Savory Spinach and Corn Pie with Cherry Tomatoes
1 hour
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About Savory Spinach and Corn Pie with Cherry Tomatoes
This delightful Spinach and Corn Pie is a culinary fusion masterpiece, blending the best of French, German, and Mexican cooking traditions. Imagine a flaky, homemade crust cradling a vibrant filling of fresh spinach, sweet corn, and juicy cherry tomatoes, all enhanced with fragrant basil and a creamy, cheesy white sauce. It's the perfect dish for a satisfying brunch or light dinner.The recipe is surprisingly easy to follow, resulting in a visually stunning and incredibly flavorful pie that will impress your family and friends. Each bite offers a delightful textural contrast and a harmonious blend of sweet, savory, and slightly tangy notes.Get ready to elevate your pie game with this unique and unforgettable recipe!
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Recipe Time & More
Prep30 minutes
Cook30 minutes
Total1 hour
Ingredients
For the Pie Crust
- 1 1/2 cup All-Purpose Flour also known as maida
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 1 tbsp Olive Oil
- 75 grams Butter chilled, cut into cubes
- 1/2 - 3/4 cup Water add gradually until dough forms
For the Filling
- 200 grams Spinach fresh, washed and roughly chopped
- 2 cup Corn fresh, boiled, or frozen, sweet, thawed
- 1 tbsp Garlic minced
- 2 cup Cherry Tomatoes halved
- 1 tbsp Basil fresh, chopped
- 2 tbsp Spring Onions finely chopped
For the White Sauce
- 1 tbsp Butter
- 1 tbsp All-Purpose Flour also known as maida
- 1 1/2 cup Milk
- 1 cup Mozzarella Cheese grated
- 1 1/2 tsp Salt or to taste
- 1 cup Cheese extra, cheddar, for topping (e.g., parmesan)
- 1/2 tsp Pepper freshly ground, black
Instructions
Prepare the Pie Crust
- Combine flour, baking powder, and salt in a bowl. Cut in chilled butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add cold water, mixing until a dough forms. Wrap in plastic wrap and chill for at least 30 minutes.
Make the White Sauce
- Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes, until lightly browned. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until the sauce thickens. Stir in mozzarella cheese, salt and pepper until melted and smooth. Remove from heat.
Prepare the Filling
- Sauté minced garlic in a pan until fragrant. Add spinach and corn and cook until spinach wilts. Stir in the white sauce, basil, and spring onions. Season with salt and pepper to taste.
Assemble and Bake the Pie
- Preheat oven to 375°F (190°C). Roll out the chilled pie dough and fit it into a pie dish. Pour the filling into the crust. Top with halved cherry tomatoes and extra grated cheese.
- Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly. Let cool slightly before serving.
Recipe Notes
Expert Tips
- For a flakier crust, use very cold ingredients and avoid overmixing the dough.
- If using frozen corn, make sure to thaw and drain it completely before adding it to the filling to prevent a watery pie.
- Feel free to experiment with different herbs and cheeses to customize the flavor profile. A sprinkle of nutmeg would be delicious!
- To prevent the crust from burning, you can cover the edges with foil during the last 15 minutes of baking.
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Recipe Nutrition
Calories: 978kcalCarbohydrates: 94gProtein: 37gFat: 51gSaturated Fat: 27gPolyunsaturated Fat: 7.2gMonounsaturated Fat: 14.4gCholesterol: 14mgSodium: 2850mgFiber: 7gSugar: 17g
Kriti Singhal
Articles: 11
5 Comments
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Looks incredible! Thanks for the details.
Such a scrumptious dish! Thank you.
I’m eager to make this recipe!
Absolutely scrumptious! Thanks for the recipe.
This looks so inviting! I’m eager to try it.