Spinach and Artichoke Pie

رابح العلانيCozinheiro

Ingredientes

• Espinafre
  300 grams
• Artichoke Hearts
  6 hearts
• Slices of Luncheon Meat
  5 slices
• Cebola
  1 medium
• Queijo Kraft
  2 tablespoons
• Molho de tomate
  1 tablespoon
• Sal
  1 teaspoon
• Pimenta preta
  1 teaspoon
• Farinha
  1 cup
• Azeite
  2 tablespoons
• Warm Water
  0.3 cup
• Fermento instantâneo
  1 teaspoon
• Leite líquido
  0.3 cup
• Açúcar
  1 teaspoon
• Sal
  1 teaspoon

Passos

1. 1

   Add the yeast and sugar to a quarter cup of warm water, stir and let sit for 10 minutes.

   Utensílios necessários:

   Tigela de mistura

   10 minutos
2. 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.

   Utensílios necessários:

   Tigela de mistura

   60 minutos
3. 3

   In a pot over heat, heat the oil, add the onion and stir, then add the luncheon meat and stir for 3 minutes.

   Utensílios necessários:

   Panela

   3 minutos
4. 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 minutos
5. 5

   Divide the dough into two equal parts, roll each part into a circular disc about 30 centimeters in diameter.

   5 minutos
6. 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.

   Utensílios necessários:

   Tabuleiro de forno

   5 minutos
7. 7

   Bake in the oven at 180 degrees Celsius for 30 minutes, turning on the broiler for the last 5 minutes.

   30 minutos
8. 8

   When the pie is slightly browned, remove it from the oven and serve.

   5 minutos

Fatos nutricionais

Informações Nutricionais dos Ingredientes (por 100g)

Espinafrepor 100g

Energia23 kcal

Proteínas2.9 g

Gordura Total0.4 g

Carboidratos3.6 g

Fibra Alimentar2.2 g

Açúcares Totais0.4 g

Cebolapor 100g

Energia40 kcal

Proteínas1.1 g

Gordura Total0.1 g

Carboidratos9.34 g

Fibra Alimentar1.7 g

Açúcares Totais4.24 g

Queijo Kraftpor 100g

Energia350 kcal

Proteínas25 g

Gordura Total27 g

Carboidratos1 g

Gordura Saturada17 g

Colesterol80 mg

Molho de tomatepor 100g

Energia50 kcal

Proteínas1.5 g

Gordura Total0.2 g

Carboidratos10 g

Açúcares Totais3 g

Fibra Alimentar1 g

Salpor 100g

Cinza100 g

Pimenta pretapor 100g

Energia250 kcal

Proteínas10 g

Gordura Total4 g

Carboidratos64 g

Fibra Alimentar25 g

Farinhapor 100g

Energia364 kcal

Proteínas10.33 g

Gordura Total1 g

Carboidratos76.31 g

Fibra Alimentar2.7 g

Açúcares Totais0.3 g

Azeitepor 100g

Energia884 kcal

Gordura Total100 g

Fermento instantâneopor 100g

Energia325 kcal

Proteínas9 g

Gordura Total4 g

Carboidratos64 g

Leite líquidopor 100g

Energia61 kcal

Proteínas3.3 g

Gordura Total3.25 g

Carboidratos4.8 g

Açúcares Adicionados4.8 g

Vitamina D1.3 mcg

LCarnitine3.3 mg

Açúcarpor 100g

Energia387 kcal

Carboidratos100 g

Açúcares Totais100 g

Salpor 100g

Cinza100 g

* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.

Características dietéticas e tags