Filter
Reset
Sort ByRelevance
Shannon Ellis Timmons
Spinach pie goat's cheese and nuts
Spinach pie with goat's cheese, nuts and cheddar.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 200 ° C.
-
Roast the hazelnuts in a frying pan without oil or butter until golden brown. Shake occasionally.
-
Clean the lemon and grate the yellow skin of the lemon. Cut the parsley finely, keep 1 tbsp separately (per pie).
-
Mix the hazelnuts, lemon zest, eggs, goat's cheese, cheddar, parsley and oil.
-
Heat the oil and butter in a frying pan. Add a portion of spinach and stir until the leaves shrink.
-
Repeat until all spinach has shrunk. Brush a sheet of baking paper of approx. 50 cm with the oil.
-
Make a gag, fold it out again and lay it flat on the work surface.
-
Place ⅓ of the filo pastry sheets in a rectangle, let the dough edges overlap slightly.
-
Brush with oil and sprinkle with pepper, salt and cayenne pepper. Repeat 2 times so that you get 3 layers of dough.
-
Add the spinach and nutmeg to the egg mixture. Carefully place the parchment paper with dough in the pan or quiche mold, the edges of dough just over it.
-
Press firmly against the side. Divide the egg mixture over it and fold the overhanging dough buds loosely over the mixture.
-
Bake the cake in the oven for about 20 minutes. Sprinkle with the rest of the parsley.
-
85 minMain dishparsnip, rainbow root mix, red-skinned potato, peanut oil, aniseed, sea salt, pork fillet roast, lepper,pork fillet in pepper-lemon crust with parsnip and carrot
-
15 minMain dishyellow rice, sugarsnap, spring / forest onion, bean sprouts, fresh coriander, peanut, White wine vinegar, lime juice, ginger syrup, sambal, sunflower oil,yellow rice salad with bean sprouts and peanuts
-
25 minMain dishbaby potatoes, traditional olive oil, tenderloin, chicory, medium oranges, parsley, yoghurt mayonnaise, Apple sauce, fresh ginger,pork tenderloin with apple-ginger sauce
-
20 minMain dishbasis for tomato soup, fresh beef soup balls, farmer soup vegetables, lentils, rolling brown bread, olive oil, oregano, young cheese,winter soup with lentils
Nutrition
986Calories
Sodium6% DV145mg
Fat109% DV71g
Protein66% DV33g
Carbs15% DV46g
Fiber12% DV3g
Loved it