Fillling:
2 tablespoons of olive oil
200g fresh spinach leaves, chopped
1 medium onion, sliced into rings
200g linguiça, crumbled
Salt and black pepper to taste.
Massa:
3 eggs
2 cups whole milk
1 cup grated Parmesan cheese
3 tablespoons active dry yeast
12 tablespoons all-purpose flour
Fillling:
2 tablespoons of olive oil
200g fresh spinach leaves, chopped
1 medium onion, sliced into rings
200g linguiça, crumbled
Salt and black pepper to taste.
Massa:
3 eggs
2 cups whole milk
1 cup grated Parmesan cheese
3 tablespoons active dry yeast
12 tablespoons all-purpose flour
Fillling:
Fry the linguiça in olive oil until crispy
Add the onion, spinach, salt, and black pepper
Cook until the vegetables are tender
Set aside
Massa:
Preheat the oven to 350°F (180°C)
In a blender or food processor, beat together the eggs, milk, olive oil, Parmesan cheese, and yeast
While beating, gradually add the flour
Pour half of the batter into a greased and floured 12x28cm cake pan
Spread the filling over the batter, then top with the remaining batter
Bake for 40 minutes.
