Difficulty:[usr 1]
Wash and spinach the spinach leaves. Melt them in the butter. In a bowl, whisk the 3 whole eggs with the fresh cream. Add the coarsely chopped walnut kernels and the crumbled Roquefort cheese. Lightly salt and pepper. Mix well.
Preheat the oven to th. 7 (210°C). Roll out the dough into a rectangle 20cm by 30cm. Cut strips on the sides to form the edges of the pie. Glaze them with egg yolk diluted in water. Arrange the carefully drained spinach leaves on the pastry base, spread the walnut and Roquefort mixture on top. Bake for 20 minutes. Leave 5 minutes in the oven off before tasting.
