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Spinach is mixed with eggs, creme fraiche and herbs then added to a shortcrust pie shell before being baked, an extremely quick and easy pie that makes a great lunch or small dinner.
1 shortcrust pastry sheet
450g frozen spinach, thawed
220g creme fraiche
1 pinch fresh thyme leaves, to taste
1 pinch ground nutmeg, to tatse
1 pinch salt and pepper, to taste
- Preheat the oven to 180 degrees C
- Line a pie tin with the shortcrust pastry.
- Add all the ingredients to a bowl and mix well. Pour the spinach mixture onto the pastry.
- Bake in the oven for 40 minutes.
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