Spinach and Cheese Pie is a delicious appetizer perfect for vegetarians. The crisp base made with flour, mustard powder, egg, milk, melted butter and seed oil pairs perfectly with the rich filling of chopped frozen spinach, ricotta, emmenthal cheese, goat cheese, cooking cream, eggs, nutmeg, grated Parmesan cheese, salt and pepper. This savory pie is a real treat to enjoy hot or cold, ideal for an aperitif or a buffet.
Preheat the oven to 180 degrees (gas mark 5)
Sift the flour, mustard powder and salt into a bowl
Gradually add the beaten egg and the milk, mixing until you obtain a thick, smooth batter
Add the melted butter and mix again
Let rest for a few minutes
Prepare the filling: defrost the spinach in a small pan for ten minutes, stirring often
Squeeze them and remove the excess water
Add the ricotta, goat cheese, 150 g of grated emmenthal, the cream and the beaten eggs
Season with salt, pepper and nutmeg, and mix well
Lightly grease a 18 cm non-stick frying pan with seed oil
Pour in enough batter to cover the base with a thin layer
Cook for one or two minutes over medium heat until the crêpe is golden on one side, then turn it over and cook for another two minutes on the other side
Repeat with the rest of the batter and make eight crêpes
Place a crêpe on a lightly greased baking tray and spread a little of the spinach cream over it
Pie Dish
Rectangular Baking Tray
Frying Pan
Bowl
Spatula
Store the spinach and cheese pie in the refrigerator, wrapped in cling film, for up to 2-3 days.
Spinach and Cheese Pie is a vegetarian dish
Italia
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Cover with another crêpe and continue layering until all the ingredients are used up
Sprinkle the last crêpe with the parmesan and the remaining grated emmenthal and bake for fifteen minutes
| Energy (kcal) | 184.33 |
| Carbohydrates (g) | 8.61 |
| of which Sugars (g) | 2.38 |
| Fat (g) | 11.98 |
| of which Saturates (g) | 7.24 |
| Protein (g) | 11.36 |
| Fiber (g) | 0.78 |
| Sale (g) | 0.32 |
