Spinach – Sheep Cheese – Pate
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 300 g sheep cheese
- 450 g spinach leaves, frozen (thawed)
- 2 egg (s)
- 20 g pine nuts
- salt and pepper
- 50 g butter
- 2 sheets dough (Yufka), about 30g (Turkish supermarket)
Print Recipe
Pin Recipe Instructions
- Mash the sheep`s cheese with a fork. Express the spinach well. Mix the spinach, eggs and sheep cheese together. Mix in the pine nuts and season with salt and pepper. Melt the butter.
- Brush the Yufka dough generously with the liquid butter on both sides. Place both sheets of pastry in a springform pan (D = 26 cm). Spread the filling on top and smooth it out. Loosely fold the protruding edges of the dough over the filling. Bake the pate in the oven for about 20 minutes at 200 ° until golden yellow.
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