Puff pastry pie with spinach, mushrooms and goat cheese
easy
60 mins
60 mins
Ingredients
- 4 discs (45 g each) frozen pastry
- 400 g Mushrooms
- 1 small stick of leek (leek)
- 300 g Baby spinach (young spinach)
- 1 small onion
- 1 TABLESPOON Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp grated nutmeg
- 100 g Ricotta cheese
- 100 g Fresh goat cheese
- 4 Eggs (size M)
- 100 ml Milk
- 7-10 Tbsp Flour
- 7-10 Tbsp Grease
Directions
- 1
Place the puff pastry slices next to each other and defrost. Clean, clean and slice the mushrooms. Clean the leek, wash thoroughly and cut into rings. Wash and drain spinach. Peel and finely chop the onion.
- 2
Heat the oil in a large pan. Fry the mushrooms for about 4 minutes, season with salt and pepper. Add leek rings, diced onion and spinach and steam for about 2 minutes until the spinach has collapsed. Season vegetables with salt, pepper and nutmeg. Let the vegetables cool down. Mix ricotta, goat cheese, eggs and milk and season with salt and pepper. Place the puff pastry slices on top of each other and roll out into squares (approx. 30 x 30 cm) on a floured work surface and cut into 4 squares. Grease the moulds (approx. 9 cm Ø, 250 ml content) and line with the puff pastry. Put the vegetables into the moulds. Pour the ricotta mixture over them.
- 3
Mix ricotta, goat cheese, eggs and milk and season with salt and pepper. Place the puff pastry slices on top of each other and roll out into squares (approx. 30 x 30 cm) on a floured work surface and cut into 4 squares. Grease the moulds (approx. 9 cm Ø, 250 ml content) and line with the puff pastry. Put the vegetables into the moulds. Pour the ricotta mixture over them. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-40 minutes. If the vegetables get too dark, cover the ramekins with aluminium foil
- 4
Preparation time approx. 1 hour
Nutrition Facts
430 kcal
21 g
29 g
20 g
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