Spinach Pie with cottage cheese filling, recipe by Maria Teresa Coelho:

1 – Cottage cheese filling with aromatic herbs

Basil or coriander – at will

Cottage cheese “Vale da Estrela” – 1
Eggs – 2
Margarine – 2 table spoons
Salt at will

Crush and beat the cottage cheese by hand.

Add the finely chopped herbs to the cottage cheese puree. Melt the margarine and add the previous mixture.

Bring to a boil, in a pan, letting it boil and stirring constantly. Season with salt, to taste.

Remove it from the heat and add the beaten eggs.

Return to low heat to cook the eggs, stirring constantly.

2 – Pie

100 grs spinach leaves

1 dl olive oil
4 eggs
1 garlic clove
Salt – at will
Nutmeg – at will

1 strip of tomato skin to decorate

Blanch spinach leaves in boiling water for 2 minutes. Drain well and let I cool.

In a mixing glass, combine the egg yolks with the spinach well drained. Season with salt and nutmeg, olive oil and garlic. Blend with a hand blender until you get a creamy mixture. Beat the egg whites until stiff and fold them into the previous preparation.

Line an oven tray (28/30 cm) with parchment paper and grease it with margarine. Arrange the spinach mixture, smoothing it with a spatula and bake at 190 degrees for about 10/15 minutes. Make sure it’s cooked, but don’t let it harden too much. Remove from the oven and turn out onto a sheet of greased parchment paper or a damp cloth.

3 – Finishing

Distribute the filling over the dough, roll up the pie and transfer the roll to a platter.

Decorate with the tomato strip in the shape of a rose and serve immediately, accompanied by an ordinary tomato sauce. It can be served hot or cold.

Enjoy!