Savory Spinach Pie with Gouda

Preparation

• 1
  Finely grate the Gouda. Peel and finely dice the onion. Squeeze the thawed spinach well to remove excess liquid.
• 2
  Preheat the oven to 170 °C top/bottom heat. Line a cake tin (approx. 25 cm diameter) with baking paper.
• 3
  Lightly flour the work surface. Roll out the puff pastry to a square about 2–3 mm thick. Line the tin with the dough so that the edge is at least 2 cm high and the corners of the square extend beyond the tin.
• 4
  For the filling, whisk together sour cream, cream cheese, and 2 eggs in a bowl until smooth. Stir in grated Gouda, diced onion, nutmeg, and spinach. Press in the garlic and mix everything well. Season generously with salt and pepper.
• 5
  Pour the spinach-cheese mixture into the tin and loosely fold the overhanging dough corners over the filling.
• 6
  Whisk the remaining egg with 1 tbsp water and brush the edge of the dough with it.
• 7
  Bake in the preheated oven at 170–175 °C for approx. 48–52 minutes until golden brown.
• 8
  After baking, let the pie cool for at least 30 minutes so that the filling sets. Cut into 8 pieces and serve.