Spinach and Cheese Pie

Preparation:

Preparation: Turn on the oven at 180 degrees (thermostat 5). Sift the flour, mustard powder and salt into a bowl. Gradually add the beaten egg and milk, mixing until you obtain a thick and soft cream. Add the melted butter and mix again. Let rest. Prepare the filling: defrost the spinach in a small pan for ten minutes, stirring frequently. Crush them and remove the excess water. Add the ricotta, the goats' cheese, 150 g of grated Emmenthal cheese, the cream and the beaten eggs. Add salt and pepper, flavor with nutmeg and mix well. Lightly grease an 18 cm diameter non-stick frying pan with vegetable oil. Pour in enough dough to cover the bottom with a thin layer. Cook for one or two minutes over medium heat until the crepe is golden brown on one side, then turn it over and cook for another two minutes on the other side. Repeat with the rest of the dough and make eight crepes. Arrange a crepe on a lightly greased baking tray and spread a little of the creamed spinach over it. Cover with another crepe and continue in layers until the ingredients are used up. Sprinkle the last crepe with the grated Parmesan and the rest of the Emmenthal cheese and cook in the oven for fifteen minutes.