Spinach Salty Pie Recipe
Ingredients:
For: 4 People
Prep: 30 Min
Cook: 45 Min
| Ingredients for Pastry: | |||
| Flour | 1 Cup | ||
| Butter (Cold) | 2 Tbsp | ||
| Salt | 1 Pinch | ||
| Water (Cold) | 1/2 Cup | ||
| Egg Yolk ((to Drive On)) | 1 Qty | ||
| Black Cumin | 1 Tsp | ||
| Ingredients for Internal Fee: | |||
| Spinach (Leaf) | 1/2 Kg. | ||
| Curd ((optional)) | 2 Tbsp | ||
| Olive Oil | 2 Tbsp | ||
| Dry Onion (Small-sized) | 1 Qty | ||
| Garlic | 2 Clove | ||
| Salt | 1 Tsp | ||
| Thick Cream | 1/2 Package | ||
| Black Pepper | 1 Tsp | ||
| Chili Pepper | 1 Tsp | ||
Steps:
-
Take flour, butter, salt and cold water in a bowl and knead until smooth and homogeneous.
-
If you are going to make a cage decoration on your tart, take a fist-sized piece of dough and stretch the dough and rest it in the refrigerator for 20 minutes.
-
For the mortar, wash the spinach and separate the stalks. Chop it coarsely or break it up with your hands.
-
Finely chop the onion and garlic and sauté them in olive oil in the pan until translucent.
-
Add the spinach and sauté until the leaves are gone, add the cream and mix. Drain the water on low heat and add salt and spices,.
-
Check the salt and spices of your stuffing and remove it from the fire.
-
Take the dough on the counter and roll it out big enough to overflow the sides of the tart mold.
-
Make holes on the dough you placed in the tart mold with a fork, spread oiled paper, and spread a handful of dried chickpeas to prevent the dough from rising by making it heavy.
-
Pre-bake at 170 degrees for 10 minutes and remove the mold. Get the chickpeas and parchment paper. Spread the cooled stuffing on the scale. Open the dough you have reserved for the cage, cut it into thin strips and place it on the tart.
-
Set the oven to the upper grill setting at 200 degrees this time. Brush with egg yolk and garnish with black cumin seeds. Bake your tart again until it turns golden.
-
You can rest your baked tart for 10 minutes and serve it warm. Enjoy your meal!
15 Min
