Ingredients for the dough :
- 550 g of organic flour Arifa Ruggeri
- 250 g of milk
- 50 g of olive or seed oil
- 1 teaspoon sugar
- 10 g of fine salt
- 12 g of brewer's yeast
- 1 egg
Ingredients for the filling :
- 300 g of ricotta
- 450 g spinach or chard
- 1 egg (optional)
- grated cheese, to taste
- salt and pepper
egg yolk + milk, for brushing
sesame seeds and poppy seeds, for garnish
Procedure :
Prepare the dough
In a bowl or mixer, mix the sifted flour, yeast, warm milk, sugar, egg and oil; then add the salt. Mix the ingredients well, it should be a soft dough and if sticky add 1 tablespoon of flour. Cover the dough and let it rise until doubled in volume.
Prepare the filling
After cooking the fresh or frozen spinach, drain it well, squeeze it and chop it coarsely together with the ricotta, add the grated cheese and season with salt and pepper.
Finish the preparation
When the dough has risen and doubled in volume, deflate it, divide it into two equal parts and roll it out separately with a rolling pin, forming two regular circles of equal size, about 30 cm in diameter. At this point, transfer the first circle onto a baking tray lined with baking paper, distribute the filling in the center and along the edges in a circular motion. Close by covering with the other circle of dough left aside. Seal the edges well, perhaps with the prongs of a fork, outline the center by placing a deep plate or a small bowl and pressing delicately, prick with a toothpick. Cut many strips of at least 2 cm, leaving them attached to the center and turn them over on themselves. Brush with the egg and milk mixture, sprinkling the center of the flower with sesame seeds and poppy seeds as desired. Leave to rise for another 10 minutes, bake in the oven at 190°-200°C for about 20-30 minutes, until golden.
