Terrine with spinach, feta cheese, red peppers and leeks

Submitted by enr on 14 Apr 2014
15 ml olive oil
2 leeks
2 cloves garlic
670 g spinach, cleaned
250 ml milk
2 red peppers
1 and 1/2 tsp salt
1 tsp curry powder
3/4 tsp pepper
1 cup finely crumbled low-fat feta cheese
5 large eggs
Terrine with spinach, feta cheese, red peppers and leeks
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Preheat the oven to 180C degrees. Lightly coat with grease pan size 23h12.5 with ,. Cover the bottom with baking paper. leek clean and cut into rings with a thickness of 0.5 cm. Garlic chop finely. Clean peppers and cut into pieces of 5cm. In moderately large heated Teflon pan kindle olive oil. Add leeks and garlic. Sauté 7 minutes, until tender, pour into a bowl. Wash the spinach and leave little leaves. Pour it into the pan heated over medium heat. Dot. Leave the fire for 2 minutes. Pour the leeks. Put the leeks and spinach in a food processor with a quarter cup - 60 ml milk. Stir until a uniform mixture. Return the mixture to the bowl. Add peppers, salt, curry powder, pepper and the feta cheese. In a small bowl, beat the eggs lightly with remaining milk - 180 ml. Add to spinach mixture, stir. Pour everything into the prepared baking dish. Put it in a larger tray with water to half its volume. Bake for 1 hour. Remove the pan, let it cool completely open window. Then move the dish in the refrigerator. To serve contact terrine on a tray or flat dish and cut. * This is a wonderful recipe that I often prepare in narrow cutter. The recipe is full of vitamin C from red peppers, helps the body to absorb more iron and folate which again contained in peppers and leeks recovered RBCs. * spinach terrine can be served as an appetizer or required to be part of a cold buffet celebration serving crackers, sandwiches and the like. * In a portion cut terrine is: 102 calories, 7 g egg white, 7 g carbohydrates, 6 g fat, 2 g saturated fat, 97 mg cholesterol, 2 g fiber, 361 mg sodium.
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14 Apr 2014
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