Lunch

Tourte aux Épinards, Chèvre et Pignons de Pin

Name: Tourte aux Épinards, Chèvre et Pignons de Pin
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 2 servings
Ingredients: 400g fresh spinach (packed); 150g goat cheese, crumbled; 50g pine nuts; 2 shallots, thinly sliced; 3 cloves garlic, minced; 40ml olive oil, divided; 6 sheets phyllo dough (thawed if frozen); 40g unsalted butter, melted; 30g gruyère cheese, grated; 1 tsp fresh thyme leaves; Salt and cracked black pepper to taste; 45ml honey (for glaze); ½ tsp Espelette pepper; Fleur de sel for finishing

Crispy, shattered phyllo layers encase a verdant spinach and creamy goat cheese filling, studded with warm, nutty pine nuts. A burnt honey drizzle and fleur de sel finish turn this rustic galette into an elegant, restaurant-worthy lunch.

1076cal 33gprotein 74gcarbs 77gfat 20min prep 35min cook 2serves

Members

Create a free account to see the full recipe

Free members get the full ingredients, step-by-step method and the ability to save favorites.

Start free Log in

More like this

Vegetarian Recipes Healthy Lunch Recipes Vegetarian Lunch Recipes Spinach Recipes