Pastilla with sølvbede leaves

Ingredients for Pastilla with sølvbede leaves

Instructions for Pastilla with sølvbede leaves

To prepare the Pastilla with sølvbede leaves recipe, please follow these instructions:

Cut the stems of the spinach beet by letting a small silver-tipped knife follow the white part of Silver's pleas. Wrap the stems into a humid towel and save them to a different law. Wash and rinse the leaves thoroughly in several hold water, let them drain and chop them coarsely with a knife. Arrow and finely chop the onion and garlic feddet. Pour olive oil in a frying pan and set it over high heat. Came the chopped onions in the Pan, and when it begins to take on color, add the garlic and the chopped sølvbede leaves. Flavor it with salt and let it cook in favour of excessive heat, for all wetness from silver crop has evaporated. While korenderne in soft pleats in the lukewarm ROM. Put pine seeds on a baking sheet and toast them briefly during the oven grill. When sølvbede the leaves are completely dry, but not begun to turn brown, take the Pan from the heat and korenderne and the toasted pine nuts in, and season with salt and pepper. Wide this mixture out on a cutting board or platter, so it can cool off. Take a pie form or a pie dish with a diameter of about 20 cm and butter it with 30 g of butter. Heat oven up to 2200C. Put the plates in the bottom of the form-fila, so that they overlap each other and goes beyond the rim, so that they can be sealed together afterwards on the filling. Put the filling in, and close the fila sølvbede-plates together about it, set the mold in the oven and bake it for 15 minutes. In a bowl mix the icing sugar and the cinnamon came carefully. When the mold is taken out of the oven, put it on a stovetop for even heat in 2-3 min, so that dough will be quite dry, and then flips it out on a round platter. Sprinkle the surface with mixture of powdered sugar and cinnamon, and set the dish for a moment under the oven grill, so that it karameliserer. Serve immediately.

Tips:
A pastilla is a traditional Oriental dish that is very popular in Greece, in Turkey and in Morocco, where it consists of a stuffed with pine nuts, Malaga raisins, almonds, baked in puff pastry.