{"id":640,"date":"2010-03-14T11:07:10","date_gmt":"2010-03-14T10:07:10","guid":{"rendered":"http:\/\/foodies.dk\/?p=640"},"modified":"2010-03-14T11:07:10","modified_gmt":"2010-03-14T10:07:10","slug":"spinatt%c3%a6rte","status":"publish","type":"post","link":"https:\/\/foodies.dk\/?p=640","title":{"rendered":"Spinatt\u00e6rte"},"content":{"rendered":"

\t\t\t\tMed sin blanding af feta og dild er denne t\u00e6rte sikkert gr\u00e6sk inspireret. Normalt ville jeg sige “k\u00f8b dansk”, men til denne ret anbefales det at k\u00f8be en god gr\u00e6sk feta, gerne lavet af m\u00e6lk fra f\u00e5r og\/eller ged, for at f\u00e5 den rette smag. Dansk feta har en tendens til at v\u00e6re for salt.<\/p>\n

\"spinattaerte\"<\/a><\/p>\n

Dej
\n250 gr Hvedemel
\n30 gr sm\u00f8r, hakket
\n0,6 dl olivenolie
\n1,25 dl varmt vand
\n\u00bd tsk salt<\/p>\n

Fyld
\n450gr spinat, hakket frossen virker fint
\n1 porre, fl\u00e6kket og sk\u00e5ret i meget tynde strimler
\n1\/4 tsk friskrevet muskatn\u00f8d
\n2 spsk frisk dild, hakket
\n200 gr god feta, smuldret
\n1 tsk sort peber, groftkv\u00e6rnet og frisk
\n3 \u00e6g, sammenpiskede<\/p>\n

Kom melet i en sk\u00e5l og tils\u00e6t saltet. Sm\u00f8rret gnides ind i melet med fingrespidserne til det ligner krummer. Herefter gnides olien ind i melblandingen ved at l\u00f8fte blandingen med en h\u00e5nd og gnide olien ind med den anden. \u00c6lt vandet i lidt efter lidt indtil dejen samler sig til en fast smidig dej.Pak dejen i k\u00f8kkenfilm og lad dejen hvile i mindst 1 time i k\u00f8leskabet.<\/p>\n

T\u00f8 spinaten og kom den i en sk\u00e5l. Hvid den er meget v\u00e5d kan man med fordel lade den dryppe af i en sigte f\u00f8rst.<\/p>\n

Tils\u00e6t porre, spinat, dild, muskatn\u00f8d og feta og bland godt. Herefter vendes \u00e6ggene i.<\/p>\n

Rul halvdelen af dejen ud og kom den i en passende form (ca. 28x18x3 cm). Fyldet kommes i og resten af dejen rulles ud som l\u00e5g. S\u00f8rg for at kanterne mellem bund og l\u00e5g klemmes godt sammen. Sk\u00e6r 2 sm\u00e5 spr\u00e6kker i l\u00e5get s\u00e5 dampen kan komme ud mens den bages.<\/p>\n

T\u00e6rten bages ved 220o<\/sup> i 45 min. Hold \u00f8je med den og kom s\u00f8lvpapir hen over toppen hvis l\u00e5get bliver for m\u00f8rkt.<\/p>\n

Sk\u00e6res i firkanter og serveres enten kold eller varm.\t\t<\/p>\n","protected":false},"excerpt":{"rendered":"

Med sin blanding af feta og dild er denne t\u00e6rte sikkert gr\u00e6sk inspireret. Normalt ville jeg sige “k\u00f8b dansk”, men til denne ret anbefales det at k\u00f8be en god gr\u00e6sk feta, gerne lavet af m\u00e6lk fra f\u00e5r og\/eller ged, for at f\u00e5 den rette smag. Dansk feta har en tendens til at v\u00e6re for salt.<\/p>\n

Continue Reading<\/a><\/div>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[2,8,15],"tags":[134,153,235,381,412,433,456,502,530,541,647],"class_list":["post-640","post","type-post","status-publish","format-standard","hentry","category-aftensmad","category-frokost","category-sma-retter","tag-dild","tag-feta","tag-hvedemel","tag-muskatnd","tag-olivenolie","tag-peber","tag-porre","tag-salt","tag-smr","tag-spinat","tag-g"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p37AhV-ak","_links":{"self":[{"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/posts\/640","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/foodies.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=640"}],"version-history":[{"count":0,"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/posts\/640\/revisions"}],"wp:attachment":[{"href":"https:\/\/foodies.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=640"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodies.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=640"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodies.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=640"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}