Ingredienti
Spinaci300 grams- Artichoke Hearts6 hearts
- Slices of Luncheon Meat5 slices
Cipolla1 medium
Formaggio Kraft2 tablespoons
Salsa di pomodoro1 tablespoon
Sale1 teaspoon
Pepe nero1 teaspoon
Farina1 cup
Olio d'oliva2 tablespoons- Warm Water0.3 cup
Lievito istantaneo1 teaspoon
Latte liquido0.3 cup
Zucchero1 teaspoon- Sale1 teaspoon
Passi
- 1
Add the yeast and sugar to a quarter cup of warm water, stir and let sit for 10 minutes.
10 minUtensili necessari:
Ciotola per mescolare - 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 minUtensili necessari:Ciotola per mescolare - 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 minUtensili necessari:
Pentola - 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 minUtensili necessari:
Teglia da forno - 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
Fatti nutrizionali
Spinaciper 100gCipollaper 100gFormaggio Kraftper 100gSalsa di pomodoroper 100gSaleper 100gPepe neroper 100gFarinaper 100gOlio d'olivaper 100gLievito istantaneoper 100gLatte liquidoper 100gZuccheroper 100gSaleper 100g* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.