{"id":3966,"date":"2014-10-27T02:12:34","date_gmt":"2014-10-27T02:12:34","guid":{"rendered":"http:\/\/gingerforbreakfast.it\/blog\/?p=3966"},"modified":"2018-04-13T16:32:50","modified_gmt":"2018-04-13T14:32:50","slug":"vegetables-pie","status":"publish","type":"post","link":"https:\/\/gingerforbreakfast.it\/blog\/en\/vegetables-pie\/","title":{"rendered":"VEGETABLES PIE"},"content":{"rendered":"<p>This recipe comes from my cousin but I&#8217;ve cooked it so many times that I feel like it was mine. It&#8217;s a nice idea for an outside lunch, for kids snack or for a lunch in office, fast but good. It&#8217;s also a delighful entry. You can enrich it with whatever you like, it will be very good anyway&#8230;so let your imagination run wild!<\/p>\n<p><span style=\"color: #ffffff;\">.<\/span><\/p>\n<p><strong>INGREDIENTS FOR THE DOUGH<\/strong><\/p>\n<p>300 g of flour<\/p>\n<p>200 g of butter<\/p>\n<p>1 tbsp of cold water<\/p>\n<p>salt<\/p>\n<p><span style=\"color: #ffffff;\">.<\/span><\/p>\n<p><strong>INGREDIENTS FOR THE STUFFING<\/strong><\/p>\n<p><strong><\/strong>1,5 kg of fresh spinach or baby greens (or 700 g frozen)<\/p>\n<p>100 g of Parmesan cheese<\/p>\n<p>1 shallot<\/p>\n<p>1 egg<\/p>\n<p>salt<\/p>\n<p>pepper<\/p>\n<p><span style=\"color: #ffffff;\">.<\/span><\/p>\n<p><strong>METHOD<\/strong><\/p>\n<p>Put the flour on the table, make a hole in the middle and pour the tender cubed butter, salt and water. Knead fast until smooth. Put in the fridge for 30 minutes.<\/p>\n<p>Boil the spinach and perfectly drain them, no water must be inside. In a pan brown the shallot with some evo oil until translucent then add the spinach. Saut\u00e8 all together for 5 minutes. When spinach are tepid add Parmesan cheese, the beaten egg, salt and pepper.<\/p>\n<p>Divide the dough in two parts. Cover a baking pan with parchment paper and add the first rolled layer of dough, make little holes with a fork then add the stuffing. Cover with the second rolled layer, make again little holes with a fork, close the edges and bake at 350\u00b0F for 30 minutes.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"3963\" data-permalink=\"https:\/\/gingerforbreakfast.it\/blog\/sfoglia-alle-erbe\/00spinaci\/\" data-orig-file=\"https:\/\/i0.wp.com\/gingerforbreakfast.it\/blog\/wp-content\/uploads\/2014\/10\/00spinaci.jpg?fit=500%2C375&amp;ssl=1\" data-orig-size=\"500,375\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;3.5&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;Canon PowerShot S45&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1189699012&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;12.28125&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0.008&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"SFOGLIA ALLE ERBE\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/gingerforbreakfast.it\/blog\/wp-content\/uploads\/2014\/10\/00spinaci.jpg?fit=300%2C225&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/gingerforbreakfast.it\/blog\/wp-content\/uploads\/2014\/10\/00spinaci.jpg?fit=500%2C375&amp;ssl=1\" src=\"https:\/\/i0.wp.com\/gingerforbreakfast.it\/blog\/wp-content\/uploads\/2014\/10\/00spinaci.jpg?resize=500%2C375\" alt=\"SFOGLIA ALLE ERBE\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-3963\" srcset=\"https:\/\/i0.wp.com\/gingerforbreakfast.it\/blog\/wp-content\/uploads\/2014\/10\/00spinaci.jpg?w=500&amp;ssl=1 500w, https:\/\/i0.wp.com\/gingerforbreakfast.it\/blog\/wp-content\/uploads\/2014\/10\/00spinaci.jpg?resize=300%2C225&amp;ssl=1 300w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This recipe comes from my cousin but I&#8217;ve cooked it so many times that I feel like it was mine. It&#8217;s a nice idea for an outside lunch, for kids snack or for a lunch in office, fast but good. It&#8217;s also a delighful entry. You can enrich it with whatever you like, it will be very good anyway&#8230;so let&#8230; <span class=\"more\"><a class=\"more-link\" href=\"https:\/\/gingerforbreakfast.it\/blog\/en\/vegetables-pie\/\">Leggi<\/a><\/span><\/p>\n","protected":false},"author":2,"featured_media":3964,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[238,191,183,189],"tags":[242,132,240],"class_list":["post-3966","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-lunch-bag-en","category-savoury-pies","category-starter","category-vegetarian-recipes","tag-savoury-pies","tag-spinach","tag-vegetarian-recipes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>VEGETABLES PIE - Ginger for Breakfast Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gingerforbreakfast.it\/blog\/en\/vegetables-pie\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"VEGETABLES PIE - Ginger for Breakfast Blog\" \/>\n<meta property=\"og:description\" content=\"This recipe comes from my cousin but I&#8217;ve cooked it so many times that I feel like it was mine. 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