Zutaten
Spinat300 grams- Artichoke Hearts6 hearts
- Slices of Luncheon Meat5 slices
Zwiebel1 medium
Kraft Käse2 tablespoons
Tomatensauce1 tablespoon
Salz1 teaspoon
Schwarzer Pfeffer1 teaspoon
Mehl1 cup
Olivenöl2 tablespoons- Warm Water0.3 cup
Schnellhefe1 teaspoon
Flüssige Milch0.3 cup
Zucker1 teaspoon- Salz1 teaspoon
Schritte
- 1
Add the yeast and sugar to a quarter cup of warm water, stir and let sit for 10 minutes.
10 MinBenötigte Werkzeuge:
Rührschüssel - 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 MinBenötigte Werkzeuge:Rührschüssel - 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 MinBenötigte Werkzeuge:
Topf - 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 MinBenötigte Werkzeuge:
Backblech - 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
Nährwertangaben
Spinatpro 100gZwiebelpro 100gKraft Käsepro 100gTomatensaucepro 100gSalzpro 100gSchwarzer Pfefferpro 100gMehlpro 100gOlivenölpro 100gSchnellhefepro 100gFlüssige Milchpro 100gZuckerpro 100gSalzpro 100g* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.