Spinach tart
Instructions
Butter a removable mold 22 cm in diameter.
Pull two-thirds of the dough with a rolling pin and buttered mould lined.
Let it sit for 30 minutes in the refrigerator.
Thawed spinach fresh focus in a covered casserole.
Beat three eggs with a fork, add the white cheese, parmesan and cream.
Add salt, pepper, add two large pinches of nutmeg and stir.
Beat the remaining egg with a fork.
Pull the rest of the dough and cut out a disc about the size of the mold.
Heat the oven to 200° c (thermostat 6).
When the spinach I have thawed out, drain them and strizzateli to remove the water.
Sprinkle the pretzels, pepateli and mix them with cheese preparation.
Pour the mixture into the mold, cover with the dough, brush the edges and cover with beaten egg.
Seal the pie by pinching the edges, make a nice hole in the middle of the lid and hold it open with a cardboard tube.
Decorated with pasta shapes drawn in his spare.
Bake and cook for 40 minutes; the dough turns too quickly reduce the temperature.
To serve, remove the stack of paper and put down the cake.
Ingredients and dosing for 6 persons
- 500 g of frozen spinach
- 250 g of drained white cheese
- 50 g of grated parmesan cheese
- 4 eggs
- 15 cl of cream
- 500 g of pectin
- Grated nutmeg
- Salt
- Pepper
- For the mold:
- 10 g of butter