Enjoy the understated elegance of this South American savory pastry as a main dish for lunch or a hearty snack.
In a square, rectangular, or round glass or metal baking pan (size can vary anywhere from a large loaf pan to 13 x 9 inches pan), pour the tablespoon of vegetable oil; smear it well with a pastry brush (or a piece of paper towel) to oil the bottom and sides of the pan.
If frozen, thaw the two sheets of dough for about 45 minutes at room temperature. Lay one sheet of dough in the bottom of the greased baking pan. It does not necessarily have to cover all the sides; the important thing is that it cover the entire base well. Set aside.
In a small bowl, beat the eggs, just until it’s all the same color. Pour about 10 percent of (equivalent to ½ egg) into a cup or small dish and set aside for later. Stir the evaporated milk into the bowl with most of the beaten egg, then add this to the spinach mixture. Finally, with the same spatula fold everything well and pour the mixture into the pastry-lined baking pan.
With a pastry brush, coat the top of the pie with the reserved beatn egg. Sprinkle some sesame seeds on top for decoration, if desired.
Remove your delicious spinach pie from the oven and let it rest for about half an hour at room temperature. Cut slices or squares, then serve warm or at room temperature. Refrigerate any leftovers; these reheat nicely in the microwave or over low heat on the stove.
Spinach Pie https://comboplate.net/spinach-pie/