Light work for the cook

Ingredients

For a cake tin of 28 cm diameter and pie with grated short crust:

• 150g flour
• 100g butter
• 1 egg
• Water
• 1 carton of cream (250 ml)
• 250 ml complete eggs (equal amount)
• 500g spinach (fresh spinach or from the supermarket)
• 2 shallots
• A knob of butter
• 250g smoked salmon
• Seasoning, including salt, pepper and a little grated nutmeg
• 1 minced clove of garlic
• Mozzarella

Preparation

The short crust:

• Knead softened butter with flour, salt, water and an egg.
• After kneading it thoroughly, allow the dough to sit for 30 minutes.
• Put it then into the cake tin and bake it "blind" (without opening the oven for any reason whatsoever) at 180°.

The spinach:

• Sweat the minced shallots in a little butter.
• As soon as they appear glassy, add the fresh spinach (if you are using supermarket spinach please make sure that you pressed the spinach out thoroughly).
• Season with salt, pepper, grated nutmeg and minced garlic.
• Heat to boiling then remove from heat.
• Use half of the spinach to cover the dough.
• Next add a layer of salmon that has been chopped into f 1x1cm chunks.
• Cover the salmon with another layer of spinach.
• Whisk the cream and eggs and season with salt, pepper and nutmeg.
• Pour onto the spinach.
• Bake for another 20-25 min. at, again, 180°.
• After 10-15 minutes scatter the grated cheese on the surface.
• The cheese will take approx. 10 minutes to melt and obtain an appetising colour.
• Cut the pie into pieces according to appetite.

Serving suggestion

Serve while warm.