Ingredienser
Spinat300 grams- Artichoke Hearts6 hearts
- Slices of Luncheon Meat5 slices
Løg1 medium
Kraft Ost2 tablespoons
Tomatsauce1 tablespoon
Salt1 teaspoon
Sort peber1 teaspoon
Mel1 cup
Olivenolie2 tablespoons- Warm Water0.3 cup
Instant gær1 teaspoon
Flydende mælk0.3 cup
Sukker1 teaspoon- Salt1 teaspoon
Trin
- 1
Add the yeast and sugar to a quarter cup of warm water, stir and let sit for 10 minutes.
10 minNødvendigt udstyr:
Blandeskål - 2
Mix the dough ingredients together and add the yeast, knead by hand until it becomes non-sticky, place in an oiled bowl, cover and let it rise in a warm place for an hour.
60 minNødvendigt udstyr:Blandeskål - 3
In a pot over heat, heat the oil, add the onion and stir, then add the luncheon meat and stir for 3 minutes.
3 minNødvendigt udstyr:
Kedel - 4
Add the spinach, artichokes, sauce, salt, and black pepper, stir until the spinach and artichokes are cooked, then add the liquid cheese and stir a little, turn off the heat and let the filling cool completely.
5 min - 5
Divide the dough into two equal parts, roll each part into a circular disc about 30 centimeters in diameter.
5 min - 6
Place the first disc in the oiled baking sheet, spread the filling over it, then cover it with the second disc of dough, sealing the edges well and making a small hole with a knife to allow air to escape.
5 minNødvendigt udstyr:
Bagplade - 7
Bake in the oven at 180 degrees Celsius for 30 minutes, turning on the broiler for the last 5 minutes.
30 min - 8
When the pie is slightly browned, remove it from the oven and serve.
5 min
Ernæringsfakta
Spinatpr. 100gLøgpr. 100gKraft Ostpr. 100gTomatsaucepr. 100gSaltpr. 100gSort peberpr. 100gMelpr. 100gOlivenoliepr. 100gInstant gærpr. 100gFlydende mælkpr. 100gSukkerpr. 100gSaltpr. 100g* Næringsindholdet er omtrentligt, og beregningen kan påvirkes af ingredienstype samt dyrknings-, opbevarings- og tilberedningsmetode.