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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.<\/p>\n
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Ingredients for the fresh goat cheese and spinach pie recipe<\/strong><\/span><\/p>\n – 2 rolls of puff pastry<\/strong><\/p>\n – 250 g fresh goat cheese<\/strong><\/p>\n – 2 eggs + 1 yolk<\/strong><\/p>\n – 250 g spinach<\/strong><\/p>\n – 60 g grated Parmesan<\/strong><\/p>\n – 2 tablespoons pesto<\/strong><\/p>\n – 2 tablespoons pine nuts<\/strong><\/p>\n – 1 garlic clove<\/strong><\/p>\n – salt, pepper<\/strong><\/p>\n 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.<\/p>\n 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.<\/p>\n