Pie with broad beans, spinach and feta

Ingredients for 1 servings:

• 2 slices of puff pastry, frozen
• 1 onion(s)
• 1 clove(s) garlic, nB also 2
• 100 g baby spinach
• 150 g broad beans, frozen
• 2 eggs
• 75 ml milk
• 75 g cheese, grated
• 100 g feta cheese, finely crumbled
• 1 tsp dill, dried
• ½ tsp lemon zest, approx.
• some salt and pepper
• 1 tbsp oil, approx.

Instructions

Working time approx. 40 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 30 minutes

vegetarian

Wash the spinach and drain well in a sieve. Blanch the broad beans and press them out of their pods. Finely dice the onion and sauté in a little oil. Crush the garlic and sauté briefly. Add the spinach and let it collapse, allowing the liquid to evaporate. Stir in the beans and let the mixture cool. Meanwhile, defrost the puff pastry, roll it out, and line an 18 cm diameter dish, such as a springform pan with high edges. Form a rim three fingers high and pierce the base several times with a fork. Beat the eggs with the milk, dill, lemon zest, pepper, and a little salt. Mix in the grated cheese and finely crumbled feta cheese, then stir into the vegetable mixture. Pour the mixture into the dish and spread evenly. Bake in a preheated oven at 190°C (top/bottom heat) for about 40 minutes, until the filling has set and is lightly browned. Let it rest for a few minutes before slicing. Adjust the temperature and baking time based on your experience with your home oven. This serves enough for two people as a main course; it goes well with a salad.