-PASTRY-
250 g Flour
175 g Butter
1 md Egg
Sea salt
FILLING
2 ts Mixed herbs
Spinach; washed and trimmed
50 g Butter
Freshly ground black pepper
1/2 ts Nutmeg; freshly grated
150 ml Double cream
1 ts Parsley; chopped
100 g Ementhal cheese
100 g Soft cream cheese
25 g Parmesan cheese
3 lg Eggs; beaten
30 ml Milk
Egg yolk and cream to glaze
Butter for greasing
Preheat the oven to 180C/350/gas 4.
Knead together the flour, butter, egg and a pinch of salt and the
mixed herbs to a smooth dough. Do not over-handle. Wrap and rest for
30 minutes.
Heat the butter then add the spinach, season with salt and pepper and
nutmeg. Cover and cook for 2 minutes.
Add the cream and parsley, followed by the cheeses. Remove from the
heat and stir until the cheeses have melted and the spinach is cooked
slightly.
Add the beaten eggs with the milk and stir.
Line a well greased flan/pie ring with the pastry and pour in the
filling, cover with a pastry lid and join the two pastries. Use a
little egg wash to help stick. Glaze the top of the pastry with egg
wash, prick the centre to allow steam evaporation, and cook for
around 30 minutes until golden – serve hot.
Yields
4 servings
