Spinach and Cheese Pie

Name: Spinach and Cheese Pie
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 8
Cuisine: Italia
Ingredients: 125 G Flour; 1 Pinch Mustard Powder; 1 Egg; 30 Cl Milk; 25 G Melted Butter; as needed Vegetable Oil; as needed Salt; null For the Filling:; 450 G Chopped Frozen Spinach; 225 G Ricotta; 225 G Emmenthal Cheese; 225 G Goat Cheese; 5 Cl Cooking Cream; 3 Eggs; 1 Pinch Nutmeg; 2 Tablespoons Grated Parmesan Cheese; as needed Salt; as needed Pepper

@tuduu

Category: Appetizers

The 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 perfectly complements 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.

Difficulty: Difficult

Cooking time: 45 minCooking: 45 min

Preparation time: 30 minPreparation: 30 min

Country: Italia

tuduu@tuduu

Ingredients

No. Servings

Flour125G
Mustard powder1Pinch
Egg1
Milk30Cl
Melted butter25G
Vegetable oilas needed
Saltas needed
For the filling:
Chopped frozen spinach450G
Ricotta225G
Emmenthal cheese225G
Goat cheese225G
Cooking cream5Cl
Eggs3
Nutmeg1Pinch
Grated parmesan cheese2Tablespoons
Saltas needed
Pepperas needed

Preparation Ingredients Suggestions General Information Analysis Macronutrients

Preparation

STEP 1 OF 16
Preheat the oven to 180 degrees (thermostat 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 milk, stirring until you get a thick and smooth cream
STEP 4 OF 16
Add the melted butter and mix again
STEP 5 OF 16
Let it rest
STEP 6 OF 16
Prepare the filling: thaw the spinach in a small pan for ten minutes, stirring often
STEP 7 OF 16
Squeeze them and remove the excess water
STEP 8 OF 16
Add the ricotta, goat cheese, 150 g of grated Emmenthal, cream, and beaten eggs
STEP 9 OF 16
Season with salt, pepper, and nutmeg, and mix well
STEP 10 OF 16
Lightly grease an 18 cm diameter non-stick pan with vegetable oil
STEP 11 OF 16
Pour enough batter to cover the bottom with a thin layer
STEP 12 OF 16
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
STEP 13 OF 16
Repeat with the remaining batter to make eight crepes
STEP 14 OF 16
Place a crepe on a lightly greased baking tray and spread a little spinach cream over it
STEP 15 OF 16
Cover with another crepe and continue layering until all ingredients are used
STEP 16 OF 16
Sprinkle the last crepe with Parmesan and the remaining grated Emmenthal and bake for fifteen minutes

Suggestions

Cake plate
Rectangular baking tray
Pan
Bowl
Spatula

General Information

Storage notes

Store the spinach and cheese pie in the refrigerator, wrapped in plastic wrap, for up to 2-3 days.

More information

The spinach and cheese pie is a vegetarian dish

Origin

Italia

Analysis

Attention

The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Energy (kcal)	156.51
Carbohydrates (g)	7.95
of which Sugars (g)	2.6
Fat (g)	9.78
of which Saturates (g)	5.5
Protein (g)	9.32
Fiber (g)	0.66
Sale (g)	0.13

Proteins
9.32g·34%
Carbohydrates
7.95g·29%
Fats
9.78g·35%
Fibers
0.66g·2%