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Provencal spinach pie
 
 
4 ServingsPTM15 min

Provencal spinach pie


Try something different? Then try out these Provençal spinach tarts

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Directions

  1. Thaw the spinach, let it drain and press out the excess moisture.
  2. Peel the onions and cut into rings.
  3. Peel and chop the cloves of garlic.
  4. Cut the peppers, without seeds, into strips.
  5. Divide the goat's cheese into thin slices.
  6. Preheat the oven to 180ºC.
  7. Fry the bacon in a hot dry frying pan gently.
  8. Remove the bacon from the pan.
  9. Keep 4 slices apart and crumble the rest of the bacon.
  10. Heat 1 tbsp. olive oil and fry the onion, half of the garlic and all sweet pepper strips gently for 10 minutes.
  11. Add pepper, salt and 1 tablespoon of Provençal herbs.
  12. Put 4 rings on 4 ovenproof plates.
  13. Fill these rings in succession with the potato slices, the crumbled breakfast bacon, 1/3 of the goat's cheese, the spinach, 1/3 of the goat's cheese, the paprika mixture, the rest of the goat's cheese and the rest of the herbs.
  14. Press the layers with the back of a spoon.
  15. Put the tarts in the warm oven for 15 minutes.
  16. Remove the rings.
  17. Serve the cakes with a slice of fried bacon.


Nutrition

0Calories
Sodium0% DV0g
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Fiber0% DV0g

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