Hi all.
Today we have a guest from sunny Greece. We prepare an open pie on a shortbread dough with a very tasty egg filling from Feta, acute chorizo sausage, pork smoked brisket, cream and spinach.
Product set:
- Flour, 225 gr.
- Spinach, s/m, 150 gr.
- Eggs, 2 pcs.
- Vegetable oil, 100 gr.
- Feta, 60 gr.
- Brisket, iv, 50 gr.
- Cream 30%, 30 ml
- Sausage Chorizo, 15 gr.
- Sugar, 1 tsp.
- Black pepper, salt
We heat the oven to 200 ° C. We cut the brisket and Chorizo with small slices.
Pour flour into a bowl, pour in vegetable oil, 40 ml of water, add sugar, a pinch of salt and pepper and knead the dough.
Lubricate the appropriate shape with a drop of vegetable oil, distribute the dough, form the sides, pierce the bottom with a fork as often as possible, send to the oven for 15 minutes.
In a bowl, mix eggs, feta, chorizo, brisket, spinach and cream.
Pour the filling into the shape, send it to the oven for another 20 minutes.
Cool and serve a little.
Bon appetit!
