To my taste

Two things that I love are cheese and salad. This pie was made just for me because it has both of these ingredients. The pie itself has spinach and chèvre (goat cheese) and on top arucola and nut salad.


ChevreSpinachPie Title

400g  ready made rye and potato dough (e.g. Sunnuntai)

Chèvre and spinach fillling
150 g frozen spinach
2 dl grated cheese (e.g. medium strong gouda)
(80 g air-dried ham in small pieces)
2 eggs
1 dl single cream or whipped cream
1-2 garlic cloves
approx. 1/4 teaspoon salt
pinch of black pepper
150 g goat cheese (e.g. Chabuchou du Poitou or Mélusine)
approx. 4 teaspoons running hunny

Arucola and nut salad
5 dl arucola
4 tablespoons pine nuts or pumpkin seeds
approx. 2 teaspoons olive oil
2 teaspoons balsamic syrup
(1/2 teaspoon finger salt)
(1/4 teaspoons black pepper)

1) Preheat the oven to 200 celsius.
2) Take the ready made dough and the spinach from the freezer to thaw. Press the dough into the pie pan so that the dough hangs over the edges. Clean the edges with a knife.
3) Combine the spinach, grated cheese, ham if you are using it, eggs and cream. Chop up the garlic and it to the mixture. Add the salt and pepper and pour on to the dough. Slice or crumble the goat cheese on top.
4)Put the pie into the oven and bake approx. for 30 min. Tricle the hunny on top.
5) Roast the salad’s nuts in a hot and dry frying pan. Make the salad by mixing all the ingredients together. Season with salt and pepper if wanted. Place the salad on top of the cooled pie yet warm pie.

Hint: If you have more time sweat the garlic and the spinach with oil in a frying pan. That will make the taste a bit softer.


As you may have noticed I used sunflower seeds in my version instead of pine nuts or pumpkin seeds. Pine nuts are quite expensive so I do not invest in them often. Seeds and nuts that I always have at hand are sesami and sunflower seeds.  I eat them with everything. Great way to give a little more texture to foods (especially salads) and healthy as well.


– Alina

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