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        • Pastel de caballa y espinacas 12 Cover pie crust rectangular
        • 1 onion, chopped
        • 2 tablespoons chopped pimento
        • 2 cans of mackerel fillets in Andalusia
        • 1 bunch spinach leaves cooked
        • 8 tablespoons of cream cheese
        • 2 tablespoons chives
        • 2 tablespoons oregano
        • 2 tablespoons parsley
        • Grated peel of one lemon
        • Salt and pepper
        • 1 egg, beaten


To start with the preparation of the cake should be cut into two squares perfectly equal ground covers, with the excess of the mass make cuts to brown.

Then in a pan with olive oil, saute onion and pepper. Before adding mackerel should drain and cut into small pieces.
When the preparation is cooled, placed on it previously drained spinach.

To finish the cake ingredients, mix the cream cheese with chives, oregano, lemon zest, parsley, salt and pepper.
Finally closes the edges of the dough up, then be painted pastel top with beaten egg and bake take until cake is golden.

I decorate with a salad and ready to enjoy!

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