Rustic Savory Pie with Spinach and Cheese

Name: Rustic Savory Pie with Spinach and Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 Portionen
Ingredients: 1 rotolo Puff pastry; 300 g Boiled and squeezed spinach; 100 g Bacon; 150 g Cheese; 1 pinch Pequin pepper; 1 piece Egg; Extra virgin olive oil (EVO); 2 clove Garlic in its skin; Salt

Pie

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Cook Time

45 min

Servings

Difficulty

Easy

Prep Time

15 Min

Description

This rustic savory pie with spinach and cheese is an explosion of simple and genuine flavors. The crispy puff pastry base encloses a creamy and flavorful filling, enriched by the freshness of the spinach and the decisive note of the cheese. Perfect for a Sunday brunch, a quick lunch or a tasty aperitif, this pie is easy to prepare and always appreciated. I often prepare it when I have unexpected guests, because it is an excellent solution for a complete and tasty meal. A tip? Serve it warm to best enhance its aromas!

Ingredients (9 ingredients)

1 rotolo Puff pastry
300 g Boiled and squeezed spinach
100 g Bacon
150 g Cheese
1 pinch Pequin pepper
1 piece Egg
Extra virgin olive oil (EVO)
2 clove Garlic in its skin
Salt

Preparation (5 steps)

Sauté garlic and pepper

Thermomix® Setting

3 min/248°F/Speed 1 120

Pour a drizzle of extra virgin olive oil into the bowl. Add 2 cloves of garlic in their skin and 1 pinch of pequin pepper. Sauté for 3 Min./120°C/Speed 1.

180

Add the spinach

Thermomix® Setting

10 min/212°F/Speed 1 100

Add 300g of boiled and squeezed spinach to the bowl, adjust with salt and cook for 10 Min./100°C/Speed 1.

600

Prepare the filling

Remove the garlic and pepper from the bowl. Transfer the spinach to a bowl and add 100g of diced bacon, 1 egg and 150g of cheese. Mix well until all ingredients are combined.

Assemble the pie

Place 1 roll of puff pastry, with all its paper, in a 20 cm diameter baking pan. Make sure it adheres well to the bottom and edges. Prick the bottom with the tines of a fork. Pour the mixture into the pan and level. With the puff pastry that overflows, make folds towards the inside of the pan.