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Ingredients
- 40 g natives Olivenöl
- 60 g Sultaninen
- 60 g Pinienkerne
- 400 g Blattspinat, frisch
- ½ TL Salz
- 100 g Roquefort, in Stücken
-
1
Packung Filoteig (250 g), z. B. von Tante Fanny
or 1 Packung Brickteig - 50 g Butter, geschmolzen, zum Bestreichen
- 1 Ei, verquirlt
-
1
EL Sesam (optional)
or 1 EL Mohn (optional)
- Nutrition
- per 1 Stück
- Calories
- 494 kJ / 118 kcal
- Protein
- 2 g
- Carbohydrates
- 44 g
- Fat
- 10 g
- Fiber
- 0.85 g
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