I was telling you that mine are not big spinach lovers. But so, used in tart or pie filling they accepted it well, even very well. :)))
For today, an "alien" pie as Robert said :))) consistent and with garlic taste.
For the dough:
~ 300 ml milk
150 g wholemeal flour
350 g white flour
10 g dry yeast
1 teaspoon salt
1 teaspoon sugar
2 tablespoons olive oil
Mix the yeast with the sugar and dissolve with a little warm milk. Let it rise for a few minutes.
Put the flour in a bowl, make a hole in the middle and add salt, oil, the rest of the milk and the mayo. Knead an elastic and non-sticky dough, cover the bowl and leave it to rise until it doubles in volume.
Tomorrow's machine, kneading and leavening program can also be used for the dough.
Spread the dough in the tray (20/30 cm) greased with oil and lined with flour, raising it a little on the edge of the tray.
Do not put the very thick layer of dough, as it will rise when baked. If there is any dough left, you can make somedelicious cakes .
For the filling:
200 g mozzarella
200 g telemea
3 tablespoons fatty yogurt
4 cloves garlic
spinach, to taste
salt and pepper
In a bowl, mix the mozzarella and the telemeau given on the grater with large meshes. Add the egg, yogurt, crushed garlic, chopped spinach and spices to taste. Stir until the composition is homogeneous.
If necessary, you can add a little yogurt.
Pour the composition over the dough in the pan and put it in the oven over medium heat, for about 40-50 minutes, until the filling catches the crust on top and starts to brown.
Allow to cool in the pan, then portion as desired.
With this recipe I will participate in the May Dulce Romanei rehearsal, hosted by Andreea-Elena .