Kantarellpaj with spinach

A little early taste of autumn.

Pie crusts:

• 1 cup coarse rye flour
• 2 dl vetemjöl
• 125 g butter
• 1 tbsp water

Mix all ingredients.
Rest in fridge for about 30 minutes.
Push it out in a pie crusts.
Bake for 15 minutes.

Filling:

• about 300 g of frozen and thawed chopped spinach
• about 400g chanterelles
• 3 eggs
• 3 cups milk
• Grated priest cheese
• Salt o peppar
• Butter for frying

To do this:

1. Stek kantarellerna i smör.
2. Salta o pepper.
3. Lägg i botten på pajskalet.
4. Mix spinach, eggs and milk, season.
5. Häll över kantarellerna.
6. Sprinkle with cheese.
7. Bake at 225 degrees for about 25 minutes, until cheese is browned and pie is set.
8. Serveras med grönsaker.