Spinach pie white cheese and pine nuts

Name: spinach pie white cheese and pine nuts
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 2 el traditional olive oil; 15 g unsalted butter or margarine; 400 g fresh leaf spinach; 100 g pine nuts; 5 medium sized egg; 300 g white cheese; 50 g Gouda cheese or cheddar; 4 mespoint dried oregano; 1 lemon; 12 sheet frozen filo pastry pack of 10 sheets; 1 mespoint cayenne pepper; 1 bulb fresh nutmeg

Savory pie with pine nuts, white cheese and spinach.

Ingredients

Kitchen Stuff

1 baking paper

Directions

Prepare all ingredients. Heat the oven to 200 ° C.
Put the skillet with a little olive oil and a knob of butter back on the heat and add half of the spinach.
Move the leaves in the pan and always keep a tuft if they are sufficiently shrunken. Continue until all spinach is in the pan.
Roast the pine nuts in a dry oven-proof frying pan while stirring occasionally.
Break the eggs into a mixing bowl and crumble the white cheese. Grate the Gouda cheese over it.
Put a pinch of black pepper, a couple of pinch of dried oregano, the grated zest of the lemon, the pine nuts and a dash of olive oil.
Put the skillet with a little olive oil and a knob of butter back on the heat and add half of the spinach.
Place a sheet of baking paper of about 50 cm on the work surface, brush it in with a little olive oil.
Make a wad of it, unfold it again and lay it flat again.
Place the sheets of defrosted filo pastry with the edges slightly overlapping in a large rectangle on the paper, so that it is almost completely covered.
Brush the dough with a little olive oil and sprinkle a good pinch of salt and pepper and a pinch of cayenne pepper. Repeat this twice.
Remove the spinach from the fire if the leaves are well shrunk. Put it in the egg mixture and grate the nutmeg over it.
Carefully place the piece of parchment paper with the filo pastry in the empty frying pan so that the edges are just hanging over it.
Press the dough well into the edge of the pan, pour in the egg mixture and spread out evenly.
Fold the overhanging dough loosely over the filling.
First place the pan for a few minutes on medium heat to heat up the bottom and then place it in the hot oven for about 18-20 minutes.