The ingredients (for a 26 cm diameter pie pan):
For the base:
1/3 1 cups flour
120 grams of cold butter cut into cubes
2 tablespoons cold water
1 teaspoon salt
To fill:
3 tablespoons olive oil
1/2 kg fresh spinach or 3 cups thawed spinach
150 grams of crumbled goat cheese
1 container (250 g) sweet cream for cooking
2 scrambled eggs
4 tablespoons pine nuts
Salt to taste
Grated black pepper to taste
Preparation:
In a food processor or food mixer with a guitar hook process the flour and cold butter until uniform crumbs are formed, add the salt and water and process just until a dough is formed.
Wrap in plastic wrap and refrigerate for about 20 minutes.
Preheat oven to 180 degrees.
On a floured surface, roll the dough into a thin sheet, line a pan and the edges of a pie pan, perforate the bottom with a fork and return to the refrigerator.
In a large skillet, heat olive oil and marmalade the spinach leaves (if using thawed spinach, strain first from liquids).
Drain and transfer to a bowl.
Add the goat cheese, eggs and cream, season with salt and black pepper and mix well.
Pour the mixture over the base of the dough, garnish with pine nuts.
Bake in the bottom of the oven for about 30 minutes.
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