Summary

Ingredients

• 1 pack shortcrust pastry from the refrigerated shelf
• 400 g spinach leaves, fresher
• 1 shallot (s)
• 1 clove garlic
• 1 handful raisins
• some cinnamon powder
• 100 g oat cream cheese
• Salt and pepper, black from the mill
• 200 ml crème fraîche
• 3 egg (s)
• 1 handful pine nuts
• 1 pinch (s) nutmeg
• Cayenne pepper
• butter
• olive oil

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Instructions

1. Take the shortcrust pastry out of the refrigerator. Wash the spinach leaves. Chop the shallot and garlic.
2. Sweat the shallot and garlic in a little olive oil and butter. Add the wet spinach and raisins and simmer for 3 - 4 minutes until the spinach leaves have collapsed. Add the goat cream cheese, let it melt and stir in. Season with cinnamon, salt and black pepper. Put aside.
3. Preheat the oven according to the instructions on the package, normally 200 ° C (top / bottom heat).
4. Mix the eggs with the creme fraîche and season with salt, pepper, nutmeg and cayenne pepper.
5. Line the dough with the parchment paper in a round baking pan. Prick several times with a fork. Squeeze out the cooled spinach and spread it on the dough with as little liquid as possible. Pour the egg mixture over it. Bake in the oven for 35-45 minutes on the middle rack, until the topping is golden yellow.
6. Sprinkle on the pine nuts a few minutes before removing them and bake them briefly. Remove from the mold while it is still warm and place on a wire rack to cool down a little.