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 Paillard with Spinach Recipe
Meat and spinach are an amazing result surrounded by spicy spices that are fragrant with bright notes and, of course, cheese – this makes the filling more saturated and expressive.
Course Children's Food Ideas, Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Picnic Food Dishes, Second Course Dishes
Cuisine Belorusian Cuisine
Keyword For Beginners, Medium
Cook Time 50 minutes
Servings
Ingredients
Meat base:
Filling:
Additionally:
Course Children's Food Ideas, Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Picnic Food Dishes, Second Course Dishes
Cuisine Belorusian Cuisine
Keyword For Beginners, Medium
Cook Time 50 minutes
Servings
Ingredients
Meat base:
Filling:
Additionally:
Instructions
  1. Do the preparatory work: chop the garlic and onion.
    Do the preparatory work: chop the garlic and onion.
  2. Add chopped onion and garlic, spices, seasoning, salt, flour, ground black pepper, beaten eggs to the minced meat. Knead thoroughly. The meat base is ready.
    Add chopped onion and garlic, spices, seasoning, salt, flour, ground black pepper, beaten eggs to the minced meat. Knead thoroughly. The meat base is ready.
  3. Prepare the filling: spinach, green onions, rinse, dry and chop.
    Prepare the filling: spinach, green onions, rinse, dry and chop.
  4. Melt the butter in a frying pan, add the onion, fry for two minutes. Then add the spinach and continue frying until the spinach is soft. Beat two eggs and pour into the spinach mixture, continue to fry, stirring, for two minutes, so that the egg is ready (seized), and the spinach mass becomes more dense. Cool to room temperature.
    Melt the butter in a frying pan, add the onion, fry for two minutes. Then add the spinach and continue frying until the spinach is soft. Beat two eggs and pour into the spinach mixture, continue to fry, stirring, for two minutes, so that the egg is ready (seized), and the spinach mass becomes more dense. Cool to room temperature.
  5. Chop the cheese, add to the spinach mass, mix – the filling is ready.
    Chop the cheese, add to the spinach mass, mix – the filling is ready.
  6. Preheat the oven to 200 degrees. Form zrazy. I used the form. Put the meat base on the bottom of the mold, smooth it out. Then lay out the filling, flatten and finish with a layer of meat base. Close the form and click. It took me less than a minute to prepare each dish.
    Preheat the oven to 200 degrees. Form zrazy. I used the form. Put the meat base on the bottom of the mold, smooth it out. Then lay out the filling, flatten and finish with a layer of meat base. Close the form and click. It took me less than a minute to prepare each dish.
  7. In the absence of improvised means, you can immediately generate manually. Make a tortilla from a part of the meat base, put the filling in the center and use a knife (blades) to lift the edges of the meat base, alternately on each side. Give your hands any shape (round, elongated) at your discretion. For convenience, moisten your hands with cold water.
    In the absence of improvised means, you can immediately generate manually. Make a tortilla from a part of the meat base, put the filling in the center and use a knife (blades) to lift the edges of the meat base, alternately on each side. Give your hands any shape (round, elongated) at your discretion. For convenience, moisten your hands with cold water.
  8. Grease the pan with vegetable oil. I covered the baking sheet with foil and greased the foil with vegetable oil. We put the prepared zrazy on a baking sheet. Bake at 200 degrees for 20 minutes.
    Grease the pan with vegetable oil. I covered the baking sheet with foil and greased the foil with vegetable oil. We put the prepared zrazy on a baking sheet. Bake at 200 degrees for 20 minutes.
  9. Serve hot.
    Serve hot.
  10. Bon appetit!!!
    Bon appetit!!!
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