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- Spinach, Almond and Red Wine Pie with Peperonata
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Ingredients
- 500 g of fresh spinach, washed and drained (or 300g frozen chopped spinach, defrosted)
- 75 g of breadcrumbs
- 4 tsp of low salt stock powder
- 4 tbsp of red wine
- 100 g of ground almonds
- 600 g of fresh vine tomatoes, peeled (or use half a tin of canned tomatoes)
- 3 tbsp of olive oil
- 2 red peppers, sliced
- 1 tbsp of sugar
- 4 large of cloves garlic, crushed
- 1 medium onion, finely chopped