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Shannon Ellis Timmons
Spinach pie goat's cheese and nuts
Spinach pie with goat's cheese, nuts and cheddar.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Roast the hazelnuts in a frying pan without oil or butter until golden brown. Shake occasionally.
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Clean the lemon and grate the yellow skin of the lemon. Cut the parsley finely, keep 1 tbsp separately (per pie).
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Mix the hazelnuts, lemon zest, eggs, goat's cheese, cheddar, parsley and oil.
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Heat the oil and butter in a frying pan. Add a portion of spinach and stir until the leaves shrink.
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Repeat until all spinach has shrunk. Brush a sheet of baking paper of approx. 50 cm with the oil.
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Make a gag, fold it out again and lay it flat on the work surface.
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Place ⅓ of the filo pastry sheets in a rectangle, let the dough edges overlap slightly.
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Brush with oil and sprinkle with pepper, salt and cayenne pepper. Repeat 2 times so that you get 3 layers of dough.
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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.
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Press firmly against the side. Divide the egg mixture over it and fold the overhanging dough buds loosely over the mixture.
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Bake the cake in the oven for about 20 minutes. Sprinkle with the rest of the parsley.
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Nutrition
986Calories
Sodium6% DV145mg
Fat109% DV71g
Protein66% DV33g
Carbs15% DV46g
Fiber12% DV3g
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