Puff pastry pie with spinach

Ingredients

Directions

1. 1

   Defrost the puff pastry slices on a lightly floured work surface. Clean and slice the mushrooms. Cut turkey breast and gorgonzola into cubes. Peel onion and garlic and dice finely. Heat 2 tablespoons of oil in a pan and fry the onion in it until transparent. Add the spinach, let it thaw, season with salt, pepper, garlic and nutmeg and steam briefly.

2. 2

   Remove the spinach from the pan and set aside. Heat 2 tablespoons of oil in the pan and fry the mushrooms. Take them out and let them drip off on a kitchen towel. Mix mushrooms, turkey breast, gorgonzola and spinach. Whisk the egg in a bowl. Brush the edges of the puff pastry slices 1 cm wide with egg and arrange the slices slightly overlapping to form a large square surface. Press the seams lightly together. Lay out the puff pastry in a slightly oiled pie tin (24 cm Ø). Cut off protruding edges of the pastry. Spread the spinach mixture on the dough. Mix 5 eggs and milk and season with salt and pepper. Pour egg mixture over the spinach.

3. 3

   Press the seams lightly together. Lay out the puff pastry in a slightly oiled pie tin (24 cm Ø). Cut off protruding edges of the pastry. Spread the spinach mixture on the dough. Mix 5 eggs and milk and season with salt and pepper. Pour egg mixture over the spinach. Bake the pie in a preheated oven (electric cooker: 200 °C/ gas: level 3) for about 45 minutes. Serve warm