Pie with brynza, spinach and tomatoes – How simple

You will need

– 0.5 kg yeastless puff pastry;
– 2 eggs;
– 200 g cherry tomatoes;
– 200 g spinach;
– 400 g brynza;

– 2 tbsp butter;

– seasoning “Provence herbs” to taste

Instructions

Defrost the finished dough at room temperature. In a frying pan, melt 1-2 tbsp butter. Add the spinach in there (fresh or canned), put out under the closed lid for 5 minutes.

Rub the cheese on the grater, put the eggs in there. Mix the mass well. Cut the tomatoes into 2 slices. Subtly roll out the dough.

In the oiled mold, lay out a layer of pastry. Rotate the edges to turn out a neat skirting. Put the filling in layers.
1 layer — grated brynza,
2 layer — braised spinach,
3 layer — tomatoes.

Salt the top layer of the pie and sprinkle with herbs. Put the mold in a preheated to 180oS oven. Bake for 25-30 minutes. Ready pie take out, let cool, cut into portions.

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