Servings:
4
Prep time:
30
Cooking time:
30
INGREDIENTS
- For the filling:
- - 350 g of spinach
- - 150 g of mozzarella
- - 150 g of cottage cheese from cow
- - 150 g of peeled tomatoes
- - 80 g black olives
- - 1 clove of garlic
- - 1 red pepper
- - 3 tablespoons extra virgin olive oil
- - Nutmeg
- - salt
- - oregano
- For the dough:
- - 250 g of kamut flour
- - 80 g of white flour
- - ½ teaspoon of honey
- - 15 g of yeast
- - 1 tablespoon extra virgin olive oil
- - salt
INSTRUCTIONS
- Sift the kamut flour with the white one, form a fountain, put at the center of the oil, a pinch of salt and the yeast dissolved in warm water with the honey. Knead the dough several times by pouring in about 160 ml of warm water. Form a ball, cover and let stand for one hour.
- Wither the spinach for 5 minutes with a little water and a pinch of salt. Squeeze, chop and let them season in a pan with a tablespoon of olive oil, garlic slices, pepper and a bit of nutmeg. After 10 minutes, add the cheese, stir, remove the red pepper and remove from heat.
- Roll out a 3 mm thick sheet and with a diameter of about 33 cm; place them on a baking sheet covered with parchment paper.
- Brush the dough with olive oil, spread on one half of the spinach mixed with chopped tomatoes, olives and mozzarella cutted into cubes. Pour a little olive oil and scent with oregano. Cover with the other half of the dough and seal the edges by pressing with your fingers. Brush with a little oil and bake at 220 ° C for about twenty minutes.
