Yes, there has been a lot of cooking lately while we are waiting for our appointment at the embassy at the end of April. Today, I am sharing the recipe for fresh goat cheese and spinach pie, which you can serve as a starter or as a main dish with a salad.

Ingredients for the fresh goat cheese and spinach pie recipe

– 2 rolls of puff pastry

– 250 g fresh goat cheese

– 2 eggs + 1 yolk

– 250 g spinach

– 60 g grated Parmesan

– 2 tablespoons pesto

– 2 tablespoons pine nuts

– 1 garlic clove

– salt, pepper

Cook the spinach and drain it well to remove all the water, then chop it. Peel and finely chop the garlic. Toast the pine nuts (dry) in a frying pan and let them cool.

In a mixing bowl, combine the goat cheese, spinach, garlic, Parmesan, pesto, and the whole eggs. Lightly season with salt and pepper, then work the mixture with a spoon. Fold in the pine nuts.

Unroll one sheet of puff pastry and place it on parchment paper on the oven tray. Spread it with the cheese mixture, stopping 1 cm from the edge, then cover with the other sheet of pastry. Pinch the edges together with your fingers to seal them. Brush the whole pie with the beaten egg yolk mixed with 1 tablespoon of water.

Bake the pie in a preheated oven at 210°C (gas mark 7) for 25 to 30 minutes, until it is nicely golden. Serve it hot. Enjoy your meal!

Fresh goat cheese and spinach pie recipe