Celtic pie. Hercules & spinach

For herculean crispy bases

water — 2 tbsp. l.
flour — 75 g
oats — 100g
butter — 100 g
For filling

onions — 1 onion
Natural yogurt — 150 ml
olive oil — 1 tbsp. l.
spinach — 200 g
orange — 1 pc. (Juice and zest)
Fresh tarragon — 1 tsp..
Egg — 2 pcs.
soft cheese — 150 g
solid tomato — 2 pcs.

Prepare the base pan. Melt the butter, add the water, rolled oats, flour and salt. Stir and put in the form of compacted spatula.

Spinach rinsed, dipped in boiling salted water for 1-2 min., With a slotted spoon to shift into the cold water for 1 minute. Drain, cut into small pieces and mix with the orange juice, zest, yogurt and eggs, salt and pepper.

Tomatoes and tarragon washed and chopped. Onions cleaned, cut into rings and fry in olive oil for 3 minutes. Cheese grate. Put the tomatoes on the basis of Hercules, sprinkle with tarragon. On top of decomposed onion rings and sprinkle with cheese. Pour the prepared spinach.

Bake in a preheated 200 ° C oven for 35-40 minutes.


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