Spinach & goat pie
1 h 20 min
Average: 3.6 (8 votes)

Spinach and Goat Cheese Pie

By La Cuisine de Géraldine , Food Blogger

Here is a delicious recipe for a spinachand goat cheese pie with Saint-Maure-de-Touraine, tasty and perfect for a healthy, vegetarian meal with a green salad.  

Preparation time

20 min

Ingredients For

  • Shortcrust Pastry
  • 400 gr
  • Butter
    Charentes-Poitou Butter PDO
  • x 2
  • 6 cl
  • 10 gr
  • Spinach and Goat Cheese Pie
  • Sainte Maure de Touraine PDO
    Sainte Maure de Touraine PDO
  • 500 gr
  • x 2
  • x 2
  • Butter
    Charentes-Poitou Butter PDO
  • Creme fraiche in a bowl
    Isigny Crème Fraîche & Bresse Crème Fraîche PDO
  • 100 gr
  • 1 Handfull

Preparation

1

To make the shortcrust, place the flour, butter, eggs and salt in a food processor. Gradually add the water until you have a homogeneous dough. Form a ball, wrap it in plastic wrap, and let it rest in the refrigerator for 30 minutes.  

2

Melt the butter in a pan, sauté the shallots. Add the spinach and sauté until they reduce in volume. Do it in two batches if necessary. Drain and press to remove excess water. Place in a large bowl and add the fresh goat cheese, crème fraîche, eggs, and marjoram. Season with salt and pepper.   

3

Preheat the oven to 180°C. Cut the dough in half and roll out two circles slightly larger than your pie dish.  

Place one circle in the bottom of your greased or parchment-lined dish. Add half of the spinach mixture. Place slices of Sainte-Maure-de-Touraine goat cheese on top and cover with the remaining spinach mixture.  

4

Seal the pie with the second piece of dough. Trim any excess dough and press the two pieces of dough together firmly at the edges to seal them well.   

5

Brush the top of the pie with egg yolk diluted with a few drops of water. Make 6 small incisions on top to create a vent.
Bake for 45 minutes at 180°C. Let it rest for 5 minutes before unmolding and serving with a green salad.  

© La cuisine de Géraldine

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