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Recipe by
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.
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Step 1 of 16: Preheat the oven to 180 degrees (gas mark 5)
Step 2 of 16: Sift the flour, mustard powder and salt into a bowl
Step 3 of 16: Gradually add the beaten egg and the milk, mixing until you obtain a thick, smooth batter
Step 4 of 16: Add the melted butter and mix again
Step 5 of 16: Let rest for a few minutes
Step 6 of 16: Prepare the filling: defrost the spinach in a small pan for ten minutes, stirring often
Step 7 of 16: Squeeze them and remove the excess water
| Average values | Per serving234 g · 1 of 6 | Per 100 g |
|---|---|---|
| Energy | 2,172 kJ519 kcal | 927 kJ222 kcal |
| Fat | 40.21 g | 17.16 g |
| of which saturated fatty acids | 18.28 g | 7.8 g |
| Carbohydrates | 22.21 g | 9.48 g |
| of which sugars | 3.77 g | 1.61 g |
| Fibre | 3.19 g | 1.36 g |
| Protein | 18.91 g | 8.07 g |
| Salt | 0.61 g | 0.26 g |
Portion: the weight of the ingredients divided by 6 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 8 of 16: Add the ricotta, goat cheese, 150 g of grated emmenthal, the cream and the beaten eggs
Step 9 of 16: Season with salt, pepper and nutmeg, and mix well
Step 10 of 16: Lightly grease a 18 cm non-stick frying pan with seed oil
Step 11 of 16: Pour in enough batter to cover the base with a thin layer
Step 12 of 16: 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
Step 13 of 16: Repeat with the rest of the batter and make eight crêpes
Step 14 of 16: Place a crêpe on a lightly greased baking tray and spread a little of the spinach cream over it
Step 15 of 16: Cover with another crêpe and continue layering until all the ingredients are used up
Step 16 of 16: Sprinkle the last crêpe with the parmesan and the remaining grated emmenthal and bake for fifteen minutes
In gray: not detectedDetected
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten, Eggs, and Milk and dairy products
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
