Crispy spinach pie with spring vegetables

Step 1/4

• 125 g green beans
• 100 g baby spinach (frozen)
• 1 leeks
• 5 g chives
• 7½ g parsley

• oven
• knife
• cutting board

Preheat the oven to 200°C/392°F top/bottom heat or 180°C/356°F fan. Cut off the woody ends of the green beans and then cut them into approx. 3 cm long pieces. Defrost the frozen spinach, squeeze out the excess water and set aside. Halve the leek lengthwise, wash thoroughly and cut into approx. 0.5 cm thick rings. Finely chop the chives and parsley leaves and set aside.

Step 2/4

• 1 tbsp oil
• 1 tbsp flour

• pot
• cooking spoon
• sieve

Heat oil in a pot over medium heat. Add the chopped green beans and leeks to the hot pot and fry for approx. 2–3 min., without letting them take on any color. Sift the flour over the vegetables and mix everything well.

Step 3/4

• 175 ml vegetable broth
• ¼ tbsp grainy mustard
• 75 g crème fraîche
• salt
• pepper

Add the vegetable stock and grainy mustard. Bring everything to a boil while stirring and then simmer uncovered for approx. 3–5 min. until the sauce is thick and the green beans are slightly cooked. Stir in the defrosted spinach, crème fraîche and finely chopped chives and parsley leaves. Then, remove the pot from the heat and season to taste with salt and pepper. If the mixture is too thick, add a little more water.

Step 4/4

• oil (for coating)

• baking dish
• pastry brush

Add the vegetable mixture to a baking dish. Scrunch up the phyllo sheets and fold them loosely over the vegetables. Brush the dough sheets lightly with some oil. Bake the casserole in the preheated oven for approx. 15–20 min. or until the dough is golden brown. Remove the casserole from the oven and leave to cool for approx. 5–10 min. before serving.

Enjoy your meal!