Many times we do not know which options to turn to when we want to eat healthy and cheap, so we fall for the versatile tarts. Now, we usually make all these preparations with pascualina, which contains flour and is not suitable for celiacs, but today we bring you a different variety to make Spinach pie.
For starters, this cake of spinach without flour as it does not contain TACC, it is totally recommended for celiacs and for all the diners you want to entertain. In addition, the base is made of one of the richest and easiest foods to cook: potatoes. With this input information, you will know that there is not much chance of making any mistakes.
The recipe for this meal is extremely simple, as well as having another important advantage: the base can be used for any filling. As Paulina Cocina, the creator of this delicacy, says, you can vary the ingredients and make the cake that you like the most
Ingredients
- 2 medium potatoes
- 1 onion
- 1 bunch of spinach,
- 2 eggs
- 100g. of mozzarella
- 50g. of roquefort
- salt pepper,
- grain mustard
- olive oil
Preparation
- First, wash and peel the potatoes well. You are going to cut them in two different ways: one of them into thin slices along the length, and the other into even thinner slices across the width. Then, in a pan with a little oil, cook them until they are golden, but do not overcook because the oven will do the rest.
- Wait for the potatoes to cool down to assemble the base in a pan. The cuts were different, since you are going to form a lattice with the potatoes to help hold the filling well that you put on them. Check to reach the edges of the mold so that it looks like a normal pascualina.
- For the filling, fry an onion with a little oil, cut very small. Once it is transparent, add a bundle of raw spinach and also cut small. The seasonings are always according to the palate of each one, but in this recipe Paulina uses salt, pepper and grain mustard. You leave the preparation two or three minutes on the fire so that the vegetables reduce and that’s it.
- Separately, in a bowl or deep container, I beat 2 eggs by hand and the cheeses, mozzarella and Roquefort. Later, add the spinach that you cooked before and mix well. Once you have this finished, put it on the potato base and bake at 200 degrees for 15 minutes or until you see that it is fully cooked.
