{"id":1889,"date":"2015-09-04T09:26:11","date_gmt":"2015-09-04T09:26:11","guid":{"rendered":"http:\/\/cute.si\/cutelife\/?p=1889"},"modified":"2015-11-10T21:32:57","modified_gmt":"2015-11-10T21:32:57","slug":"spinacna-pita-s-feto-in-pinjolami-by-bazilika","status":"publish","type":"post","link":"https:\/\/cute.si\/cutelife\/spinacna-pita-s-feto-in-pinjolami-by-bazilika\/","title":{"rendered":"\u0160PINA\u010cNA PITA S FETO IN PINJOLAMI by BAZILIKA"},"content":{"rendered":"<blockquote><p>A ste \u017ee kaj la\u010dni? Mi smo ob tej uri na petka dan \u017ee po\u0161teno z mislimi v hrani, saj vemo da nas na Poga\u010darjevem trgu \u010daka ona, Odprta kuhna. Ker pa je danes vreme nekoliko aprilsko, vam po\u0161iljamo na\u0161e in njihove la\u010dno-kreativne namene o kuhanju.<\/p><\/blockquote>\n<p>&nbsp;<\/p>\n<p>Najbolje se obnese peka\u010d s snemljivim obodom, premera 24-26 cm <strong>slano krhko testo:<\/strong> 200 g moke 100 g hladnega masla 1 rumenjak 1 \u017elica maka (po \u017eelji) 0,5 dl vode 1\/2 \u00a0\u017eli\u010dke soli<\/p>\n<p><strong>Nadev:<\/strong><\/p>\n<ul>\n<li>250 g \u0161pina\u010de<\/li>\n<li>3 dl sladke smetane<\/li>\n<li>3 jajca<\/li>\n<li>100 g fete<\/li>\n<li>mu\u0161katni ore\u0161\u010dek<\/li>\n<li>sol, poper<\/li>\n<li>2 \u017elici pinjol<\/li>\n<li>suha \u010di\u010derka ali fi\u017eol za slepo peko<\/li>\n<\/ul>\n<p><strong>Postopek<\/strong><\/p>\n<p>Za krhko testo maslo nare\u017eemo na kockice, damo v skledo, dodamo moko, mak in sol ter s prsti posvaljkamo v grobo ka\u0161o. Dodamo \u0161e rumenjak in vodo ter res na hitro s \u010dimbolj hladnimi rokami zgnetemo v testo.<\/p>\n<p>Koli\u010dina vode je odvisna tudi od temperature, zato jo dodajamo postopoma. Testo pa lahko pripravimo s pomo\u010djo sekljalnika: suhe sestavine in na kockice narezano maslo stresemo v posodo, na hitro zmeljemo, da dobimo grobo ka\u0161o, ki jo nato zgnetemo v testo z rumenjakom in hladno vodo po gornjih napotkih.<\/p>\n<p>Testo zavijemo v folijo in pustimo po\u010divati v hladilniku vsaj pol ure. Pe\u010dico razgrejemo na 180 stopinj. Kepo testa na fino pomokani povr\u0161ini razvaljamo v okroglo obliko v velikosti, ki je krog in krog 2 cm ve\u010dja od dna peka\u010da. Pri valjanju se potrudimo, da dobimo \u010dim bolj pravilno obliko testa. S tako pripravljenim testom oblo\u017eimo dno peka\u010da in vse skupaj damo v hladilnik \u0161e za pol ure. \u010ce smo v \u010dasovni stiski, lahko ta del presko\u010dimo, a testo ne bo tako fino in krhko.<\/p>\n<p>Testo prepikamo z vilicami ter prekrijemo z velikim krogom papirja za peko. Nanj nalo\u017eimo suh fi\u017eol, ri\u017e \u00a0ali \u010di\u010deriko. Tako bomo obte\u017eili testo in mu prepre\u010dili, da bi se med peko napihnilo. Pe\u010demo 20 minut. Pristavimo velik lonec vode; \u010dim zavre, vanjo stresemo \u0161pina\u010do, da uplahne. Tako blan\u0161irano \u0161pina\u010do odcedimo, iztisnemo vodo in nasekljamo. Jajca raz\u017evrkljamo, sir feto pa nadrobimo.<\/p>\n<p>Ohlajeno \u0161pina\u010do damo v skledo, dolijemo smetano, dodamo raz\u017evrkljana jajca in feto ter potresemo s pinjoli. Temeljito preme\u0161amo. Predpe\u010deno testo lahko takoj prelijemo z nadevom ter pe\u010demo \u0161e kak\u0161ne pol ure, lahko pa ga tudi tesno zavijemo v folijo in pustimo v hladilniku za kak\u0161en dan in ga nadevamo \u0161ele takrat, ko ga bomo spekli in postregli.<\/p>\n<p><em>Pa dober tek!<\/em><\/p>\n<p>&nbsp;<\/p>\n<p><em>Foto: Odprta Kuhna<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>A ste \u017ee kaj la\u010dni? Mi smo ob tej uri na petka dan \u017ee po\u0161teno z mislimi v hrani, saj vemo da nas na Poga\u010darjevem trgu \u010daka ona, Odprta kuhna. Ker pa je danes vreme nekoliko aprilsko, vam po\u0161iljamo na\u0161e in njihove la\u010dno-kreativne namene o kuhanju. &nbsp; Najbolje se obnese peka\u010d s snemljivim obodom, premera&hellip;<\/p>\n","protected":false},"author":3,"featured_media":1891,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"image","meta":[],"categories":[6],"tags":[477,333,476,475,473,471,472,474],"thb-sponsors":[],"_links":{"self":[{"href":"https:\/\/cute.si\/cutelife\/wp-json\/wp\/v2\/posts\/1889"}],"collection":[{"href":"https:\/\/cute.si\/cutelife\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cute.si\/cutelife\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cute.si\/cutelife\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/cute.si\/cutelife\/wp-json\/wp\/v2\/comments?post=1889"}],"version-history":[{"count":6,"href":"https:\/\/cute.si\/cutelife\/wp-json\/wp\/v2\/posts\/1889\/revisions"}],"predecessor-version":[{"id":3129,"href":"https:\/\/cute.si\/cutelife\/wp-json\/wp\/v2\/posts\/1889\/revisions\/3129"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cute.si\/cutelife\/wp-json\/wp\/v2\/media\/1891"}],"wp:attachment":[{"href":"https:\/\/cute.si\/cutelife\/wp-json\/wp\/v2\/media?parent=1889"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cute.si\/cutelife\/wp-json\/wp\/v2\/categories?post=1889"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cute.si\/cutelife\/wp-json\/wp\/v2\/tags?post=1889"},{"taxonomy":"thb-sponsors","embeddable":true,"href":"https:\/\/cute.si\/cutelife\/wp-json\/wp\/v2\/thb-sponsors?post=1889"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}