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Rhiannone
Spinach cheesecake
Vegetarian savory pie with onion, spinach, ricotta and ground cheese.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Mix the flour with the butter and egg in a food processor.
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Roll out the dough on a floured surface into a round piece.
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Grease the quiche mold with butter. Line the mold with the dough and cut off the excess dough along the top edge. Put in the refrigerator.
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Chop the onion.
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Heat the butter in a stirring fruit the onion 2 min.
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Add the spinach in portions and let it sink in a high heat.
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Let the spinach drain in a sieve. With the convex side of a spoon, press out the excess moisture.
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Stir in the ricotta in a bowl with the rest of the eggs and the grated cheese.
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Spoon the spinach through and season it to taste with pepper, salt and nutmeg.
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Spoon the spinach filling into the mold. Put the mold in the middle of the oven and fry in brown for 30-35 minutes.
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Nutrition
685Calories
Sodium24% DV580mg
Fat71% DV46g
Protein60% DV30g
Carbs11% DV33g
Fiber24% DV6g
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