Canastitas de espinaca y calabaza

Hey everyone, it is me, Dave, welcome to our recipe site. Today, I'm gonna show you how to make a special dish, Canastitas de espinaca y calabaza. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

Canastitas de espinaca y calabaza is one of the most well liked of recent trending foods in the world. It is easy, it's fast, it tastes yummy. It's appreciated by millions every day. Canastitas de espinaca y calabaza is something which I've loved my whole life. They're fine and they look fantastic.

Many things affect the quality of taste from Canastitas de espinaca y calabaza, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Canastitas de espinaca y calabaza delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we have to first prepare a few ingredients. You can cook Canastitas de espinaca y calabaza using 16 ingredients and 11 steps. Here is how you can achieve it.

A veces ni sabemos que hay en ese cubo antartico... Ver lo que hay en la heladera, aprovecharlo y disfrutarlo! Fácil de hacer y sano 🍲

Ingredients and spices that need to be Make ready to make Canastitas de espinaca y calabaza:

1. Masa base de tarta:
2. 1 taza harina integral
3. 50 gr. salvado de avena
4. 1 pocillo de aceite de girasol
5. 1 huevo
6. pimienta negra
7. mix de semillas
8. Relleno:
9. 1 atado espinacas
10. 1 anco de calabaza mediano
11. 2 u. cebolla de verdeo
12. 2 u. puerro
13. 3 huevos
14. c/n queso parmesano rallado
15. c/n pimienta negra, nuez moscada y sal marina
16. 2 cdas. queso crema

Instructions to make to make Canastitas de espinaca y calabaza

1. Empezamos a preparar la base de tarta. Con la harina, el salvado de avena y mix de semillas, preparar una corona.
2. En el centro de la corona, agregar el huevo, aceite, pimienta y mezclar hasta integrar todo, formando una masa homogénea. Cubrir con papel film y llevar a heladera por media hora.
3. Precalentar el horno a 200°. En una placa, ponemos la calabaza en trozos grandes. En la superficie, colocamos el aceite en forma de hilo con sal y pimienta. Cocinar por 20 minutos.
4. Cortamos en juliana la espinacas, cebolla de verdeo y puerro. En una sartén colocamos un poco de aceite y saltear cebolla de verdeo y puerro.
5. Cuando esté transparente, incorporar la espinaca por muy poco tiempo. Esto para que no se cocine mucho, porque sino rinde muy poco.
6. Colocamos en un bowl, agregar un huevo, queso crema, queso parmesano rallado, condimentar y mezclar hasta integrar todo. Reservar.
7. Retirar la calabaza del horno. Pelamos los trozos, hacemos un puré con lo restante y ponemos en un bowl. A este puré le incorporamos un huevo y queso parmesano. Reservar.
8. A preparar la base de tarta. Retirar de la heladera la masa, amasar con palote, haciendo que quede una capa fina.
9. A elección de cada uno, pueden usar un molde pizzero (el relleno rinde una tarta) o moldes de silicona para muffins (como hice yo).
10. Rellenar la base, primero con calabaza, incorporar la espinaca. En la Superficie damos en toque final con más queso parmesano. Llevar a horno por 20 minutos.
11. Tips: 1- Si usan molde de silicona, al retirar del horno dejar entibiar antes de desmoldar. 2- Si utilizan tanto queso parmesano como yo, no usar mucha sal. 3- Pueden sustituir la espinaca por acelga o zapallitos. A disfrutar!!!

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