Difficulty:[usr 1]
Wash and dry 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. Salt (little) 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 a little water. Arrange the well-drained spinach leaves on the bottom of the pastry. Spread the walnut and Roquefort mixture on top. Bake for 20 minutes. Leave 5 minutes in the oven off before tasting.
