Drive away with green broad beans and ricotta
76 recipes
Spinach and potato pie with bechamel sauce
ingredients
servings
2
Potatoes
200 grams
Frozen spinach
350 grams
Soy drink
200 mL
Extra virgin olive oil
2 teaspoons
Type 00 wheat flour
30 grams
Pepper
1 pinch
Garlic powder
1 teaspoon
Dried coriander
1 pinch
Salt
1 pinch
White vinegar
1/2 teaspoon
single courses from Italy
Spinach and potato pie with bechamel sauce
Spinach and potato pie with bechamel sauce
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
You can add 2-3 teaspoons of tahini in the ready bechamel, very good
preparation
step 1
Slice the potatoes and bake them at 180 for about 10 minutes
step 2
Meanwhile in a pan cook the spinach with a spoonful of oil, garlic and cariandolo
step 3
In another pan prepare the béchamel: pour the vegetable drink, a teaspoon of olive oil, pepper, salt, garlic, a drop of vinegar, a drop of vinegar and the flour dissolved in a little water so as not to form lumps. Cook until it thickens.
step 4
Once all the ingredients are ready, line the bottom of a baking tray with parchment paper and arrange the potatoes first, then the spimaci and, finally, the béchamel. Bake at 180 degrees until it begins to brown the surface.
step 5
End!! Enjoy your meal
