Spinach en Croute

What a nice way to have dinner with this “en Croute” Spinach and Mushroom Pie. For a crispy finish, sprinkle the top of the dough with some water before baking with the beaten egg and cheese !

Spinach en croute

First, here is the list of the different ingredients you will have to get to prepare the Spinach en Croute that serves 4 with a preparation of 20 minutes and cooking time of 35 minutes

  • 500 g ( 2 lb) Puff Pastry
  • 100 g (3 1/2 oz) Mushrooms, thinly sliced
  • 1 Tbsp olive Oil
  • 100 g (3 1/2 oz) baby spinach
  • 200 g (7 oz or 1 small cup) lentils, rinsed, cooked and drained
  • 50 g (2 oz) finely grated cheddar
  • 1 free-range egg, beaten

Now, here are the few steps you will have to follow to make the Spinach en Croute

In a large pan, cook the mushrooms in the olive oil over medium heat, stirring for one minute. Add spinach, lentils and season. Cook 2-3 minutes until spinach has wilted then leave to cool.

Preheat the oven to 180°C (356°F) . Line a tray with baking paper. Roll out the pastry on a floured surface to form a rectangle. spread half the preparation down the center, top with cheese, then the rest of the preparation. Brush the pastry edges with some of the beaten egg, then fold over to enclose the filling, pressing to seal. Put on the lined tray, seam side down.

Brush the top with beaten egg, then sprinkle with cheese and bake for 35-40 minutes or until golden brown. Serve with greek yogurt or a chutney.

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