepper. Mix well.
- Assemble and Bake:
- Preheat oven to 375°F (190°C). Grease and flour a 10-inch bundt pan.
- On a lightly floured surface, roll out the dough into a circle about 1/4 inch thick.
- Carefully transfer the dough to the bundt pan, pressing it into the bottom and up the sides. Trim any excess dough.
- Pour the spinach and feta filling into the crust.
- Optional: sprinkle pine nuts over the top of the filling.
- Bake for 45-55 minutes, or until the crust is golden brown and the filling is set.
- Let the pie cool in the pan for 10-15 minutes before inverting it onto a serving plate.
- Slice and serve warm or at room temperature.
Tips and Variations:
- For a gluten-free version, use a gluten-free pie crust recipe.
- You can substitute other vegetables like mushrooms, bell peppers, or broccoli for the spinach.
- Add cooked crumbled bacon or sausage for extra flavor.
- Use different cheeses like goat cheese or mozzarella.
- Add red pepper flakes for a little spice.
- Be sure to drain the spinach well, as excess moisture will make your crust soggy.
Enjoy your delicious Savory Bundt Pie!