{"id":3229,"date":"2019-05-17T07:00:55","date_gmt":"2019-05-17T05:00:55","guid":{"rendered":"http:\/\/blogg.land.se\/skog-till-bord\/?p=3229"},"modified":"2019-05-16T20:26:50","modified_gmt":"2019-05-16T18:26:50","slug":"spenatpaj-med-greklandkansla","status":"publish","type":"post","link":"https:\/\/blogg.land.se\/skog-till-bord\/spenatpaj-med-greklandkansla\/","title":{"rendered":"Spenatpaj med greklandk\u00e4nsla"},"content":{"rendered":"<p><strong>Frasig paj \u00e4r alltid r\u00e4tt. Funkar varm, ljummen eller kall. Till middag, p\u00e5 buff\u00e9n eller i utflyktskorgen. M\u00e5nadens favorit \u00e4r gr\u00f6n. Spenatpaj p\u00e5 greklandstema. V\u00e4lkommen in i k\u00f6ket!<\/strong><\/p>\n<p>Just nu g\u00e4ller spenat. Nysk\u00f6rdad och knallgr\u00f6n. Jag s\u00e5dde en omg\u00e5ng i tunnelv\u00e4xthuset sent i h\u00f6stas och sk\u00f6rden har varit fantastisk. Oftast steker jag bara bladen n\u00e5gra sekunder i olivolja. I med en hackad vitl\u00f6ksklyfta, lite salt och s\u00e5 var det klart. Alternativet \u00e4r paj.<\/p>\n<p>En doft av greklandssemester sprider sig i k\u00f6ket. Vi g\u00f6r den p\u00e5 filodeg som k\u00f6pts f\u00e4rdig. Inget man kavlar sj\u00e4lv precis. Eller inte jag i alla fall. Den ska vara flortunn. Varje lager penslas med sm\u00f6r och effekten blir ljuvligt frasigt.<\/p>\n<figure id=\"attachment_3232\" aria-describedby=\"caption-attachment-3232\" style=\"width: 682px\" class=\"wp-caption alignnone\"><a href=\"https:\/\/blogg.land.se\/skog-till-bord\/wp-content\/uploads\/sites\/17\/2017\/06\/Spenatpaj-7-e1497513822933.jpg\"><img loading=\"lazy\" class=\"size-large wp-image-3232\" src=\"https:\/\/blogg.land.se\/skog-till-bord\/wp-content\/uploads\/sites\/17\/2017\/06\/Spenatpaj-7-682x1024.jpg\" alt=\"spenatpaj-juni 17\" width=\"682\" height=\"1024\" \/><\/a><figcaption id=\"caption-attachment-3232\" class=\"wp-caption-text\">Spenatpaj med dill, vitl\u00f6k och l\u00f6vtunna flak Filodeg. Precis som p\u00e5 den d\u00e4r ljuvliga grekiska stranden.<\/figcaption><\/figure>\n<figure id=\"attachment_3231\" aria-describedby=\"caption-attachment-3231\" style=\"width: 682px\" class=\"wp-caption alignnone\"><a href=\"https:\/\/blogg.land.se\/skog-till-bord\/wp-content\/uploads\/sites\/17\/2017\/06\/Spenatpaj-3-e1497513988891.jpg\"><img loading=\"lazy\" class=\"size-large wp-image-3231\" src=\"https:\/\/blogg.land.se\/skog-till-bord\/wp-content\/uploads\/sites\/17\/2017\/06\/Spenatpaj-3-682x1024.jpg\" alt=\"spenatpaj-juni 17\" width=\"682\" height=\"1024\" \/><\/a><figcaption id=\"caption-attachment-3231\" class=\"wp-caption-text\">Filodeg \u00e4r inget man kavlar sj\u00e4lv. Eller i alla fall inte jag. Degsjoken \u00e4r s\u00e5 tunna, s\u00e5 tunna. Man f\u00e5r rappa p\u00e5 arbetet lite f\u00f6r att de inte ska torka och bli spr\u00f6da under tiden. Du kan anv\u00e4nda en annan deg, men det h\u00e4r \u00e4r den som ofta anv\u00e4nds till spenatpaj i Grekland.<\/figcaption><\/figure>\n<p>Dill k\u00e4nns nordiskt, men anv\u00e4nds p\u00e5 m\u00e5nga h\u00e5ll jorden runt, bland annat i Grekland. Pajen blir f\u00f6rsommarfin och passar perfekt att servera som vegor\u00e4tt nu i buff\u00e9tider. Och s\u00e5h\u00e4r g\u00e5r det till.<\/p>\n<h2>Spenatpaj p\u00e5 grekiska<\/h2>\n<ul>\n<li>500 \u2013 600 g spenat<\/li>\n<li>1 gul l\u00f6k<\/li>\n<li>1 vitl\u00f6ksklyfta<\/li>\n<li>1 knippa dill<\/li>\n<li>2 \u00e4gg<\/li>\n<li>2 dl crem\u00e8 fraiche<\/li>\n<li>150 g fetaost<\/li>\n<li>250 g f\u00e4rsk eller tinad filodeg, 12 ark<\/li>\n<li>50 g sm\u00f6r<\/li>\n<\/ul>\n<h4>G\u00f6r s\u00e5h\u00e4r<\/h4>\n<ol>\n<li>Sk\u00f6lj spenaten och l\u00e4gg den p\u00e5 en handduk f\u00f6r att rinna av ordentligt. Skiva l\u00f6ken tunt. Finhacka vitl\u00f6k och dill.<\/li>\n<li>Hetta upp olja i en stekpanna. Stek l\u00f6k och vitl\u00f6k mjuka utan att de tar f\u00e4rg. L\u00e4gg i spenat och dill ett par minuter. St\u00e4ll \u00e5t sidan.<\/li>\n<li>Blanda \u00e4gg och cr\u00e8me fraiche med smulad fetaost.<\/li>\n<li>S\u00e4tt ugnen p\u00e5 200 grader (175 om du har en varmluftsugn). L\u00e4gg ut ett ark av den tunna degen i en form. Pensla med sm\u00e4lt sm\u00f6r och forts\u00e4tt tills du f\u00e5tt en botten med sex ark som alla penslats med sm\u00f6r.<\/li>\n<li>Bred \u00e4gg- och ostblandningen \u00f6ver och l\u00e4gg p\u00e5 spenatfr\u00e4set. L\u00e4gg sedan p\u00e5 ytterligare sex ark med deg som sm\u00f6rpenslas mellan varje. Gr\u00e4dda i ugnen till fin f\u00e4rg 35 minuter.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p>Till detta passar sallad med tomat, gurka, svarta oliver och en oreganospetsad dressing. Och tzatziki f\u00f6rst\u00e5s.<\/p>\n<p>Vill du kika p\u00e5 fler pajer s\u00e5 finns det <a href=\"https:\/\/blogg.land.se\/skog-till-bord\/rodbetspaj-nyskordat-i-pajen\/\">en r\u00f6dbetspaj vid l\u00e4nken h\u00e4r<\/a> och ett recept p\u00e5 klassisk <a href=\"https:\/\/blogg.land.se\/skog-till-bord\/ostpaj-buffefavoriten-alla-kategorier\/\">ostpaj h\u00e4r<\/a>. Allt gott! H\u00e4lsar Kat : )<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Frasig paj \u00e4r alltid r\u00e4tt. Funkar varm, ljummen eller kall. Till middag, p\u00e5 buff\u00e9n eller i utflyktskorgen. M\u00e5nadens favorit \u00e4r gr\u00f6n. Spenatpaj p\u00e5 greklandstema. V\u00e4lkommen in i k\u00f6ket!<\/p>\n","protected":false},"author":152,"featured_media":3230,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[64],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Spenatpaj med greklandk\u00e4nsla - Skog till bord | Katarina Ekestr\u00f6m<\/title>\n<meta name=\"description\" content=\"Frasig paj \u00e4r alltid r\u00e4tt. Funkar varm, ljummen eller kall. Till middag, p\u00e5 buff\u00e9n eller i utflyktskorgen. M\u00e5nadens favorit \u00e4r gr\u00f6n. Spenatpaj p\u00e5 greklandstema. 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