How To Make A Spinach Torte
How To Make A Spinach Torte. Cook and stir for 6 to 8 minutes or until tender. Heat the quiche until the watery texture goes away.
Add the artichokes, lemon juice, water and 1/2 tsp salt. Gently cook spinach with half the butter, until wilted. Add spinach and cook until wilted, about 2 minutes.
Add The Shallots And Cook About 1 Minute.
Heat the quiche until the watery texture goes away. Cook and stir over medium heat for 3. In a nonstick medium frying pan, heat 1 tbs olive oil over medium heat.
Add Spinach To Pan And Stir Over Medium Heat Until Spinach Is.
After putting the quiche on the bigger pan, put them back in the oven. Add the artichokes, lemon juice, water and 1/2 tsp salt. Start to sauté the spinach until welted or simply thaw frozen spinach.
Gently Cook Spinach With Half The Butter, Until Wilted.
Secondly, combine flour and baking powder in a bowl. Scatter spinach evenly over cheese (breaking up clumps as best you can). Place cooked pie shell on a baking sheet (this makes it easy to move in and out of oven) and spread the shallots over the bottom of the cooked crust.
Pulse A Couple Of Times To Combine.
Let the dough rest for 10 minutes. Spread spinach and onion over bottom of pie crust. Cook and stir for 6 to 8 minutes or until tender.
Then Add Water Into The Food Processor Until A Dough Forms.
The raspberry filling adds a bright fruitiness that makes it seem far less rich than it really is. Roll the portions into balls using your hands. Cover and cook until the artichokes are tender, 5 to 6 minutes.