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Egg and Spinach Pie

ingredients

serves: 4
23 cm flan case, baked blind
750 g cooked spinach
4 medium size eggs
4 tbsp thick cream
40 g cheese, grated
40 g breadcrumbs
15 g butter
salt and freshly ground black pepper

method

1. Put the chopped spinach in the bottom of the pastry case and make four little nests into which you break the eggs.

2. Season them with salt and freshly ground black pepper and put a spoonful of cream on top of each one.

3. Mix the cheese with the breadcrumbs, season with salt and freshly ground black pepper and cover the eggs and spinach.

4. Dot with butter and bake for 10-15 minutes. Finish for half a minute under a hot grill and serve immediately.

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