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Ingredientes
- 250 gm Flour
- 175 gm Butter
- 1 med Egg Sea salt
- 2 tsp Mixed herbs Spinach, washed and trimmed
- 50 gm Butter Freshly grnd black pepper
- 1/2 tsp Nutmeg, freshly grated
- 150 ml Double cream
- 1 tsp Parsley, minced
- 100 gm Ementhal cheese
- 100 gm Soft cream cheese
- 25 gm Parmesan cheese
- 3 lrg Large eggs, beaten
- 30 ml Lowfat milk Egg yolk and cream to glaze Butter for greasing
Direcciones
- Preheat the oven to 180C/350/gas 4.
- Knead together the flour, butter, egg and a healthy pinch of salt and the mixed herbs to a smooth dough. Don't over-handle. Wrap and rest for 30 min.
- Heat the butter then add in the spinach, season with salt and pepper and nutmeg. Cover and cook for 2 min.
- Add in the cream and parsley, followed by the cheeses. Remove from the heat and stir till the cheeses have melted and the spinach is cooked slightly.
- Add in the beaten Large eggs with the lowfat milk and stir.
- Line a well greased flan/pie ring with the pastry and pour in the filling, cover with a pastry lid and join the two pastries. Use a little egg wash to help stick. Glaze the top of the pastry with egg wash, prick the centre to allow steam evaporation, and cook for around 30 min till golden brown - serve warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 225g | |
| Recipe makes 4 servings | |
| Calories 875 | |
| Calories from Fat 600 | 69% |
| Total Fat 68.17g | 85% |
| Saturated Fat 41.12g | 164% |
| Trans Fat 0.0g | |
| Cholesterol 335mg | 112% |
| Sodium 568mg | 24% |
| Potassium 220mg | 6% |
| Total Carbs 50.69g | 14% |
| Dietary Fiber 1.7g | 6% |
| Sugars 1.4g | 1% |
| Protein 16.51g | 26% |
