Spinach and cheese pie
Instructions
Turn on the oven to 180 degrees (5 thermostat).
Sift the flour, mustard powder and salt in a bowl.
Gradually add the beaten egg and milk, stirring until a thick cream and soft.
Add the melted butter and stir again.
Let stand.
Prepare the stuffing: thaw the spinach in a small frying pan, for 10 minutes, stirring often.
Crush and eliminate excess water.
Add the ricotta, goat cheese, 150 g grated emmenthal cheese, cream and beaten eggs.
Add salt, pepper, perfumed with nutmeg and stir well.
Lightly grease with oil dì seeds a pan of 18 cm of diameter.
Pour in enough batter to cover the bottom with a thin layer.
Cook for a minute or two over medium heat until the crepe is golden brown on one side, then rigiratela and cook for two more minutes on the other side.
Repeat with the rest of the dough and make eight crepes.
Place a crepe on a slightly greased pan and put on a bit of Creamed Spinach.
Cover with another crepe and continue layering until exhaustion ingredients.
Sprinkle the last crêpe with Parmesan and the rest of the grated emmenthal cheese and cook in the oven for fifteen minutes.
Ingredients and dosing for 8 persons
- 125 g of flour
- 1 pinch of mustard powder
- 1 egg
- 30 cl of milk
- 25 g of melted butter
- Seed oil
- Salt
- For the filling:
- 450 g of frozen chopped spinach
- 225 g of ricotta
- 225 g of emmenthal cheese
- 225 g of goat cheeses
- 5 cl of cooking cream
- 3 eggs
- 1 pinch of nutmeg
- 2 tablespoons of grated parmesan cheese
- Salt
- Pepper