Margarine (for greasing)
For the dough
1 pound of carrot, peeled and grated (350 g)
1 cup of milk (240 ml)
1 teaspoon of salt
1 cup of finely shredded carrots (210 g)
3 eggs
For the filling
1/2 cup of all-purpose flour (60 g)
2 tablespoons of margarine
2 cups of fresh spinach leaves, chopped (160 g)
1 1/2 cups of milk (360 ml)
1/2 teaspoon of salt
1/3 cup of grated Parmesan cheese (35 g)
Margarine (for greasing)
For the dough
1 pound of carrot, peeled and grated (350 g)
1 cup of milk (240 ml)
1 teaspoon of salt
1 cup of finely shredded carrots (210 g)
3 eggs
For the filling
1/2 cup of all-purpose flour (60 g)
2 tablespoons of margarine
2 cups of fresh spinach leaves, chopped (160 g)
1 1/2 cups of milk (360 ml)
1/2 teaspoon of salt
1/3 cup of grated Parmesan cheese (35 g)
Preheat the oven to 200°C (hot)
Grease a baking dish with margarine, line it with parchment paper and grease it again
Set aside
Prepare the dough: in a large bowl, combine all ingredients until you get a consistent mixture
Spread the dough in the prepared baking dish with a spatula or wooden spoon
Avoid the heat of the oven by reducing its temperature to 180°C (medium) and let it bake until, when testing with a toothpick, it comes out clean (around 20 minutes)
For the filling: in a medium saucepan over medium heat, combine the flour and margarine
Stir occasionally until the mixture browns (around 5 minutes)
Add the spinach and stir well
Gradually add the milk, stirring constantly, until it thickens
Add the salt and Parmesan cheese and stir
Set aside
Tear out the dough from the oven and let it cool for around 5 minutes
Deshelf over a clean and dry cloth
Remove the parchment paper and flip onto another cloth
Wrap it around the longest side and let it rest for about 5 minutes to maintain its shape after being filled
Unwrap, distribute the filling and rewrap
Passe to a serving dish and serve
Serves 112 calories per slice.
