island spanakopita without a leaf
- 700 grams of porridge
- 640 g's stuffing For the stuffing
- 200 ounces of spinach, clean, fat
- 50 grams of onion sliced
- 70 ounces of onion fresh, fat
- 50 grams of leek, fat slices
- 7 g of garlic, chopped
- 20 g of mint, fat
- 20 g of parsley, fat
- 20 g of dirt, fat
- 25 g. olive oil
- 5 g of salt
- A ounce of pepper, fresh, rubbed
- 200 grams of porridge
For the porridge
- 300 g of flour for all uses
- 110 g of cornmeal
- 10 g of baking
- 2 g of salt
- 1 g oregano
- A ounce of pepper, fresh, rubbed
- 550 g of almond beverage- lukewarm
- 20 g. olive oil
For the island spanakopita without a leaf, We pay a pad and lay the 500 grams of the porridge evenly.
We share the stuffing, making sure we leave an inch blank off the walls of the tape. With a spoon, we split the other 200 grams of porridge up on the stuffing and bake in a warmed oven at 180°C on the bottom of the air for about 35 minutes.
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| Island spanakopita without a leaf the best delicious in 2021 |
We remove and cool to room temperature. For the stuffing In a bowl, we put all the materials except the porridge.
We mix and fertilize all the materials between them until they wither. We add the porridge and mix until it's homogenized with the other materials.
For the porridge In a bowl, we put all the materials in and mix with hand wire until porridge is created.
Tip: A good sentence outside the fasting season is to add various cheeses to our liking and turn the pie into spinach cheese.
We can make a light meal by combining the pie with a salad of our choosing
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