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Marianne
Plate pie with spinach and zucchini
Plate pie of puff pastry, with spinach, zucchini, egg, sundried tomatoes and cheese.
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Place the slices of defrosted puff pastry on a griddle covered with parchment paper, leave a ½ cm of pressure on the seams. Fold back 1 cm from the edge.
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Prick holes in the dough with a fork and brush with tapenade.
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Heat the oil in a frying pan. Add half of the spinach and let shrinking all the time. Then add the rest and let it shrink.
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Put the spinach in a colander and press out the excess moisture.
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Divide the spinach over the tapenade.
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Cut the zucchini into half slices.
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Heat the rest of the oil in the frying pan and fry the zucchini for 4 minutes.
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Divide the zucchini over the spinach and sprinkle with salt and pepper. Break the eggs above the cake so that the egg yolks remain intact.
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Sprinkle with the cheese and bake in the oven for about 30 minutes until golden brown and done.
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Bon appétit! .
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Nutrition
760Calories
Sodium0% DV1.235mg
Fat82% DV53g
Protein52% DV26g
Carbs15% DV45g
Fiber20% DV5g
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