Spinach pie goat's cheese and nuts

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.