Spinach and Goat Cheese Pie

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.