Panibois recipe: Halloumi

Ingredients

For preparation :

  • About 100 g spinach

  • 3 garlic cloves

  • A little olive oil

  • Salt and pepper

  • 3 eggs

  • 100 g milk (vegetable or animal)

  • 50 g olive oil

  • 200 g wheat flour
    (here T110 semi-complete flour)

  • 8 g baking powder

  • 150 g halloumi (100 g grated and 50 g chopped)

  • 1 tablespoon dried mint leaves

Panibois Council:

This recipe can be made on 2 Octopuce and 1 Octo 145 (or 2 Octo145 or 4 Octopuce).

Download recipe

Octo 145 Panibois mould

Mould: Octo 145

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Preparation time: 35min

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Baking time: 180°C

Panibois recipe: Halloumi
Panibois recipe: Halloumi
Panibois recipe: Halloumi

Preparation

  • 1

    Step 1 - Prepare the ingredients

    Wash and stem spinach. Grate the halloumi and set aside a few pieces for decoration. Chop mint leaves.

  • 2

    Step 2 - Cooking the spinach

    Heat a drizzle of olive oil in a frying pan. Add the minced garlic and sauté for 1-2 minutes. Add spinach and a pinch of salt and pepper. Sauté for a few minutes, until melted.

  • 3

    Step 3 - Prepare the unit

    In a bowl, whisk the eggs with the milk, oil, salt and pepper. Add flour and baking powder. Mix until smooth.

  • 4

    Step 4 - Assembly

    Stir in spinach, grated halloumi and mint leaves. Mix again to distribute ingredients evenly.

  • 5

    Step 5 - Cooking

    Pour into suitable Panibois moulds. Add a few pieces of halloumi on top for a melt-in-your-mouth touch. Bake at 180°C for around 25 minutes, until golden brown on top.