Spinach boats with onions and Parmezan cheese

A really cracking recipe for all spinach-lovers. Amaze your guests with delicious spinach balls with onion and parmesan – simply delicious.

Spinach boats with onions and Parmezan cheese

Ingredients:

Dough:
300 g flour
1 tbs dry yeast
1 pinch salt
2.5 dl Dream Rice, heated
1 tbs rice syrup

Spinach filling:
1 tbs olive oil
1 onion, thinly sliced
300 g spinach
1 pinch nutmeg
1 ts onion powder
1 ts garlic powder
1 egg
2 tbs grated Parmesan cheese
salt, pepper

Garnish:
Parmesan shavings

1. Dough: mix the flour with baking powder and salt using a food processor. While the machine is running, pour in the rice drink and rice syrup. Run the machine until the dough begins to form a ball. Remove the dough and put it in a clean bowl. Cover with a tea towel and set aside 1 hour in the refrigerator. The volume will almost double. Degas* the dough and let it rise again for another 30 minutes.

2. Spinach filling: heat the olive oil in a non-stick pan. Fry the onion until golden and remove from the pan. Stir-fry the spinach using small amounts at a time. Season with salt, pepper, nutmeg, onion and garlic powder. Drain the spinach and the onion in a colander. Beat the egg and season with salt and pepper. Add Parmesan and stir the spinach and onion into the egg mixture. Set aside.

3. Preheat the oven to 175 °C. Roll out the dough until it is about 3 mm thick. Cut into strips of 5 cm x 10 cm. and push the edges on the outside to form “boats”. Fill the center with a tablespoon of spinach. Place the boats on a lined baking sheet. Brush the edges with water. Bake for 30 minutes and remove from the oven. Scatter the parmesan shavings over the pastry.

Tip:
After the dough has risen, degas it by pushing it vigorously with the fists so the air produced by the rising process, is removed. Let the dough rise for a second time.

 

Serves 10 boats
Preparation: 20 minutes
Rest time: 1 hour + 30 min
Cooking time: 30 min
Easy