Hearty and warming puff pastry pie filled with brie and veg. Perfect for a vegetarian centrepiece.

  • Serves: 4 people
  • Prep time: 25 minutes
  • Cooking time: 25 minutes
    • French
    • Vegetarian

    Leek, Brie and Spinach Pithivier

    Recipe Information

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    2 x 375g Ready Rolled Puff Pastry

    250g Leek, washed

    240g bag Baby Spinach Leaves

    1 Red Onion

    200g French Brie

    1 Garlic Clove

    25ml Olive Oil

    30g Butter

    30g Pine Nuts

    1 Egg

    15ml Milk

    Sea Salt and Black Pepper


    Pre-heat the oven to 180°C/Gas Mark 4.

    Peel and finely chop the red onion.

    Peel and mince the garlic.

    Finely chop the leek.

    In a large frying pan sauté the onions and garlic for a few minutes with the butter and olive oil.

    Add the chopped leeks and cook a further 5 minutes.

    Then add the spinach leaves and cook for another 5 minutes, stirring as you cook until the spinach leaves are wilted.

    Transfer to a large bowl to cool.

    Chop the brie into small chunks and add to the bowl along with the pine nuts, season and mix well

    Roll out the puff pastry.

    Cut out a 25cm circle from each of the sheets.

    Put one onto a greased baking sheet and pile the cooled mixture on top, leaving a 5cm border.

    Whisk the egg with the milk and, using a brush, paint some of this egg wash over the border.

    Put the other circle of pastry over the top and press the edges down to seal.

    Using a sharp knife, score some lines from the top to the base of the pithivier, then gently paint the remaining egg wash over the top.

    Bake in the oven for 30 minutes, until golden.

    Best served warm.


    Recipe Tip

    You can make 4 individual pithiviers in the same way by cutting out 8 x 15cm circles of pastry and then follow the recipe as above.