Spanakopita-Inspired Tavern Pie
This treasure trove of Boursin Garlic & Fine Herbs Cheese, chopped spinach, artichokes, and caramelized onions offers delightful presentation, heavenly aroma, and many, many orders from patrons.
Ingredients
| Portions: | 11 |
|---|---|
| Serving Size: | 1 Pie |
| Day Part: | Lunch, Dinner |
| Boursin Filling: | |
|---|---|
| 1 | Cup Boursin Garlic & Fine Herbs Cheese |
| 1 1/2 | Cups Spinach-Artichoke Dip |
| 1 | Fresh Large Egg |
| 1 | Teaspoon Whole Red Pepper Flakes |
| 3/4 | Cup Ground Sweet Italian Sausage, Fully Cooked |
| 1/2 | Teaspoon Dried Italian Seasoning |
| Egg Wash: | |
|---|---|
| 1 | Fresh Large Egg |
| 1 | Teaspoon Tap Water |
| 3 | Pie Shell Rounds, 9-inch, Thawed |
Preparation
| Equipment: | Oven |
|---|
For the Boursin Filling:
- In a mixing bowl, evenly combine Boursin Garlic & Fine Herbs Cheese, spinach-artichoke dip, 1 large egg, red pepper flakes, sausage, and Italian seasoning.
- Reserve cold for filling the pie shell.
For Pie Shells:
- Preheat oven to 375º.
- Whisk together the egg and water. Reserve.
- Lightly coat a sheet pan with pan spray.
- Roll out the 3 pie shell rounds onto the sheet pan.
To Make A Tavern Pie:
- Place 1 cup of Boursin filling in the center of each pie shell, leaving approximately 2” of the edge free of filling.
- Bring the edges of the pie shell up over the filling (leaving the center open with the Boursin filling exposed), crimping the edges so they overlap and create a circle.
- Brush the exposed pie dough of each tavern pie with egg wash.
- Bake for 30 minutes.
