By now you surely recognized my love for spinach. This creation is something substantial, ideal for about 4 people. I wanted to create a dish right between spinach lasagna and spinach crepes. I hope you guys love this meal as much as I do.
ingredients:
- 350g flour
- 300ml oat milk
- 150ml water
- 1 tbsp food starch
- 1 tsp of baking soda
- oregano, basil and thyme
- a little salt
- frozen „young spinach“
- 1 tbsp flour
- a big knife point of butter
- 1 pack of vegan feta
instructions:
- mix the flour, water, oat milk, food starch, baking soda, thyme, oregano and basil and salt together
- when you have achieved a quite fluid dough fill up a medium sized pan
- flip the tortilla over when the dough seems to darken a little into a more yellow color
- if you are more of a multi tasking cook than me you can prepare the spinach simultaneously to the tortillas
- for the spinach preheat the cut a o,5 mm thick piece of your plant based butter and melt it in a pan
- add 1 tbsp of flour to the butter and mix properly
- then add the frozen spinach and let it defrost on low to medium temperature while stirring almost constantly
- place a baking paper in a round baking dish
- then stack the ingredients as follow: first place a tortilla in the bottom then lay out the tortilla with vegan feta (I love the violife one) and then top with 1-2 tbsp of spinach mixture repeat this process and finish with a tortilla on the top
- place the baking dish with the tarte in the oven with 150 degrees for about 10-13 minutes
- after taking it out and letting it cool off a little overturn the tarte for a prettier serving
itsnoraspage 