Ingrédients
Épinard300 grams- Artichoke Hearts6 hearts
- Slices of Luncheon Meat5 slices
Oignon1 medium
Fromage Kraft2 tablespoons
Sauce tomate1 tablespoon
Sel1 teaspoon
Poivre noir1 teaspoon
Farine1 cup
Huile d'olive2 tablespoons- Warm Water0.3 cup
Levure instantanée1 teaspoon
Lait liquide0.3 cup
Sucre1 teaspoon- Sel1 teaspoon
Mesures
- 1
Add the yeast and sugar to a quarter cup of warm water, stir and let sit for 10 minutes.
10 minutesMatériel requis:
Bol de mélange - 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 minutesMatériel requis:Bol de mélange - 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 minutesMatériel requis:
Marmite - 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 minutes - 5
Divide the dough into two equal parts, roll each part into a circular disc about 30 centimeters in diameter.
5 minutes - 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 minutesMatériel requis:
Plaque de cuisson - 7
Bake in the oven at 180 degrees Celsius for 30 minutes, turning on the broiler for the last 5 minutes.
30 minutes - 8
When the pie is slightly browned, remove it from the oven and serve.
5 minutes
Faits nutritionnels
Épinardpour 100gOignonpour 100gFromage Kraftpour 100gSauce tomatepour 100gSelpour 100gPoivre noirpour 100gFarinepour 100gHuile d'olivepour 100gLevure instantanéepour 100gLait liquidepour 100gSucrepour 100gSelpour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.