Spinach Bake Pies are one of the favorite gathering in the home, some who all feel great. The magic lies in bottom prostor pie, crisp, well-baked bottom is key to bake is good. Back with a dry and thick bottom is never good. The method I use is simple but the main thing is that the butter in the dough monolithic conductors are so big that when they melt into the flour with the baking form airspace, it's what makes the crust crisp and crunchy. This sounds like chemistry but baking is terrible chemistry and this method works. Other things to fit, do not knead the dough too much in the end, it softens the dough up, the resilience and butter monolithic Directors destroyed. This seems to be a long recipe but here is airtight method to perfect prostor pie shell. Pie shell 260 g flour 1 tsp. salt 180 g cold butter into 3x3 cm pieces 3/4 dl ice cold water is best to fix bökudeig in a food processor for the dough stays cold and the butter will be equal in size. Put the flour, salt and butter in the machine and let it work for 30 sec.-1 min, or until butter beams are the size of peas, see picture. Add water and let the machine continue for 30 seconds. Min -1 at a slow pace. Invert the bowl on the table, there is still a vacancy, view, and knead the dough together. Do not knead too much, this is about 20 arrests, the dough has the right to stick together in lumps and can be quite irregular with the smjörklumpum. Wrap the dough in plastic wrap and store in the refrigerator for 20 minutes. You can also knead the dough together by hand, then used the same method but siðugt to cut the butter into 2x2 cm cubes and fit to crush the dough together so that the butter will be bean size and have faster hands so the butter does not become soft .. Preheat oven to 180cm . Roll out the dough out of flour trod tape and place in tart pan, cut remaining dough utanmeð but let it be the main edges of the form the dough turning to baking. Pikkið the bottom prostor and up the sides with a fork. Pre Drive pie shell for 10-15 minutes or until it is golden. Here is a recipe from one of my favorite pie filling. I sometimes use feta cheese, 200 g instead of the caps but one has less salt or even nothing. Filling 400 g spinach (this delicate supplied in bags) 4 dl matreiðslurjómi 2 eggs 1 egg yolk 3 tbsp. parma cheese, grated 1 clove garlic, chopped 1 tsp. sea salt freshly ground pepper 200 g cherry tomatoes cut in half 1 small jar peeled peppers prostor in oil, oil sieved off and cut into pieces a little parma cheese for sprinkling on top Put a full kettle of water. Place the spinach in a spacious sieve and pour boiling water over. Squeeze the water out of it when it has cooled enough to handle it, then rough chop it down. Put all ingredients except the tomatoes together in a bowl and blow the light together with a fork. Arrange tomatoes in pie shell and pour filling over. Sprinkle parmaost the case and a little pepper over too. Bake for 35-40 min. Serve with a good salad.
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