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Spinach and egg pie
Spinach and egg pie
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Homemade spinach and egg pie that is easy to prepare. With this recipe you can make a healthy tasteful pie that can be serve warm directly from the oven together with a green salad, or it fits cold to bring on a picnic.

Ingredient List for 8 servings:
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1 Pie crust roll
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1 Puff pastry roll
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500 gr Frosen spinach
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7 Eggs
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200 gr Ricotta cheese
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1 pinch Salt
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1 pinch Pepper
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1 pinch Nutmeg powder
Oven temperature:
200 degrees Celsius
Instructions:
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Defrost the spinach in warm water. Drain the water.
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Boil 4 eggs.
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Preheat the oven at 200 degrees Celsius.
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Beat 3 eggs. Save some on the side for later. Add the spices and ricotta cheese with the eggs and mix well. Pour the mixture over the spinach.
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Cover a pie form with the pie crust roll. Pour the spinach mixture in the form.
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Peel and cut the hard-boiled eggs in half and place in the baking form.
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Cover the pie with the puff pastry roll. Pinch the bottom and top together.
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Brush the pie top with the beaten eggs you have left.
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Place in the middle of the oven for 50 minutes.
A selection of recipes from the same country.
This recipe is from France
This French homemade cake made with puff pastry rolls and almond paste filling is a traditional cake served on the six of January. The cake has king crown on top of it and a porcelain figure hidden inside. The tradition is that the person who gets the piece with the figure will be king/queen of the day, and is allowed to decide the activities of the day. You can guess that this cake is very popular among French kids.
A really easy recipe that can be used in many different styles. You can serve it as a starter, main dish or as a dessert depending on the ingredients and the occasion. As a starter it is possible to serve the cheese in one big piece or in small bits. As a main dish you can serve it together with potatoes, ham and a green salad, and as a dessert you can add fig jam and nuts.
French oysters served flavored with an orange and vinaigrette sauce. The oysters are not served in the classical way in their shells, but in small serving bowls. Easy and fast to prepare. A different way to serve oysters but very appreciated of the guests.
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