{"id":614480,"date":"2002-04-23T00:00:00","date_gmt":"2002-04-23T00:00:00","guid":{"rendered":"https:\/\/stg-hemmetsjournal-stage.kinsta.cloud\/hemmetsjournal\/artiklar\/recept\/20020422\/grekisk-spenatpaj-2246\/"},"modified":"2016-06-22T13:41:22","modified_gmt":"2016-06-22T13:41:22","slug":"grekisk-spenatpaj-2246","status":"publish","type":"post","link":"https:\/\/stage.hemtrevligt.se\/hemmetsjournal\/artiklar\/recept\/20020423\/grekisk-spenatpaj-2246\/","title":{"rendered":"Grekisk spenatpaj"},"content":{"rendered":"<div class=\"recipe-container\">\n<div class=\"recipe-body row\">\n<div class=\"ingredients-container\">\n<h2>Du beh\u00f6ver<\/h2>\n<div class=\"ingredients\">\n<ul>\n<li><span class=\"recipeingredient\">2.5 dl vetemj\u00f6l<\/span> <\/li>\n<li><span class=\"recipeingredient\">100 g sm\u00f6r<\/span>                       <span class=\"recipeingredientcomment\">eller margarin<\/span><\/li>\n<li><span class=\"recipeingredient\">  vatten<\/span>                       <span class=\"recipeingredientcomment\">ca 2 msk kallt<\/span><\/li>\n<li><span class=\"recipeingredient\">250 g spenatblad<\/span>                       <span class=\"recipeingredientcomment\">djupfrysta<\/span><\/li>\n<li><span class=\"recipeingredient\">1 st vitl\u00f6ksklyfta<\/span> <\/li>\n<li><span class=\"recipeingredient\">175 g fetaost<\/span> <\/li>\n<li><span class=\"recipeingredient\">  oliver<\/span>                       <span class=\"recipeingredientcomment\">ca 15 svarta<\/span><\/li>\n<li><span class=\"recipeingredient\">3 st \u00e4gg<\/span> <\/li>\n<li><span class=\"recipeingredient\">2 dl cr\u00e8me fra\u00eeche<\/span> <\/li>\n<li><span class=\"recipeingredient\">1 dl mj\u00f6lk<\/span> <\/li>\n<li><span class=\"recipeingredient\">1 tsk oregano<\/span> <\/li>\n<li><span class=\"recipeingredient\">  salt och peppar<\/span> <\/li>\n<\/ul>\n<h3>Ugn: 200\u00b0<\/h3>\n<p>                                                              <span class=\"recipeingredient\">1 tsk socker<\/span> <\/p>\n<h3>Servera med:<\/h3>\n<p>                                                              <span class=\"recipeingredient\">  pasta<\/span>                       <span class=\"recipeingredientcomment\">t ex tagliatelle<\/span><br \/>\n                                                              <span class=\"recipeingredient\">  sallad<\/span>                       <span class=\"recipeingredientcomment\">se recept<\/span><\/p>\n<h3>Ugn: 175\u00b0<\/h3>\n<p>                                                              <span class=\"recipeingredient\">2 msk sm\u00f6r<\/span><br \/>\n                                                              <span class=\"recipeingredient\">  olja<\/span><br \/>\n                                                              <span class=\"recipeingredient\">  \u00e4ggringar<\/span>                       <span class=\"recipeingredientcomment\">eller utstickare<\/span><\/p>\n<h3>Servera med:<\/h3>\n<p>                                                              <span class=\"recipeingredient\">  brytb\u00f6nor<\/span>                       <span class=\"recipeingredientcomment\">kokta<\/span><\/p>\n<h3>Ugn: 175\u00b0<\/h3>\n<h3>Det h\u00e4r beh\u00f6vs f\u00f6r ca 4 port:<\/h3>\n<\/p><\/div>\n<\/p><\/div>\n<div class=\"instructions\">\n<h2>G\u00f6r s\u00e5 h\u00e4r<\/h2>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">1<\/div>\n<div class=\"text col-xs-10\">\n                Smula matfettet till en j\u00e4mn grynig massa. Tills\u00e4tt vatten och arbeta raskt ihop det till en deg. L\u00e4gg den kallt att vila ca 30 minuter.\n            <\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">2<\/div>\n<div class=\"text col-xs-10\">\n                Tryck ut degen i en pajform. Nagga degen i botten. S\u00e4tt en aluminiumremsa runtom kanten.. L\u00e5t degen vila kallt ca 15 minuter.\n            <\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">3<\/div>\n<div class=\"text col-xs-10\">\n                F\u00f6rgr\u00e4dda pajskalet mitt i ugnen ca 15 minuter. Ta bort aluminiumremsan.\n            <\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">4<\/div>\n<div class=\"text col-xs-10\">\n                Tina spenaten och krama ur v\u00e4tskan. Fr\u00e4s den l\u00e4tt i lite matfett tillsammans med pressad vitl\u00f6k.\n            <\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">5<\/div>\n<div class=\"text col-xs-10\">\n                F\u00f6rdela spenaten i det f\u00f6rgr\u00e4ddade pajskalet. Smula osten och str\u00f6 \u00f6ver den och oliverna.\n            <\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">6<\/div>\n<div class=\"text col-xs-10\">\n                Vispa samman \u00e4gg, creme fraiche, mj\u00f6lk, oregano, salt och peppar. H\u00e4ll \u00e4ggstanningen \u00f6ver pajskalet.\n            <\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">7<\/div>\n<div class=\"text col-xs-10\">\n                Gr\u00e4dda mitt i ugnen ca 35-40 minuter eller tills \u00e4ggstanningen har stelnat och pajen har fin f\u00e4rg.\n            <\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">8<\/div>\n<div class=\"text col-xs-10\">\n                Varva tomats\u00e5s, bechamels\u00e5s och cannellonir\u00f6r i en smord eldfast form. Avsluta med bechamels\u00e5s. Str\u00f6 \u00f6ver riven parmesanost.\n            <\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">9<\/div>\n<div class=\"text col-xs-10\">\n                T\u00e4ck med aluminiumfolie och gr\u00e4dda mitt i ugnen ca 30-35 minuter. Ta bort folien och gr\u00e4dda i ytterligare ca 5-10 minuter.\n            <\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Laga den h\u00e4r fantastiskt goda grekiska spenatpajen n\u00e4r du vill \u00e4ta vegetariskt en dag.<\/p>\n","protected":false},"author":1,"featured_media":614481,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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