1 h 20 min

Spinach and Goat Cheese Pie

Name: Spinach and Goat Cheese Pie
Prep time: 20 min
Cook time: 1 h
Yield: 4
Ingredients: 400.00 gr Flour; 200.00 gr Charentes-Poitou Butter PDO; x 2.00 Eggs; 6.00 cl Water; 10.00 gr Salt; 1.00 tog Sainte Maure de Touraine PDO; 500.00 gr Fresh spinach; x 2.00 Shallots; x 2.00 Eggs; 50.00 gr Charentes-Poitou Butter PDO; 100.00 gr Isigny Crème Fraîche & Bresse Crème Fraîche PDO; 100.00 gr French Goat Cheese; 1.00 Handfull Chopped marjoram; Egg yolk; Salt & pepper

Von Géraldine Leverd, Bloggerin

Here is a delicious recipe for a spinachand goat cheese pie with Saint-Maure-de-Touraine, tasty and perfect for a healthy, vegetarian meal with a green salad.

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Une publication partagée par Géraldine Leverd (@la.cuisine.de.geraldine)

Zubereitungszeit

20 min

Zutaten Für

Shortcrust Pastry
Flour 400 gr
Butter aus Charentes-Poitou AOP

200 gr Zum Produkt
Eggs x 2
Water 6 cl
Salt 10 gr
Spinach and Goat Cheese Pie
Sainte Maure de Touraine PDO

1 tog Zum Produkt
Fresh spinach 500 gr
Shallots x 2
Eggs x 2
Butter aus Charentes-Poitou AOP

50 gr Zum Produkt
Crème fraîche (AOP)

100 gr Zum Produkt
French Goat Cheese 100 gr
Chopped marjoram 1 Handfull
Egg yolk
Salt & pepper

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Zubereitung

To make the shortcrust, place the flour, butter, eggs and salt in a food processor. Gradually add the water until you have a homogeneous dough. Form a ball, wrap it in plastic wrap, and let it rest in the refrigerator for 30 minutes.

Melt the butter in a pan, sauté the shallots. Add the spinach and sauté until they reduce in volume. Do it in two batches if necessary. Drain and press to remove excess water. Place in a large bowl and add the fresh goat cheese, crème fraîche, eggs, and marjoram. Season with salt and pepper.

Preheat the oven to 180°C. Cut the dough in half and roll out two circles slightly larger than your pie dish.

Place one circle in the bottom of your greased or parchment-lined dish. Add half of the spinach mixture. Place slices of Sainte-Maure-de-Touraine goat cheese on top and cover with the remaining spinach mixture.

Seal the pie with the second piece of dough. Trim any excess dough and press the two pieces of dough together firmly at the edges to seal them well.

Brush the top of the pie with egg yolk diluted with a few drops of water. Make 6 small incisions on top to create a vent.
Bake for 45 minutes at 180°C. Let it rest for 5 minutes before unmolding and serving with a green salad.