Spinach and cheese pie is a delicious appetizer perfect for vegetarians. The crispy base made with flour, mustard powder, egg, milk, melted butter, and vegetable oil pairs perfectly with the rich filling of chopped frozen spinach, ricotta, emmental cheese, goat cheeses, cream, eggs, nutmeg, grated parmesan cheese, salt, and pepper. This savory pie is a real delight to enjoy hot or cold, ideal for an appetizer or buffet.
Preheat the oven to 180 degrees (thermostat 5)
Sift the flour, mustard powder, and salt into a bowl
Gradually add the beaten egg and milk, stirring until you obtain a thick and smooth cream
Add the melted butter and mix again
Let it rest for a few minutes
Prepare the filling: thaw the spinach in a small pan for ten minutes, stirring often
Mash them and remove excess water
Add the ricotta, goat cheeses, 150 g of grated emmental, cream, and beaten eggs
Season with salt, pepper, and nutmeg, then mix well
Lightly oil an 18 cm diameter non-stick pan with vegetable oil
Pour enough batter to cover the bottom with a thin layer
Cook for one or two minutes over medium heat until the crepe is golden on one side, then flip it and cook for another two minutes on the other side
Repeat with the remaining batter to make eight crepes
Place one crepe on a lightly greased baking tray and spread some of the spinach cream over it
Cover with another crepe and continue layering until the ingredients are used up
Sprinkle the last crepe with the grated parmesan and the remaining grated emmental and bake in the oven for fifteen minutes
Pie Dish
Rectangular Baking Tray
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
Italy
| 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 |
