Tina Pyne’s Spinach Pie

Preheat the oven to 375 degrees.

In a medium sauté pan over medium heat, sauté the onions and garlic with the olive oil until translucent and slightly browned, 10 to 15 minutes. Add the salt and pepper and allow to cool slightly.

Squeeze out and discard as much of the liquid from the spinach as possible. Put the spinach into a bowl and then gently mix in the onions and garlic, cottage cheese, parmesan, feta, pine nuts, nutmeg, and 2 of the eggs. Lightly dust a work surface with flour, and roll the thawed puff pastry out until it’s just slightly larger, 10 x 10. Drape the rolled pastry dough over a pie plate. Pour the spinach mixture into the middle of the pastry dough, and neatly fold the corners up and over the top. The pastry will not fully cover the top. Lightly whisk the remaining egg and brush it over the dough. Bake for 45 minutes or until the top has puffed and turned golden. Serve at room temperature.