INGREDIENTS FOR A BAKING TRAY 18X24 CM
For the dough:
Flour: 130 g
Water: 70 ml
Salt: 2.5 g (half a teaspoon)
Oil: 1 tbsp
For stuffing:
Spinach: 220 g
Frozen peas: 80 g
Rice: 50 g
Onion: 1
Olive oil
Salt
Optional: grated Parmesan and 1 egg
Prepare the filling:
Boil the peas and rice in salted water for 15 minutes over medium heat
If necessary, add water while cooking and stir occasionally
After 15 minutes, add the spinach and cook for another 5 minutes
Remove excess water
In the same pan, fry the sliced onion in olive oil and mix the stuffing well
If necessary, add a drop of oil and adjust salt
Optional: add 1 egg and grated Parmesan
Prepare the dough:
Mix all the ingredients well for about 3 minutes (you don’t need more as there is no yeast)
Let it rest in the plastic wrap for 10 min
Divide the dough into 2 parts, one slightly larger than the other
Roll out the largest, fairly thin layer (max thickness 1 mm) on the floured surface
Put the dough on an oiled baking try or on greaseproof paper on baking tray
Put the filling now
Roll out the second layer of dough (max thickness 1 mm) and lay it on top of the filling
Close the edges and prick with a fork
Add oil, water (about 50 ml) and salt
Bake at 190 degrees for about 35 min
If it tends to dry during cooking, spray a drop of water
As soon as it is taken out of the oven, sprinkle a little water over it and wait for it to cool
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