Placinta cu spanac si aluat de casa/ Spinach pie with home made dough

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In primul rand vreau sa-i multumesc Paulei Gafitescu pentru aceasta minunata reteta, pe care, imediat ce am vazut-o, mi-am dorit-o in farfurie! Eu am umblat foarte  putin la ingrediente dar ideea este aceeasi.Reteta este cat se poate de simpla. Cu aluatul se lucreaza deosebit de usor, iar umplutura…divina! Bineinteles cui ii place spanacul in combinatie cu branza. Eu va spun ca trebuie incercata neaparat!

Asadar aveti nevoie de: (pentru o tava de aprox. 20/30 cm sau 2 tavi rotunde de tarta cu diametrul 20cm)

Pentru aluat:

1 ou

500 gr faina

220 ml apa

100 gr unt la temperatura camerei

o lingurita de sare

Umplutura:

400 gr spanac (oparit si scurs sau congelat si dezgetat)

1 morcov

1 ceapa

250 gr  branza telemea de vaca sau oaie (sau 150 de branza si 100 cascaval)

o legatura de marar

100 ml smantana

piper si sare dupa gust

4 oua (dintre care un galbenus pentru uns)

3 linguri lapte (tot pentru uns)

Preparare:

Aluat 

• Scoatem untul din frigider cu cel putin o ora inainte, ca sa se inmoaie (sau il punem 10-15 secunde in microunde…cum fac eu:-)), il punem intr-un castron si framantam putin cu faina pana aluatul devine sfaramicios.
• Adaugam praful de sare, oul batut putin apoi apa (treptat). Framantam aluatul pana nu mai este lipicios si s-au incorporat bine toate elementele lichide.
• Il bagam la frigider acoperit cu o folie de plastic pana cand pregatim umplutura.

Umplutura:

• Spanacul bine scurs (eu l-am avut congelat si l-am dezghetat apoi l-am scurs bine de apa), se amesteca intr-un castron cu ceapa tocata marunt, morcovul ras pe razatoarea mica, branza rasa, smantana si se gusta de sare si piper. Tocam mararul si il adaugam si pe el in compozitie.
• Eu am folosit 3 oua  pe care le-am batut putin inainte  ca pe omleta.
• In spanac se poate pune si cascaval, care leaga foarte bine compozitia, eu nu am avut, asa ca am crescut cantitatea de branza de la 150 de gr., cat era in reteta initialala, la 250 de grame.

• Scoatem aluatul din frigider si il impartim in doua. O parte o vom pune ca baza si trebuie sa fie mai mare, cealalta parte o folosim pentru grilajul de deasupra.
• Am intins foaia de la baza mai grosuta, apoi am asezat-o in tava de jenna (pe care o ungem cu ulei) cat sa acopere si peretii acesteia.
• Am pus umplutura, apoi am facut o foaie din aluatul ramas si am taiat fasii pe care le-am intercalat peste compozitie sub forma de grilaj.
• Se unge deasupra cu galbenus amestecat cu 3 linguri de lapte si se coace in cuptorul preincalzit la 180ºC pana se rumeneste.

Pofta buna!

Spinach pie with home made dough

 

Print

Prep time

2 hours

Cook time

50 mins

Total time

2 hours 50 mins

 

First of all I want to thank to Paula Gafitescu for this wonderful recipe, because, since I saw it, I wanted on my plate. I changed just a little bit the ingredients, but the idea is the same! The recipe is very simple, the dough is very flexible and easy to work and the filling...divine! Of course who likes the spinach in combination with cheese. You have to try it!

Author: gabriela cuisine

Serves: 12

Ingredients

• So, you will need: (for a baking tray 20cm/30 cm or 2 round of 20 cm diameter):
• For the dough:
• 1 egg
• 2 cups all purpose flour
• 1 cup water
• 3.5 oz butter (1 stick)
• For the filling:
• 1 lbs. spinach (frozen and defrosted)
• ½ bunch fresh dill
• 1 onion
• 1 carrot
• ½ lbs. feta cheese
• 3.5 oz sour cream
• 4 eggs (one egg yolk Will Be for oiling the top)
• 3 tbsp. milk (for oiling too)
• salt and pepper for your keys

Instructions

1. First of all, defrost the spinach and drain it very well.
2. In a large bowl mix the butter and flour together until crumble (the butter must be at room temperature).
3. Then add in the egg (slightly beaten), water and salt and knead the dough until is not sticky anymore.
4. Put the dough in the fridge, covered in plastic, until we make the filling.
5. Filling:
6. In a bowl mix the spinach (you should defrost the spinach and drain it very well before, usually I defrost it in the microwave about 10 - 15 min., that's easier) with the shredded cheese, sour cream, chopped dill, chopped onion and shredded carrots (very thin).
7. Beat the eggs and stir in (but keep one yolk for oiling the surface of the pie)
8. Season with salt and pepper as for your taste.
9. I used half a pound of feta cheese but in the filling you can add 4.5 oz of feta and 3.5 oz of cheddar cheese (the cheddar makes more homogenous the filling)
10. Preheat the oven at 356ºF.
11. Now you can take out the dough from the fridge and divide it in two, one piece is for the bottom of the pie and should be bigger, the other one will be for the top of the pie and will be smaller. From the second one we will make strips and we will make a grid.
12. Make the first sheet with the rolling pin a little bit thicker, then oil the tray and put it inside covering the sides of the tray.
13. Add in the filling, then make the other sheet and cut strips. Interpolate them on the top of the pie and spread over the yolk mixed with 3 tbsp. of milk.
14. Cook until is nice roasted.
15. Enjoy! it is delightful!

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