Spinach and goat cheese pie

In addition to being an incredibly tasty light dinner this recipe is perfect for when you expect guests, you don’t want to make a real dinner but you want to have more than the usual snacks. If you have more carnivorous guests you can sprinkle the pie with bacon (around 150 grams, cut in small pieces). As you don’t have to serve it hot you can make it in advance and keep on room temperature for a few hours (on the table).Spinach and goatcheese pies If you want to make it more of a finger food, double the portion and spread it on a big square baking sheet with at least 1 cm rim (around 50*50 cm square). In this case you get a thinner pie that you can cut in 5 cm by 5 cm squares (like a luxury tapas for your friends).

Ingredients (makes 4 servings)

Crust

  • 110 grams flour (I used a gluten free mix)
  • 1 tablespoon flax seed
  • 60 grams soft butter
  • 1 egg
  • pinch of salt

In a big bowl mix the butter with the flour with your fingers or put it in a blender and mix until combined. Add the eggs, flax seeds and salt and mix until combined. Cover and set it in the fridge for ten minutes. Lightly grease and cover a round (24 centimetre) cake or pie form with baking paper, spread the dough on it using your fingers (with gluten free flour you might have a hard time here, because it is stickier, but you can keep putting some water on your hand to avoid the dough sticking on your finger).

Bake it in a preheated oven on 180°C for 10 minutes, or until it is starts getting golden brown.

Gluten free pie dough for savoury pies

Filling:

  • 1 tablespoon oil
  • 2 garlic cloves (thin slices)
  • 400 grams spinach (rinsed and chopped)
  • freshly ground pepper
  • 3 eggs
  • 200 ml yoghurt
  • 1 red bell pepper (sliced)
  • 2 spring onions (sliced)
  • 100-150 grams of goat cheese (the soft, crumbly version is the best here)

Gluten free spinach and goatcheese pie

Heat up a non stick skillet with half of the oil, put half of the garlic in and stir. Add half of the spinach, season with pepper and fry for 3 minutes (just until it gets a little darker) set aside and do the same with the other half. Mix the eggs with the yoghurt and the spinach, pour the mix in the pre-baked crust and spread the pepper and spring onion on top. Crumble the goat cheese with your finger on the top (or spread the slices if you use harder cheese).

Bake it in a preheated oven for 45-50 minutes on 180°C and let it cool for 10 minutes before serving.

Note: What you can see on the pictures is with a more ripened, harder goat cheese.

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One thought on “Spinach and goat cheese pie

  1. Pingback: Smoked mackerel pie with rosemary – paint-the-plate

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