by Sasa Stucin
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my 9 recipes »
A&M's Testing Notes:
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Expand1 kg fresh spinach Ask a question about this ingredient
or half a kilo of frozen spinach Ask a question about this ingredient
2 eggs Ask a question about this ingredient
salt Ask a question about this ingredient
pepper Ask a question about this ingredient
a piece of butter Ask a question about this ingredient
handfuls of gorgonzola Ask a question about this ingredient
or cheese of your preference Ask a question about this ingredient
Wash the spinach and place into a large pan with simmering water. Add salt.
Ask a question about this stepAfter a few minutes, the spinach will have shrunk significantly. Remove from the water and leave to rest.
Ask a question about this stepIn a large frying pan melt the butter, while whisking the eggs.
Ask a question about this stepAs though making scrambled eggs, mix them in a pan. As soon as they begin to stiffen add the spinach.
Ask a question about this stepAdd the cheese soon after and fry for a few minutes so the tastes mix well.
Ask a question about this step500 g of frozen pastry dough Ask a question about this ingredient
pieces of butter Ask a question about this ingredient
pinches of ground nutmeg Ask a question about this ingredient
Flour the table. Spread half the dough on the table, so it is larger in diameter than the baking tray.
Ask a question about this stepButter and flour the tray and place the dough onto the whole of the surface.
Ask a question about this stepFill the tray with the prepared spinach filling and top with some more cheese and nutmeg. Preheat the oven to 180-200 C.
Ask a question about this stepNow spread the remaining half of the dough, cover the baking tray and cut around the edges so it just fits the diameter.
Ask a question about this stepFold the bottom dough over the cover and cut off any oversize bits.
Ask a question about this stepUse the leftover dough for decoration.
Ask a question about this stepDon't forget to spread the egg yolk on top of the prepared pie for that extra shine and prick with a fork in several places.
Ask a question about this stepPlace into the oven for a good half hour or until the pie gets a nice golden touch.
Ask a question about this stepWelcome: ))) I think this is few of my fav recipes, because it is so simple and yes so delicious.
Looks scrumptious!
Many thanks!
A lovely pie!!
Thank you!
Joanne Chang is the pastry chef/owner of Flour Bakery+Cafe and chef/co-owner of Myers+Chang in Boston.
I sure love pies, both sweet and savory. Thanks for sharing this recipe.