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Savory Greek pie with green lentils

For this recipe, Bonduelle's grilled aubergines (41110958) were used.Ingredients for 10 people.

Ingredients

1kgleaf spinach, individually quick frozen Bonduelle
350ggrilled eggplants frozen Bonduelle
150gGreek yogurt
80mlOlive oil
250ggreen lentils frozen minute Bonduelle
100mlculinary cream
200gchopped onion
500gpuff pastry sheets, thawed
10Eggs
30gGreek herbs
10ggarlic, pureed or finely chopped
100gfeta, crumbled

Preparation

  1. Let the frozen products thaw in the refrigerator.
  2. Divide the puff pastry over 2 tart pans of 25 cm. Prick holes in the dough and bake for 10 to 12 minutes until golden at 180 degrees in a convection oven. You can also blind bake the dough by placing baking paper on the dough and covering it with beans.
  3. Stew the onion and garlic in the olive oil. Then let cool.
  4. Beat the eggs with the cream and Greek yogurt. Then add the feta, Greek herbs, spinach leaves, and the onion mixture.
  5. Mix the green lentils with the spinach mixture and spoon into the tart pan. Garnish with the eggplant slices.
  6. Bake for 45 minutes in an oven at 160 degrees. Serve or let cool.
  7. Tip: serve with arugula, tossed with Parmesan cheese, pine nuts, and some olive oil.