A luxury pie good enough for a dinner party, or a girls night in. Served with a salad and something nice to drink and the evening is done.
Cooking time: 90 minutes, including a break.
|NUTRITIONAL VALUE 1 PORTION: 354 KCAL|
23 g (27 E%)
21 g (54 E%)
17 g (19 E%)
|*The percentage of fat is high. Guidelines are: carbohydrates 45-60 E%, fat 25-40 E% and protein 10-20%. Try to compensate for this during the day.|
- 250 ml / 5 oz graham flour or other whole meal flour
- 50 g / 2 oz butter
- 100 ml / 3 1/2 oz quark or a full fat greek yoghurt, at least 10% fat
- 200 g / 7 oz frozen spinach
- 3 leeks
- 0.5 lemon
- 1 tbsp oil
- 1 pinch salt
- 1 pinch black pepper
- 125 g / 4 oz chèvre cheese
- 150 g / 5 oz strong cheese such as cheddar
- Start with the pastry. Mix 250 ml / 5 oz graham flour and 50 g / 2 oz butter together. Stir in 100 ml / 3 1/2 oz quark and mix well. Take a pie dish and press the dough into the dish. Let is rest in the fridge for 30 minutes.
- Defrost 200 g / 7 oz frozen spinach.
- Take a few moments for a relaxing exercise. Sit on a chair and focus on your breathing. Breathe in deeply and think “Relax” in every exhalation. Breathe in and out a few minutes.
- Heat the oven to 200 degrees Celsius / gas mark 6 / 400 degrees Fahrenheit. Pre-bake the pastry for 10 minutes.
- Chop 3 leek. Wash carefully and grate the rind from 0.5 lemons finely. Squeeze out the juice. Heat 1 tbsp oil in a pan and fry the leek soft in the lemon juice, lemon rind, 1 pinch salt and 1 pinch black pepper. Add the spinach.
- Pour everything into the dish with the pastry. Slice 125 g / 4 oz chèvre cheese and put on top. Grate 150 g / 5 oz strong cheese and sprinkle over.
- Bake in the oven for 30 minutes. Serve warm or slightly warm. If you are saving leftovers, cool them quickly. Spinach contains spores that can form bacteria that in turn can form nitrate. This is not dangerous for grown ups, but can be harmful for children.