Last week, I tasted a pie spinach-goat in a small restaurant near the office. I wanted to make a pie version for lunch in the garden. I used a small pan with high sides which allowed me to have enough dough back on the pie. Not finding fresh spinach, I used frozen spinach which is very economical (fresh spinach greatly reduce cooking). The result was quite satisfactory and we enjoyed the pie hot and cold..

Pie with spinach and goat cheese

Prep: 20mins (including 15 minutes of cooking spinach)
Cooking: 45mins

Serves 4 people

- 1 pastry
- 450g of frozen spinach
- 1/2 toggle Goat
- 1 tablespoon mustard
- black olives
- 1 whole egg + 1 yellow to brown the top of the pie
- 4 tbsp cream (or sour cream)
- 2 tablespoons milk
- salt, pepper

Defrost the spinach in a saucepan over low heat for 15 minutes. End with a few minutes over higher heat to dry spinach. Preheat oven to 200 °.

Place the pastry into a mold small enough to leave a border of at least 5cm wide. Prick. Spread a little mustard on the pastry. Add spinach.

Beat the egg, cream and milk in a bowl. Add salt, pepper. Pour this mixture over the spinach.

Place the slices of goat cheese and some olives over spinach. Fold the edges of the pie, leaving visible central washer goat (see images below). Brown dough with the egg yolk with a brush.

Bake at least 45 minutes at 200 ° convection (for a conventional oven you may need to add aluminum foil halfway through cooking to prevent the top of the pie is browning too quickly).

Serve hot or cold, with green salad.