Cooking, Main Dishes

Tourte aux épinards et jambon blanc

(Ham & Spinach Pie)


  • 2 puff pastry sheets
  • 5 eggs
  • 7.5 oz crème fraiche (Trader Joe’s)
  • 16 oz spinach cooked and chopped
  • 1 Lb of ham sliced medium thick
  • Grated Gruyère (a lot)
  • Grated Parmesan or 4 Italian cheese
  • Salt
  • Herbes de Provence


  1. Arrange the first pastry sheet in the bottom of a pie mold
  2. Spread a first layer of Parmesan/Italian cheese
  3. Preheat the oven to 375 degrees F
  4. Add a second layer of ham slices
  5. In a bowl mix 4 eggs + 1 white, the cooked and chopped spinach, the crème fraiche, pinch of salt, and herbes de Provence
  6. Add a third layer of the mixture
  7. Add a fourth layer of ham slices
  8. Add a fifth layer of grated Gruyère
  9. Cover with the second pastry sheet and pinch the edges together around the circumference
  10. Take a fork and pick the top of the pastry sheet a few times
  11. Spread the yolk from the 5th egg onto the top (with your fingers or a brush)
  12. Bake the tourte for 30/40 minutes until golden brown


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