Ingredients (for 5-6 people)
800 gr.
250 grams of frozen spinach. onion
2 rolls of pasta brisa
60 gr. grated Parmesan cheese 2 eggs
40 gr. almond flour (just take the already peeled almonds and whip)
sunflower seed oil, salt and pepper parsley
Boil the spinach in a little water, remove from heat, drain well and squeeze dry.
Meanwhile, cut the onion (not too fine) and put a brown in a frying pan with large seed oil. Add drained spinach and cook uncovered for about 15 minutes, stirring often, so more water can evaporate.
Allow to cool in the meantime mix 2 beaten eggs, parsley, almonds and Parmesan cheese.
Add spinach salt to taste and pepper. When spinach is cool enough, add the egg mixture, mixing well. Spread
one of two packages of pasta brisa on a baking sheet of aluminum foil (about 25 cm in diameter), trying to cover the edges and leaving the bottom of the paper casing.
Add the eggs and spinach mixture, spread evenly and cover with the remaining pasta brisa. Join the edges of the two pulp and holes in the entire surface with a fork.
Bake in convection oven for about an hour at 180 degrees. It is eaten both cold and hot.
Thanks to: Blog Grandma Ivana
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