Spinach Wedges
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 g creamed spinach
- 1 egg (s)
- 70 grams flour
- 1 teaspoon Baking powder
- 2 Table spoons milk
- 50 g parmesan, rated
- Black pepper from the mill
- Nutmeg, freshly grated
- 1 teaspoon butter
Print Recipe
Pin Recipe Instructions
- Thaw the spinach. Preheat the oven to 200 ° C. Place a rectangular ovenproof dish in the oven and preheat for 5 minutes.
- Beat the egg in a bowl until frothy. Mix the flour and baking powder, alternately add to the egg with the milk and stir everything into a smooth dough. In the meantime, mix the spinach and parmesan into the batter, season with pepper and nutmeg to taste.
- Pour the butter into the hot tin and swirl to distribute it evenly. Pour in the dough and smooth it out. Bake in the oven on the middle rack for 15 minutes.
- Let the pastry cool in the mold for 30 minutes. Then fall onto a board. Divide into triangles.
- Delicious as finger food or as an insert in a soup, also good as an accompaniment to fish and salad.
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