Pie with chanterelles, ricotta, and spinach

Start by making the pie crust. Mix flour and salt in a bowl and crumble the butter in to the flour mixture, after which you add water to even out the dough.

Roll out the pie dough out in to a pie dish.

Poke holes in the crust with a fork and pre-bake it for 10-15 minutes at 200°C.

While the pie crust pre-bakes, the pie filling can be made. Clean the chantarelles carefully and fry them in a pan with a little butter. You can pour out excess moisture from the chantarelles if you like.

Quick fry the spinach until it shrinks.

Whisk eggs and milk in a bowl and season with salt and pepper.

Take out the pre-baked pie crust and fill it with chantarelles, spinach, egg mixture, and ricotta.

Finish by adding shredded mozzarella on top, and bake the pie for approximately 30 minutes at 200°C. It can be a good idea to keep an eye on the pie while it bakes, as the baking time may vary depending on your oven.

The pie is lovely both warm and cold, and it can be served just as it is or alongsinde a flavourful salad.