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LeahEats
Spinach cookies with crème fraîche
Spinach biscuits with crème fraîche, ricotta and Pecorino Romano cheese.
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Ingredients
Directions
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Blanch the spinach for 1 min. In boiling water. Drain and push out as much moisture as possible with a spoon. Slice the spinach.
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Slice the basil leaves. Crumble the bread. Grate the Pecorino Romano.
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Grate the yellow skin of the freshly scented lemon and squeeze out the fruit.
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Mix the ricotta with the spinach, the grater, the eggs, the bread crumbs, the Pecorino Romano, half of the basil, pepper and salt in a bowl.
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Make 10 cookies.
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Heat the oil in a large frying pan and fry the cookies (in parts) over medium heat in 4 min. Golden brown. Turn halfway.
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Mix the crème fraîche with the rest of the basil. Season with lemon juice, pepper and salt and mix.
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Serve the cookies lukewarm or at room temperature with the dip. Bon appétit! .
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Nutrition
215Calories
Sodium8% DV185mg
Fat26% DV17g
Protein16% DV8g
Carbs2% DV7g
Fiber8% DV2g
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