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Today's is a spinach recipe most attractive. On this occasion, spinach is the filling of a delicious empanada that even the most reluctant to consume this vegetable will like.
We will use the puff pastry sheets which are in the refrigerated area so we are going to save the step of making and rolling out the dough. We will only have to prepare the filling: some spinach cooked varoma and then sautéed with a little onion and garlic.
Encourage yourself to prepare it because you are going to love it.
Puff pastry pie, spinach and pine nuts
The filling of this delicious empanada is made with spinach, onion, garlic, egg and pine nuts.
- Ascen Jimenez
- Kitchen: Modern
- Recipe type: vegetables
- Calories: 400
- Rations: 8
- Cooking time:
- Total time:
Ingredients
- 500 g of water
- 1 teaspoon of salt for the varoma water and a little more to sauté the spinach
- 500 g spinach
- 1 garlic clove
- 100 g onion
- 20 g of extra virgin olive oil
- 1 egg
- 2 sheets of puff pastry
- 30 g pine nuts
- Milk or beaten egg to paint the surface of the puff pastry
Preparation
We put the water and salt in the glass. We place the spinach in the varoma container and put the container in its position. We program 25 minutes, varoma temperature, speed 1.
At the end of the time, we remove the varoma container and let the spinach drain any liquid they may have.
We wash and dry the glass. We put in it the garlic and onion. We program 5 seconds, speed 7. We lower with the spatula what has remained on the walls of the glass.
We incorporate the oil and, without placing the beaker, we program 3 minutes, 120º, speed 1.
Add the spinach already cooked and well drained. We add a little salt and we program 5 seconds, speed 5.
We lower with the spatula what has remained on the walls of the glass. Without putting the beaker we program 5 minutes, varoma temperature, speed 1.
Add the egg and mix with the spatula.
We preheat the oven to 200º, heat up and down.
Unroll one of the puff pastry sheets on the countertop. We strain the filling as seen in the photo, without reaching the edges of the dough. We put the pine nuts on top.
Cover with the other sheet of puff pastry and join the edges (with a fork or with your fingers). We prick the surface of the latter sheet with a fork and paint the surface with beaten egg or a little milk.
Bake at 200º for approximately 30 minutes or until we see that the surface is golden.
More information - Varoma Recipes in Thermorecetas