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Crusty egg spinach pie
Filo pastry pie with spinach, egg, tomato and cream cheese.
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Ingredients
Directions
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Let the filo pastry thaw according to the instructions on the package.
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Boil the eggs hard in about 7 minutes, peel them and cut into slices. Let the spinach thaw in the microwave and press out the moisture in a sieve.
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Preheat the oven to 200 ° C.
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Cut the tomatoes into small cubes. Grease the spring form.
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Brush with a brush 3 of the 10 sheets with ⅓ of the margarine, put together in the form. Repeat this twice, every time a little jump.
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Beat the eggs with the cream cheese, pepper and salt. Mix the spinach with the cream cheese mixture and the tomato.
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Put half of the mixture in the mold, divide the egg slices over it. Place the rest of the spinach mixture in the mold.
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Tear the last filo pastry into pieces and sprinkle over the cake. Fry the cake in about 45 minutes until golden brown.
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Nutrition
510Calories
Sodium20% DV485mg
Fat49% DV32g
Protein42% DV21g
Carbs12% DV35g
Fiber16% DV4g
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