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Recipe : **** Goat Cheese and Spinach Pie

Goat Cheese and Spinach Pie
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Course:
Main Dish

Practical information

  • Prep time
    30 min
  • Cooking
    25 min
  • Difficulty
    Very easy
  • Pause
    15 min
  • Ready in
    1 h 10
  • Price
    Very friendly budget
  • Rate:
             
 
This is a real "back country" recipe from the alpine regions of Beyond, using stinging nettle, dandelion, spinach and goat cheese. Nettles are still used in France, for soups and other dishes such as this "Tourte". No special precautions are required, other than very careful picking and handling. The older country people we've seen using them are apparently immune to the stinging after years of contact, or perhaps they just have thick skin.
 

Categories

Recipe's Ingredients

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  • fresh goat cheese
  • grated cheese
  • 3 eggs
  • salt & pepper
  • olive oil
  • 400 g flour
  • 2 kg beets, spinach nettles, and dandelions
  • 250 ml water

  • Recipe preparation steps

  • 1
    Prepare the dough by mixing together the flour, water, 1 teaspoon of olive oil and salt. Let the dough stand for 15 min.
  • 2
    Pre-heat the oven to 450°F.
  • 3
    Prepare the fresh vegetables: wash, chop finely, salt lightly, and drain.
  • 4
    Add in the milk, 2 eggs, grated cheese and goat cheese, salt, fresh pepper and a bit of olive oil.
  • 5
    Roll the dough out flat, into two circles: use about 2 thirds for the bottom and save about 1 third as a top covering.
  • 6
    Put the main piece of dough in the bottom of a pie mold, and fill with the vegetable mixture.
  • 7
    Cover with the second piece of dough, and pinch the edges together around the circumference.
  • 8
    Beat the third egg and paint it onto the top of the dough.
  • 9
    Bake the pie for 25 min.
  • Ready !