Spinach Goat Cheese Pie
Frozen phyllo pastry dough (about 3/4 of a 1 lb package), thawed overnight in refrigerator (350g)
2/3 cup cream cheese 150g (150g)
2/3 cup egg white (150g)
1/3 cup water (150g)
2 cups coarsely chopped spinach (40g)
1/4 fresh goat cheese (35g)
2 tbs flour (18g)
1/8 tsp salt (0.6g)
A Greek specialty with a French twist. This is delicious with Chef Quidenay's
. Impress your guests!
1 portion 1/6 pie (100g)
Pre-heat the oven to 350F. Open up the phyllo dough and cut out a piece that will fill the bottom of a 9" square pan, and be able to cover the sides.
Cut across the corners as shown.
Settle the phyllo in the square pan.
Beat the creme cheese until smooth, then beat in the egg whites, and the water.
Chop the spinach and add to the cheese/egg-white mixture.
Pour mixture in the pan.
Cover the pie with the remaining phyllo dough. Bake for 35 minutes at 350F.
Serve plain or with