Pastel de espinacas y ricotta vegana

For the dough:
  • 100 gr. of margarine
  • 200 gr. of flour
  • 30-40 gr. of water
  • ½ cc of salt
For the filling:
  • 250 gr. of spinach
  • 170 gr. of vegan ricotta
  • 40 gr. of sweet corn
  • Salt
  1. We will prepare the dough first. In a bowl, mix the flour, the margarine cut into pieces and the salt. The way to mix is as follows: we will take flour and pieces of margarine with both hands, just as if we were taking water to drink, and we will rub our palms gently, as if we wanted to clean our hands. We will repeat this process until a grit is formed. At this point, we will start adding water, very little by little. Water absorption varies between flours, so you may need more or less water. We will add just enough water to be able to form a dough that does not break.
  2. Next, we shape the dough into a ball: we place it between two parchment papers Bake and flatten it with a rolling pin, giving it a circular shape and until it is about 3 mm thick. We keep it in the fridge, between the baking paper, while we prepare the filling.
  3. To prevent the spinach from getting too wet, we will sauté it in a pan with a little oil and salt. When the spinach is done, add the corn and ricotta.
  4. We first bake the dough without filling for about 30 minutes, with the oven preheated to 180º. Grease the quiche mold and line the inside with the dough (don’t throw away the baking paper yet!). Don’t worry if your dough isn’t a perfect circular shape; Cut the dough where it is left over and cover the mold with it where it has been left uncovered. Before putting the dough in the oven, prick the base in several places with a fork. To keep the dough in the shape of the pan, cover it with one of the parchment papers you’ve already used and fill with dried chickpeas or ceramic baking balls.
  5. When the dough is golden brown, remove it from the oven, remove the weight and fill it. Heat the oven to 200º and introduce the cake. We will bake for about 20 minutes or until the dough is well browned.
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