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.
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 get a thick and smooth cream
Add the melted butter and mix again
Let it rest
Prepare the filling: thaw 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, cream, and beaten eggs
Season with salt, pepper, and nutmeg, and mix well
Lightly grease 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 a crepe on a lightly greased baking tray and spread a little spinach cream over it
Cover with another crepe and continue layering until all ingredients are used
Cake plate
Rectangular baking tray
Pan
Bowl
Spatula
Store the spinach and cheese pie in the refrigerator, wrapped in plastic wrap, for up to 2-3 days.
The spinach and cheese pie is a vegetarian dish
Italia
Sprinkle the last crepe with Parmesan and the remaining grated Emmenthal and bake for fifteen minutes
| 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 |
